These fancy-looking mushrooms belong to the genus Pleurotus ostreatus.  They have delicate oyster-shaped caps with fine gills, and come in a variety of colours, shapes and sizes (including much rarer blue and pink varieties!

Blue/Pearl Oyster Mushrooms   (Pleurotus Ostreatus)

These Mushrooms grow in large clusters and vary in size.  They have long thick stems and small caps and start out a blue colour and turn grey with age.   They are perfect for making into mushroom steaks on the grill or for adding to a rich broth for that extra dimension.

Blue Oyster mushrooms are very nutritious and are rich in fiber, vitamins and minerals and they have many health benefits.  They may promote heart and immune system health, encourage healthy blood sugar control, and provide antioxidant and anti-inflammatory effects.  They are unique, delicious and versatile without being overpowering and appeal to most palates.

Pink/Salmon Oyster Mushrooms (Pleurotus Djamor) 

These mushrooms are vibrantly pink, more so when young. The underside of the mushroom has the deepest pink colour.  The mushroom often grows in clusters or large bouquets. The flavor of the pink oyster mushroom has been described as meaty and fishy. Just like most mushrooms it is quite umami (in Japanese means delicious savoury taste). Its texture is both meaty and chewy. When fried until crispy, it resembles bacon or even ham. 

Pink oyster mushrooms are best suited for sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta dishes, sprinkled on top of pizza, added to grain bowls, sautéed with eggs, boiled in soups, or stews, or cooked into risotto. They can also be sautéed and mixed with cream-based white sauces for added flavor.

Due to their meaty texture, these mushrooms require thorough cooking to develop their flavor and an edible consistency.

Golden/Yellow Oyster Mushrooms (Pleurotus Citrinopileatus)

Golden/Yellow oyster mushrooms are a delicate mushroom and are bright yellow in colour. They are small to medium in size and they grow in tight bunches with small caps with a velvety dry surface texture. They have a mild taste and are without a strong smell.  Golden oyster mushrooms have a fruity aroma reminiscent of an aged red wine and are velvety, crisp, and chewy. When raw, golden oyster mushrooms can be somewhat bitter, but when cooked, they develop a balanced, nutty flavor similar to the flavor of cashews.

Golden oyster mushrooms contain copper, zinc, and essential amino acids in varying amounts including folic acid, lovastatin, and carotenoids, which also gives the mushroom its vivid golden colour. Golden oyster mushrooms can be sliced and cooked in soups, mixed into sauces, sautéed and served over steak, cooked into omelettes, sprinkled over pizza, or cooked and served on toast. They can also be stir-fried with other vegetables, baked in a tart, or sautéed until crispy and then crumbled to create a mock buttery, bacon bits.

These mushrooms are extremely versatile and can act as a substitute for button or other oyster mushrooms in many different recipes.

Ulmarius Oyster Mushrooms (Pleurotus Ostreatus) – Elm Oyster

They have a fleshy attractive shape, light caps and light-coloured stems that are crunchy in texture.  They are medium bright white and have a moderate taste with a subtle earthy undertone. 

This is a valuable mushroom of dietary importance. It is rich in primary and secondary metabolites and chemical elements of physiological significance. Studies have found applications in the treatment of diseases, especially diabetes, arteriosclerosis and cancer. It is also a potential source of active ingredients in cosmetics.

When cooked, they have an excellent nutty, meaty taste that’s reminiscent of seafood. They are sweeter and more delicate than other Oysters and once the mushrooms have been incorporated into a recipe, they are usually undetectable. Use in stir fries, pastas, curries, pies and pizzas.

A characteristic of this mushroom is while cooking it doesn’t release much liquid, becoming a meaty, quite filling final ingredient making them a popular meat substitute in vegetarian and vegan meals.  They are also ideal for pizzas, one will not need to stir fry this mushroom before topping a pizza as it doesn’t release much liquid.

Phoenix Oyster Mushrooms (Pleurotus Pulmonarius)

Commonly known as the Indian Oyster. It is a medium to large-cap oyster mushroom which has a broad, fan or oyster-shaped cap the stems are short and stout or entirely absent. It is not uncommon to see them with barely a stem at all. They range from white to grey or tan to dark-brown with beautiful curly cap edges.  The flesh is white, firm, and varies in thickness. The gills of the mushroom are white to cream, and descend on the stalk if present. This mushroom is a treat to eat, has a soft, velvety and sweet flavor reminiscent of anise.  It pairs well with many cuisines and flavours. Like all Oyster mushrooms, they retain water and may develop a viscous texture when undercooked. If you prefer a firm or dryer texture, continue to cook until their liquid has reduced and cooked off and they begin to brown