Oyster Mushrooms Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Pleurotus ostreatus
Cooking with meats, omelets and stews. Used often in Japanese, Chinese, and Korean cuisine.
Good-quality Oyster mushrooms will vary in color from white through to gray-brown, be dry and have smooth, firm caps with firm plump white stems.
product that is wet, dark-brown, bruised or has spots of mold.
To store mushrooms, keep them unwashed, dry, cool and dark.
Store mushrooms in a brown paper bag, or in a Tupperware type container on a paper towel in the refrigerator. Do not store mushrooms in plastic bags!
Mushrooms will not ripen further after picking - they will only deteriorate, so use as soon as possible.
Oyster Mushrooms are low in sodium, and very low in saturated fat and cholesterol. They're also a good source of Protein, Thiamin, Vitamin B6, Folate, Iron, Magnesium, Zinc and Manganese, and a great source of Dietary Fiber, Riboflavin, Niacin, Pantotheni
To clean mushrooms, wipe them with a damp cloth or soft vegetable brush. Because of their porous nature, mushrooms should not be washed in water, as they will absorb water like a sponge, losing nutrients, flavor and changing texture.
Three thousand years ago, mushrooms were a delicacy of the Pharaohs in Egypt, who considered them too delicate for common people to eat. They were favored in ancient Rome as a "food of the gods."
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