Funghi
Cluster
Cluster of Oyster Mushroom is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. fungal savoury meatiness with species-specific aroma. Handle by the moisture and perishability of oyster mushroom: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. brown hard in wide pans; avoid steaming in crowded oil. Pairs with butter, garlic, thyme, cream, soy. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.38 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 10.5 mg
- Salt 0.05 g
- Total Carbohydrate 3.97 g
- Dietary Fibre 1.94 g
- Total Sugars 1.55 g
- Complex / starch 0.49 g
- Protein 2.98 g
- Water 93 g
- Energy 29.8 kcal
- Water 93 g
- Carbohydrates 3.97 g
- Protein 2.98 g
- Fat 0.38 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 57.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.45 mg
- Vitamin B3 — Niacin 4.42 mg
- Vitamin B5 — Pantothenic Acid 1.64 mg
- Vitamin B6 0.11 mg
- Vitamin B7 — Biotin 8.6 µg
- Vitamin B9 — Folate 21.3 µg
- Vitamin C 2 mg
- Vitamin D 3.2 µg
- Vitamin E 0.1 mg
- Vitamin K 1 µg
- Minerals 334 mg
- Major Minerals 333 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.45 · vitamin-b3-niacin: 4.42 · vitamin-b5-pantothenic-acid: 1.64 · vitamin-b6: 0.11 · vitamin-b7-biotin: 8.6 · vitamin-b9-folate: 21.3 · vitamin-d: 3.2 · vitamin-e: 0.1 · vitamin-k: 1 ·
Minerals
Cluster of Oyster Mushroom: composition reflects this culinary part relative to the whole ingredient.
History
Foragers and early cultivators brought oyster mushroom into European and Asian market cookery, including named cluster portions.
Foragers and early cultivators brought oyster mushroom into European and Asian market cookery, including named cluster portions.
Restaurant demand for distinct fungi cuts and grades raised oyster mushroom’s profile, including named cluster portions.