Oyster Mushroom (Pleurotus ostreatus)
Description
Meet the Oyster Mushroom — an edible marvel that's not just a treat for your taste buds, but also a powerhouse of nutrition and environmental benefits! 🌏 Native to the north temperate zones, this mushroom is often found flourishing on dead hardwood trees 🌳 or grown commercially in farms. With its fan-shaped cap ranging from white to deep brown and decurrent gills that flow down a short, thick stem, the Oyster Mushroom is a versatile gem both in the wild and on your dinner plate. 🍽️
🍽️ Flavor & Culinary Uses:
Oyster mushrooms have a chameleon-like flavor profile that varies with the strain and the season. From a mild, soft texture to a strong, sweet aroma with a hint of anise, these mushrooms can suit any palate. 🍄 In winter, they become more chewy, making them perfect for hearty soups, stir-fries, or even as a meat substitute in various dishes. 🌶️🍜 Their slightly tough stems and cap skins need to be finely chopped and slow-cooked to enhance their natural, savory goodness. Commonly used in Asian cuisine, especially in Japan, Korea, and China, they are a staple ingredient in flavorful dishes and even in the creation of oyster sauce. 🍲
🌿 Nutritional & Health Benefits:
But Oyster Mushrooms are more than just delicious—they’re packed with health benefits! 💪 They contain ergothioneine, a powerful antioxidant that boosts immune health, and beta-D-glucans, which may support the immune system in fighting cancer. 🛡️ Thanks to their high levels of statins, these mushrooms can help lower "bad" LDL cholesterol and improve heart health. ❤️ They are also naturally low in sodium, making them a smart choice for those managing blood pressure or cholesterol levels.
🧬 Eco-Friendly & Medicinal Marvels:
Oyster mushrooms are environmental superheroes! 🦸♂️ They break down tough wood and even toxic chemicals like oil and pesticides, purifying the environment. 🌳🧪 Known for their antimicrobial and antibacterial properties, they can combat harmful bacteria like Salmonella, Pseudomonas, and even Staphylococcus aureus. 🌿 They’re also being studied for their potential in creating sustainable products like mycelium bricks, furniture, and leather-like materials. 🏗️🪑
⚠️ Considerations:
While generally safe and nutritious, some people may experience allergic reactions such as hives, swelling, or gastrointestinal discomfort from compounds like arabitol. ⚠️ Those with gout or sensitivities to sugar alcohol should consume them in moderation. If any adverse effects occur, it’s best to consult a healthcare provider. 🏥
🌍 Cultivation & Economic Impact:
As the second most cultivated edible mushroom worldwide, Pleurotus ostreatus is not only delicious and nutritious but also economically valuable. 🏆 It grows quickly, requires minimal environmental controls, and converts a large percentage of its growing substrate into fruiting bodies—making it a profitable choice for farmers! Farmers can then turn these mushrooms into powders, extracts, and tinctures for various uses. 👩🌾
📜 What's in a Name?
The Latin name Pleurotus ostreatus tells a story of its own! "Pleurotus" translates to "sideways" in reference to how the mushroom's stem often appears off-center or completely absent. "Ostreatus" comes from the Latin word for "oyster," which describes the shape of its cap—resembling the bivalve shell of an oyster. 🦪 Some believe the name also hints at the mushroom’s somewhat slippery texture, reminiscent of the marine delicacy. 🌊
Common names:
Oyster Mushroom
Tree Oyster
Pearl Oyster Mushroom
Hiratake
Tamogitake
Straw Mushroom
German (Austernseitling)
Netherlands (Gewone oesterzwam)
Czech Republic (Hlíva ústřičná)
France (Pleurote en huître)
Mushroom Identification
Cap
White, cream, brown, or blue-gray in color, these mushrooms have a bracket-like shape and a radial or eccentric stem. They start off convex in shape, but become centrally depressed with a wavy margin. The fruit body is typically 1.97 to 7.09 inches (5 to 18 cm) in size and is often found growing in groups, with each stem separately attached to the substrate.
Gills
The underside is white, turning pale ochre with age; crowded; decurrent.
Stem
White or cream in color, these mushrooms have a woolly base. They can be stemless, but usually have short stems, measuring 0.39 to 1.18 inches (1 to 3 cm) in length and 0.39 to 0.78 inches (1 to 2 cm) in diameter. The stem tapers towards the base and does not have a stem ring.
Spores
Subcylindrical to narrowly kidney-shaped, smooth, 8-12.5 x 3-4.5µm.
Spore Print
White to faintly yellowish, or lilac.
Odor and Taste
Smell and taste pleasant but not distinctive.
Habitat
Saprobic, these mushrooms are found on dying or dead standing deciduous broadleaf trees, particularly beech and oaks, and sometimes on fallen trunks and large branches.
Season
January to February.
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Microscopic Features
Spores 7–11 x 2–4 µm; cylindric-ellipsoid; smooth; hyaline in KOH; inamyloid. Basidia 4-sterigmate. Hymenial cystidia not found. Pileipellis a partially gelatinized, tangled cutis of elements 2.5–10 µm wide, smooth, hyaline to yellowish in KOH, inconspicuously clamped.
Look-Alikes
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Lentinellus ursinus (poisonous)
It is extremely bitter and hot to the taste. It has white spores and belongs in the Tricholomataceae like the oyster mushroom, but it has serrate (saw-toothed) gill edges.
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Has a frosted cap; its stem has a short-lived ring.
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Often paler, and appears between late April and September.
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Found on the wood of quaking aspen.
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Has a lighter color of the caps and shorter gills that run less on the stem.
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Often has olive shades on the cap and the gills are orange, not whitish.
Health Benefits
Let's explore the myriad of ways these tasty mushrooms can boost your well-being! 🌟
🥦 Rich in Nutrients for a Healthy Diet!
