Description
Italian Oyster mushrooms (aka Phoenix Oysters), are medium to large in size with caps averaging 5-25 centimetres in diameter and a very short or non-existent stem. The caps are broad and fan-like, have curled edges that become wavy and lobed with maturity. White gills extend from beneath the cap, and the flesh is white, meaty and firm. Oyster mushrooms have a slightly chewy texture and are soft with a bittersweet aroma reminiscent of anise. When cooked, they have a mild and nutty seafood-like texture and a wonderfully light mushroom flavour.
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, lasagne 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. They can also be dried for extended use and do not have to be rehydrated before using. 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. They are extremely perishable and are recommended to be used immediately for optimum flavour and quality. They can also be stored in a paper bag in the refrigerator for a very short time.
