Dried Oyster Mushroom

Description/Taste

Dried Oyster mushrooms are generally small, averaging 2 to 5 centimeters in diameter, and are comprised of flat, shriveled, wrinkled, and slightly curled caps with little to no stems. Some Dried Oyster mushrooms are also cut and dehydrated into pieces, creating a mixture of different shapes and sizes. When dried, the mushrooms are brittle, delicate, and slightly leathery, appearing in light brown to pale grey shades. Underneath the cap, dried gills extend the length of the mushroom cap and are tightly compressed. Dried Oyster mushrooms need to be reconstituted before use, and when rehydrated, the mushrooms are mild, sweet, and earthy with a slightly chewy, tender, and meaty texture.
 

Seasons/Availability

Dried Oyster mushrooms are available year-round.
 

Current Facts

Oyster mushrooms, botanically classified as Pleurotus ostreatus, are a common wild and cultivated mushroom belonging to the Pleurotaceae family. The mushrooms are highly favored for their neutral and earthy flavor and are consumed fresh or dried for extended use. Dried Oyster mushrooms are one of the most popular mushrooms grown for worldwide export, and the dried mushrooms can be utilized in a wide variety of culinary preparations. The fungi have been extensively used in Asian cuisine throughout history, but recently, the mushrooms have also increased in demand in commercial markets throughout Europe and the United States for their ability to be used as a meat substitute.
 

Nutritional Value

Dried Oyster mushrooms, like their fresh counterpart, are a good source of fiber to regulate the digestive tract, vitamin D to maintain phosphate and calcium levels, potassium to balance fluids within the body, and B vitamins to convert food into energy. The mushrooms also contain copper to develop connective tissues, folate to produce healthy red blood cells, and calcium and phosphorus to strengthen bones and teeth.
 

Applications

Dried Oyster mushrooms should be rehydrated before use and soaked in warm water, broth, or wine for at least thirty minutes. Once reconstituted, the mushrooms can be incorporated into any recipe calling for Oyster mushrooms. The tender, meaty texture of Oyster mushrooms complements stir-fries, soups, stews, and chowders, and the fungi can be cooked into omelets, casseroles, and pasta or used as a pizza topping. Oyster mushrooms can also be fried into tempura, minced into dumplings, or mixed with other mushrooms such as shiitake, porcini, and chanterelle. In addition to savory recipes, Dried Oyster mushrooms can be rehydrated and utilized as a seafood substitute and made into mock calamari, crab cakes, and oysters Rockefeller. The reconstituted liquid can also be used to flavor sauces and broths. Oyster mushrooms pair well with meats such as pork, wild game, poultry, and beef, aromatics such as shallots, green onions, ginger, garlic, and onions, herbs such as thyme, cilantro, basil, and parsley, bell peppers, corn, potatoes, and broccoli. Whole, Dried Oyster mushrooms will keep for 1 to 2 years when stored in a sealed container in a cool and dry place away from direct sunlight.