Oyster mushrooms are a nutrient-dense superfood that is low in calories and carbs but high in essential vitamins, minerals, and fiber. Here's what you get in just 1 cup (86 grams) of raw oyster mushrooms:
Calories: 28
Carbs: 5g
Protein: 3g
Fiber: 2g
Niacin (B3): 27% of the DV
Pantothenic acid (B5): 22% of the DV
Potassium: 8% of the DV
Iron: 6% of the DV
These mushrooms are also packed with smaller amounts of vitamin D and selenium, providing a natural boost to your immune system and bone health. 🦴💪 For those following a low-carb diet, these fungi make an excellent, nutritious choice! 🍽️
🛡️ Powerful Source of Antioxidants!
Oyster mushrooms are bursting with antioxidants, which help fight oxidative stress and protect your cells from damage. 🧬 Studies have found that they contain several potent antioxidant compounds, such as gallic acid, chlorogenic acid, and ergothioneine, which are known to reduce inflammation and combat free radicals. 🛡️
Research has shown that oyster mushroom extracts may lower markers of oxidative stress, such as malondialdehyde (MDA), and protect artery cells from damage, potentially reducing the risk of heart disease. ❤️ Although more human studies are needed, these findings suggest that incorporating oyster mushrooms into your diet could help shield your cells from daily wear and tear! 🌿
❤️ Heart-Healthy Benefits to Keep Your Heart Strong!
Oyster mushrooms could be a heart’s best friend! 💓 They are rich in beta-glucans, a type of soluble fiber that has been shown to lower cholesterol levels. By fermenting in your gut, beta-glucans produce short-chain fatty acids that can reduce cholesterol production in your body. 🧬
In a study involving participants consuming 30 grams of dried oyster mushrooms daily, there was a significant reduction in triglycerides, total cholesterol, and oxidized LDL (bad) cholesterol levels. 🌾 Furthermore, a review of human studies suggests that these mushrooms may also help lower blood pressure and blood sugar, contributing to overall heart health. 🥗
🍬 Helps Regulate Blood Sugar Levels!
If you’re looking to manage your blood sugar levels, oyster mushrooms might be the natural solution. 🩸 A study found that consuming powdered P. ostreatus helped reduce post-meal blood sugar spikes by increasing sugar utilization in body tissues. 💥
Moreover, participants with type 2 diabetes who ate 150 grams of cooked oyster mushrooms daily experienced a 22% reduction in fasting blood sugar levels! 🔽 Such effects are believed to be due to the high concentration of beta-glucans, which slow down carbohydrate digestion and absorption, leading to more stable blood sugar levels. 🌾
🦠 Immune-Supportive Superfood!
Oyster mushrooms can help fortify your immune system! 🛡️ They contain pleuran, a beta-glucan fiber with immune-modulating properties, and are known to have antiviral and antibacterial effects. 🦠
A study in people with herpes simplex virus type 1 (HSV-1) showed that a supplement combining pleuran, vitamin C, and zinc improved symptoms and reduced respiratory issues. 🌬️ Another study found that taking oyster mushroom extract daily boosted the immune system by activating interferon-γ (IFN-γ), a key player in defending against infections. 🚀
While more research is needed to focus on the whole mushroom, these findings point to a significant role for oyster mushrooms in supporting immune health. 🌿
🧠 Potential Anti-Tumor, Anti-Inflammatory, and Gut Health Benefits!
Emerging research suggests that oyster mushrooms may have even more to offer:
Anti-Tumor Properties: Studies in test tubes and animals indicate that compounds in oyster mushrooms may help inhibit tumor growth. However, more human research is needed. 🔬
Gut Health: Rich in fiber and beneficial compounds, these mushrooms can promote a healthy gut by increasing the production of short-chain fatty acids and reducing harmful bacteria. 🦠
Anti-Inflammatory Effects: Studies have demonstrated that oyster mushroom extracts can reduce inflammation, which could be beneficial for people with chronic inflammatory conditions. 🩹
Allergy
While oyster mushrooms (Pleurotus ostreatus) are a delicious and nutritious food, they can, in rare cases, cause allergic reactions. Recent research has identified a novel allergen called trehalose phosphorylase, which might trigger allergic responses in some individuals. Let's break down what you need to know about this potential allergy:
🚨 What Happened in a Recent Case?
A recent case involved a 12-year-old boy who experienced an allergic reaction after eating homemade oyster mushroom soup. Symptoms appeared within an hour and included:
Generalized hives (itchy red welts on the skin)
Abdominal pain
Vomiting
Eyelid and lip swelling
This severe reaction required immediate medical attention and treatment with intramuscular epinephrine, after which the boy fully recovered. This was not the boy's first reaction; he had a similar episode after consuming a different mushroom dish earlier.
🧬 What Is Trehalose Phosphorylase?
Trehalose phosphorylase is an enzyme involved in the production of trehalose, a type of sugar in fungi. This enzyme was identified as a potential allergen after being detected in the cooked form of oyster mushrooms. Interestingly, this protein didn't show significant similarities with known allergens, suggesting it might be a new allergen specific to oyster mushrooms.
🔬 Allergy Testing and Findings
The boy underwent various allergy tests:
Skin prick tests (SPT): Showed a positive reaction to oyster, shiitake, and enokitake mushrooms, indicating cross-reactivity.
Oral food challenge (OFC): Specifically tested different mushroom types; only oyster mushrooms caused a positive reaction with symptoms such as skin rashes and itching.
⚠️ What Should You Be Aware Of?
If you have experienced allergic reactions after eating mushrooms, especially oyster mushrooms, it's important to consult with an allergist. Symptoms like skin reactions, abdominal discomfort, or respiratory issues could indicate an allergy. For those confirmed to be allergic, strict avoidance and carrying an epinephrine auto-injector (EpiPen) may be recommended.
To learn more about this potential allergen, you can access the full study here.
