Oyster Mushrooms are specialty mushrooms (defined by the USDA as any species of mushroom not belonging to the genus Agaricus (Button, Crimini, Portabella). These mushrooms are grown in composted manure, while most specialty mushrooms are grown in sawdust, on wood-chips, or on logs.
Other types of specialty mushrooms include Shiitake, Maitake, Chestnut mushrooms, Enokitake, Lion's Mane and others.
Specialty Mushrooms tend to have a wide range of health benefits. According to Dr. Axe, Oyster Mushrooms have the following benefits:
Oyster mushrooms naturally produce LOVASTATIN, a drug approved by the FDA in 1987. Other studies point to anti-tumor activity and anti-viral (HIV) effects (MycoMedicinals, Stamets 2002).
Please do not eat raw mushrooms - they should be cooked before consumption!
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Pearl Oysters grow in beautiful creamy-white clusters.
Like most Oyster mushrooms they are tender and velvety, with a pleasantly chewy texture that can be incorporated in many dishes such as Pasta, Omelettes, Risotto, Pizza, or as a sauce over your favorite beef, chicken or vegan meal.
Blue Oysters clusters start out with deep blue coloring and eventually turn grey as they mature.
The fruit is usually thick and meaty and very versatile for culinary uses. Blue Oyster mushrooms can be used in a wide variety of dishes, and even hold up well to breading and deep-frying.
Blue Oysters will store longer in the fridge than pinks or yellows.
Similarly to Pink Oyster Mushrooms, Golden Oysters grow in small, bright yellow “bouquets”.
Their fruits are smaller than other oyster mushrooms. Their thin, delicate caps require gentle harvesting and careful storage. Generally, yellow oysters have a short shelf and don’t do well with excessive handling and transportation. Yellow Oyster are a tasty addition to any meal. They develop a "nutty” flavor through cooking.
King Oyster mushrooms have thick-stemmed fruit-bodies with a grey-brown cap.
Kings have a firm texture and hold up well even on the BBQ, but they are tender after just a few minutes of cooking. They have a delicious aroma and good preservation.
Pink Oysters often grow in clusters or large bouquets. Pink Oysters look incredible, and upon cooking turn salmon color.
Pink Oyster mushrooms are best if eaten soon after harvesting, as the shelf life is short.
Italian Oysters are mild flavored mushrooms that can easily replace button mushrooms in most recipes and they pair well with many cuisines and flavors.
Ideal for customers who prefer a larger, sturdier Oyster mushrooms.