Oyster mushrooms

The gastronomic and medicinal benefits of oyster mushrooms have been known to mankind for thousands of years. In Chinese medicine, these mushrooms have been used to strengthen the immune system for almost 30 centuries. With useful properties, they resemble porcini mushrooms, and in terms of vitamin content, they are not inferior to many vegetables and meat.

General characteristics

This unusual mushroom has several names: pleurotus, Pleurotus Ostreatus, flat mushroom (among the Japanese) or the more familiar oyster mushroom. By the way, the Latin name of this mushroom is translated as “ear”, which is reminiscent of the specific form of the fungus. English-speaking peoples call it “oyster mushroom”, as it is close in shape to an open oyster. If we talk about the Slavic name, there is an assumption that it comes from the word “hang”, since these mushrooms are, as it were, “hung” on tree trunks.

“Wild” oyster mushrooms are not particularly whimsical mushrooms. They grow well in subtropical and temperate climates. They are more common on decaying logs, from which they “feed” on lignin and cellulose, or on the trunks of living deciduous trees. In “captivity” oyster mushrooms are grown on a mixture of sawdust, sunflower husks or straw. Industrial “breeding” of these mushrooms is popular because of the ease of care and high yield (for a year, 1 square meter of “planting” can produce about 300 kg of mushrooms).

Pleurotus Ostreatus is “carnivorous”, because, in addition to wood juices, it consumes nematode worms as food. By the way, it is believed that the nitrogen in these mushrooms is from nematodes. Thus, oyster mushrooms serve as a natural remedy against parasites.

There are several types of oyster mushrooms, which differ from each other in appearance and taste.

Oyster Oak

Despite the name, it grows not only on oaks. Hats – from grayish to brown, thick with a pleasant mushroom aroma. Leg yellowish, fibrous, about 2-5 cm long. Fruits during July-September. Some consider this type of mushroom inedible. Officially belongs to the group of conditionally edible.

Royal oyster mushroom

Other names are steppe, white steppe mushroom or eringi. As a “soil” uses the roots and stems of umbrella plants. Pale yellow, cap diameter up to 25 cm. Reminds champignons or milk mushrooms. Belongs to edible mushrooms. Serves as an excellent source of protein (contains up to 40% of the total composition). The chemical composition resembles dairy products and meat. Effectively reduces cholesterol levels, has anti-cancer, immunostimulating properties. Contains all B-group vitamins, as well as most of the minerals and amino acids necessary for humans.

“Found” in pastures since March. Fruits twice a year – in spring and autumn. Most often found in Central Asia, the Lower Volga region, Transcaucasia, is in the USA, Japan, Australia, South Africa.

Beneficial features:

• removes salts of heavy metals from the body;
• increases immunity;
• prevents atherosclerosis;
• regulates sugar levels;
• reduces the risk of malignant tumors;
• beneficial effect on the health of the eyes, kidneys, liver;
• increases hemoglobin;
• antibacterial agent;
• natural energy.

Pulmonary oyster mushroom

Other names are beech, whitish, spring. A light gray mushroom with a cap diameter of up to 15 cm. Usually several mushrooms grow together with legs. Outwardly, it resembles oyster mushrooms. The pulp has a slight but pleasant smell. It grows, as a rule, in the warm period of the year (May-October) on dead wood (rarely on living trees). Widespread in temperate latitudes. Cultivated in North America, New Zealand and Europe. Belongs to the edible group. They are consumed fresh, dried or pickled (mainly caps).

Beneficial features:

• source of antioxidants and vitamins;
• lowers glucose levels in diabetics.

autumn oyster mushroom

Other names are alder, late, green, willow pig, late panellus. It is easy to recognize by the dark (from greenish-brown to brown-lilac color) hat up to 5 cm in size. The flesh is yellowish, without a pronounced odor. It grows in groups (one above the other) on the stumps of deciduous trees (aspen, linden, elm, poplar). Older mushrooms are tough with thick skins. After the first frost, it loses its taste, but still remains edible. For industrial purposes, they are grown in Holland, Germany, France, Japan. On the territory of Russia, it grows in mixed and deciduous forests.

