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United States · Ohio · Highland| Common Animals Fish Mushrooms Flora |
Pleurotus pulmonarius |
June: Active if the weather is humid.
Often cultivated and foraged in the wild Used in traditional and modern cuisine
Cap is light cream or light brown, oyster-shaped Grows on dead deciduous trees and stumps in summer and autumn
Collect on dead deciduous trees and stumps, mainly in summer and autumn (July–October) Preferably choose young and fleshy mushrooms
Better to harvest after dry weather for better quality Check for absence of rot and mold
Clean from wood chips and debris Remove tough or damaged parts of stems
Caps: Frying, stewing, boiling
Stems: Often removed due to toughness but suitable for broths
Stems: Often removed due to toughness but suitable for broths
Fried Pleurotus pulmonarius (Frying)
Slice and fry with onions and garlic
Slice and 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.
Pleurotus pulmonarius 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 Pleurotus pulmonarius (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.