Many lovers of “silent hunting” agree that oyster mushrooms growing in the forest are more aromatic and tasty than their “brothers” grown at home. In the forest, oyster mushrooms grow on fallen, dying or diseased tree trunks, rotten or rotten stumps. However, when going into the forest to “grind”, you need to know not only where these fruiting bodies grow, but also how to distinguish edible oyster mushrooms from false ones. Otherwise, due to inexperience, you may not be able to collect edible mushrooms and harm your health.
Before you understand how to distinguish false oyster mushrooms from their edible “colleagues,” you should remember one important detail. The fact is that there are no poisonous representatives of this species on our territory, unless, of course, you collect them in Chernobyl or near Fukushima. The poisonous counterpart of the oyster mushroom grows only in Australia.
And although false oyster mushrooms grow on the territory of Russia, Ukraine and Belarus, they are not poisonous. They are classified as conditionally edible or inedible mushrooms. But they are almost impossible to confuse with species that are freely eaten.
Today, the most common representative of edible oyster mushrooms is the common oyster mushroom or oyster mushroom. We suggest that you familiarize yourself with its description in more detail, because knowing the characteristics of this mushroom, you can easily distinguish it from false species.
Latin name: Pleurotus ostreatus.
Family: Oyster mushrooms.
Doubles: No. Similarities with the Australian poisonous mushroom Omphalotus nidiformis (Berk.) are mentioned.
Hat: Fleshy, round, resembling an oyster in appearance. The upper part is smooth and glossy, rarely wavy. It has a gray color, brown, purple, white and yellow shades are allowed. The size of the cap ranges from 3 to 25 cm in diameter.
Leg: Short, inconspicuous, widened from the cap side. Smooth, creamy or white, closer to the base it becomes fleecy and hard.
Pulp: Light, dense, juicy and soft. In adulthood, the pulp becomes significantly tougher, and the appearance of tight fibers is observed.
Application: They are widely popular in cooking. They lend themselves perfectly to pickling, frying, stewing, canning, drying, freezing, pickling and pickling. In medicine, oyster mushrooms are used to make medicines used in the treatment of cancerous tumors, as well as during radiation and chemotherapy.
Edibility: Edible mushroom, belongs to category IV.
Spreading: Deciduous, less often - coniferous forests. It grows in all territories of the former countries of the Soviet Union.
In addition, other forest edible oyster mushrooms can be found less frequently: carob-shaped, steppe, pulmonary and royal.
Are there false oyster mushrooms and photos of what they look like?
What can we say about false oyster mushrooms - what do they look like? It should be noted that there are not many false oyster mushrooms growing on our territory. It’s easy to identify them by appearance: they have much brighter shades than the edible representatives.
As you can see, among the forest false oyster mushrooms, two of the most common species found in Russia can be distinguished: orange oyster mushroom and wolf sawfolium. These fruiting bodies are not poisonous, but they cannot be eaten because they contain excessive bitterness. Thus, orange oyster mushroom fully lives up to its name, because it has a bright and juicy color. The stem of this mushroom is almost completely absent, and the cap itself clings to the bark of the tree. Besides the orange color, this type of fruiting body also has a strange smell. When young, they smell like melon, while mature individuals smell like rotten cabbage.
Orange oyster mushroom has a dense fluffy skin and bitter pulp. It grows mainly in deciduous forests in a beautiful fan-shaped family. Today, spores of this type of fungus are sold in specialized flower shops. Many people use them to decorate the landscapes of their yards, planting them on tree stumps and trunks.
Oyster mushrooms of various species, growing on wood in small compact groups or extensive colonies, are the most famous representatives of the Pleurotaceae family. The fleshy fruiting bodies are used in marinades, salads and other various dishes. Unpretentious, productive mushrooms are successfully grown at home and on an industrial basis.
Main types
The lamellar mushroom is characterized by a convex ear-shaped or funnel-shaped cap with a diameter of 5 to 15 cm, with edges curved down. The skin is matte, gray or brownish-brown, later acquiring a yellowish tone. A strong, low leg is placed on the side, the surface is white with a brown tint, fleecy closer to the base, in some cases the leg may be completely absent.
Large, frequent plates are whitish-cream, descending onto the stem. The creamy soft flesh later becomes fibrous and tough. The smell is light, mushroom, the taste is fresh.
Very delicious view, with a convex cap up to 12 cm in diameter, which later becomes funnel-shaped or horn-shaped. The skin color is whitish-cream, becoming brownish or brown over time. A strong small leg is located in the center, on the side or absent, the surface is creamy or grayish.
The plates are whitish, with a yellow tint, infrequent, running low on the stem, forming a kind of mesh with wide cells. Creamy flesh, tight, fleshy, mushroom smell, neutral taste.
The cap is white, ear-shaped, sometimes in the form of a fan or funnel, up to 8 cm in diameter, less often up to 15 cm. The edges are uneven, turned down. The skin is smooth, light in color, often beige, later acquiring a brown or yellowish tint. The leg is small - up to 4 cm, sometimes absent, the surface is dirty white, fleecy at the base.
The plates are beige or milky white, running down the stem, the flesh is dense, creamy, with a light aroma and insipid taste.
Places of distribution and time of collection
Fruitful oyster mushrooms are found everywhere, growing on rotting wood, tissues of weakening and injured trees in the form of compact clusters or rows growing in tiers. Such colonies can reach significant weight, sometimes up to 2–3 kg. Mushrooms are collected by cutting off the stem at its very base or carefully twisting the firmly seated fruiting body.
Colonies fused together in clusters like tiles oyster mushroom found from early summer to October on poplar, birch, beech, aspen and other deciduous trees. It is extremely rare for this species to settle on coniferous trees. Mushrooms grow in dense groups of several dozen pieces.
In temperate climates, floodplain damp forests, it grows in numerous families on the trunks of fallen trees and stumps. oyster mushroom, preferring the wood of elms and maples. You can also find these mushrooms in gardens, most often on the wood of old apple trees. The collection season begins in late spring and lasts until early autumn.
Oyster mushroom whitish grows in large colonies on rotting trunks of deciduous trees covered with moss and lichens. Fruiting begins already in May, ending in early October, and can last until the first severe frosts until December.
Unpretentious oyster mushroom of different types successfully grown artificially- at home and farms. For cultivation, substrates made from sawdust, straw, or wood from trees - poplar, maple, and willow - are used.
