The Golden Oyster mushroom (Pleurotus citrinopileatus) is native to eastern Russia, China, and Japan. Naturally grown Golden Oyster mushrooms are available in the fall through winter. Their vibrant golden caps are said to look like a bouquet of golden flowers. They have a almost “aged red wine” aroma and a velvety cashew taste when cooked. Golden Oyster mushrooms are best suited for cooked applications such as stir-frying, braising, boiling, or sautéing. Golden Oysters pair well seafood, steak, thyme, and parsley amongst many other herbs and vegetables. They have a very short shelf life and should be used immediately. If it is not possible to use the mushrooms immediately, they should be stored in a paper bag or between paper towels.
The Golden Oyster mushroom has been shown to promote heart and immune system health, encourage healthy blood sugar control, and provide antioxidant and anti-inflammatory effects.
Scientific Name | Pleurotus citrinopileatus |
|---|---|
Common Names | Golden Oyster, Lemon Oyster, Tamogitake |
Origin | Morris County NJ, USA |
Shelf Life | 1-3 days |
Flavor | Cashew taste when cooked |
Recommended Uses | Cooking and medicinal supplements |
Cooking Suggestions | Pan fried or sautéed with garlic, butter, and parsley |
Nutrients | Per 4 oz: 37 calories, 6.60g of carbphydrates, 3.96g of protein, ~1g of fat, 2.64g of fiber |
Medical Benefits | Promotes heart and immune system health, encourage healthy blood sugar control, and provide antioxidant and anti-inflammatory effects |
Allergy Information | Some people may have mild allergic reactions to Oyster Mushrooms the come in the form of an upset stomach |
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