Cleaning Click here

Cleaning Click here

Cut off the lower part of the stems of all oyster varieties, especially when using cultivated caps, to remove any shreds of straw or wood. The stems are tough, so discard them. Be certain to rapidly flush out the gill spaces of wild mushrooms. Insects enjoy this sanctuary. Use a minimum amount of water, since P. ostreatus is naturally quite moist. Gently press between paper or cloth towels to remove excess liquid. All species of Pleurotus are cleaned in the same manner.

Cooking

Oyster mushrooms are used in stir-fried dishes, since the cap is thin and cooks quickly. Asian chefs simply tear the mushroom into desirable sizes before adding it to their woks.

If you prepare a dish that requires a long cooking time, add these mushrooms at the last stage of cooking. Once heated briefly in butter or oil, they add character to a light cream sauce poured over fillets of sole or chicken breasts.

Sometimes very large specimens with flesh more than 1 inch thick are found. These can be cut into large pieces, dipped into slightly beaten eggs, and then rolled in bread crumbs for pan-frying.