The method of growing on chocks is also available in home gardens. To do this, several holes are drilled in the prepared pieces of wood, into which oyster mushroom mycelium is introduced and the recesses are covered with wet sawdust.
Chocks are installed in the basement, a shady corner of the garden; in the autumn-winter period, intensive cultivation in greenhouses is possible until the onset of severe frosts. Infected logs are placed one on top of the other, the resulting stack is covered with boards, straw and a layer of earth - this will help maintain optimal temperature and humidity. Chocks installed in the garden can overwinter outside, since most types of oyster mushrooms are frost-resistant.
For mycelium germination and mycelium development, a temperature of +22°C and high humidity of 98–100% are required. After the fruiting bodies appear, the temperature is reduced to +15°C and maintained at this level. The first harvest is harvested after 2–2.5 months, and dense fruiting bodies continue to be obtained for several years, while the destruction of the wood continues.
False oyster mushrooms and look-alikes
Oyster mushrooms develop on wood - trunks, stumps, wood debris, and have characteristic external features and it is almost impossible to confuse them with poisonous mushrooms. And yet, there are similar inedible species, of which the most common are Schizophyllum vulgaris, Pannelus astringentus, as well as various representatives of the sawfoil genus.
Small, light-colored mushrooms with an unpleasant bitter taste. The cap is round, up to 10 cm in diameter, convex, later spread out with a depression in the center, the edges are curled. Peel of different tones Brown, usually light brown or beige, with a reddish, pinkish or yellowish tint. The plates are frequent, slightly descending onto a low thin stalk, which can be located in the center or on the side. The pulp is creamy, thin, hard-fibrous, usually odorless, with a very bitter, pungent taste.
Representatives of the genus live in large groups on dead wood and stumps of poplar, birch, elm, and other deciduous trees, less often on coniferous trees. Not used as food due to its pungent taste.
Not delicious mushrooms settle on wood, like oyster mushrooms, and at the same time. The cap is small - up to 5 cm in diameter, with an uneven wavy edge in the shape of a fan or shell. The skin is grayish, in wet weather it turns grayish-brown. A distinctive feature is the purple or reddish tint of rare plates. The leg is short or absent, located laterally.
The pulp is thin, tight, dryish fibrous-hard structure, without bitterness and odor. The species is not poisonous, but is of no value due to its low taste.
This mushroom is similar to the previous one, but has an unpleasant pungent taste. The cap is up to 4 cm in diameter, fan-shaped or shell-shaped, with an uneven rough surface. The skin is brown or brown, with an ocher tint. The plates are frequent, the same color as the cap, the stem is brown and short. The pulp is yellowish-brown, hard, fibrous, bitter with a tart, astringent aftertaste.
A common species, often found in large colonies in rainy spring or autumn on any deciduous trees, most often oak stumps and dead wood. Dried dead fruiting bodies of Pannelus astringentum can be seen on dry wood. It is unsuitable for food due to the hard structure of the pulp and disgusting taste.
Beneficial features
Oyster mushrooms are excellent edible mushrooms, rich in vitamins and minerals, highly nutritious and have excellent taste. Fruit bodies are characterized by low calorie content and at the same time they contain all the substances necessary for the life of the body.
The protein composition is extremely valuable; essential amino acids are found in the pulp, including valine, lysine, leucine, threonine, phenylalanine, methionine. Proteins are easily digestible and the nutritional value of hearty oyster mushroom dishes is close to that of meat and dairy products.
The pulp contains the compound lovastatin, which lowers cholesterol levels, prevents the formation of plaques and the development of atherosclerosis.
A complex of polysaccharides isolated from fungal tissues inhibits tumor growth and has an immunomodulatory effect. Fiber elements are able to absorb toxic substances, acting as natural sorbents.
The vitamin composition is superior to many vegetables and fruits; in addition, there are fat-soluble vitamins that are found only in meat and dairy products. In terms of vitamin C and PP content, oyster mushrooms are 6–10 times higher than vegetables, and in addition, they contain all B vitamins, which are responsible for the functioning of the hematopoietic organs, nervous system, healthy skin condition.
Contraindications
Oyster mushrooms, like many other mushrooms, are capable of absorbing toxins and harmful compounds, including heavy metal salts. Therefore, you should not collect them in an industrial area or in roadside plantings. When collecting, they try to take young small mushrooms - they are not only tastier, but also safer.
Recipes for cooking dishes and preparations
The popularity of oyster mushrooms is no coincidence - mushrooms growing on trees and stumps are productive, easy to find, not contaminated by soil and rarely develop worms. The fruit bodies are suitable for preparing any dishes, go well with vegetables and poultry, and serve as an excellent side dish and filling for pies.
Oyster mushroom caviar
To prepare caviar, take: 5 kg of mushrooms, 4 tablespoons of vegetable oil, half a teaspoon of mustard, 3 tablespoons of 5% vinegar, citric acid, salt, spices to taste.
The fruiting bodies are cleaned, washed and immersed in boiling water, salted and acidified, at the rate of 1 tablespoon of salt and 4 g of citric acid per 1 liter of water. Boil the mushrooms over low heat until tender, periodically skimming off the foam, then strain and rinse.
The boiled pieces are passed through a meat grinder with a large grid, vegetable oil, mustard diluted in vinegar, salt, and spices are added. The mass is mixed, packaged in jars and sterilized at a gentle boil for one hour. After this, the workpiece is sealed and stored in the basement.
Oyster mushroom with potatoes in sour cream
For this hearty dish, take: 400 g of mushrooms, 500 g of potatoes, one medium onion, 50 g of butter, 50 g of vegetable oil, 200 g of sour cream, salt, spices.
The peeled fruit bodies are cut into pieces, placed in a deep saucepan and stewed, evaporating the moisture. Then add butter and cook until done. Onions are fried in vegetable oil, potatoes are cut into cubes, all ingredients are added to the mushrooms and poured with sour cream, adding half a glass of boiling water. The dish is simmered until the potatoes are ready over low heat and seasoned with salt. It is better to use a thick-walled pan or slow cooker.
Fried chicken with oyster mushrooms
For this holiday dish take: chicken, 400 g of mushrooms, vegetable oil for frying, flour for breading, onion, 150 g of sour cream, salt.
