White Oyster (Pleurotus ostreatus)
Common Name: White Oyster Mushroom
Scientific Name: Pleurotus ostreatus
Physical Appearance and Identification:
Cap is fan or oyster-shaped, usually ranging in size from 5-25 cm in diameter
The cap's upper surface is smooth and convex, with white to light gray coloring, while the lower surface is typically white and has numerous small pores
The stem is short, thick, and off-center, often appearing lateral to the cap.
The flesh is white, and the mushroom has no distinctive odor or taste.
Where is it Commonly Found:
White oyster mushrooms have a long history of use in traditional Chinese medicine, where they are believed to have immune-boosting and anti-inflammatory properties.
In Western cuisine, they are a popular ingredient in stir-fries, soups, and pasta dishes.
May have antioxidant properties
May have immunomodulatory effects
May have anti-cancer properties
May have anti-inflammatory effects
Please note that while these studies suggest potential health benefits of Pleurotus ostreatus, further research is needed to confirm these effects in humans.
Flavor profile: delicate, slightly sweet with a mild earthy taste
Texture: firm, tender, and chewy
Best cooking methods: stir-frying, sautéing, grilling, roasting, boiling, deep-frying
Best way to store: store in a paper bag or wrapped in a paper towel in the fridge
How long can it be stored: up to a week when stored properly
Nutritional value: low in calories, high in fiber, vitamins B and D, iron, potassium, and antioxidants
Health benefits: supports immune system, improves digestion, and reduces inflammation
Best pairing options: seafood, chicken, pork, pasta, risotto, salads, and soups
How to properly clean and prepare: rinse gently with water, trim the tough stems, and slice or tear into bite-size pieces before cooking
Time from inoculation of substrate to mushroom growth: 10-14 days
Optimal temperature range for growth: 20-27°C (68-81°F)
Optimal humidity range for growth: 85-95%
Best substrate for cultivation: straw, hardwood sawdust, logs, cardboard
Expected yield of mushrooms per pound of substrate: 1-2 pounds
When to harvest: when caps have fully opened, but before the gills start to turn upward
How to harvest: twist and pull the mushroom stem from the substrate, avoiding any damage to nearby mushrooms
Storage and preservation technique for harvested mushrooms: store in a paper bag in the refrigerator for up to 1 week, or blanch and freeze for long-term storage