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United States · Ohio · Hocking| Common Animals Fish Mushrooms Flora |
Pleurotus ostreatus |
June: Fruiting decreases.
Often cultivated and foraged in the wild Used in traditional European and Asian cuisine
Cap shaped like an oyster, whitish-gray or light brown Grows on dead deciduous trees and stumps
Look on old deciduous trees and stumps, especially beech, oak, aspen, from August to November Collect young and fleshy fruiting bodies
Harvest after dry weather for better quality Avoid specimens resembling moldy or spoiled ones
Remove wood debris and dirt Clean stems especially if tough or fibrous
Caps: Frying, boiling, stewing
Stems: Usually discarded due to toughness but suitable for broths
Stems: Usually discarded due to toughness but suitable for broths
Fried Oyster Mushrooms (Frying)
Cut into large pieces, fry with onions and garlic
Cut into large pieces, fry with onions and garlic
1. Clean and slice caps.
2. Fry in vegetable oil with onions and garlic until golden.
3. Season with salt, pepper, and serve with herbs.
2. Fry in vegetable oil with onions and garlic until golden.
3. Season with salt, pepper, and serve with herbs.
Oyster Mushroom Soup (Boiling)
Light mushroom broth with vegetables
Light mushroom broth with vegetables
1. Slice mushrooms and sauté with onions.
2. Add to vegetable or meat broth.
3. Simmer 15-20 minutes, season with herbs.
2. Add to vegetable or meat broth.
3. Simmer 15-20 minutes, season with herbs.
Stewed Oyster Mushrooms (Stewing)
Stew with vegetables and spices
Stew with vegetables and spices
1. Slice mushrooms and sauté with onions and carrots.
2. Add sour cream or cream, stew until done.
3. Season with salt and spices to taste.
2. Add sour cream or cream, stew until done.
3. Season with salt and spices to taste.