Pink Oyster Mushrooms



Good quality fresh mushrooms should be firm and free of blemishes. All varieties bruise easily and must be handled with care.

Use fresh mushrooms as soon as possible after buying, however they will keep for several days in a cold vegetable crisper. Oyster mushrooms, like Shitakes should be refrigerated in a container covered with a damp cloth to prevent drying. Before use, rinse briefly; pat dry.

For White Button, Crimini and Portobello, refrigerate loose mushrooms in a paper bag. Before use, wipe with damp cloth or rinse in cool water, then pat dry. 


Store in a freezer after briefly sautéing in butter.

Oyster mushrooms dehydrate rapidly. When used dry, they can be added to a dish without rehydration. Asian stores now offer them in bulk and in packages, fresh or dried.


Oyster mushrooms are an excellent source of nutrition with high levels of protein, iron and dietary fibre.  They also show excellent anti-aging properties, including helping maintain healthy cholesterol levels. Mushrooms also contain good amounts of Vitamin C, riboflavin, niacin and folacin.


Before mushrooms were cultivated, people ate the wild varieties. The Japanese were probably the first to grow mushrooms, raising Shiitakes some two thousand years ago.

Today there are thousands of mushroom varieties in the world of which only 25 are cultivated. The rest are not palatable.


Stir-Fried Oyster Mushrooms