Pleurotus pulmonarius, commonly known as the Indian oyster, Italian oyster, phoenix mushroom, or the lung oyster. This mushroom is a saprophytic mushroom which means it grows on decaying matter on the forest floor or on dying trees. The oyster mushroom is frequently used in Japanese, Korean and Chinese cookery as a delicacy: it is frequently served on its own, in soups, sauces, stuffed, or in stir-fry recipes with soy sauce. The mushroom’s taste has been described as a mild with a slight odor similar to anise. The oyster mushroom is best when picked young; as the mushroom ages, the flesh becomes tough and the flavor becomes acrid and unpleasant.
Oyster Mushrooms have been shown to be Anti-cancer, Anti-hypertensive, reduces Hypertension, Antioxidant rich, Anti-inflammatory, Anti-diabetic, and Antiviral.
Scientific Name | Pleurotus pulmonaris |
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Common Names | Oyster Mushroom |
Origin | Morris County NJ, USA |
Shelf Life | 8-10 days from harvest |
Flavor | Mild flavor, not earthy |
Recommended Uses | Cooking |
Cooking Suggestions | Use in soups, salads, and in Asian style Cooking |
Nutrients | Per 4 oz: 37 calories, 0.39g of fat, 20.3mg of sodium, 6.8g of carbohydrates, 2.62g of fiber, 1.25g of sugar, 3.8g of protein, 5.6g of niacin |
Medical Benefits | Anti-cancer, Anti-hypertensive, reduces Hypertension, Antioxidant rich , Anti-inflammatory, Anti-diabetic, and Antiviral |
Allergy Information | Oyster mushrooms contain small amounts of arabitol, a sugar alcohol, which may cause gastrointestinal upset in some people |
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