Grey Oyster Mushroom
Common Name: Grey Oyster Mushroom
Scientific Name: Pleurotus ostreatus
Family Name: Pleurotaceae
The oyster mushroom is frequently used in Japanese, Korean and Chinese cookery as a delicacy. It is frequently served on its own, in soups, stuffed, or in stir-fry recipes with soy sauce. Oyster mushrooms are sometimes made into a sauce, used in Asian cooking, which is similar to oyster sauce. The mushroom’s taste has been described as mild with a slight odor similar to anise. The oyster mushroom is best when picked young; as the mushroom ages, the flesh becomes tough and the flavor becomes acrid and unpleasant. Oyster mushrooms are widely cultivated and used in Kerala, India where a wide variety of dishes are prepared from them. Oyster mushrooms are mainly cultivated in large clear polyethylene bags with buns of hay layered in the bags, and spawn sown between the layers. Oyster mushrooms are also used in the Czech and Slovak contemporary cuisine in soups and stews in a similar fashion to meat. Oyster mushrooms contain small amounts of arabitol, a sugar alcohol, which may cause gastrointestinal upset in some people.
Recent studies have shown that oyster mushrooms also have the following medicinal properties: cholesterol lowering. anti-oxidant. anti-cancer.