As one of the most widely cultivated mushrooms in the world, the Oyster Mushroom, Pleurotus, has been in commercial cultivation since the time of World War I. The White Oyster Mushroom, Pleurotus ostreatus was first cultivated in this manner.
Oyster Mushrooms come in many varieties, with over 200 species of them being edible. These mushrooms are indigenous to Britain, Ireland, most of Europe and Asia. Records indicate that the Oyster Mushroom was first identified in 1775 by a Dutch naturalist.
Pink Oyster White Oyster Grey Dove Oyster
Oyster Mushrooms got their name from their distinctive shape, which many people believe look like an oyster. Some even claim they have a similar flavor and texture.
Recently Harvested Organic C4 White Oyster Mushrooms
Oyster mushrooms should be moist, but not wet. Many people like smaller mushrooms believing they are the most tender. However, many chefs prefer the larger ones because of their heft and meaty texture. Caps range from less than 2 inches all the way up to 10 inches.
Organic C4 Grey Dove Oyster Mushrooms
Oyster Mushrooms are both nutritious and flavorful. They are frequently used in Asian cooking, especially Japanese, Chinese and Korean dishes. Oyster Mushrooms are also stir-fried by themselves or used to enhance the flavor of soups and sauces.
A Beautiful C4 Pink Oyster Mushroom Cluster
In addition to being delicious, Oyster Mushrooms also provide fiber, beta-glucan and other healthful benefits. Some beneficial effects attributed to Oyster Mushrooms include:
- Lowers cholesterol
- Improves heart health
- May reduce cancer risk
- Improves immunity
- Improves metabolic health