Golden Oyster Mushrooms
Golden Oyster Mushrooms
Golden Oyster Mushrooms are native to Japan, Eastern Russia and Northern China. They are also known as Yellow Oyster Mushroom.
They are one of the smaller types of oyster mushrooms, but they are one of the most colourful. They are especially popular in Asian cooking.
They are high in protein and fibre and low in fat. They also contain essential amino acids, vitamin B and zinc and copper.
When young and ready to harvest the caps are flat. As the mushrooms age, their caps begin to curl. You should harvest them before the caps flatten and curl up. Handle the mushrooms with care as they are delicate and break easily. Remove the entire cluster at the base with a clean, sharp knife.
They are velvety, crisp and chewy and keep their shape when cooked. They have a slightly bitter taste when raw and although they are not harmful to eat raw, we would recommend cooking them. For instance, if you would like to add them to a salad, we would recommend you sauté them first which will make them crispy. Cooked this way they are a good substitution for crispy bacon bits!
When cooked, they develop a nutty flavour, similar to a cashew or almond nut. Some people also describe their flavour as citrus.
These mushrooms are very versatile and can be used in soups, sauces, pasta dishes, omelettes, quiches, risottos and pizzas. They can also be added to stir-fries and noodles with other vegetables to add texture and flavour. They can be boiled, sauteed, steamed or roasted. They blend well with steak, seafood and poultry.
Golden Oyster mushrooms can have antioxidant benefits and may also help with cholesterol levels.
Golden Oyster Mushrooms
Golden Oyster Mushrooms are native to Japan, Eastern Russia and Northern China. They are also known as Yellow Oyster Mushroom.
They are one of the smaller types of oyster mushrooms, but they are one of the most colourful. They are especially popular in Asian cooking.
They are high in protein and fibre and low in fat. They also contain essential amino acids, vitamin B and zinc and copper.
When young and ready to harvest the caps are flat. As the mushrooms age, their caps begin to curl. You should harvest them before the caps flatten and curl up. Handle the mushrooms with care as they are delicate and break easily. Remove the entire cluster at the base with a clean, sharp knife.
They are velvety, crisp and chewy and keep their shape when cooked. They have a slightly bitter taste when raw and although they are not harmful to eat raw, we would recommend cooking them. For instance, if you would like to add them to a salad, we would recommend you sauté them first which will make them crispy. Cooked this way they are a good substitution for crispy bacon bits!
When cooked, they develop a nutty flavour, similar to a cashew or almond nut. Some people also describe their flavour as citrus.
These mushrooms are very versatile and can be used in soups, sauces, pasta dishes, omelettes, quiches, risottos and pizzas. They can also be added to stir-fries and noodles with other vegetables to add texture and flavour. They can be boiled, sauteed, steamed or roasted. They blend well with steak, seafood and poultry.
Golden Oyster mushrooms can have antioxidant benefits and may also help with cholesterol levels.