The chicken is divided into portions and fried. Prepared mushrooms are immersed in boiling salted water and cooked over low heat for 15–20 minutes, then drained, cut into large strips, dipped in flour and fried in vegetable oil. Place the chicken and mushrooms in a pan, add finely chopped onions, a glass of boiling water and simmer under the lid. Five minutes before readiness, add sour cream and salt. Boiled new potatoes are a good side dish for this dish.
Video about oyster mushrooms
Generous clusters of oyster mushrooms are easy to find on dying wood in any deciduous forest. The species has no poisonous counterparts, the fruiting bodies are attractive and tasty, have a rich range of beneficial properties and are highly nutritious. This mushroom can deservedly be considered one of the best edible species; it is widely used in cooking and cultivated all over the world.
Oyster mushrooms (oyster mushrooms) are mushrooms that belong to the department Basidiomycota, class Agaricomycetes, order Agariaceae, family Oysteraceae or Pleurotaceae, genus Oyster mushroom (lat. Pleurotus). These mushrooms grow naturally or are grown artificially.
Residents of English-speaking countries call oyster mushroom oyster mushroom, as it resembles an open oyster, and the Japanese know it as a flat mushroom. The Russian name “oyster mushrooms” apparently arose due to the growth characteristics of these mushrooms, which cover tree trunks, as if suspended in the air.
Oyster mushrooms (mushrooms) – description, characteristics, photos
Oyster mushrooms are mushrooms whose fruiting body consists of hats, smoothly turning into a leg. The cap is solid, slightly thinning towards the edges. Its shape is round or oval-elongated, resembling a shell. The diameter of the cap ranges from 5 to 17 cm, although there are mushrooms whose cap sizes reach 30 cm. In young oyster mushrooms, the smooth glossy surface of the cap is slightly convex, with the edges slightly turned inward. However, as they age, they unfold, and the cap itself flattens.
Depending on the species, coloring Oyster mushrooms can be whitish, gray, brownish, lemon yellow, brown-olive, ash-violet and even gray-lilac with shades of pink or orange.
Hymenophore with rather sparse and wide plates of whitish, yellow or gray, descends deeply onto the leg. The white plates of a young mushroom turn gray or yellow with age.
The tubular foot tapers towards the base, usually located eccentrically with respect to the cap. Its dimensions reach a maximum of 50 mm in length and 30 mm in thickness.
The legs of oyster mushrooms are white, yellowish or slightly grayish.
The fruiting body of the young mushroom has an elastic and juicy pulp, which becomes fibrous, dry and tough as it ages.
Oyster mushroom spore powder is white, cream or pinkish in color depending on the type of mushroom.
Types of oyster mushrooms, photos and names
The division of oyster mushrooms into species was carried out in accordance with the species of the trees on which these mushrooms developed, so the classification is rather arbitrary. Most scientific sources indicate that today in the oyster mushroom genus there are several dozen species of these mushrooms, which can be either edible or inedible. Among the most famous varieties of oyster mushrooms are:
- Oyster mushroom (oyster mushroom) ( Pleurotus ostreatus)
Edible mushroom, which also has names oyster mushroom or lump. The size of the fleshy cap ranges from 5 to 15 cm, reaching 25 cm in diameter in some mushrooms. As the mushroom ages, the slightly convex, round or oval-elongated cap becomes flatter, in some cases taking on a funnel-shaped shape. The color of the oyster mushroom cap is quite variable and can be light gray, slightly brownish or ashen with a slight purple tint. As it ages, it fades to a pale gray or slightly yellowish color. The inwardly curved edges of the cap gradually straighten and become wavy or dissected-lobed. If common oyster mushrooms grow in conditions of high humidity, a mycelial coating may form on the smooth, glossy surface of the cap.
The stem of the oyster mushroom is whitish, cylindrical, slightly curved and tapering towards the base of the mushroom, located eccentrically in relation to the cap, sometimes taking a lateral position. The length of the leg barely reaches 5 cm, and the diameter varies from 8 mm to 3 cm. Its smooth surface at the very base often becomes velvety felt. The light plates of the hymenophore, located quite sparsely, run low along the stalk. As the mushroom ages, their color changes to dirty gray or yellowish. The fruit body is dense and elastic, although over time the flesh becomes tough and quite fibrous. The taste of young oyster mushrooms is pleasant, with a slight presence of anise notes. Under natural conditions, this type of oyster mushroom is common in countries with temperate climates, where it grows in deciduous and mixed forests on rotten stumps or accumulations of dead and fallen branches. The fungus is also found on trunks of birch, rowan or willow weakened by disease. Most often, these mushrooms form mass accumulations, from which multi-tiered bunches are formed - they can include more than thirty fruiting bodies. The mass harvest of oyster mushrooms begins in August-September and lasts until mid-November-early December. In some cases, due to favorable weather, the first fruiting bodies may appear as early as late May or early June.
- Oyster mushroom (Oyster mushroom abundant) ( Pleurotus cornucopiae)
This is an edible mushroom, shaped like a shepherd's horn. The mushroom cap is horn-shaped or funnel-shaped, sometimes acquiring a tongue-like or leaf-like shape. The sizes of the fleshy and smooth cap range from 3 to 12 cm in diameter. In young mushrooms, its edges are bent down, but as they age, they level out, bend upward and often crack. The color of the oyster mushroom depends on the conditions, place of growth and age and varies from light sand to gray with ocher shades. The consistency of the pulp in the cap also changes as it ages: over time, from dense and elastic, it becomes hard, with clearly defined fibers. Unlike other types of oyster mushrooms, the oyster mushroom has a well-developed rather curved leg, the length of which can reach 8 cm with a thickness of no more than 2 cm. The hymenophore plates, painted in light, almost white tones, run down it to the very base, where they intertwine in As a result, a peculiar pattern is formed. The leg is attached to the cap from the side. Oyster mushroom grows in abundance in groups, mainly on stumps and dead wood of elm, although in very rare cases it is found on wood of other deciduous species. The growing area includes almost the entire territory of Russia and North Caucasus. Populations of the horn-shaped oyster mushroom are observed in China, as well as on the islands of Japan. The period of abundant fruiting begins in the first ten days of May and ends in mid-September.
