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Oyster mushrooms (Pleurotus) are a family of lamellar basidiomycetes of the Agaricomyetsyta class. Their names are determined by the shape of their hats, that is, by what they look like. In Latin, pleurotus means “ear”, in English-speaking countries they are called “oyster mushroom” because of their resemblance to an oyster shell. In Our Country, the name “oyster mushroom” was assigned to mushrooms because they appear in the spring. Of the 30 varieties of the genus, oyster mushroom is one of the most common in the world.
Oyster mushroom has an unusual appearance
Where does oyster mushroom grow
Pulmonary oyster mushroom (Pleurotus pulmonarius) grows in tropical and temperate zones of the globe; it is found everywhere in Our Country. These are saprophytic fungi, they form shelf accumulations on dead and decaying wood, causing white rot. They prefer broad-leaved tree species – linden, birch, aspen, oak, beech, sometimes found on coniferous trees. Grow on trunks or on the ground at the roots. Successfully cultivated by man. The photo and description of oyster mushroom presented below will help to distinguish it from similar mushrooms.
What does oyster mushroom look like in spring
Pulmonary oyster mushroom (whitish, beech, Indian, phoenix) forms cap-shaped fruiting bodies collected in rosettes. The cap is wide, from 4 to 10 cm in diameter, tongue-shaped or fan-shaped with a thin, tucked, often wavy or cracked edge. The skin is smooth, white or slightly creamy, may be pale brown. The pulp is white, dense, thin. The plates are light, of medium thickness, frequent, descending. The leg may be absent or in its infancy. If present, it is short, thick, full, cylindrical, lateral or eccentric, felt-pubescent. Its color is slightly darker than that of the cap, the structure is dense, even a little stiff with age. Spores are white. The mushroom has a pleasant taste and aroma, bears fruit in May-October.
Young oyster mushrooms do not touch insects
Is it possible to eat oyster mushrooms
Oyster mushroom has a wide range of nutritional and medicinal properties:
- is an excellent source of protein, carbohydrates, fiber and is low in fat;
- contains a large amount of vitamins and minerals, its use has a positive effect on the human body;
- has antimicrobial, antiviral and fungicidal activity;
- Helps lower blood pressure, cholesterol and blood sugar levels.
The polysaccharides contained in these spring mushrooms exhibit antitumor activity against certain types of sarcomas and cervical cancer.
False twins of oyster mushroom
All varieties of the Pleuriotic family have common external features: it is sometimes difficult to determine their species. All of them are edible and there will be no trouble if, instead of one subspecies, another one gets into the mushroom basket. But there are also inedible specimens similar to them. They belong to other genera. There are no poisonous varieties among them.
Orange oyster mushroom (Phillotopsis nidulans)
A representative of the Ryadovkovye or Tricholomov family, otherwise called Phyllotopsis nest-like. It has a hat with a diameter of 20-80 cm, fan-shaped, with a characteristic densely pubescent surface. The fruit body of the fungus is painted in a bright orange or yellowish-orange color. The flesh is slightly pale, the plates are brighter than the surface of the cap. The stalk of Phyllotopsis nest-shaped is absent. The pulp has a bitter taste and an unpleasant odor. It bears fruit in autumn – in September-November.
Crepidot saffron-lamellar (Crepidotus crocophillus)
In everyday life, this mushroom is called “sun ears”. The fruit body consists of a small (up to 5 cm) cap, which is attached to the wood with an edge. It is semi-circular, with a finely scaly orange-brown or light brown surface and a smooth, folded edge. The pulp is sweet or bitter, odorless.
Wolf or felt sawfly (Lentinus vulpinus)
It differs from the edible mushroom in its yellowish-brown or beige color, felt surface and uneven cap edge. The fruit body of the fungus is more rigid and coarse.
Collection rules
Pulmonary oyster mushrooms grow in the warm season – from April to September. Mushrooms are best picked young, with age the flesh becomes tough, the taste deteriorates. They need to be cut with a knife, and the whole splice at once. Preference should be given to those in which, in the largest specimens, the diameter of the caps does not exceed 10 cm. When cutting out the splice, it is not necessary to leave small mushrooms: they will not grow and will die. During collection, oyster mushroom should be immediately placed in a container for transportation: repeated shifting leads to the loss of the trade dress of the fungus. Fresh mushrooms can be stored in the refrigerator for up to 4 days.
These mushrooms are most suitable for picking and cooking.
How to cook oyster mushrooms
Oyster mushroom is a versatile mushroom. It is prepared separately and mixed with other mushrooms. They put it in soups, use it as a filling for dough products, get fragrant sauces on its basis, dry it, salt it, marinate it, bake it. Fruiting bodies should be washed very carefully – they are very fragile. The skin does not need to be removed. It is not necessary to boil them before frying or baking. In Japanese, Korean, Chinese cuisines, this mushroom is very popular.
Conclusion
Oyster mushroom is a good edible mushroom. It belongs to the few varieties of the family that are grown commercially. Oyster mushroom grows very quickly, undemanding to care for. Optimal conditions are temperature 20-30 ˚С, humidity 55-70% and the presence of lignocellulosic substrate: sawdust, leaves, straw, cotton, rice, corn and other plant waste. Many people grow oyster mushrooms for personal use at home or in home gardens.
