Dried Oyster Mushrooms
Oyster Mushrooms’ mild flavor, tender texture and graceful seashell-like shape—similar in color and shape to their namesake bivalves—make them a versatile addition to many recipes.
Rinse mushrooms under cold running water to remove any possible debris. To rehydrate prior to use, place desired amount into a bowl, cover with boiling water and let soak for 15 to 20 minutes. Or, rinse and add directly to any recipe that will cook for at least 25 minutes.
Oyster Mushrooms (Pleurotus ostreatus) are named for the iconic bivalves they resemble. They share the basic shape and even the color of oyster shells. Their fan-shaped, slightly convex caps can range from yellowish and light tan to darker brown, and their graceful, tapered stems bear creamy off-white, widely spaced gills along their length. They grow wild in deciduous hardwood forests in autumn, cascading in shelf-like clusters along the higher reaches of dead and living trees, especially beech. Oyster Mushrooms grow widely in tropical and temperate climates throughout the world. They are also cultivated year-round.
When fresh, Oyster Mushrooms have a delicate, tender texture and a mild flavor that can be overpowered by more powerfully flavored ingredients or even diminished by long cooking. Properly rehydrating our dried Oyster Mushrooms helps restore the tender texture of fresh mushrooms and heightens their flavor. Still, they are best cooked quickly using techniques such as by stir-frying, flash frying or even just adding during the last few minutes of simmering.
Thin and delicate oyster mushrooms benefit from quick, high-heat cooking methods like stir-frying. This simple recipe highlights the mushrooms' natural flavors and textures alongside garlic and soy sauce.