What Are Oyster Mushrooms?

Oyster mushrooms are beloved the world over for their delicate texture and mild, savory flavor. The mushrooms typically have broad, thin, oyster- or fan-shaped caps and are white, gray, or tan, with gills lining the underside. The caps are sometimes frilly-edged and can be found in clusters of small mushrooms or individually as larger mushrooms. Oyster mushrooms are more expensive than white button mushrooms but less so than rarer mushrooms like morels. They will take a little prep time since they can be used whole or chopped. They are even used to make furniture and other products using its mycelium.

How to Cook With Oyster Mushrooms

Mushrooms act almost like sponges, and oyster mushrooms are no different. They will soak up any water they come into contact with. Don’t leave them sitting in water, even when cleaning them. Cultivated oyster mushrooms usually don’t need much cleaning. Just wipe off any bits here or there with a dry paper towel. A damp paper towel can be used on extra dirty mushrooms.

Cleaned mushrooms can be sautéed, stir-fried, braised, roasted, fried, or grilled. Use the mushrooms whole, sliced, or I suggest – torn into appropriately sized pieces.

Here is a photo taken after I have hand shredded 171g of oyster mushrooms.

What Do Oyster Mushrooms Taste Like?

Oyster mushrooms tend to have a subtle, savory anise flavor. They have a flavour that is mild, without the strong earthiness of some mushroom varieties, they work well in a range of different dishes. Oyster mushrooms also take on a tender, pleasing texture when cooked. Cooking methods like frying, roasting, and grilling can retain more texture in the mushrooms while braising and sautéing makes them softer.

How to Store Oyster Mushrooms

Water is the greatest enemy of mushrooms. Store them in a loose paper bag (not plastic container) in the fridge for up to a week. They are delicate and will start to wilt and become dry and tough the longer they sit and wait to be eaten.

Dried mushrooms should be stored in an airtight container in a cool, dark place for up to one year. Cooked mushrooms will keep for up to three days in the refrigerator or can be frozen for up to three months. We do not recommend freezing raw mushrooms since the moisture breaks down their delicate texture.