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Oyster mushrooms are extremely versatile and have a meaty texture, making them a great meat substitute. They are also described as subtle and earthy, sometimes with a savory anise flavor. They can be grilled whole or cut or torn into pieces and sauteed, stir-fried, baked, braised, or deep-fried, and work in a variety of recipes. Our marketplace also has capsules and jerky for you to enjoy. You can even buy a grow-your-own oyster mushroom kit!
We especially like these:
- Baked Oyster Mushroom Croutons (Forager Chef)
- Oyster Mushroom and Spinach Orecchiette with Garlic and Lemon (Mushroom Council)
- Vegan Polenta with Roasted Mushrooms (Resplendent Kitchen)
Oyster mushrooms grow in the wild, but they can also be cultivated. Mushroom Mountain gives great advice on where to find them, or how to grow your own: “Outdoors it fruits well on oak, sweetgum, poplar, and many other hardwood species in the spring and fall. Indoors we recommend fruiting this strain on pasteurized wheat straw and cotton hulls for incredible yields. We grow this strain year-round indoors and it forms beautiful, thick clusters, and is the most CO2 tolerant of all of our oyster strains. We are able to produce this mushroom indoors year-round due to its wide temperature fruiting window.”
Like many mushrooms, oysters are a great way to add protein and fiber without large amounts of calories and fat. They also provide a range of vitamins and minerals like iron, potassium, folic acid, vitamins B, C, D, and more.
Paul Stamets, founder of Fungi Perfecti, also calls them the “workhorse of gourmet fungi” and cites the many ways that oysters can help with both human and environmental health, including anti-oxidant and anti-cancer properties.
