What are oyster mushrooms?

Fungi

​​oyster, known scientifically as pleurotus ostruatus , are popularly consumed worldwide. In addition to being wild harvested, they are also strongly grown, resulting in their readiness for most food stores in both fresh and dried form. These mushrooms complement a wide range of foods with a slightly sweet, wooden taste and a distinct aroma. Many people who learn to identify fungi are looking for this type because it is relatively easy to identify. They prefer slightly moist mild zones and are abundantly distributed in many parts of the United States, Asia and Europe. Mushrooms are white with very short tracks, well -defined gills and white printing of spores. Mushrooms are usually found growing in clusters and have a similarity to a mollusk for which they are named. They are also very easy to cultivate and can be gnavlava on chips, protocols and any growth medium that contains enough cellulose.

These mushrooms are very delicate. If they are harvested, they should have them a singleIvici store in a paper bag in a very cold area of ​​the refrigerator and use them within one week. Those purchased in the store should be fixed and should not have any traces of slime or sponge and must be stored carefully. Those who grow in autumn tend to have a more complex chewing texture, while spring varieties are softer.

As is the case with any edible mushroom, inexperienced mushroom hunters should always travel with people who are familiar with different types of fungi. Several other types are strongly similar to fungal oysters, but it could cause discomfort of the intestines when selected and consumed. Hushroom Hunter, who are not sure of identification and who cannot get a verified sample, should throw it away and try it again.

Fresh oyster mushrooms are often added tosoukus, sauces and mixed fries. Stand up reasonably well by frying, especially in terms of end and beforeThey are a fine taste that can add a new dimension to the bowl. Dried they can be used in steamed masses, stuffing and other meals that have a longer cooking time. Chefs can rehydrate mushrooms in boiling water for five to ten minutes and the remaining liquid can be added to sauces and other meals that could benefit from a liquid with a mushroom flavor.