Seasons/Availability
Oyster mushrooms are available year-round.
Selection
When selecting Oyster mushrooms, look for specimens with a firm texture and dry caps. Avoid oyster mushrooms that are slimy or that have holes or discoloration. The gills on the underside of the cap should not be dark-colored, as this is an indication of age.
Storage
Store fresh Oyster mushrooms in a paper bag in the refrigerator for up to one week. They can also be frozen for up to four months. When cooking with frozen oyster mushrooms, allow them to thaw completely before use as they will become very soggy if cooked while still frozen.
Preparation
Oyster mushrooms should be washed before use to remove any dirt or debris. To clean, rinse the mushrooms under cool running water and pat dry with a paper towel. Trim off any tough or woody stems if necessary, and slice as desired. Oyster mushrooms can be eaten raw or cooked in stir-fries, soups, stews, pasta dishes, risottos, omelets, and more. They are often used as a meat substitute in vegetarian dishes due to their firm texture and savory flavor.
Usage Notes
When using fresh oyster mushrooms it is important to cook them thoroughly before eating as they may contain toxins that cause food poisoning when consumed raw. The toxins are destroyed when cooked, however it is still important to exercise caution.
It is also important to note that oyster mushrooms should not be consumed if they have been growing on dead wood as they may contain toxins from the decaying wood. Always select fresh mushrooms that are free of any external or internal discolorations and only consume them after cooking thoroughly.
