Oyster mushrooms also emerging from deciduous trees in the wild all over North America,
Asia and Europe.
The mushroom's taste has been infoibed as a mild with a slight odor similar to anise.
Add to pasta recipes, risotto or stir-fry with other types of mushroom.
The oyster mushroom is frequently used in Japanese, Korean and Chinese cookery as a delicacy:
it is frequently served on its own as soup, sometimes stuffed, or in stir-fry recipes with soy sauce.
Oyster mushrooms are sometimes made into a sauce used in Asian cooking, which is similar
to oyster sauce.
Lightly sautéed oyster mushrooms pair well with seafood and white meats.
Pair with pasta, polenta, rice, corn meal, grains or eggs.
Along with eight different amino acids and some B vitamins, the oyster mushroom
provides a high amount of protein and an equally high amount of essential fatty acids and minerals.
A good source of fiber, mushrooms contains lipids and carbohydrates.