Beneficial features:

• antitumor agent;
• antioxidant;
• strengthens the immune system;
• regulates sugar in diabetics.

Horn-shaped oyster mushroom

Another name is plentiful. Creamy leaf-shaped hats with tucked edges reach 10 cm. The flesh is almost white, fleshy, in old mushrooms it is hard with fibers. The legs reach 8 cm. It bears fruit during May-September on the wood of deciduous trees. Prefers bushes, places of windbreaks. Some measure resembles pulmonary oyster mushroom. Belongs to edible mushrooms. Gourmets note its excellent taste properties, but recommend using only hats, the flesh of which is more tender.

Beneficial features:

• antioxidant;
• activates insulin production.

lemon oyster mushroom

Other names are yellow, golden, ilmak. It resembles chanterelles in shape, the diameter of the caps can reach 10 cm. Old mushrooms fade. They grow best on stumps and dry broad-leaved species, less often on the trunks of coniferous or living trees. Natural area – Eastern Siberia (northern part), Primorsky Territory. Fruits from July to October, and the peak of productivity falls on the rainy season. Most actively cultivated in China. Only caps are eaten fresh, pickled or dried. It is used in Korean and Chinese medicine.

It has many healing properties:

• lowers blood sugar levels;
• has fat burning abilities;
• antitumor agent;
• strengthens the immune system;
• increases potency;
• cures dysentery.

Oyster oyster mushroom

Other names are common, oyster mushroom, lump. The most popular type of mushroom. This light ash mushroom belongs to the most unpretentious. The cap diameter reaches 25 cm. The pulp is dense with a weak but pleasant mushroom aroma. Grows in large nests. Fruits best on weakened trees or dead hardwood stumps. Peak “productivity” – in September and October. Belongs to edible mushrooms. Young oyster mushrooms are soft and tender, older ones lose their taste and become tough. It is this type that is considered the most useful. Combines the medicinal properties of other species.

Interesting Facts

Even though oyster mushrooms are extremely common and unpretentious mushrooms, for a long time their area of ​​​​use was limited to China. The scientific world first became interested in these strange mushrooms only in the XNUMXth century. And the first mass consumption of oyster mushrooms in Europe occurred in Germany during the First World War.

A little later, Europe learned about the antibiotic properties of the fungus.

And in New Zealand, the cultivation of oyster mushrooms is prohibited by law. It is also forbidden to import this type of fungus. In this way, the authorities protect the local flora from the potentially harmful influence of parasitic fungi.

Meanwhile, lung oyster mushroom is held in high esteem by local chefs. True, some incorrectly call it oyster.

The nutritional value

Oyster mushrooms are an incomparable source of protein and B vitamins. In terms of the concentration of niacin (vitamin B3), these mushrooms are the leader among all foods: 100 g contains at least 500 percent of the recommended daily allowance. And as a source of iron, these mushrooms are much better than red meat or poultry. In addition, oyster mushrooms provide the body with vitamin D, which is essential for bone health.

Useful Properties

Oyster mushrooms are one of the most commonly used ingredients in Asian cuisine. Among the many mushrooms consumed by the Chinese, oyster mushrooms occupy a special place of honor on the dinner table. Last but not least, thanks to the high nutritional value. In eastern countries, a dish of oyster mushrooms fried in olive oil with garlic is popular.

antioxidant

Studies have shown that oyster mushrooms have significant antioxidant properties. They contain ergothioneine, a unique antioxidant produced exclusively by fungi. Approximately 100 g of the product is able to provide almost 13 mg of ergothioneine. However, after heat treatment, the amount of useful substance decreases.

Antibacterial effect

The antibacterial activity of oyster mushrooms was first proven in 1950. Studies have shown that this effect is achieved due to benzaldehyde, which is part of the mushrooms.

The presence of this substance in mushrooms is indicated by the specific smell of anise. An antibiotic derived from the fungus is known to kill Salmonella bacteria and also weaken Staphylococcus aureus and E. coli bacteria.

