Pink Oyster Mushrooms - 0.4 lbs

Description-

Oyster mushrooms get their name because they resemble the appearance of an oyster. They have three distinct parts: a fleshy shell or spatula shaped cap, a central stalk and long ridges and furrows underneath. 

All parts of this mushroom are edible. The stem can become a little more dense or woody as you get to the base. Slicing or chopping finer as you go will help give a more even texture while you cook. 

Taste- 

Pink Oyster mushrooms are meaty and chewy in texture, despite their thin flesh, and have a pungent, seafood-like aroma. When cooked they develop a mild, woody flavor that readily takes on the flavors of accompanying ingredients. Many people use the Pink Oyster mushroom as a meat substitute and say it tastes like bacon or ham. 

How to use the mushroom-

Oyster mushrooms are great for braising, sautéing, roasting, frying, grilling, and stir-frying. 

Pink Oyster mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta dishes, sprinkled on top of pizza, added to grain bowls, sautéed with eggs, boiled in soups, chowders, or stews, or cooked into risotto. They can also be sautéed and mixed with cream-based white sauces for added flavor. Due to their meaty texture, these mushrooms require thorough cooking, around twenty minutes, to develop their flavor and an edible consistency. It is also important to remember that the pink color will fade when cooked. Pink Oyster mushrooms pair well with coriander, parsley, mint, basil, garlic, ginger, onion, sesame oil, soy sauce, bell pepper, red cabbage, broccolini, baby corn, leeks, quinoa, noodles, rice, and potatoes. 

Check out our recipe section for ideas. 

Storage-

Pink Oyster mushrooms do have a very short shelf life lasting around 24-36 hours after harvest. It is a short window but very worth it. 

(We typically grow these in the summer months only as they like warmer weather. If you are interested in trying these mushrooms feel free to call, text or email us and make sure we will have fresh mushrooms available for you.)

You need to keep them refrigerated in the container you bought them in or you can transfer them to a paper bag. 

The trick of long lasting mushrooms is letting them breathe while making sure they don’t dry out. 

They can be frozen either raw or in a sautéd or stir-fried state, as long as they are stored in an airtight container or a dedicated freezer bag.

You should never eat oyster mushrooms raw. 

Nutritional Facts- 

One cup of raw, sliced oyster mushrooms (86g)

Calories: 28

Fat: 0.3 g

Carbohydrates: 5.2 g

Fiber: 2 g

Sugars: 0.95

Protein: 2.9 g

Minerals-

Calcium: 2.5 mg

Iron: 0.7 mg

Magnesium: 13.9 mg

Phosphorus: 86 mg

Potassium: 282 mg

Sodium: 1 mg

Zink: 0.68 mg

Copper: 0.106 mg

Manganese: 0.086 mg

Selenium: 1.4 µg

Vitamins and other Components- 

Thiamin: 0.07 mg

Riboflavin: 0.244 mg

Niacin: 5.75 mg

Vitamin B-6: 0.099 mg

Biotin: 7.04 µg

Folate, total: 63 µg

Vitamin D (D2 + D3) 0.04 µg

Amino Acids-

Ergothioneine: 14 mg

This nutrition information is provided by the USDA.