Delicious, exciting culinary Experience
Whether you’re a seasoned chef, or a novice in the kitchen, Pearsons Mushrooms are a must try.
Indulge in their savory taste, savor their health benefits, and let their versatility inspire your culinary adventures.
Oyster Mushrooms
Often considered vegetables, mushrooms are neither plants nor animals. They belong to a unique kingdom of fungi.
Each Oyster Mushroom has its own characteristic and flavor. These mushrooms generally grow in clusters of eccentrically stemmed, scallop shaped caps, but they can also grow individually. They have a soft texture, with succulent flesh and a delicate flavor. While they can technically be eaten raw, cooking the mushrooms brings out the best of their nutty taste. Oyster mushrooms have a light, mild flavor with slightly earthy notes. Some people also describe them as having a hint of seafood or a subtle anise flavor, but, these flavours are almost indiscernible when incorporated into dishes and makes oysters one of the most versatile mushrooms for cooking. One appeal of oyster mushrooms is their quick prep time; they can be used whole, torn, or chopped. Oyster mushrooms are eaten in a variety of cuisines, but they are especially popular in Chinese, Japanese, and Korean cooking
NUTRITONAL POWERHOUSE
Besides their exceptional taste, oyster mushrooms offer numerous health benefits.
Incorporating different types of mushrooms into your daily meals adds unique flavours and provides numerous nutrients and health benefits. They offer satisfying, nutritious options without compromising taste.
Although this is all still being studied, Oyster mushrooms in general are reported to boost the immune system, lower blood pressure, build strong bones, protect the heart, and regulate cholesterol levels. They are rich in antioxidants that help combat free radicals in the body, reducing the risk of chronic disease.
They are loaded with immune boosting properties of essential minerals, such as Zinc, and selenium as well as vitamin C, and are the only natural source of vitamin D. Oyster mushrooms are a great source of protein and fiber, making them an excellent addition to your diet.
They are low in calories and fat and are an excellent choice for those watching their calorie and fat intake. One cup of oyster mushrooms has approximately 65 calories, 10 grams of carbohydrates, less than 1 gram of fat, and about 5 grams of protein.
UNPARALLELED FLAVOUR
Each Oyster Mushroom has its own characteristic and flavor.
Oyster mushrooms are pleasantly mild-tasting, with a delicate-textured flesh and nutty flavor. Like all mushrooms they are full of umami, which means they don’t need much seasoning. I think they’re perfect to eat simply with just salt, pepper and garlic butter. (Umami means “savory taste” in Japanese)
Try them on their own as a side dish, or top them on some grilled steak, juicy pork chops or chicken.
They are also a natural pair with soy sauce in veggie stir fries.
Add the mushrooms on top of your favourite pizza.
Toss them in your favourite pasta dish for a major flavour boost.
Add to soups, stews, casseroles and stir-fries.
Use them as a great topping on toast or toasted slices of French bread or Bruschetta.
Spoon over toasted slices of garlic bread with some grated Parmesan cheese or melted cheese.
Fried or softly scrambled eggs go perfectly with pan-fried oyster mushrooms for a fancy breakfast dish, or add to a frittata or an omelette!
Use in Risotto or Polenta for a vegetarian meal.
Try dehydrating mushrooms then rehydrate in your favorite marinade and then dehydrate again for a wonderful jerky.
Dehydrate mushrooms and store in airtight container for later use.
Mushrooms can also be frozen after blanching or sautéing.
The choices are endless!
UNLIMITED POSSIBLITIES
Here are some of the most popular uses.
Sautéed; simply sauté your oyster mushrooms in olive oil or butter for a mouth-watering side dish that compliments any meal perfectly.
Stir-fry; Add a unique touch to your stir-fries by including oyster mushrooms. Their savory taste and elegant appearance will elevate your dish to new culinary heights.
Soups, casseroles and stews; Enhance the flavor of your favorite soups and stews by incorporating tender oyster mushrooms. They add a delightful earthiness to any broth-based dish.
Salads; Slice or tear oyster mushrooms into salads for a satisfying and wholesome crunch. They go exceptionally well with citrus dressing and fresh herbs.
Vegetarian; Use as a meat substitute for vegan and vegetarian dishes.
