Oyster Mushrooms: Pleurotus ostreatus

Oyster mushrooms are shell shaped fungi that grow in tiers or fabulous clusters on dead trees or stumps. Unlike many fungi, these mushrooms are not seasonal and can be found all year round, especially after a cold snap which can trigger the fungus into fruiting. Oyster mushrooms are most often found on deciduous hardwoods, Deciduous trees are giant flowering plants. They include oaks, maples, and beeches, and they grow in many parts of the world.
The word deciduous means to “fall off,” and every fall these trees shed their leaves. Most deciduous trees are broad-leaved, with wide, flat leaves.  

Description

Gilled, in shelflike clusters; broad, fleshy, whitish, grayish, or tan cap; 

stubby, off-center stalk. 

Grows on stumps, logs, and trunks year-round. 

Cap shell-shaped, semicircular to elongated; 

Outside margin is smooth, sometimes wavy; whitish to grayish to tan; 

Texture velvety; flesh is thick, white. 

Gills narrow; spacing nearly distant; white, becoming yellowish;

Cap attachment descending the stalk. 

Stalk (if present) short, thick; white; base is hairy; off-center, solid. 

Spore print white to grayish-lilac. .

They’re one of only a few carnivorous mushrooms in existence. The mycelia (roots) of Oyster mushrooms release a chemical that attracts nematodes, then paralyzes them with a sticky toxin. By consuming these worms, they’re able to get a boost of nitrogen. Another Carniverous mushroom is the Shaggy mane mushroom which I have also listed on my website, here's the link!

 Wild species include:

• Pearl Oyster (Pleurotus ostreatus). The most common variety, especially in North America, it’s also widely cultivated.
• Phoenix Oyster (Pleurotus eryngii). Tends to have smaller, paler caps and a bit longer stem. Grows in late summer as it prefers a bit more heat than other varieties.
• King Oyster (Pleurotus eryngii) As you might guess, it’s the largest of the Oyster species. With meaty white stems and chestnut-colored caps, they look quite different from the other varieties.

Cultivated varieties include:I will note that the Golden is now also being seen in the woods

• Blue Oyster (Pleurotus ostreatus var columbinus). Bluish-gray caps with white gills, a striking contrast.
• Golden Oyster (Pleurotus citrinopileatus). Bright yellow from stipe to caps. Said to have a slightly more complex flavor.
• Pink Oyster (Pleurotus salmoneo stramineus). Impressively bright pink in color with a slightly ruffled appearance.

4Tbsp. extra-virgin olive oil

1lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces

Kosher salt

2medium shallots, finely chopped

1lb. spaghetti or bucatini

½cup heavy cream

⅓cup finely chopped parsley

Zest and juice of ½ lemon

2Tbsp. unsalted butter, cut into pieces

½oz. Parmesan, finely grated (about ½ cup), plus more for serving

Freshly ground black pepper 

Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.

Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.

Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.

Divide pasta among bowls and top with lots more Parmesan!.