Oyster Mushrooms: How to Cook With Oyster Mushrooms

Oyster mushrooms (Pleurotus ostreatus), also known as oyster fungus and hiratake, are edible fungi that came into commercial popularity during the First World War when they were cultivated in Germany as a food crop. Their name comes from the shape and color of the mushroom caps, which look like oysters. The tops of the caps vary in color from white-gray to light brown to dark brown, while the flesh and gills range from white to cream and are firm in texture. Oyster mushrooms are one of the very few carnivorous mushrooms, consuming bacteria and nematodes (tiny worms from which the mushrooms derive nitrogen) in addition to rotting wood.

Oyster mushrooms grow in the wild in temperate forests. They typically appear after the first frost of the year and during the first hot early days of spring, growing best in warm weather with high humidity. Since they are saprotrophic, meaning they feed off dead and dying materials, oyster mushrooms usually grow on sickly trees or dead logs, most commonly aspen and beech trees.

Oyster mushrooms are cultivated year-round in most parts of the world. Since they grow fast, taking only five to seven days to reach peak size, they’re easier to cultivate than other types of mushrooms.

Oyster mushrooms have a subtle seafood flavor with hints of anise and a faint, earthy taste. Cooked oyster mushrooms bring a soft, meaty texture to soups, stir-frys, and salad recipes. They're a good source of protein, and they’re also high in fiber and vitamin B.

There are six types of oyster mushrooms. Despite all being part of the oyster mushroom family, they vary dramatically in appearance:

1. 1. Golden oyster mushroom (Pleurotus citrinopileatus): Mostly found in northern Asia, these mushrooms grow bright yellow clusters. Unlike other oyster mushrooms, golden oyster mushrooms do not have an earthy smell and taste. These fragrant mushrooms smell like red wine and have a crispy but slightly chewy texture. You can eat these bitter mushrooms raw or cook them to achieve a pleasant nutty flavor, like that of cashews.
2. 2. Pearl oyster mushroom (Pleurotus ostreatus): The pearl oyster mushroom is very common in North America, especially in the U.S., where its light grey caps and short stems are easily found in the woods. The flavor is milder and sweeter than a shiitake mushroom, with a tender texture.
3. 3. Blue oyster mushroom (Pleurotus columbinus): True to its name, the blue oyster mushroom, which looks similar to a pearl mushroom, has blue caps in its early stages of life. The dark blue fades into a greyish coloring. Blue oysters have a similar, mild flavor as pearl oyster mushrooms, but a chewier texture that makes them an excellent meat substitute.
4. 4. King oyster mushroom (Pleurotus eryngii): King oyster mushrooms, also known as king trumpet mushrooms, are large oyster mushrooms that grow alone as opposed to in clusters. They have dark caps and light-colored stems that are crunchy in texture and, when cooked, have an umami flavor that’s reminiscent of seafood.
5. 5. Phoenix oyster mushroom (Pleurotus pulmonarius): With small caps and pale coloring, phoenix oyster mushrooms look very similar to pearl oyster mushrooms, except they have a longer stem. Phoenix oyster mushrooms, also known as Indian oyster and Italian oyster, have thick flesh, mild taste, and a chewy texture.
6. 6. Pink oyster mushroom (Pleurotus djamor): This type of oyster mushroom looks more like a ruffled flower than a mushroom. Pink oyster mushrooms, also known as the flamingo oyster mushroom, have a robust woodsy smell and taste like seafood. When cooked, the bitter taste and pink coloring subside.

Oyster mushrooms are simple to cook with. You can add them to stews and soups, stir-frys, and sauces, or use them as a pizza topping. The subtle taste also makes them a great side dish. Combine the mushrooms in a pan or skillet with a few tablespoons of butter or olive oil, some garlic cloves, pepper, and spices like thyme.

When cooking oyster mushrooms, preserve their velvety texture by keeping them from absorbing excess moisture. Use a paper towel to dry oyster mushrooms entirely after you wash them. If you’re using them in a stir-fry, sauté the oyster mushrooms first before adding other ingredients to prevent them from getting soggy. Additionally, be careful not to overcook them.

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