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White Oyster (Pleurotus ostreatus)

Overview

  • 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:

  • Historical Usage:

    • 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.


Medicinal Properties


Cooking

  • 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


Growing

  • 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

Mushroom Gallery

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