Growing
Growing Oyster Mushrooms is a rewarding process that yields a delicious, nutritious crop while making efficient use of resources. 🌾 With the right substrate, conditions, and care, you can successfully cultivate these mushrooms at home or on a commercial scale. Follow this comprehensive guide to learn how to grow Oyster Mushrooms from start to harvest! 🌱
🧺 1. Choose the Right Substrate:
The first step in growing Pleurotus ostreatus is selecting an appropriate substrate. This provides the nutrients and structure the mushrooms need to grow. Common substrates include a mixture of cottonseed hulls and wheat straw, which has a high water-holding capacity and is ideal for supporting mushroom growth. 🌾🌿 Other options include sawdust, corn cobs, coffee grounds, or any lignocellulosic material rich in cellulose and hemicellulose. 🪵 The substrate should be milled to a length of about 0.79-2.36 inches (2-6 cm) for optimal surface area.
🔥 2. Pasteurization: Sterilize the Substrate
Pasteurization is a crucial step to eliminate harmful microbes and prepare the substrate for mushroom cultivation. 🚿 In commercial settings, pasteurization is done by placing the substrate in revolving mixers, adding water to the desired moisture level, and then injecting live steam while mixing. 🌡️ The substrate is pasteurized at around 60°C (140°F) for 1 to 2 hours. This reduces competing organisms without completely sterilizing the medium, which helps beneficial microorganisms to flourish.
❄️ 3. Cool and Inoculate the Substrate:
After pasteurization, the substrate must be cooled down to room temperature to prevent the spawn from being damaged. 🌬️ Once cooled, it’s time for inoculation—introducing the mushroom spawn (mycelium) to the substrate. At this stage, you may also add a delayed-release supplement (at a rate of 3% to 10% of the dry substrate weight) to boost yield and the size of the mushrooms. 🍄 This supplement could be something like soybean meal, bran, or other nutrient-rich materials that help feed the growing fungi.
🛍️ 4. Fill Plastic Bags with the Spawned Substrate:
Once inoculated, the substrate is packed into perforated polyethylene bags—either clear or black, depending on your preference. Each bag should be filled with about 25 to 30 lbs (11-14 kg) of substrate. 🧃 These perforations allow for adequate airflow, which is vital for mycelium development and future mushroom formation. 🌬️
🌡️ 5. Incubation: Nurture the Mycelium
The filled bags are then placed in a warm, dark incubation room for 12 to 14 days at 25°C (77°F). 🌑🌡️ This is when the mycelium, the vegetative part of the fungus, spreads throughout the substrate. The room should be kept at a stable temperature with good airflow to prevent overheating and ensure even colonization. After about two weeks, the bags will be filled with thick white mycelium, indicating they are ready for the next stage.
🌱 6. Transfer to Production Room: Prepare for Fruiting
Once the mycelium has fully colonized the substrate, the bags are transferred to the production room, where conditions are adjusted to encourage fruiting. 🌿 The environment should be maintained with optimal temperature, humidity, and light conditions to promote mushroom growth. For Oyster Mushrooms, the ideal temperature is usually between 18-24°C (64-75°F), with a relative humidity of 85-95% and a gentle airflow to prevent contamination and dehydration. 💧
🏗️ 7. Choose Your Cultivation System: Shelves or Suspended Bags
Mushrooms can be grown using various systems depending on your space and setup. Two popular methods are:
Mushroom Shelves: Bags or blocks of the substrate are placed on shelves that maximize vertical space. 📚
Suspended Systems: Bags are hung from overhead structures, allowing mushrooms to grow around the bag's perforations and maximizing airflow and space efficiency. 🌿
🍄 8. Monitor and Maintain for Fruiting:
As the mushrooms begin to form around the edges of the bag perforations, ensure that environmental conditions remain stable. A light misting may help maintain humidity levels without overwatering. 🌦️ Be vigilant for any signs of mold or pests, as these can compromise the crop. Keep light levels low to moderate (using indirect sunlight or artificial grow lights) to simulate the natural habitat of mushrooms. 💡
✂️ 9. Harvest the Mushrooms:
Oyster Mushrooms are typically ready to harvest about 3 to 4 weeks after spawning, depending on the strain, supplement use, and environmental conditions. 🕓 The mushrooms should be plump and firm with fully opened caps but not yet releasing spores. 🌸 Gently twist or cut the mushrooms off at the base to harvest, being careful not to damage the mycelium, which may allow for subsequent flushes (additional harvests). 🍽️
🔄 10. Post-Harvest and Cleanup:
After harvesting, the substrate may still have life left in it for one or two more flushes. 🍄 Maintain the right conditions, and you can continue to produce mushrooms until the substrate is exhausted. After the final harvest, the spent substrate can be composted or used as a soil amendment, providing additional value and sustainability. 🌿♻️
📊 11. Experiment and Optimize:
Different strains, substrates, and environmental conditions can affect mushroom productivity and quality. 📈 Experiment with various types of spawn, substrate mixtures, moisture levels, and supplements to find what works best for your setup. Keeping a grow log can help track your successes and learn from any challenges. 📓
How to Cook
Cooking with Oyster Mushrooms is like unlocking a treasure chest of flavors! 🗝️ Whether you’re aiming for a simple sauté or a complex dish, these versatile fungi adapt beautifully to various cooking methods. Here’s how to make the most of their unique taste and texture in your kitchen! 🍽️
🔪 1. Prep Like a Pro:
Start by gently cleaning your Oyster Mushrooms. 🌊 Since they often grow on wood, you might find a bit of dirt or debris. Simply wipe them clean with a damp cloth or give them a light rinse. Avoid soaking them in water, as they can become soggy. ✨ If they have tough, woody stems, trim them off or finely chop them for a longer cook to soften. The caps, with their tender and flavorful flesh, are the stars of the show! 🌟
🍳 2. Simple Sauté for a Quick Treat:
