Oyster mushroom
Pleurotus Ostreatus
Versatile mushroom with soft, meaty structure, a favourite in modern dishes such as pulled mushroom.
Description
This mushroom is named after its shape and colouring which resembles an oyster. The meat of the oyster mushroom is soft and fleshly and may remind some of the taste of veal. The oyster mushroom is grown on parcels of hay. The mushroom trusses are plucked by hand and then manually cut away as individual mushrooms. The oyster mushroom is an attractive mushroom often used in mixes and a variety of dishes. There are three kinds of oyster mushrooms: the grey oyster, pink oyster and the yellow oyster. The grey oyster mushroom has the longest shelf-life.
Nutrition value per 100 g
Nutrition value per 100 g
| energy | 32/130 kcal/kJ |
| fat | 0,3 g |
| – of which saturated | 0 g |
| carbohydrates 2,8 | g |
| – of which sugars | 0,8 g |
| Fibres | 5,3 g |
| Protein | 1,8 g |
| Salt | 0 g |
Delicious
Delicious
The oyster mushroom goes well in many vegetable dishes, and with chicken, veal and steak. The mushroom is also a good alternative to meat thanks to its texture and bite, for example in a dish such as pulled mushrooms. The oyster mushroom is suitable for frying, wok-fry and soft-stewing. When frying, the mushroom is often broken into bits so that the edges can become nice and crispy.
