Oyster mushrooms are in the top 3 for culinary consumption worldwide (the other 2 are Agaricus bisporus and Lentinus edodes, coming soon!). The tasty Golden Oyster (Pleurotus citrinopileatus, although some have suggested they should actually be categorized as a varietal of P. cornucopiae) is a relative newcomer to the American table. Native to eastern Russia, northern China, and Japan, it may have started to be available commercially in the U.S. about 20 years ago, including in cultivation. It appears to have escaped into the wild (for more info and to report if you've seen Golden Oysters in the wild click HERE)
This mushroom is very delicate with a strong umami flavor that is yet not overpowering. I found it blended extremely well in Asian stir fries, a Parmesan cream sauce, and in a broccoli, tomato and cheddar cheese quiche. I was not really happy with how delicate the mushrooms I purchased were (see photo below), but the flavor won me over.
While the Golden Oyster does not have the same research of medical claims as Shiitake or Reishi, it is starting to be noticed. Two studies have used an extract in diabetic mice, one in 2006 and one in 2017, both showing positive response.
I plan to continue consuming Golden Oyster, although not sure if I would try cultivating it. This is definitely a fungi I will continue to have fun with.
The photo of the Golden Oyster Mushroom at the top of this page was downloaded from Wikimedia Commons.
By This image was created by user Kerry Givens (kgivens) at Mushroom Observer, a source for mycological images.You can contact this user here.English | español | français | italiano | português | +/− [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons