Oyster mushroom is one of the common edible mushrooms prized for its taste which is also abundant for sourcing naturally occurring statin - a drug.
Oyster Mushroom Facts
Oyster caps, angel's wing, tree mushrooms, summer oyster mushrooms, pleurotte and shimeji are the different names for mushroom oysters. The mushrooms which grow on cellulose waste products like wood, sawdust, straw or on white flesh have oyster as a prefix for the cap and the taste is similar to the shellfish oyster. Oyster mushrooms have a fleshy shell or spatula shaped cap, a short or long lateral or central stalk and long ridges and furrows called gills.
The color of the cap is influenced by the growing condition and the variety. Young oyster mushroom caps look dark gray to steel blue color. As they age, it turns pale brown. Though the flesh is white in color, oyster mushroom caps may be white, pink, yellow, gray or dark brown in color.
Edible pieces of oyster mushroom are delicious and nutritious. Oyster mushroom is rich in vitamin C, B complex and protein. The texture of oyster mushroom is wonderful, velvety and the flavor is mild in nature. Oyster mushroom contains most of the mineral salts that is required by the human body. Calcium, phosphorous ands iron content in oyster mushrooms is double the amount available in beef, pork and chicken meat. Vitamin B3 in oyster mushrooms is 5-10 times higher as compared to any other vegetable.
Oyster mushrooms can be a nutritious daily diet for people of all ages. Oyster mushrooms is especially beneficial for
Oyster mushrooms can be cooked or eaten raw. Oyster mushrooms taste best as chicken or seafood dish accompaniments or even as add-ons to soups or sauces. While cooking oyster mushrooms, it helps to sauté with some unsalted butter and chopped onions in order to bring out the maximum amount of flavor.
Oyster Mushroom with Oyster Sauce
1 pound Oyster mushroom
Green pepper, medium sized finely chopped as per taste ( add more of you prefer hot)
1 tablespoon finely chopped and bludgeoned garlic
4 tablespoon Oyster sauce (not the vegetarian kind)
Chinese parsley for garnishing
2 cups of Water
Tablespoon Soya sauce
Freshly ground Pepper 1 tablespoon
Coat the Oyster mushroom with say sauce and pepper and leave it aside for 30 minutes. In a hot wok, spray a little oil and when it is hot, add garlic and green pepper. Swirl it around and stir in mushroom. Sauté for a few minutes and add in the oyster sauce. Dissolve cornstarch in the water and add in to the heap. Mix well until it has glazed appearance. Garnish with parsley.