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Mushrooms, Oyster EACH, Local, 227g
The taste of oyster mushrooms is very mild, and some describe it as subtly woody or like seafood.
Oyster mushrooms do not like sealed containers nd they do not like plastic bags. The plastic makes them go slimey, as does washing them. Brown paper bags make them dry out. If you need to wash them either use them immediately or pat them dry with kitchen paper. Best, clean them with a dry soft brush. Store them in the vegetable compartment of the fridge or a cold store in a lidded yet slightly open plastic box so that they can breathe. They will last for two weeks in good condition.
Oyster mushrooms are best suited for cooked applications such as frying, stir-fry, and braising, as up to ten percent of the population could have a slight allergic reaction to eating the fungus raw. They can be cooked and added to soups, chowders, sauces, egg dishes, tarts, pasta, lasagna, and pizza. They can also be fried for tempura, fried into vegan calamari, used as a substitute in mock-oyster Rockefeller, or stuffed into dumplings. Oyster mushrooms cook relatively quickly and are typically added at the end of the cooking process. They are popularly used in many Asian dishes in Japanese, Korean, and Chinese cuisine. Oyster mushrooms pair well with onions, shallots, green onions, garlic, ginger, potatoes, thyme, parsley, peas, green beans, eggplant, sherry, soy sauce, tofu, scallops, poultry, lemon, and spaghetti.
Oyster mushrooms contain vitamin B6 and D, fiber, potassium, and folate. They also contain an antioxidant called ergothioneine, which can help decrease inflammation in the body