- Oyster mushroom covered (oyster mushroom covered) ( Pleurotus calyptratus)
An inedible mushroom due to its hard, rubbery flesh. The species received its name because of the film that covers the hymenophore plates of young mushrooms, but as they age, this peculiar covering breaks, and its remains can be observed along the edge of the cap. In young oyster mushrooms of this species, the cap resembles a large bud, however, as the mushroom grows, it covers the tree trunk and takes the shape of an open fan with a convex surface and edges turned down. The surface of the cap is smooth and slightly sticky with noticeable wet stripes radiating from the trunk. The fruit body is colored gray-brown or flesh-brown, which becomes steel-gray in dry weather. As the cap ages, the color fades and it becomes whitish or almost white. The leg is practically absent. The plates of the hymenophore of the covered oyster mushroom have a yellowish-cream color. The whitish flesh of the fruiting body, which smells like cut raw fruit, has a dense rubbery consistency. The first oyster mushrooms of this species, growing solitarily, appear at the end of April on fallen or dried aspens in mixed and deciduous forests of Denmark, Latvia, Sweden, Ireland, Austria, Germany, Switzerland and other countries of Central and Northern Europe. The fruiting period ends at the end of June.
- Oyster mushroom oak (dry oyster mushroom, oak pleurotus) ( Pleurotus dryinus)
Refers to edible mushrooms. The dimensions of the fleshy semicircular, elliptical or tongue-shaped cap range from 4 to 10 cm. In young oak oyster mushrooms, its surface, painted yellowish or creamy, is covered with scales, slightly convex, but as the mushroom grows it becomes flatter and even concave. The edges of the cap are wavy, and in old mushrooms they are sometimes dissected by shallow cracks and remnants of the covering that protected the hymenophore. Velvety leg with remains of a membranous ring, 4 to 10 cm long, has cylindrical shape, sometimes thickening towards the base. In relation to the cap, the leg of the oak oyster mushroom can be located in the center or occupy a lateral position. Quite frequent plates of the hymenophore run down the stalk almost to its base. Their color changes with age and ranges from white to cream or dirty yellow. The dense, slightly harsh pulp of the fruit body has a rather pleasant sweetish aroma. Oak oyster mushroom grows in many European countries with temperate climates, as well as in North America, preferring the trunks of broad-leaved trees (oak, elm), although it can bear fruit on the remains of other species. It usually grows singly, only occasionally forming small clusters. The oak oyster mushroom harvest begins in the second half of July and ends in early September.
- Steppe oyster mushroom ( Pleurotus eryngii) , she's the same eringi, white steppe mushroom, royal oyster mushroom
Belongs to the category of valuable edible mushrooms. The round or oval cap of young oyster mushrooms of this species is slightly convex, but as it ages it becomes flat or slightly funnel-shaped. The surface of the cap is covered with small scales or fibers and colored in red-brown shades. The size of the cap varies from 4.5 to 13 cm. The color of the skin changes over time to brown or pale ocher. The height of the cylindrical white or brownish-ochre stalk varies from 2 to 5 cm, and its diameter in the thickening near the base can reach 2.5 cm. In relation to the cap, the stalk of the steppe oyster mushroom is located in the center, less often slightly to the side. The hymenophore is plate-type with frequently spaced pinkish-cream plates that run down halfway to the stem. The flesh of this type of oyster mushroom is white, sometimes with a slight brown or pink tint. Steppe oyster mushroom is common in Germany, Poland, the Czech Republic, Slovakia, France, Spain, Italy, Greece, Turkey, Cyprus, Egypt, Algeria, India, the foothills of the Tien Shan and Pamir ranges, as well as in other countries of Western Asia and Central Europe. These steppe mushrooms are also found in Russia (up to the Primorsky Territory) in the steppes Central Asia. It is noteworthy that oyster mushrooms of this species form mycorrhiza with the roots of numerous umbrella plants, and do not use the trunks of dead trees as a substrate. The royal oyster mushroom bears fruit only in the spring months.
- Oyster mushroom ( Pleurotus pulmonarius), she's the same whitish oyster mushroom, spring oyster mushroom or beech oyster mushroom
This is the most commonly found edible member of the genus in natural conditions. The dimensions of the round, tongue-shaped or fan-shaped cap with elastic flesh range from 4-8 cm, although in some specimens it can reach 15 cm. Its slightly cracked edges are turned down and the thickness is much less than the central part. The color of the cap of the pulmonary oyster mushroom is white or cream, becoming yellow with age. The white or grayish leg, covered at the base with fine hair, is quite short (up to 20 mm in height), although there were pulmonary oyster mushrooms in which it measured about 40 mm. Sparsely located white plates of the hymenophore run down the eccentrically located stalk almost to its base. Oyster mushroom begins to bear fruit abundantly on fallen, rotting trunks of deciduous trees in May and ends at the end of September. Spring oyster mushrooms are rarely found singly; they usually form rather large clusters that grow together with legs.
- Pink oyster mushroom ( Pleurotus djamor) , or oyster mushroom flamingo
Belongs to the class of edible mushrooms. The slightly convex caps of young oyster mushrooms of this species are colored rich pink or grayish-pink. As the mushroom ages, the tongue-shaped or rounded cap, reaching a size of 3-5 cm, becomes flat with thinned and cracked edges, and its color becomes paler with small yellow spots. The pulp of oyster mushroom is light pink in color, with an oily taste and original aroma. A whitish-pink, short, curved stalk no more than 2 cm long is connected to the cap at the side. The reddish-pink plates of the hymenophore, which run low onto the stalk, lighten over time. The distribution range of the pink oyster mushroom includes Thailand, Malaysia, Singapore, Vietnam, Mexico, Brazil, Western India, Japan, Australia and New Zealand, as well as other subtropical and tropical zone. In the territory Russian Federation pink oyster mushroom grows in the forests of the Far East and Primorye.
- Lemon cap oyster mushroom ( Pleurotus citrinopileatus) ,ilmak or golden oyster mushroom
Quite a rare edible mushroom with a pleasant taste and original aroma. The average size of the caps ranges from 3-6 cm, although in some specimens they can reach 10 cm. In young oyster mushrooms, the cap has a corymbose shape, which, as it grows, gradually acquires a funnel-shaped outline with thinned edges resembling dissected blades. Its yellow-lemon color fades with age and becomes whitish, sometimes completely white. In young ilmaks, a rather long cream-colored leg, up to 6-9 cm high, is located in the center of the cap, but as the oyster mushroom ages, the cap of the oyster mushroom moves to the side and takes an eccentric position. Lemon-cap oyster mushroom grows on the North American continent and in Asian countries. In Russia, oyster mushroom is found in deciduous and mixed forests of Eastern Siberia, the Far East and the Primorsky Territory. Grows in large groups on dry branches and remains of elm trunks. The number of mushrooms included in the group can reach eighty pieces. Abundant fruiting of oyster mushrooms lasts from early May to October.
