Phoenix Tail Oyster Mushroom
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Phoenix Tail oyster mushrooms are medium to large in size with caps averaging 5-20 centimeters in diameter and are found in shelf-like clusters of five to six mushrooms. The smooth, thick caps are semi-circular or fan-shaped and range in color from white-beige to pale tan with lilac or gray tones. The cap is also finely lined and has wavy and undulating edges when mature. Underneath the cap, there are many soft, short, white gills closely aligned to one another and the short, ivory stem averages 1-7 centimeters in length. Phoenix Tail oyster mushrooms have a distinct aroma with seafood undertones and are velvety and tender with a mild, faintly sweet flavor.
Phoenix Tail oyster mushrooms are available year-round, with a peak season in the summer.
Phoenix Tail oyster mushrooms, botanically classified as Pleurotus pulmonarius, are a common, edible variety that is both cultivated and found in the wild and is a member of the Pleurotaceae family. Pulmonarius, which is Latin for “lung,” refers to the mushroom’s texture and fan-like appearance. Also known as the Phoenix mushroom, Lung oyster, and Indian oyster, Phoenix Tail oyster mushrooms favor warmer weather and will grow on almost any hardwood tree. They are prolific and hardy, making them a favorite among mushroom-growers, and are readily available in the market for use in everyday culinary applications.
Phoenix Tail oyster mushrooms contain amino acids such as thiamin, riboflavin, folic acid, sterols, and carotenoids. They also contain vitamin C, potassium, and iron.
Phoenix Tail oyster mushrooms are best suited for cooked applications such as frying, sautéing, and boiling, and can be used in any recipe that calls for oyster mushrooms. Their flavor is mild and is suitable to be used as an everyday mushroom being incorporated into soups, stews, salads, pasta, on top of pizza, casseroles, and terrines. They can also be layered in sandwiches, stir-fried with other vegetables, or sautéed and served as a stand-alone side dish. Phoenix Tail mushrooms pair well with fish, lamb, pork, poultry, green onion, shallot, garlic, ginger, Brussel sprouts, kale, green beans, celery, water chestnuts, sunchokes, farro, quinoa, grits, and potatoes. These mushrooms have a short shelf life and will only last for a couple of days when stored in a paper bag in the refrigerator.
Phoenix Tail oyster mushrooms are extremely popular in Asia and are used medicinally, as a source of protein, and to increase revenue. These mushrooms are one of the most important commercially-grown mushrooms in Taiwan for their adaptability, prolific nature, and rapid growth rate. In China, the spore-bearing structure of the oyster mushroom is used in traditional Chinese medicine dried and is added to medicines that are prescribed for tendon pain. Phoenix Tail mushrooms have also become popular in India. Historically, mushrooms were not popular in India, but modern chefs are reinventing classic dishes to include mushrooms as an additional form of protein for the largely vegetarian country. Today, the Phoenix Tail oyster mushroom is one of three commercially cultivated mushrooms in India as it can thrive in the warm climate.
Phoenix Tail oyster mushrooms were first scientifically recorded by a Dutch naturalist in 1775 but have been growing in temperate and subtropical climates since ancient times. Today Phoenix Tail oyster mushrooms can be found at local markets and specialty grocers in North America, Europe, Asia, Southeast Asia, and Indonesia.
Recipes that include Phoenix Tail Oyster Mushroom. One is easiest, three is harder.
|Avocado Pesto||Korean Breakfast Kimchi Egg Skillet with Oyster Mushrooms|
|Give Recipe||Fried Oyster Mushrooms|
|Vegan with Curves||Fried Oyster Mushrooms|