For a quick and easy dish, sautéing Oyster Mushrooms is a go-to method that brings out their natural, earthy flavors. 🍄🍃 Heat a bit of olive oil or butter in a skillet over medium heat. Add minced garlic, shallots, or even a dash of chili for some kick. 🌶️ Toss in the mushrooms and let them cook for 5-7 minutes until they turn golden brown and slightly crispy around the edges. Season with salt, pepper, and fresh herbs like thyme or parsley. The result? A delicious side dish or topping for salads, pastas, or toast! 🥗🍝
🍲 3. Add Depth to Soups and Stews:
Oyster Mushrooms shine in hearty soups and stews, adding a rich, savory note. 🥣 Their slightly chewy texture provides a satisfying bite, perfect for broths and clear soups. Try adding them to a miso soup, a creamy mushroom chowder, or a vegetable stew. Their flavors intensify when simmered gently, making every spoonful an umami-packed experience! 🍜 To make them tender and infuse them with the surrounding flavors, cook them on low heat for a longer period. ⏳
🥢 4. Stir-Fry Sensations:
Oyster Mushrooms are a staple in Asian cuisine, especially in stir-fries where their meaty texture soaks up the sauce beautifully. 🍲 Start by heating a wok or large skillet over high heat. Add a splash of oil, then throw in your favorite vegetables—think bell peppers, snap peas, or broccoli. 🥦 Add the mushrooms and stir-fry for about 3-4 minutes. Pour in some soy sauce, oyster sauce, or a splash of rice vinegar. For a sweet and spicy twist, add honey or chili flakes. Finish with sesame seeds or fresh scallions for a vibrant, colorful dish! 🧄🧅
🧀 5. Get Creative with Stuffed Mushrooms:
Looking for an impressive appetizer or a main dish with a twist? 🌟 Stuff large Oyster Mushroom caps with a savory filling—try breadcrumbs, cheese, herbs, and a touch of garlic. 🧄 Bake them in the oven at 375°F (190°C) for about 15-20 minutes until the tops are golden and bubbly. You’ll have a dish that’s both crispy and creamy, with a mouthwatering aroma that fills the kitchen! 🧀🍽️
🍤 6. Turn Them Into Meat-Free "Scallops" or "Pulled Pork":
Due to their firm texture, Oyster Mushrooms can be a great substitute for seafood or meat. Cut large caps into thick pieces to create mushroom "scallops." 🍤 Sear them in a hot pan with butter, garlic, and lemon for a delightful, ocean-inspired dish. For a vegan twist on pulled pork, shred the mushrooms and cook them with barbecue sauce until they absorb the smoky, sweet flavors. 🥪 Perfect for sandwiches, tacos, or a flavorful side dish!
🌶️ 7. Low and Slow for Braises and Roasts:
If you have time, braising Oyster Mushrooms brings out a whole new level of tenderness and flavor. 🍖 Cook them slowly in a flavorful broth or wine sauce, alongside vegetables like carrots, potatoes, and onions. 🥕🧅 The mushrooms will absorb all the delicious juices, becoming tender and juicy. Perfect for a cozy, comforting meal on a chilly evening! 🕯️
💡 Tips & Tricks:
Avoid Overcrowding: When sautéing, give the mushrooms space in the pan to get that perfect golden-brown sear. 🍳
Pair with Bold Flavors: Oyster Mushrooms love bold flavors like garlic, soy sauce, and herbs. 🌿🧄 Don’t be afraid to experiment!
Cook the Stems Longer: If using the stems, cook them a bit longer as they can be tough. Finely chopping them helps integrate them better into dishes. ✂️
Recipes
Ingredients
- 200g oyster mushrooms, torn into strips
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- Tortillas (corn or flour)
- Toppings: shredded lettuce, diced tomatoes, avocado slices, fresh cilantro, lime wedges, salsa, and vegan sour cream (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add the onion and bell pepper, cooking until soft, about 5 minutes.
- Add the oyster mushrooms to the skillet. Season with smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Cook until the mushrooms are golden and crispy, around 7-10 minutes.
- Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until slightly charred.
- Assemble the tacos by adding the mushroom mixture to each tortilla. Top with lettuce, tomatoes, avocado, cilantro, and a squeeze of lime. Serve with salsa and vegan sour cream if desired.
Ingredients
- 250g pasta (fettuccine, penne, or linguine)
- 200g oyster mushrooms, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 cup vegetable broth
- 1 cup heavy cream or a dairy-free alternative
- 1/4 cup grated Parmesan or vegan Parmesan
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta according to the package instructions. Reserve 1/2 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat. Sauté garlic and shallot until fragrant, about 2-3 minutes.
- Add the oyster mushrooms and cook until they are tender and lightly browned, around 5-7 minutes.
- Pour in the vegetable broth and cook for 2 minutes. Add the cream and bring to a gentle simmer. Cook for another 3-4 minutes until the sauce thickens.
- Stir in the Parmesan, season with salt and pepper, and mix in the cooked pasta. Add reserved pasta water as needed to adjust the sauce consistency.
- Serve immediately, garnished with fresh parsley.
Ingredients
- 1 cup Arborio rice
- 200g oyster mushrooms, chopped
- 4 cups vegetable broth, kept warm
- 1 tbsp olive oil
- 1 tbsp butter or vegan butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/4 cup grated Parmesan or vegan Parmesan
- Salt and pepper to taste
- Fresh thyme or parsley, for garnish
Instructions
- Heat olive oil and butter in a large pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute.
- Stir in the oyster mushrooms and cook until softened, about 5 minutes.
- Add the Arborio rice and toast for 1-2 minutes until slightly translucent. Pour in the white wine (if using) and stir until absorbed.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait for the liquid to be mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
- Stir in the Parmesan, season with salt and pepper, and garnish with fresh thyme or parsley. Serve hot.
Ingredients
- 300g oyster mushrooms, stems cut into thick rounds (mimicking scallops)
- 2 tbsp olive oil
- 1 tbsp vegan butter
- 2 cloves garlic, minced
- 1/2 cup white wine or vegetable broth
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil and vegan butter in a large skillet over medium-high heat.
- Add the mushroom "scallops" to the pan in a single layer. Sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, sauté garlic until fragrant, about 1 minute. Add white wine or vegetable broth and lemon juice. Simmer for 2-3 minutes.
- Return the mushroom "scallops" to the skillet and coat them in the sauce. Cook for another 2 minutes. Season with salt and pepper.
- Garnish with fresh parsley and serve with pasta, rice, or a side of vegetables.
