(Pleurotus ostreatus)
These mushrooms are characterized by a grey, brownish colour and a meaty texture…
Low in fats, rich in proteins, sources of iron, fiber, potassium, vitamin D and B6 and folate, and a source of the antioxidant ergothioneine which can reduce instances of cardiovascular disease by preventing plaque build-up in the arteries…
They are tasty and healthy !
When cooking, you won’t go wrong adding mushrooms to any… and all ! … dishes. We recommend stir-fry recipes, adding a little crunch and nutrition to the rest of a dish. We have tried them with all sorts of oils from olive to coconut,, along with spices like oregano, z’atar, paprika, cumin. These mushrooms really absorb the flavor of your recipe, so enjoy and get creative !
A little secret can be to steam them a moment (maybe 1-2 minutes) before adding your oil… it can break down the structure of the mushroom exterior and bit, and your oil is even better absorbed.
(Pleurotus citrinopileatus)
The Yellow oyster mushrooms are characterized by bright yellow colour, a delicate structure, a nutty taste and smell and when cooked they develop a cashews flavour.
They get their yellow color from an antioxidant, carotenoid, which is a source of Vitamin A , as well as having a plethora of other health benefits. These mushrooms also contain copper, zinc, folic acid (Vitamin B), and lovastatin, a compound that has been shown to help reduce chloesterol.
Cooking tips, are really quite similar to other oyster mushrooms. And we recommend mixing them into sauces, soups, sautéed and served over steak, mixed into omelettes, sprinkled over pizza, or served on toast. Sauté until crispy and then crumble to create a crispy bits.
(Pleurotus salmoneostramineus)
Also known as pink flamingo mushrooms or salmon oysters due to their distinctive pink colour.
As before mentioned pink oysters are low in calories and rich in proteins furthermore, they have been shown to have antitumor and antioxidant propriety and to enhance immunological activity.
For cooking, with their smoky aroma and distinctive meaty taste (reminiscent of bacon or ham), we find them suitable to use in traiditonal meat dishes.
