Heirloom Foods – Organic Oyster Mushrooms

Size

200g

Ingredients

Freshly harvested White Oyster Mushrooms

• Organically grown
• Locally grown
• No synthetic pesticides
• No synthetic herbicides
• No synthetic fertilisers
• No GMOs
• No preservatives

Directions to Use

Clean gently before cooking. If necessary, wipe with a damp cloth or rinse briefly and pat dry. Trim away any tough portion at the base of the cluster, then separate or tear the mushrooms into smaller pieces. Oyster mushrooms can be sautéed, roasted, grilled or stir-fried. Cook them with olive oil or butter, garlic and herbs for a simple side dish, or add them to omelettes, pasta, risotto, soups, sauces and other cooked meals. For good browning, avoid overcrowding the pan because excess moisture can cause the mushrooms to steam rather than develop a golden surface.

What Are Oyster Mushrooms?

Oyster mushrooms are gilled edible fungi, most commonly belonging to species within the genus Pleurotus. Their name comes from their broad, curved caps, which can resemble an oyster shell.

Unlike plants, mushrooms don’t contain chlorophyll and don’t obtain energy through photosynthesis. Instead, oyster mushrooms are fungi that naturally obtain nutrients by breaking down organic material.

In nature, many Pleurotus species grow on dead or dying wood. In cultivation, growers can produce them on suitable plant-based substrates under carefully controlled conditions.

Oyster Mushrooms vs Button Mushrooms

Oyster and button mushrooms can often be used in similar recipes, but they are different types of fungi.

The familiar white button mushroom belongs to Agaricus bisporus. Interestingly, button, cremini and portobello mushrooms are all forms of this same species, harvested at different stages or represented by different cultivated strains.

Oyster mushrooms belong to the Pleurotus genus. They have flatter, fan-shaped caps and a more delicate structure. When cooked, they develop a pleasantly tender yet slightly chewy texture and a savoury, umami-rich flavour.

Because of their shape, oyster mushrooms are particularly good for tearing into strips rather than chopping, which gives them an appealing texture when sautéed or roasted.

Do Mushrooms Count as Vegetables?

From a culinary perspective, we often group mushrooms with vegetables. Biologically, however, mushrooms aren’t plants at all.

They belong to the Fungi kingdom, which is separate from the plant and animal kingdoms.

The mushroom that we eat is actually the fruiting body of the fungus. Its primary role is reproduction, producing and releasing microscopic spores. Much of the organism itself exists as a network of fine fungal threads called mycelium, usually growing through its food source or substrate.

Did You Know?

Oyster mushrooms have an interesting relationship with trees

In nature, oyster mushrooms commonly grow on dead or weakened hardwood trees and fallen wood. As decomposers, fungi such as these help break complex organic material down and return nutrients to ecosystems. This decomposition role is one reason fungi are so important in natural nutrient cycles.

Mushrooms naturally contain ergosterol

Mushrooms contain a compound called ergosterol, which can be converted into vitamin D2 when the mushrooms are exposed to ultraviolet light.

However, vitamin D levels can vary enormously depending on how mushrooms were grown, harvested and exposed to UV light.

What gives mushrooms their savoury taste?

Mushrooms contain naturally occurring compounds that contribute to umami, the savoury taste also associated with foods such as tomatoes and aged cheeses.

Cooking removes moisture and encourages browning, which can intensify this savoury character. That’s why simply sautéing oyster mushrooms until their edges become golden can produce such a rich flavour from a very simple ingredient.