Ingredients
- 200g oyster mushrooms, torn into strips
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- Salt and pepper to taste
- Pita bread or flatbreads
- Toppings: hummus, sliced cucumber, tomatoes, red onion, pickles, fresh parsley, tahini sauce, and chili sauce (optional)
Instructions
- In a bowl, mix olive oil, lemon juice, cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper. Add the oyster mushrooms and toss to coat. Let marinate for 15-20 minutes.
- Heat a skillet over medium-high heat and cook the mushrooms until golden and slightly crispy, about 8-10 minutes.
- Warm the pita bread or flatbreads in a skillet or oven. Spread with hummus and layer with the cooked mushrooms.
- Add cucumber, tomatoes, red onion, pickles, and fresh parsley. Drizzle with tahini sauce and chili sauce if desired.
- Fold and serve warm.
Ingredients
- 100g oyster mushrooms, chopped
- 3 large eggs (or a vegan egg substitute)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/4 cup bell pepper, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
- 1/4 cup cheese (optional, or use vegan cheese)
- Fresh herbs (parsley, chives) for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add the onions and cook until soft, about 3 minutes. Add the garlic and bell pepper, cooking for another 2-3 minutes.
- Add the oyster mushrooms and sauté until tender and slightly browned, about 5 minutes.
- Whisk the eggs in a bowl and season with salt and pepper. Pour the eggs over the mushroom mixture in the skillet.
- Allow the eggs to set slightly, then gently lift the edges of the omelette to let the uncooked egg flow underneath. Cook until the omelette is fully set but still soft.
- Sprinkle cheese on one half of the omelette (if using) and fold it over. Serve warm, garnished with fresh herbs.
Ingredients
- 300g oyster mushrooms, torn into strips
- 3 tbsp soy sauce or tamari
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp liquid smoke (optional)
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, olive oil, maple syrup, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and liquid smoke.
- Toss the mushroom strips in the marinade, ensuring they are well coated. Let them marinate for 30 minutes.
- Arrange the mushrooms on the prepared baking sheet in a single layer. Bake for 1.5 to 2 hours, flipping halfway through, until they are dry and chewy but not completely crisp.
- Allow to cool completely before storing in an airtight container.
Ingredients
- 1/4 cup olive oil
- 2 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp maple syrup or honey
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions
- In a bowl, whisk together olive oil, soy sauce, balsamic vinegar, garlic, lemon juice, maple syrup, smoked paprika, thyme, salt, and pepper.
- Use this marinade to coat 200-300g of oyster mushrooms. Let them marinate for at least 30 minutes or up to 2 hours for deeper flavor.
- This marinade is perfect for grilling, roasting, or pan-frying the mushrooms.
Ingredients
- 200g oyster mushrooms, large pieces
- 1 red bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, cut into rounds
- 2 tbsp olive oil
- 1 tbsp oyster mushroom marinade (recipe above)
- Skewers (wooden or metal)
Instructions
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- In a large bowl, toss the oyster mushrooms, bell pepper, red onion, and zucchini with olive oil and 1 tablespoon of the oyster mushroom marinade.
- Thread the vegetables and mushrooms onto the skewers, alternating as you go.
- Preheat a grill or grill pan to medium-high heat. Grill the skewers for 3-4 minutes per side, or until the vegetables are tender and lightly charred.
- Serve hot with a side of rice, pita, or a fresh salad.
Ingredients
- 200g oyster mushrooms, chopped
- 1/2 cup breadcrumbs (regular or gluten-free)
- 1/4 cup grated onion
- 1 clove garlic, minced
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water) or regular egg
- Burger buns
- Toppings: lettuce, tomato, onion, pickles, cheese, avocado, ketchup, mustard, etc.
Instructions
- Heat olive oil in a skillet over medium heat. Add the oyster mushrooms, garlic, and onion. Sauté until the mushrooms are soft and the moisture evaporates, about 10 minutes.
- Transfer the mushroom mixture to a bowl. Add the breadcrumbs, soy sauce, smoked paprika, oregano, salt, pepper, and flax egg. Mix well to combine. Let the mixture sit for 10 minutes to allow the breadcrumbs to absorb moisture.
- Form the mixture into patties. If it feels too wet, add a bit more breadcrumbs.
- Heat a skillet or grill pan over medium heat and lightly oil it. Cook the patties for 4-5 minutes on each side until golden brown and firm.
- Assemble the burgers with your favorite toppings and serve on toasted buns.
Ingredients
- 100g fresh oyster mushrooms, sliced
- 2 cups water
- 1 small piece of ginger, sliced
- 1 clove garlic, crushed
- 1 tbsp lemon juice
- 1 tsp honey or agave syrup (optional)
- Salt and pepper to taste
Instructions
- Bring 2 cups of water to a boil in a small pot. Add the sliced mushrooms, ginger, and garlic.
- Reduce the heat and let it simmer for about 10 minutes.
- Strain the liquid into a cup. Add lemon juice, honey, salt, and pepper to taste.
- Enjoy the tea hot, especially as a warming, savory drink or a unique broth for sipping.
Ingredients
- 300g oyster mushrooms, sliced
- 9 lasagna sheets (regular or gluten-free)
- 2 cups marinara sauce
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups ricotta cheese (or vegan ricotta)
- 1 cup mozzarella cheese, shredded (or vegan cheese)
- 1/2 cup Parmesan cheese, grated (or nutritional yeast for vegan)
- 1/2 cup fresh spinach, chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook the lasagna sheets according to package instructions and set aside.
- Heat olive oil in a skillet over medium heat. Sauté onions until soft, about 5 minutes. Add garlic and cook for another minute.
- Add the oyster mushrooms to the skillet and cook until tender and browned, about 5-7 minutes. Season with salt and pepper. Remove from heat and mix in the spinach and fresh basil.
- In a baking dish, spread a thin layer of marinara sauce. Layer with lasagna sheets, followed by the mushroom mixture, ricotta cheese, and a sprinkle of mozzarella.
- Repeat layers until all ingredients are used, finishing with a layer of marinara sauce and a generous topping of mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let it cool for 10 minutes before slicing and serving.
