Description
The mushroom has a broad, fan or oyster-shaped cap spanning 2–30 cm (3⁄4–11+3⁄4 in); natural specimens range from white to gray or tan to dark-brown; the margin is inrolled when young, and is smooth and often somewhat lobed or wavy. The flesh is white, firm, and varies in thickness due to stipe arrangement. The gills of the mushroom are white to cream, and descend on the stalk if present. If so, the stipe is off-center with a lateral attachment to wood. The spore print of the mushroom is white to lilac-gray, and best viewed on dark background. The mushroom’s stipe is often absent. When present, it is short and thick.
The oyster mushroom is a choice edible, and is a delicacy in Japanese, Korean and Chinese cuisine. It is frequently served on its own, in soups, stuffed, or in stir-fry recipes with soy sauce. Oyster mushrooms may be used in sauces, such as oyster sauce. The mushroom’s taste has been described as mild with a slight odor similar to anise. Oyster mushrooms are used in the Czech and Slovak contemporary cuisine in soups and stews in a similar fashion to meat.
