Grey Oyster Mushroom (Pleurotus ostreatus)
Oyster mushrooms are plentiful in the wild, growing on dead standing trees or fallen logs and were first cultivated by the Germans in World War 2.
In more recent years commercial production has skyrocketed.
Total commercial oyster mushroom cultivation worldwide increased over 18-fold between 1965 – 1997 (from 350,000 metric tons in 1965 to 6,160,800 metric tons in 1997; )
So why the huge jump in popularity?
The answer: fast production methods + an increased interest in the health and culinary benefits of Oyster mushrooms.
Oyster mushrooms are possibly the easiest variety of mushroom to grow.
They are super quick, relatively resistant to competitor organisms and they can grow on a wide range of substrate materials.
The ease of growing Oyster Mushrooms isn’t the only perk. Here are just some of the medicinal and nutritional benefits of Oyster mushrooms well:
- Boosts immune system
- Improves strength and regulation
- Antimicrobial (Helps fight off E. coli, Staph, Candida overgrown, Streptococcus, and Enterococcus infection)
- Anticancer (polysaccharide in Oyster mushrooms is anti-tumor in animal studies and in-vitro)
- Antiviral (protects against direct and indirect viral activity)
- Protein rich
- Cholesterol Free
- Contains high levels of Vitamins D, D3, D5 and A
MyShrooms recommended recipe:
Mushroom Risotto Recipe
The recipe calls for risotto rice, Italian rice varieties that are high in a particular type of starch, with grains that are shorter and fatter than most other rices: Arborio, Carnaroli and Vialone Nano are the most famous varieties. The high starch content of these rices yields a creamy texture when cooked.
- 2 Tbsp butter
- 2 cups oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
- 2/3 cup brandy, vermouth, or dry white wine
- 5-6 cups chicken stock* (use vegetable stock for vegetarian option)
- 1/3 cup of peeled and minced onion
- 1 3/4 cups arborio rice or other risotto rice
- 1/3 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- 2 Tbsp chopped fresh parsley or chives
1 Bring stock to a simmer in a saucepan.
2 Sauté the mushrooms: Melt the butter in a wide saucepan over medium-high heat. Add mushrooms and onions and sauté about 5 minutes
3 Add rice and brandy: Add the rice and stir to combine. Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes.
4 Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto.
Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
5 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.