Ingredients
- 200g oyster mushrooms, sliced
- 2 cups baby bok choy, halved lengthwise
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce or tamari
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tsp rice vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp sesame seeds for garnish
- 2 green onions, sliced, for garnish
Instructions
- In a small bowl, mix soy sauce, oyster sauce, rice vinegar, honey, and red pepper flakes. Set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
- Add the oyster mushrooms and cook until they are soft and slightly browned, about 5 minutes.
- Add bok choy and stir-fry for 3-4 minutes until just tender but still crisp.
- Pour in the sauce mixture and toss everything to coat. Cook for another 1-2 minutes until the sauce slightly thickens.
- Garnish with sesame seeds and sliced green onions. Serve hot with steamed rice or noodles.
Ingredients
- 300g oyster mushrooms, whole or large pieces
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the grill or a grill pan over medium-high heat.
- In a bowl, mix olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. Add the mushrooms and toss to coat them evenly.
- Place the mushrooms on the grill and cook for 3-4 minutes on each side until they have nice grill marks and are tender.
- Remove from the grill and garnish with fresh parsley. Serve as a side dish or add to salads, sandwiches, or wraps.
Ingredients
- 200g oyster mushrooms, sliced
- 200g shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 red bell pepper, sliced
- 2 tbsp soy sauce or tamari
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tbsp rice vinegar
- 1 tsp honey or brown sugar
- 1 tsp cornstarch mixed with 2 tbsp water
- 1/2 tsp chili flakes (optional)
- Fresh cilantro or green onions for garnish
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
- Add shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove from the skillet and set aside.
- In the same skillet, add the oyster mushrooms and bell pepper. Stir-fry for 4-5 minutes until tender.
- In a small bowl, mix soy sauce, oyster sauce, rice vinegar, honey, and chili flakes. Pour this mixture into the skillet.
- Add the shrimp back into the skillet. Pour in the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens and coats everything evenly.
- Garnish with fresh cilantro or green onions and serve hot with steamed rice or noodles.
Ingredients
1/2 pound oyster mushrooms 230 grams
Salt
Pepper
Oil spray
If using the oven method
Preheat your oven to 450 degrees F (230 degrees C).
While the oven preheats, prepare the mushrooms. Separate the bunches into individual mushrooms. Give them a gentle rinse and dry them with a paper towel. Use a knife to cut off and discard any dirty or tough parts on the stem end. If any of the mushrooms are much larger than bite-size, cut or tear them in half along the stem.
Prepare a baking sheet lined with aluminum foil. Spray a light coat of oil onto the foil. Place the mushrooms onto the foil. Spray a light coat of oil onto them and season them with salt and pepper.
When the oven is heated, place the baking sheet of mushrooms in the oven. Bake until the bottom side of the mushrooms is blistered and golden brown, about 12 minutes. Remove the baking sheet from the oven. Flip each of the mushrooms and return the sheet to the oven until the other side is golden, 8-10 minutes. Serve immediately.
If using the air fryer
Preheat air fryer to 360 degrees F (180 degrees C) for 8 minutes.
Prepare the mushrooms as described above while the air fryer preheats.
When the air fryer has finished preheating, remove the basket from it. Spray a light coat of oil onto the grate surface of the basket. Place as many mushrooms as will fit in a single layer. Spray a light coat of oil onto the mushrooms and season them with salt and pepper.
Return the basket to the air fryer and cook at 360 F (180 C) until the mushrooms are nicely browned as shown in the photos, 8-10 minutes, flipping them once halfway through. Serve immediately.
Notes
The smaller and thinner pieces will be crispier than the larger and thicker pieces (which will be juicier). Tore the mushrooms into large and small pieces to create variety (some crispy bits, some juicy ones).
If you want all your pieces to have a similar texture, try to tear (or cut) them into even-thickness pieces. It is possible to shred them thinly to achieve a texture similar to shredded chicken or pork.
Ingredients
4-6 oz yrout fillets
1 1/2 Tbsp olive oil
1 cup shallot, chopped
8 oz button mushrooms, sliced
4 oz oyster mushrooms, sliced
1/3 cup light soy sauce
1/3 cup dry sherry
1/3 cup water
Black pepper (salt), to taste
Instructions
In a large pan, heat oil and shallot over medium high heat. Cover, cook until shallot is tender. Add mushrooms. Continue cooking covered until mushrooms are soft.
Add soy sauce, sherry, and water. Simmer until sauce thickens slightly.
Remove from heat. Season with pepper and salt if desired. Set aside. Sauté trout, flesh side down over medium heat in lightly oiled pan 2-3 minutes.
Turn and cook until trout is opaque (about 3 minutes).
Serve with warm mushroom sauce.
Ingredients
Makes 5 gallons
2 sticks of butter
4 or 5 large onions
2 lbs carrots
1 stalk celery
6 lbs oyster mushrooms
15 lbs potatoes
Instructions
Peel and cook 15 lbs potatoes, mash to a creamy base.
Add 4 pints of cream to taste and to thicken.
Add vegetables and let simmer.
Add salt, pepper and parsley.
Ingredients
12 oz. pork fillet
1 large red onion
12 oz. Oyster Mushrooms
6 oz. cream
Salt and pepper to taste
Olive oil for frying
Instructions
Slice pork, onions and mushrooms into thin strips. Saute pork until just cooked, add onions and mushrooms and fry until cooked through. Season, then add cream, reduce and serve.
Ingredients
6 oz. Oyster mushrooms, or a variety of mushrooms
1 pkg. Fettuccini
3 Tbsp. extra virgin olive oil
3 cloves garlic, minced
1/2 cup pine nuts
1 pkg. (3 oz.) sun dried tomatoes, softened and minced
Instructions
Cook fettuccini according to package instructions. In medium sauce pan, heat oil and saute remaining ingredients for 2-3 minutes. Toss with hot, cooked fettuccini.