Cholesterol

Oyster mushrooms are ideal for people with high cholesterol, diabetes, obesity or hypertension. First of all, because they contain a small amount of sodium and very little starch. It is also known that the chemical composition of mushrooms includes statins and lovastatins – substances that reduce the concentration of “bad” triglyceride cholesterol.

Cancer

Studies have shown that rose oyster mushroom extract has anti-cancer abilities, and royal oyster mushroom is able to stimulate the immune system. In this regard, it is customary to talk about the double anti-cancer effect of oyster mushrooms. On the one hand, they suppress the growth of malignant tumors in the tissues of the mammary glands or colon. On the other hand, by activating immune cells, they help the body resist oncoprocesses. For this reason, oriental medicine often uses oyster mushrooms as an anti-cancer agent.

Hepatitis

In the human body, the liver has an important detoxification function. But after serious poisoning, long-term medication, the liver also needs to be cleansed. It is known that the substances that make up oyster mushrooms have a beneficial effect on the state of this organ. They improve liver health in people after alcohol or tobacco abuse, and also serve as a prophylactic against hepatitis C.

Anemia

Anemia develops if the body regularly receives less iron or folic acid. Ordinary oyster mushrooms will help prevent the disease or alleviate its severity. In the composition of these mushrooms, both of these substances are found in abundance.

The cardiovascular system

In most cases, cardiovascular disease occurs as a result of a violation of the stability of blood pressure. Another useful property of oyster mushrooms is the ability of these mushrooms to control blood pressure. A similar effect is achieved due to potassium, which is part of the product. Other useful components have a strengthening effect on the heart muscle, reduce the risk of coronary disease and atherosclerosis (by lowering cholesterol).

Digestion

One of the causes of constipation is called insufficient fiber intake.

Oyster mushrooms will help solve this problem. One large mushroom can give the body up to 14% of the daily fiber requirement. But the beneficial effect on the digestive system is not limited to this. Oyster mushrooms, getting into the human body, activate the production of alkali. And this effect of mushrooms is extremely useful for people with high acidity of the stomach. Another function of oyster mushrooms is to activate the production of enzymes, on which the quality of food processing also depends.

Antiparasite

Nematodes live not only on tree trunks. Sometimes these parasites make their way into human bodies. As a rule, they “occupy” the intestines. And one of the easiest ways to get rid of parasites is oyster mushrooms.

Oyster mushrooms in folk medicine

Depressant

Grind about 50 g of oyster mushrooms and pour a bottle of Cahors. Insist in a cold place for 7 days. Take 30 ml at bedtime.

Prevention of thrombophlebitis and atherosclerosis

Process fresh mushrooms with boiling water and cut very finely (to a paste consistency). Take a tablespoon 3 times a day for 14 days. Repeat after 2 months.

The cure for hypertension

Chopped oyster mushrooms (about a quarter cup) pour a glass of vodka. For 14 days, insist in a dark, cool place (shake daily). Take a teaspoon before meals. The course of treatment is 2 weeks.

Side effects

While oyster mushrooms are generally considered safe, they can sometimes cause allergic reactions. On the other hand, the abuse of mushrooms can lead to indigestion.

Like other mushrooms, oyster mushrooms very easily absorb carcinogens from the air and soil. Therefore, it is important to know in which area mushrooms grew. Otherwise, instead of useful components, they will “enrich” with heavy metals and toxic substances. Such a product is especially dangerous for pregnant women, children, the elderly and sick people.

Cooking application

This mushroom is often found in Chinese, Korean and Japanese menus. These mushrooms are also popular in India. They are added to soups, served with soy sauce as an independent dish. But mostly young mushrooms are used for cooking, as the older ones become tough, and their taste and smell deteriorate. In the food industry, not “wild”, but specially grown oyster mushrooms are more often used.

Oyster mushrooms belong to mushrooms revered all over the world. This is one of the most common and unpretentious mushrooms. But such “illegibility” of oyster mushrooms in no way impairs their taste and does not reduce their healing properties.