SIMPLY DELICIOUS
To make the most of your oyster mushrooms, we have a few cooking hints to share.
Keep it simple; Oyster mushrooms possess a natural umami flavor so they shine in simple dishes. Allow their unique taste to take center stage by adding minimal seasoning and spices.
Oyster Mushrooms are best cooked quickly searing over med-high heat. They develop an irresistible tasty crust, almost as if they were dipped in batter.
Roasting; Roasting oyster mushrooms brings out their rich, meaty flavor. Drizzle them with olive oil, sprinkle with salt and pepper and roast them in the oven until they turn golden and crispy.
Blend flavours; Oyster mushrooms pair well with garlic, onions, thyme and rosemary. Experiment with these flavor combinations to create truly tantalizing dishes.
Oyster Mushrooms are beautiful and delicious! This basic pan-fried oyster mushroom recipe is quick and easy. The delicate mushrooms are quickly sautéed and tossed with garlic, butter and parsley. It’s our favorite way to cook them, hands down.
All parts of oyster mushrooms are edible, but you’ll get the best results if you take a few minutes to prep them properly before cooking.
Cleaning; our oyster mushrooms are grown using no soil or chemicals. It is not recommended to wash them as the delicate caps could fall apart or become waterlogged.
Trimming; The little woody stems at the base of the clusters can be a bit chewey so trim with sharp knife if desired.
Slicing; Separate large caps or clusters with your hands or slice them. Leave them whole if they are small.
Recipes
Pan Fried
This basic pan fried oyster mushroom recipe is quick and easy. The delicate mushrooms are quickly sautéed and tossed with garlic, butter and parsley. It’s our favorite way to cook them hands down.
Sautéed Oyster Mushrooms with Garlic
10 ounces (284 g) oyster mushrooms
1 tablespoon (15 ml) extra virgin olive oil
2 tablespoons (30 g) butter
1 clove garlic, finely chopped or grated
¼ cup (15 g) fresh Italian parsley leaves
Salt and freshly ground black pepper
Heat a large non-stick pan over medium-high heat and add olive oil.
Arrange the mushrooms in one layer in the pan. This is important! If the mushrooms are crowded, they will steam in the pan rather than sear. Cook them in two batches if your pan isn’t large enough. Cook 3-4 minutes, or just until they develop a nice golden-brown crust. Transfer the mushrooms to a serving platter. Toss the butter, garlic and parsley into the hot pan until melted, then pour over the mushrooms and serve.
Creamy Oyster Mushroom Pasta
225g uncooked pasta (pappardelle)
3 tbsp butter
450g oyster mushrooms (bite size pieces)
2 cloves garlic chopped
½ tsp salt
½ tsp black pepper
½ cup heavy cream
¼ cup parsley (chopped)
¼ cup cheese (parmesan or mozzarella)
Cook pasta in salted water for 10 minutes. Save ½ cup pasta water, set aside and drain pasta.
Mushroom sauce. Melt 1 tbsp butter in pan over med heat. Fry oyster mushrooms in single layer until both sides are golden. Transfer to plate and repeat using butter for each batch. Transfer all mushrooms back into pan and add garlic salt and pepper and cook 1-2 minutes. Add cream and pasta water and parsley and simmer 5 minutes. Toss in pasta and cook together 2-3 minutes. Serve immediately topped with grated cheese.
Pan Fried Oyster Mushrooms
2 tablespoons extra virgin olive oil.
500g oyster mushrooms cut into evenly sized pieces
3 garlic cloves smashed
5 sprigs of thyme (if liked)
2 tablespoons butter
salt and black pepper to taste
Cut the mushrooms into equally sized pieces so that they’ll cook evenly.
Heat the olive oil in a large, heavy skillet over medium high heat. Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown. Stir the mushrooms and cook for another 3-5 minutes until browned all over.
Add the butter, garlic, and thyme to the pan and reduce the heat to low. Cook for another 5-6 minutes, spooning the butter over the mushrooms until they are dark brown and slightly crispy.
Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!
The Mushroom Farm at the Top End of Australia
Pearsons Mushrooms
PO Box 1599, Humpty Doo NT 0836
Phone: 0491 373490
Email: P.mush73@gmail.com