Eating oyster mushrooms is possible only after heat treatment of the pulp. Oyster mushrooms are used for frying and stewing, preparing sauces and soups, pickling and pickling. In addition, it should be remembered that these mushrooms, poultry and animal meat can complement each other, but they do not go well with fish.
The pulp of oyster mushrooms contains a full range of useful substances that are necessary for the normal functioning of the human body:
- Vitamins: B, C, E, D2 and PP,
- Minerals: iron, calcium, potassium, iodine,
- Amino acids: leucine, threonine, phenylalanine, valine.
The carbohydrates that make up the pulp of oyster mushrooms consist of almost 20% sucrose, fructose and glucose, which are easily absorbed by the body and do not lead to fat deposition. Oyster mushroom polysaccharides are a powerful immunomodulatory agent with an antitumor effect.
Alcohol extracts and extracts prepared from the pulp of these mushrooms allow for effective prevention:
- thrombophlebitis,
- hypertension,
- atherosclerosis,
- obesity.
In addition, oyster mushrooms are able to remove various toxins and radioactive isotopes from the body. Due to its low calorie content, the presence of a large number dietary fiber and fiber, mushrooms are actively used in dietetics to combat excess weight.
Kira Stoletova
Dietary and tasty oyster mushrooms grow in forests and garden farms. Today there are a large number of varieties and hybrids of this mushroom. You can grow them with your own hands at the dacha, in the cellar or in the apartment.
General characteristics of oyster mushrooms
Oyster mushrooms grow on stumps, fallen trunks or dying trees. It is better to look for them on birch and aspen, and sometimes on poplars. On a backyard or summer cottage they are usually grown on a substrate of plant residues: processed vegetables, straw, sawdust. Mushrooms of this genus prefer a temperate climate and love cool or even cold weather: they usually begin to grow in the fall.
Description of appearance:
- Dimensions: Oyster mushrooms are usually quite large, their caps grow up to 30 cm, although they can be miniature - only 5 cm. Under them, asymmetrically located short legs no more than 3 cm long are almost invisible. The shape of the mushroom cap resembles an open oyster or an auricle with thin, curled edges.
- Color of the cap and fruit body as a whole: depends on the age of the mushrooms and their belonging to a particular species. With age they often become pale or yellow. The spore powder is white or pinkish.
- Pulp: in young specimens it is soft and juicy, with a mushroom smell. Old mushrooms are inedible due to their hard flesh.
- Intergrowths: fruiting bodies often grow in numerous groups - bunches, forming unique multi-tiered “structures”.
State of the BZHU: These data show the usefulness and nutritional value of oyster mushrooms. They have high energy and nutritional value. Oyster mushroom mushroom growing is widespread due to its unpretentiousness and rapid growth these mushrooms. A breeding farm can be set up in a garden or in an apartment. No special equipment is required to breed these mushrooms.
Types of oyster mushrooms
Varieties of oyster mushrooms are similar in appearance. The demand for some of the strains of these mushrooms justifies their production at home and further sale on the market.
Irina Selyutina (Biologist):
The mushroom strain is pure culture, having a certain set of characteristics, i.e. separate lines of cultivated mushrooms. The optimal temperature and humidity level for development, fleshiness, size and color of the fruiting body, length of the stem, number of mushrooms in the clump (bunch) - all this is determined by the genetic makeup of each strain. Based on their ability to grow at different temperatures, oyster mushroom strains are usually divided into the following groups:
- universal: characterized by a wide temperature range for growth and development;
- summer: at a humidity of 90-92%, powerful air blowing, mushrooms bear fruit up to temperatures of +28…+32℃;
- winter: can grow with low temperatures, when incubation takes place at +18℃, and cultivation at +5…+15℃ and humidity 85-88%.
The most common types of oyster mushrooms used by humans include:
- Oyster mushroom, or "oyster": It is characterized by a smooth cap of gray-brown or yellowish color. In youth it is convex, later it becomes funnel-shaped. The color of the legs is usually white. Intensive growth occurs in September-October.
- Spring oyster mushroom, or pulmonary: its cap is light-colored, with thin, often cracked edges. The shape is usually fan-shaped, the diameter varies from 6 to 15 cm. Oyster mushroom bears fruit in May-September.
- Royal oyster mushroom, or "steppe" or steppe White mushroom: unlike other species, it grows on the roots and stems of umbrella plants. Growth occurs in the spring months. The wild form is found only in deserts. It has a slightly yellowish cap, sometimes reaching large sizes, up to 25 cm in diameter. Externally, the mushrooms look like porcini mushrooms, which is where another name comes from – “steppe porcini mushroom”.
- Oak oyster mushroom: grows not only on dead oaks, but also on the trunks of other trees. Its white, yellowish or cream-colored flattened cap has the shape of an oyster shell, is covered with a whitish coating and dotted with small plates. The pulp is dense and light. Oak bears fruit in July-September. Mushrooms are edible and pleasant to the taste, but the crop is rare, so it is almost never grown.
- Pink oyster mushroom: traces its ancestry to tropical countries. It is common in Indonesia, Malaysia and New Zealand, but it is also cultivated outside its historical homeland. Oyster mushroom of this type is distinguished by its rich pink caps and legs. Mushroom flavor strong and sharp. The flesh is pink, but turns orange or brown when cooked.
- Lemon oyster mushroom: Thanks to its unusual colors it looks decorative. Her hat is small and dazzling yellow. In youth it is thyroid-shaped, with age it becomes funnel-shaped. Her lemon color fades with age. The plates are slightly pinkish, the legs are gracefully constructed. The pulp is tender, but the impression of it is spoiled by a slight floury smell.
- Colombian oyster mushroom: species native to South America, but took root in Russia. The description of the species differs little from the characteristics of other varieties of this genus of mushrooms. Peculiarity - of blue color cap contrasting with white legs.
