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Oyster mushrooms have a delicate texture and mild, savory flavor. They have broad, thin, oyster- or fan-shaped caps and are white, gray, or tan, with gills lining the underside. 

 

While  oyster mushrooms can be eaten raw, cooking them brings out their delicate flavor.  

Dried oyster mushrooms don't need to be soaked to be rehydrated the way other dried mushrooms do—just add them to the dish, and they will soak up liquid right away.

 

Oyster mushrooms are an excellent source of several vitamins, including niacin (providing 21% of your recommended daily intake), riboflavin (18%), and pantothenic acid (11%). You'll also get smaller amounts of folate, vitamin B6, and thiamin.

 

Minerals in oyster mushrooms include phosphorus, potassium, copper (10% of your daily needs for each), iron, magnesium, zinc, manganese, and selenium.

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  • Latin Name: Pleurotus ostreatus
    Other Name(s):
    • Oyster Shelf
    • Tree Oyster
    • Straw Mushroom
    • Hiratake ("Flat Mushroom" in Japanese)
    • Tamogitake
     Color: White, Pink, Gold, Blue, Brown/Grey
     Flavor:

    savory anise flavor

     Texture:

     velvety and dense,

    When pan seared, their edges turn deliciously crisp.

    Nutrients:

    Oyster mushrooms are an excellent source of several vitamins, including niacin , riboflavin, pantothenic acid. folate, vitamin B6, and thiamin. phosphorus, potassium, copper, iron, magnesium, zinc, manganese, and selenium.

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