Oyster mushroom
Mild, woody and slightly aniseed-like, with edges that crisp well. Tender and fibrous.
- Origin
- Cultivated worldwide
- Texture
- Tender and fibrous
What it brings to your cooking
Mild, woody and slightly aniseed-like, with edges that crisp well.
- Scientific name
- Pleurotus ostreatus
- Texture
- Tender and fibrous
- Origin
- Cultivated worldwide
Where it grows
Clusters on dead deciduous wood; most sold commercially are grown on substrate.
Choose and prepare it well
Remove the tough shared base and tear large clusters along the fibres.
- Choose firm specimens without slimy areas or unusual smells. For wild species, use only batches checked by a competent inspection service.
- Clean with a brush or damp cloth. If soil persists, a very brief rinse is possible, but dry immediately: waterlogged mushrooms brown poorly.
- Separate parts that cook at different rates and cut even pieces. Prepare the pan before cutting the most fragile species.
- Sear
- cook quickly on a very hot surface to brown the outside without boiling food in its moisture.
- Glaze
- coat with a thin glossy layer of sauce at the end of cooking, not ice.
- Cap
- the top and usually widest part of a mushroom.
- Stem
- the part supporting the cap; its base may be earthy or tough.
The best way to cook it
Sear in one layer or roast in a hot oven; avoid prolonged wet cooking.
AvoidCrowding the pan makes it boil and turn rubbery instead of browning.
Crisp oyster mushrooms with soy sauce
Total time · 20 min2 people
Clean and cut all mushrooms before heating the pan. Dry well and allow enough space for browning rather than stewing in their water.
- 300 g oyster mushrooms
- 1 tbsp soy sauce
- 1 tsp honey
- garlic
- sesame
- 1
Remove the base and tear into large pieces.
- 2
Sear in one layer with a little oil, leaving still for 3 minutes; turn and brown.
- 3
Add garlic, soy and honey; glaze for 1 minute and sprinkle with sesame.
Pairings that work
Dish ideas
Cook before eating; discard slimy specimens or those smelling of ammonia.