- Strain "Black Prince" (natural strain of oyster mushroom): Fruits in a wide range of temperatures: from 14°C to 26°C. The homeland of this mushroom is China. The caps are dark, charcoal gray and almost black. Representatives of the strain grow quickly, are highly productive and adapt well to any substrate.
- Oyster mushroom autumn, winter, green or late: refers to conditionally edible. Wild mushrooms are found in mixed and deciduous forests. The name is associated with late fruiting: from September to December-January. The cap is small, ear-shaped, and the color varies from yellow to green-brown. The spores are white. The pulp is bitter;
- Summer oyster mushroom: these mushrooms first appeared in Florida. Their caps are light brown. The species bears fruit in hot weather summer days at temperatures from 15°C to 25°C.
- Ground oyster mushroom, or ground: rare species, listed in the Red Book. It grows at the roots of old stumps or on wood that has sunk into the ground. The taste of the pulp is harsh, with a floury smell.
Beneficial features
KBJU per 100 g of product – 38 kcal in fresh form; 78 kcal – cooked. The ratio of nutrients (BZHU) is as follows:
- proteins – 2.5 g;
- fats – 2.5 g;
- carbohydrates – 6.5 g.
Oyster mushrooms satisfy hunger well, although they contain 4-5 times fewer calories than meat and have no unhealthy fats. The chemical composition of mushrooms is such that their value is quite comparable to vegetables and fish. 1 kg contains large stock vitamins B1, B2 and D2. Consumption of this product improves performance gastrointestinal tract, thanks to the presence of mushroom fiber. Instead of glucose, mushrooms contain manitol, a sugar substitute for diabetics.
The medicinal properties of oyster mushrooms are great: they are used against cancer and stomach diseases.
Eating this product reduces cholesterol levels in the blood. Oyster mushrooms are low-calorie and help people suffering from obesity lose weight, so they are recommended for regular consumption. Mushrooms maintain the overall tone of the body, strengthen the immune system, and cleanse toxins and heavy metals.
Harm and contraindications
When collecting wild mushrooms, it is important to be careful. Poisonous or inedible false oyster mushrooms grow in forests. They are brightly colored and smell unpleasant. It is impossible to eat them because they are bitter. Moreover, even real forest or cultivated mushrooms can cause harm.
Eating large quantity mushrooms cause diarrhea. It is especially dangerous for children and the elderly to eat them. Healthy young women and men feel heaviness in the stomach. Oyster mushroom spores that enter the digestive tract can cause an acute allergic reaction. It is contraindicated to eat these mushrooms for people suffering from kidney disease and cardiovascular diseases.
They should not be used for pancreatitis. You cannot eat them raw. Be sure to pre-fry or cook. The higher the processing temperature, the safer the mushrooms are for the body.
Application of oyster mushrooms
The demand for oyster mushrooms is explained by the breadth of their use. They make extraordinary delicious dishes, and they are prepared in different ways: fried in a frying pan, baked in the oven, steamed in a slow cooker. Oyster mushrooms are included in many medicines.
Cooking recipes
Oyster mushrooms are no less tasty than champignons, but they must be cooked correctly. If the dish is bitter, or after enjoying it, a person gets poisoned, a culinary mistake has been made.
Mushroom
It's hearty, flavorful and incredibly tasty soup. To prepare it you need:
for 1 liter of water take
- 200 g fresh young oyster mushrooms;
- 2-3 potato tubers;
- 1 medium carrot;
- 1 onion;
- several cloves of garlic;
- a bunch of greens to your taste;
- a pinch of salt and ground black pepper;
- a little vegetable oil or butter for frying.
By the way. If there are no fresh mushrooms, try using frozen ones.
Cooking secrets:
- The mushrooms are cleaned and washed thoroughly so that no dirt remains. If necessary, cut off the bases. The mushrooms are chopped or left whole (this depends on the size), the onion is chopped, the carrots are grated on a coarse grater, and the garlic cloves are passed through a press. Heat the oil in a frying pan. First, fry the onions and carrots, then add the mushrooms and simmer for 5-7 minutes.
- The potatoes are cut into thin slices, placed in a saucepan, filled with water, brought to a boil and cooked for 8-10 minutes. Add the remaining ingredients and cook until the soup is ready, about 10 minutes. Before serving, sprinkle with fresh herbs.
Mushrooms stewed in a pot
for 2 servings you will need:
- 150-200 g of mushrooms;
- 2-3 potato tubers;
- 1 onion;
- 50 g sour cream or mayonnaise;
- parsley, salt and spices to taste;
- 1 tbsp. spoon of vegetable oil.
Cooking secrets:
- Finely chop the potatoes and onions and quickly fry in vegetable oil. Wash and chop the mushrooms.
- Place the mushrooms, potatoes and onions into a pot. Sprinkle with salt and spices to taste. Dilute sour cream or mayonnaise in a few tablespoons of water, pour the liquid over the food, cover with a lid and place in the oven. Cook for 30-40 minutes at 180°C. Spicy stewed oyster mushrooms melt in your mouth.
Application in medicine
Mushrooms include various medicinal components. Crushed fruiting bodies or extracts from them are included in diets and dietary supplements, for example in “Ovodorin-D” (oyster mushroom mycelium extract), which is used to improve immunity, relieve inflammation, painful sensations and in the treatment of arthritis. In the form of syrup, this remedy is used for oncological diseases, diabetes, obesity. The drug also treats many other diseases.
The medicinal properties of oyster mushrooms are most pronounced when these mushrooms are used in dried form. Drying is not difficult: to do this, clean them with a cloth without using water and separate the legs. The hats are laid out in a thin layer on a tray or newspaper and left to dry. sunlight or in the oven.
Finished dried products are transferred whole into glass jars or crushed in advance. The powder is added to soups, sauces or other dishes. Store in a cool and dry place. For use in medical purposes Both meadow and cultivated oyster mushrooms are suitable.
Oyster mushroom growing technology
Cultivation of oyster mushrooms at home is carried out in basement or at personal plot, in urban conditions - on the balcony.
There are 2 growing methods (both have their pros and cons):
Extensive (in natural environment): the mushrooms will bear fruit as they do in nature.
Intensive (in an artificially created environment): you will have to spend more effort and money to grow, but you can harvest the crop all year round.
For your information. For growing in the garden, an extensive method is used, and within the house - an intensive one. Both are suitable for the basement.