Versus Table
| Aspect | Oyster | King Oyster | Shiitake | Portobello | Chanterelle | Lion's Mane | Chicken of the Woods |
|---|---|---|---|---|---|---|---|
| Gut health | ✔️ | ✔️ | ✔️ | ❌️ | ✔️ | ✔️ | ✔️ |
| Skin health | ❌️ | ❌️ | ✔️ | ❌️ | ✔️ | ✔️ | ❌️ |
| Neuroprotective and cognitive-enhancing | ❌️ | ❌ | ❌ | ❌ | ❌ | ✔️ | ❌ |
| Antioxidant | ✔️ | ✔️ | ✔️ | ✔️ | ✔️ | ✔️ | ✔️ |
| Potential antibacterial | ✔️ | ✔️ | ✔️ | ❌ | ✔️ | ✔️ | ✔️ |
| Cholesterol-lowering | ✔️ | ✔️ | ✔️ | ✔️ | ✔️ | ✔️ | ✔️ |
| Immune-boosting | ✔️ | ✔️ | ✔️ | ❌ | ✔️ | ✔️ | ✔️ |
| Potential anti-cancer | ✔️ | ✔️ | ✔️ | ❌ | ❌ | ✔️ | ✔️ |
| Antiviral properties | ✔️ | ✔️ | ✔️ | ❌ | ✔️ | ✔️ | ✔️ |
| Anti-diabetic effects | ✔️ | ✔️ | ✔️ | ❌ | ✔️ | ✔️ | ✔️ |
FAQ
Are oyster mushrooms psychedelic?
No, oyster mushrooms (Pleurotus ostreatus) are not psychedelic. 🍄 They are edible mushrooms commonly used in cooking for their mild flavor and texture. Psychedelic mushrooms contain compounds like psilocybin, which is not present in oyster mushrooms.
Why are my oyster mushrooms turning yellow?
Oyster mushrooms may turn yellow due to several reasons, such as exposure to too much light ☀️, high temperatures 🔥, or contamination. Some oyster mushroom varieties like the Golden Oyster naturally have a yellow hue, so it's important to know which variety you are growing or buying.
Can dogs and cats eat Pleurotus ostreatus?
Oyster mushrooms are generally considered safe for dogs 🐕 and cats 🐈 in small amounts. However, it's always best to consult with a veterinarian before adding any new food to your pet's diet to avoid potential allergies or adverse reactions.
Can you eat oyster mushroom stems?
Yes, oyster mushroom stems are edible. However, they can be tougher than the caps, especially in larger or more mature mushrooms. 🥄 Cooking them longer or finely chopping them can make them more palatable.
How long do oyster mushrooms last in the fridge? Can oyster mushrooms be frozen?
Oyster mushrooms typically last for about 5-7 days in the fridge 🥶 when stored in a paper bag or a container with ventilation. Yes, they can be frozen ❄️, but it's best to sauté them lightly before freezing to maintain their texture and flavor.
Do oyster mushrooms smell fishy?
Fresh oyster mushrooms should not smell fishy. They usually have a mild, earthy aroma 🌿. If they smell fishy or off, it could be a sign that they are spoiled or contaminated.
Are oyster mushroom spores dangerous?
For most people, oyster mushroom spores are not dangerous. ⚠️ However, those with allergies or respiratory conditions may experience irritation or allergic reactions from prolonged exposure to the spores, especially in high concentrations.
Can oyster mushrooms eat plastic?
Yes, certain strains of oyster mushrooms have been shown to break down and digest some types of plastic, such as polyurethane. 🌱 This is an area of research in environmental science and bioremediation, showing the potential of mushrooms to help reduce plastic waste.
Do oyster mushrooms have fuzz on them?
Yes, oyster mushrooms can develop a white fuzz on their caps or stems, especially when grown in high humidity conditions. 🌧️ This is usually mycelium, the vegetative part of the fungus, and is generally harmless.
How much oyster mushroom can I eat a day?
There isn't a strict limit on how much oyster mushroom you can eat daily. However, moderation is key as with any food. 🥗 Eating a reasonable portion (about 100-150 grams) is generally safe and nutritious.
What colors can oyster mushrooms be?
Oyster mushrooms come in a variety of colors, including pink, golden to yellow, blue, black, brown, and gray. 🌈 These color variations are due to different strains and species of Pleurotus.
What is the largest oyster mushroom?
The largest oyster mushroom recorded is the "King Oyster Mushroom" (Pleurotus eryngii), which can grow significantly larger than other types of oyster mushrooms. 👑 The caps of King Oyster Mushrooms can reach up to 6 inches (15 cm) in diameter.
Is oyster mushroom halal?
Yes, oyster mushrooms are considered halal in Islam, as they are a natural, plant-based food 🌿 with no animal-derived ingredients or substances involved.
Is oyster mushroom vegetarian?
Yes, oyster mushrooms are vegetarian and vegan-friendly. 🥦 They are a type of fungi and do not contain any animal products, making them suitable for vegetarian and vegan diets.
