are named after their fluted, oyster-shell shape. Found naturally on rotting tree stumps and fallen trees, they’re common throughout North America, Asia and Europe. Numerous species/varieties are available in Australia, with varied colour, texture and flavour. Species range from pearly-white to yellow, pink, grey-brown and purplish-brown.
Oyster mushrooms are best cooked quickly over high heat. More versatile than other specialties, they team well with seafood, chicken, veal and pork. You can also add them to soups and noodle dishes, or crumb them and deep-fry for a sensational starter. Oyster mushrooms are more perishable than other varieties, use within 1–2 days of purchase.
Preparation: Use whole, sliced or diced, depending on the size.
