Baby Oyster Mushrooms
Estimated Inventory, lb : 0
Description/Taste
Baby oyster mushrooms are harvested at a younger age than their sand-dollar counterparts. They have a mild and delicately earthy flavor. The stems, although still a little chewy are far more edible than a matured oyster mushroom stem. Baby oyster mushrooms have more adaptable cooking applications because of their younger age.
Seasons/Availability
Baby oyster mushrooms are available year-round.
Current Facts
These mushrooms are cultivated on agro-waste (which is essentially recycled agricultural food sources) in spawns filled with rice, grains, cotton, straw, wheat, millet and maize that serve as the mushrooms’ food and protein source. The most effective way to harvest the mushrooms is to remove the entire colony from the spawn’s stem so that a new crop can grow all at once. One spawn bag can cultivate about 3-5 harvests.
Applications
Baby oyster mushrooms pair well with seafood, tofu, Asian vegetables and white meats. The baby oyster mushroom's tender texture lends well to sauteing, stir-frys, soups. Prepare the mushrooms hold to keep their shape. Complementary flavors include Asian greens, soy, garlic, vinegar and rice wine. As they are extremely perishable, use baby oyster mushrooms as soon as possible for optimum flavor and quality. Do not wash mushrooms until just before use.
Geography/History
Baby oyster mushrooms can be found growing wild in autumn forests, cascading in tight shelf-like patterns along dead hardwood deciduous trees, especially beech and willow. Most often, though, oyster mushrooms are cultivated in controlled environments - in spawns filled with rice, grains, cotton, straw, wheat, millet and maize that serve as the mushrooms’ food and protein source. The most effective way to harvest the mushrooms is to remove the entire colony from the spawn’s stem so that a new crop can grow all at once. One spawn bag can cultivate about 3-5 harvests. These mushrooms can be harvested fresh and dried to yield year round availability.
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