Funghi

Oyster Mushroom

Oyster mushroom (Pleurotus spp.) grows in shelf-like clusters with soft caps and short stems, ranging from grey and white to pink, yellow, and blue specialty types. Flavour is mild, slightly anise-sweet, and takes browning well in high-heat cooking. King oyster (Pleurotus eryngii) is a thicker, meatier relative treated here as a variety: long stems sear like scallops while caps remain tender. Cultivated on agricultural waste substrates worldwide.

Also known as: Ping gu, Hiratake / Eryngii, Neutari, Orecchione / Cardoncello

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Quantity

Unit

Note

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Cap

Cluster

Gills

Stem

Whole

Breeds, cuts & preparations

Variety

Blue OysterEryngiiGolden OysterGrey OysterKing OysterKing TrumpetPearl OysterPhoenix OysterPink OysterPleurotus citrinopileatusPleurotus columbinusPleurotus djamorPleurotus eryngiiPleurotus ostreatusPleurotus pulmonariusTree OysterWhite OysterYellow Oyster

Source

Indoor FarmedOutdoor FarmedWild

Provenance

BiodynamicForagedLocally GrownLog GrownOrganicPesticide FreeSeasonalSingle OriginSubstrate GrownWild Harvested

Preparation

BoiledCannedChilledChoppedDicedDriedFermentedFreeze DriedFreshFrozenGrilledHalvedMincedPickledPowderPreservedRoastedSaltedSautéedSlicedSmokedSteamedStuffedTornWhole

CommonCharacteristic

AniseDelicateEarthyMeatyMildSweetTenderUmami

History

500 BCE

Wild Pleurotus species were foraged across temperate forests in Europe and Asia.

1917DE

German wartime research advanced oyster mushroom cultivation on wood substrates.

1970

Commercial oyster farming expanded globally on straw and sawdust blocks.

2000

Specialty colours and king oyster stems became mainstream restaurant and retail fungi.