Video
Synonyms and Varieties
Pleurotus floridanus Singer, 1946
Agaricus ambiguus Oudemans (1883), Verslagen en mededeelingen der Koninklijke Akademie van Wetenschappen, serie 2, 18, p. 364
Agaricus atroalbus (Persoon) J. Otto (1816), Versuch einer auf … Anordnung und Beschreibung der Agaricorum, p. 102
Agaricus crispatus Schumacher (1803), Enumeratio plantarum in partibus Saellandiae septentrionalis et orientalis, 2, p. 363
Agaricus dimidiatus Bulliard (1785), Herbier de la France, 6, tab. 288 & tab. 508
Agaricus dryinus Hornemann (1818), Flora danica, 27, p. 10, tab. 1616
Agaricus fuligineocinereus Britzelmayr (1890), Bericht des naturwissenschaftlichen vereins für schwaben und Neuburg, 30, p. 14, fig. 383
Agaricus glandulosus Bulliard (1788), Herbier de la France, 9, tab. 426
Agaricus nigricans O.F. Müller (1782), Flora danica, 15, p. 6, tab. 892
Agaricus opuntiae Durieu & Lév., in Bory de St. Vincent & Durieu de Maisonneuve, Atlas de la Flore d'Algérie ou Illustrations d'un Grand Nombre de Plantes Nouvelles ou Rares de ce Pays, Botanique (Paris): 15 + pl. 32, fig. 1 (1850)
Agaricus ostreatus Jacq., Fl. austriac. 2: 3 (1774)
Agaricus ostreatus subsp.* glandulosus (Bulliard) G. Winter (1882) [1884], Rabenhorst's kryptogamen-flora von Deutschland, Oesterreich und der Schweiz, Zweite Auflage, Pilze, 1(1), p. 736
Agaricus ostreatus var. b glandulosus(Bulliard) Rabenhorst (1844), Deutschlands kryptogamen-flora, 1, p. 516
Agaricus ostreatus var. ß atroalbus Persoon (1801), Synopsis methodica fungorum, p. 477
Agaricus ostreatus var. ß glaucoumbrinus Schumacher (1803), Enumeratio plantarum in partibus Saellandiae septentrionalis et orientalis, 2, p. 362
Agaricus populeti Britzelmayr (1890), Bericht des naturwissenschaftlichen vereins für schwaben und Neuburg, 30, p. 14, fig. 382
Agaricus revolutus J.J. Kickx, Fl. Crypt. Flandres 1: 158 (1867)
Agaricus salignus Pers., Synopsis Methodica Fungorum (Göttingen): 478 (1801)
Agaricus violaceospermus Britzelmayr (1894), Bericht des naturwissenschaftlichen vereins für schwaben und Neuburg, 31, p. 162, fig. 656, 707
Clitocybe ostreata (Jacquin) P. Karsten (1879), Bidrag till kännedom af Finlands natur och folk, 32, p. 87
Clitocybe ostreata var. glandulosa (Bulliard) P. Karsten (1879), Bidrag till kännedom af Finlands natur och folk, 32, p. 87
Crepidopus ostreatus var. albus(Persoon) Gray (1821), A natural arrangement of British plants, 1, p. 616
Crepidopus subsapidus Murrill (1912), Mycologia, 4(4), p. 216
Dendrosarcus britzelmayrii Kuntze (1898), Revisio generum plantarum, 3, p. 463
Dendrosarcus glandulosus (Bulliard) Kuntze (1898), Revisio generum plantarum, 3, p. 464
Dendrosarcus nigrescens Paulet (1808) [1793], Traité des champignons, 2, p. 106, tab. 19, fig. 1-2
Dendrosarcus ostreatus (Jacquin) Kuntze (1898), Revisio generum plantarum, 3, p. 463
Dendrosarcus populeti (Britzelmayr) Kuntze (1898), Revisio generum plantarum, 3, p. 464
Dendrosarcus populeus Paulet (1808) [1793], Traité des champignons, 2, p. 118, tab. 27, fig. 1-2
Dendrosarcus violaceospermus (Britzelmayr) Kuntze (1898), Revisio generum plantarum, 3, p. 464
Panellus opuntiae (Durieu & Lév.) Z.S. Bi, in Bi, Zheng & Li, Acta Mycologica Sinica, Supplement 1: 286 (1987) [1986]
Pleuropus atroalbus (Persoon) Zawadzki (1835), Enumeratio plantarum Galiciae & Bucowinae, p. 171, n° 2749
Pleuropus ostreatus (Jacquin) Zawadzki (1835), Enumeratio plantarum Galiciae & Bucowinae, p. 171, n° 2748
Pleurotus ambiguus Saccardo (1887), Sylloge fungorum omnium hucusque cognitorum, 5, p. 356
Pleurotus columbinus Quél., 1881
Pleurotus fuligineocinereus (Britzelmayr) Saccardo (1912), Sylloge fungorum omnium hucusque cognitorum, 21, p. 63
Pleurotus glandulosus (Bulliard) Quélet (1873), Mémoires de la Société d'Emulation de Montbéliard, série 2, 5, p. 343(332)
Pleurotus juglandis Saccardo (1895), Sylloge fungorum omnium hucusque cognitorum, 11, p. 27
Pleurotus opuntiae (Durieu & Lév.) Sacc., Sylloge fungorum (Abellini) 5: 363 (1887)
Pleurotus ostreatus (Jacquin) P. Kummer (1871), Der fürher in die pilzkunde, p. 105 (nom actuel)
Pleurotus ostreatus f. ostreatus (Jacquin) Pilát (1935), Atlas des champignons de l'Europe, 2, Pleurotus, p. 118
Pleurotus ostreatus f. salignus (Pers.) Pilát, Atlas des Champignons de l'Europe, II: Pleurotus *Fries: 119 (1935)
Pleurotus ostreatus subf. glandulosus (Bulliard) Pilát (1935), Atlas des champignons de l'Europe, 2, Pleurotus, p. 119
Pleurotus ostreatus subf. typicus Pilát (1935), Atlas des champignons de l'Europe, 2, Pleurotus, p. 118
Pleurotus ostreatus subsp. opuntiae (Lév.) A. Ortega & Vizoso, Documents Mycologiques 22(no. 86): 35 (1992)
Pleurotus ostreatus var. glandulosus(Bulliard) Wünsche (1877), Die pilze. Eeine anleitung zur kenntniss derselben, p. 171
Pleurotus populeti (Britzelmayr) Saccardo (1895), Sylloge fungorum omnium hucusque cognitorum, 11, p. 27
Pleurotus pulmonarius sensu auct.; fide Checklist of Basidiomycota of Great Britain and Ireland (2005)
Pleurotus revolutus (J. Kickx f.) Gillet, Hyménomycètes de France: 347 (1874)
Pleurotus salignus (Schrad.) P. Kumm., Führer Pilzk.: 105 (1871)
Pleurotus subsapidus (Murrill) Murrill (1912), Mycologia, 4(4), p. 217
Pleurotus violaceospermus (Britzelmayr) Laplanche (1894), Dictionnaire iconographique des champignons supérieurs (Hyménomycètes) qui croissent en Europe, Algérie & Tunisie, p. 533
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