Data source: USDA FoodData Central, SR Legacy, FDC 168580 (Mushrooms, oyster, raw).
Fun facts
- The oyster mushroom gets its name from its fan shaped cap, which looks like an oyster shell. In Vietnam many people call it the "shell mushroom".
- According to USDA, 100g of fresh oyster mushrooms has about 33 kcal, 3.3g of protein and 420mg of potassium, the most potassium among the common fresh mushrooms at the market.
- Oyster mushrooms are easy to grow on sawdust or straw, so they are one of the most widely available fresh mushrooms all year round.
- Torn along the grain, they are tender and meaty like chicken, which makes them popular in vegetarian dishes, mushroom hotpot, lemongrass chili stir fries and crispy fritters. The kOBE recipe library has 13 dishes that use them.
Choosing and storing
Choose mushrooms with thick caps, edges curling downward, and a dry surface that springs back when pressed. Soggy caps, shriveled edges or a sour smell mean they have been sitting too long. Keep them in a paper bag or a container lined with paper towel in the fridge and use within 2 to 3 days. Do not wash before storing, as they soak up water fast.
Cooking it well
Rinse quickly under the tap and drain well; do not soak. Tear the mushrooms along the grain instead of slicing, so they stay chewy and absorb more flavor. Sear them over high heat until the edges turn golden and they will smell almost like grilled meat. Some potassium leaches into cooking water, so in soups, drink the broth too; read more in potassium in vegetables.
