Description

Yellow Oyster Culture (Pleurotus citrinopileatus)

Few mushrooms grow as quickly or as colourfully as the Yellow Oyster. It colonises substrate faster than most oyster varieties and rewards growers with vivid golden-yellow clusters of thin, fan-shaped caps. It’s a striking mushroom for both the grow room and the kitchen and its speed makes it an ideal candidate for beginners who want to see results fast.

Natural Habitat:

Found on hardwood logs and stumps in subtropical regions, particularly on elm and other broadleaf trees. Naturally a warm-weather species, more tolerant of heat than most other oyster varieties.

Difficulty of Yellow Oyster Culture Cultivation:

Easy, beginner friendly.

Substrate Types for Yellow Oyster Culture:

Yellow Oyster culture is adaptable and will colonise a wide range of cellulose-rich substrates, including pasteurised straw, hardwood sawdust and supplemented sawdust blocks. Straw is the most economical option and gives fast, reliable colonisation. Sawdust blocks give a denser fruit with a slightly slower colonisation time.

Fruiting Containers:

Grow bags, buckets with holes or straw logs all work well. Because Yellow Oysters are sensitive to high CO2, containers should allow for good fresh air exchange to avoid thin, leggy fruits.

Yellow Oyster Yield:

Yellow Oyster is a heavy, fast-flushing producer. A well-colonised block can produce 2 to 3 flushes, with the first flush often ready within a week of fruiting conditions being introduced.

Harvest:

Harvest when caps are still small and the edges are just beginning to curl down, before the colour fades and the caps flatten. Cut whole clusters at the base with a clean knife or scissors. Because the flesh is delicate, Yellow Oysters don’t keep as long as other oyster varieties and are best used within a few days of harvest.

Weakness of Yellow Oyster Culture:

Yellow Oysters are more sensitive to CO2 buildup than other oyster strains and will produce thin, leggy fruit without adequate fresh air exchange. The caps are also delicate and bruise or dry out more easily than other oyster varieties, so handle with care.

Cooking:

Best cooked quickly, such as sautéing or stir-frying, to preserve their nutty, slightly citrusy flavour and bright colour. A striking addition to pasta, stir-fries and risotto.

MyShrooms Recommended Recipe: Yellow Oyster Mushroom Stir-Fry

Ingredients

• 170g Yellow oyster mushrooms, cleaned and separated into small clusters
• 2 Teaspoons fresh garlic, minced
• 1 Tablespoon fresh ginger, minced
• 3 Tablespoons vegetable oil
• 2 Tablespoons soy sauce
• 1 Tablespoon oyster sauce (optional)
• 2 Teaspoons fresh spring onion, sliced
• Freshly cracked pepper

Instructions

1. Heat oil in a wok or pan over high heat.
2. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
3. Add mushrooms and stir-fry for 2-3 minutes, tossing constantly.
4. Add soy sauce and oyster sauce, toss to coat and cook for a further minute.
5. Note: Yellow Oysters cook very quickly. Remove from heat as soon as they soften to avoid overcooking.

Notes

This dish makes a vibrant side or can be tossed through noodles or rice. The mushrooms’ colour fades slightly when cooked but the flavour intensifies.