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United States · Ohio · Delaware| Common Animals Fish Mushrooms Flora |
Pleurotus cornucopiae |
http://en.wikipedia.org/wiki/Pleurotus_cornucopiae
June: Fruiting of the Horned Oyster Mushroom continues.
Oyster mushroom is widespread and popular in cooking Commonly cultivated commercially
Cap horn-shaped, white or creamy, 5–12 cm wide Stem short, firm, light-colored, up to 4 cm long
Grows on decaying stumps, trunks, and fallen deciduous trees Commonly found in forests and parks, especially in warm seasons
Harvest after rains when the mushroom is firm and fresh Pay attention to the characteristic horn-shaped cap
Clean with a soft brush or damp cloth from forest debris Suitable for frying, stewing, and drying
Cap: Thin, horn-shaped, white or creamy
Stem: Short, firm, light-colored
Stem: Short, firm, light-colored
Fried Horn-shaped Oyster Mushroom (Frying)
Delicate taste, quick to cook
Delicate taste, quick to cook
1. Clean mushrooms and cut into pieces.
2. Fry in butter until golden brown.
3. Season with salt and pepper, serve hot.
2. Fry in butter until golden brown.
3. Season with salt and pepper, serve hot.
Stewed Horn-shaped Oyster Mushroom (Stewing)
Retains juiciness and aroma
Retains juiciness and aroma
1. Slice mushrooms and fry with onion.
2. Add some broth and stew covered for 15 minutes.
3. Serve with side dish.
2. Add some broth and stew covered for 15 minutes.
3. Serve with side dish.