The temperature at the planting site should be between 10°C and 20°C. The air humidity level is from 85% to no more than 90%. There should be no mold in the room. The room is disinfected. It is better to turn to specialists for this task rather than doing it yourself.
Irina Selyutina (Biologist):
The mycelium that you choose for sowing must be of high quality. Today, mycelium groups are distinguished according to the type of carrier:
- corn;
- substrate;
- wooden sticks (chopiks).
Substrate after washing hot water must be dried. This step is very important because... Mold should not be allowed to develop. The substrate is left in a warm place for several days and waiting for the water to drain from it.
The success of the work depends on the quality of the purchased strains. The seedlings should be yellow in color, without dark spots. Spoiled products have an ammonia smell and cannot be used for growing oyster mushrooms. At the time of purchase, all certificates must be checked and storage conditions must be reviewed. Having bought “seeds”, they try to quickly use them in business, because they do not last long. Before opening the bags, their contents are crushed and transferred, without opening, to the area where the planting will take place.
Mushrooms are planted on wooden blanks in garden plot or purchase substrate blocks in specialized stores.
Growing in bags
The technology of growing mushrooms in large bags is used both at home and in garden conditions. The work surface must be disinfected. The boiled, dried and crushed substrate is poured onto the table and thoroughly mixed with the crushed mycelium. The resulting mixture is laid out in bags with a volume of 5 to 15 kg.
When growing on balconies, bags are used. The contents are compacted, and 50 mm long slits are made in a checkerboard pattern on large bags on one side. The number of holes depends on the height and volume of the bags: the higher it is, the more there are. If necessary, the number of cuts is increased.
The mixtures in bags are transferred to the incubation site. If the work takes place at home, it should be a room with a temperature of 25°C, and if there is a garden, choose a shady area well protected from drafts. Greenhouses and greenhouses are perfect for these purposes. The bags on the side where the slits were made must be open to fresh air.
The mycelium grows, depending on the conditions of detention, usually within 2-5 months. The harvest is harvested quickly, the mushrooms are cut together with the stems: this way new ones will grow in their place more quickly. If the contents of the bags have deteriorated, there is no need to fight the mold; it is better to throw it away or use it as fertilizer.
Planting on tree stumps
Another way to grow oyster mushrooms in the country is on stumps. For this, wood of any species is prepared, except coniferous (it is not suitable due to the presence of resin). A poplar block will also work. The tree is cut into stumps, holes up to 10 cm deep are drilled on the side. Old dry material is soaked in water for several days, fresh material is used without preparation. “Seeds” are placed into all holes and holes in the stumps, then they are covered with wet sawdust.
In the garden bed, dig holes half the height of the stump and place old newspapers or sawdust on their bottom. Next comes the crushed mycelium. The hemp is placed on top with the side where the crown was located facing up. At the end, the hole is filled with earth and compacted well around the wooden workpiece (so that further basis did not bend over or even fall). Films are stretched over the wood itself for a period of 2-3 weeks.
If you plant the mycelium in the spring, the mycelium will grow faster and produce a harvest. The advantage of autumn planting is that you will have to water the stumps less; in spring and summer, the mycelium grows faster and produces harvests sooner. Maintenance only involves moistening the soil around the workpieces. Subsequently, the harvest is harvested annually for 5 years until the wood becomes completely rotten.
- Freezing fresh mushrooms: the easiest way to store crops. Clean the mushrooms from dust using a dry cloth and a knife. They are laid out on a tray and placed in the refrigerator until cool. So they are stored for about a week or transferred to containers and placed in the freezer: then the period will increase to 5 months.
- Boiling followed by freezing: First, the fruiting bodies are cut and then boiled in salted water for 15 minutes. It is impossible to refreeze foods: this will cause their taste and medicinal properties to be lost. If the caps of frozen mushrooms appear white coating, which means they were packaged poorly, but the external defect does not affect the taste.
- Salting: in this case, the oyster mushrooms are boiled for 15-20 minutes, and then placed in sterilized jars along with brine and sealed.
- Pickling: mushrooms are boiled in water with black peppercorns, cloves and a couple of tablespoons of 9% vinegar. After this, the mushrooms are placed in jars, and chilled brine is poured on top. This preparation is stored for about a year.
Conclusion
Home production of oyster mushrooms is worth the effort, especially since they are easy to care for. Extraordinary oyster mushrooms will improve your health, pamper your taste and bring you good income from sales. Their description will help you understand which type or strain of mushroom is the most profitable.
This curious mushroom growing in wildlife on dead trees and stumps, is now sold in any supermarket, is found in pizzas and pies, and somehow, quite imperceptibly, it has become a familiar product. By the way, write and pronounce correctly oyster mushrooms, but not oyster mushrooms. Letter e appeared in the name during the active spread of this mushroom in post-Soviet space, when no one paid enough attention to the rules for writing names.
IN Western Europe and the USA call them oyster mushrooms, that is oyster mushrooms. In Southeast Asia, oyster mushrooms are considered an elite delicacy, and they are used in Asian cuisine as liberally as shiitake mushrooms. History of growing oyster mushrooms in industrial scale starts from the time of the First World War. German mushroom growers developed quick way growing unpretentious but very valuable mushrooms. At first, oyster mushrooms were bred on the trunks of fallen trees, stumps and rotten wood, obtaining a fairly large harvest. Oyster mushroom was easy to process, and during the difficult war years such food aid was very helpful. They really took up oyster mushrooms in the early 60s. Industrial breeding, growing in special conditions, the fertilizing system, the convenience of harvesting and storing the crop have made growing oyster mushrooms a profitable activity, and the mushrooms themselves are inexpensive and convenient to use.
Oyster mushrooms are tasty and healthy. The composition of these mushrooms is similar to meat, they contain proteins, vitamins B, C, E and a rather rare vitamin D2, which helps the proper absorption of phosphorus and calcium in the intestines. Preparations with vitamin D2 are prescribed to patients with rickets and people suffering from calcium metabolism disorders. Oyster mushrooms help reduce the level of “bad” cholesterol, normalize blood pressure and even remove radionuclides. Oyster mushrooms contain calcium, potassium, iodine and iron compounds. Oyster mushrooms have a moderately low calorie content - 38 kcal per 100 g and can be considered a dietary product.
