(Pleurotus ostreatus)
These mushrooms are characterized by a grey, brownish colour and a meaty texture.
Low in fats and very rich in proteins. These mushrooms are a source of iron, fiber, potassium, vitamin D and B6 and folate. Additionally, they are the best mushroom source of the antioxidant ergothioneine which can reduce instances of cardiovascular disease by preventing plaque build-up in the arteries.
Cooking Tips: Stir-fry recipes with soy sauce, in soups, on the bbq or stuffed in the oven.
(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.
Yellow oysters contain copper, zinc, and essential amino acids in varying amounts including folic acid, lovastatin, and carotenoids, which also give the mushroom its vivid yellow colour.
Cooking tips: Mixed into sauces, soups, sautéed and served over steak, cooked into omelettes, sprinkled over pizza, or cooked and served on toast. Sautéed until crispy and then crumbled to create a mock buttery, bacon 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.
Cooking tips: Thanks to their smoky aroma and distinctive meaty taste (reminiscent of bacon or ham), they are very suitable to replace meat in traditional dishes.
