Oyster mushrooms have daffodil , petal-shaped caps with ivory white stems. The cap is smooth and often convex with age. The margin can be smooth with a slight wave. The flesh is white and can be thin or thick depending on size, regardless its texture maintains a meaty and melting quality.
Oyster Mushrooms are one of the few plant sources of vitamin D. One cup of Oyster mushrooms is about 4% of the daily requirement for vitamin D. The most nutrient dense portion of the mushroom is the cap; young mushrooms are the most nutritious. Many mushroom species contain an antioxidant called ergothioneine, which decreases inflammation in the body.
Oyster mushrooms are one of the best mushroom sources of this antioxidant. Recent research concluded that ergothioneine can reduce instances of cardiovascular disease by preventing plaque build-up in the arteries. Oyster mushrooms are also good sources of protein, fiber, postassium, vitamin B6 and folate.
Oyster mushrooms are best suited as a soup and stir fry mushroom or braising mushroom: their texture does not lend itself well to raw applications. The stems of the Oyster mushroom may be quite bitter to some individuals, in which case they should be removed and discarded. Grey Oyster mushrooms pair well with seafood, pork, garlic, ginger, soy, tomatoes, Asian vegetables and pot herbs.