In the wild, oyster mushrooms are found in the forests of central Russia. Grow in groups on stumps, dead wood, weak or fallen trees. Oyster mushrooms love birch, aspen and oak trees, but they can also be seen on coniferous trees. The inconvenience of collecting oyster mushrooms in the forest is complicated by the fact that the mushrooms climb high on the trunk, grow in inconvenient places and require a certain dexterity from the mushroom picker. Oyster mushrooms grow from the end of September to the end of November and even until December. But oyster mushrooms, unlike other mushrooms, lend themselves perfectly to cultivation; their production is profitable, safe and allows you to eat fresh mushrooms all year round.
Most often, oyster mushrooms can be found in stores already packaged, which is undoubtedly convenient. Like other mushrooms, oyster mushrooms grown in captivity do not have the disadvantages of their wild brothers - worms and are corroded by slugs and insects. Most likely, they also lack the benefits of wild mushrooms. Fortunately, the huge selection of mushrooms in Russian forests allows you not to think about such trifles and enjoy the benefits of civilization, that is, artificially grown oyster mushrooms, to the fullest.
Oyster mushrooms can reach quite large sizes: caps are from 5 to 20 cm in diameter, shaped like ears. Young mushrooms are dark gray or brownish in color, mature ones are dark gray, with an ashen or purple tint. It is best to store purchased oyster mushrooms in the refrigerator, whole and unwashed. The sealed packaging should be removed - oyster mushrooms in polyethylene can become frozen and spoiled. By transferring them to glass or plastic containers, you will prolong the life of the mushrooms and preserve the taste.
Cooking oyster mushrooms is an extremely simple task. The easiest way is frying. To do this, the mushrooms need to be peeled or quickly washed. Cut them up in large pieces and fry in oil for 7-10 minutes. It is very important not to overcook the mushrooms, otherwise they may lose a lot of flavor. Don’t be shy - try them while cooking; oyster mushrooms are not poisonous. Any mushrooms love onions, if you love them too, fry the onions in a frying pan first, and then the oyster mushrooms - it will turn out even tastier. if you love various options mushrooms with potatoes, eggplant, zucchini, carrots and cabbage, then use a simple Chinese technology: fry the oyster mushrooms separately from the vegetables, and then combine, heat and serve. If you fry mushrooms together, say, with potatoes, then either the potatoes will not be cooked through, or the mushrooms will fry and turn into what is called “tar,” that is, they will become black, sticky and tasteless, like burnt rubber. Don't do that.
If you don’t want to fry, but want soup or just make a reserve for secret purposes or salad, boil oyster mushrooms in salted water. If in doubt, cook in two waters. In the first one, let the water boil, lower the oyster mushrooms, let the water boil again and immediately transfer the mushrooms to another container with boiling salted water. Cook there for about 15 minutes. Oyster mushrooms from the store should not cause mushroom panic, and it is simply irrational to cook them twice. Although, if you are going to pickle them or just make fun of them, cook them.
An inquisitive reader has probably noticed that oyster mushrooms are often found in all kinds of fillings for pies, pizzas, buns, mushroom sauces and wherever mushrooms are needed in a recipe. It’s extremely easy to identify oyster mushrooms in the filling: if it’s not champignon (light), then it’s oyster mushroom. And the mushroom is really very good for filling. Minimal preparation in the form of frying with onions or boiling (let the water drain) - and the mushrooms can be placed in a layered pie, homemade pizza of your favorite size, or even just made into pies and treated to friends at a picnic.
In the USA and Canada, oyster mushrooms, or oyster mushrooms, are considered a delicacy. There is an opinion that the popularity of oyster mushrooms is a consequence of their miraculous action. They say that oyster mushrooms increase male potency. In Asia, oyster mushrooms are loved almost in the same way as shiitake mushrooms: cooked in oil, added to noodles, served with rice, prepared in sauces, used to stuff dumplings, pickled or cooked in light spicy snack. Noodles with mushrooms are prepared according to the same principle as potatoes with mushrooms, that is, oyster mushrooms are boiled with vegetables for about 15 minutes, and then separately cooked noodles are added to them and seasoned with herbs. This typical Southeast Asian dish can also be made in cold Russia, for example, during Lent. For dumplings, mushrooms are boiled, then chopped, fried with chopped onions and peppers in oil, transferred to pieces of dough, the ends are sealed and cooked like regular dumplings until they float. Served with thick spicy sauces or sour cream.
Ingredients:
600 g pork,
300 g oyster mushrooms,
2 onions,
2 tomatoes
200 g sour cream,
1 tbsp. spoon of vegetable oil,
oregano,
salt.
Preparation:
Peel the onion. Wash the mushrooms and tomatoes. Trim the fat from the meat, chop it finely, and coarsely chop the mushrooms, onions and tomatoes. Cut the meat into thin slices. Heat a saucepan, add oil, heat it, add lard, fry for a few minutes. Add meat and fry over medium heat for 5 minutes on each side. Transfer the meat to a separate container and remove any leftovers. Fry the onion in the same saucepan, then add the tomatoes and mushrooms. Sprinkle with oregano. Cook for 5-6 minutes, then add meat, salt and pepper, pour in sour cream, cover and simmer for another 7-8 minutes. When serving, sprinkle with fresh chopped herbs.
Ingredients:
240 g thin rice noodles,
100 g oyster mushrooms,
100 g broccoli,
1 egg,
1 tbsp. spoon of sherry,
2 tbsp. spoons of soy sauce,
1 chili pepper,
1 cm ginger root (fresh),
2-3 feathers of green onions,
1 teaspoon sugar,
frying oil,
salt.
Preparation:
Beat the egg with salt and make a thin omelette in the butter. Cool, roll, cut into rings. Separate the broccoli into florets, chop the ginger, and cut the oyster mushrooms into strips. Remove the seeds from the pepper and chop the pulp. Break the vermicelli and fry in hot deep fat. Place the vermicelli on a paper towel, pour out the oil, and leave for a couple of tablespoons. Fry the broccoli and mushrooms over high heat for a couple of minutes, add sherry, soy sauce, sugar, ginger and chili. Remove from heat. Place noodles, vegetables with mushrooms, garnish with cilantro and onions. Serve with omelette.
Oyster mushroom will introduce novice cooks to the world of mushrooms and will help experienced chefs add a pleasant mushroom flavor to their creations. Use oyster mushrooms sparingly, cook briefly and don’t be afraid of anything!
