GOLDEN OYSTER (Pleurotus citrinopileatus)
Golden Oyster mushrooms grow in layered, non-uniformed clumps with golden fronds. Originally native to subtropical hardwood forests of eastern Russia, Northern China, and Japan, they have always been a popular culinary mushroom for cultivation. Their name comes from their oyster-shaped cap and bright yellow color.
Golden Oyster mushrooms have a unique two-in-one texture. When cooked, the frond side gets crispy, and the white side gets meaty. They're great at soaking up flavors, so pair them with a flavorful marinade or sauce.
Flavor Profile: Light, earthy, savory, mild, seafood-like, soft-chewy texture
Cooking Methods: Sautéed, stir-fried, roasted, shallow fried, tempura
Fun Fact: Oyster mushroom substrate is known to degrade groundwater pollutants such as oil spills, wastewater, pesticides, and PCP (a wood preservative) and mineralize the pollutants so it will return to the air as ammonia, carbon dioxide, chlorine, or water.
