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Oyshii Mushrooms Blog

Pearl Oyster Mushroom

Taste: Oyster mushrooms have a slightly chewy texture and are soft with bittersweet aroma reminiscent of anise. When cooked they have mild and nutty flavor.
Cooking: They can be add in soups, sauces, egg dishes, tarts, pasta, lasagna, pizza, stews, stuffed into dumplings, fried for tempura. They pair well with onions, shallot, garlic, ginger, potatoes, peas, green beans, eggplant, tofu, scallops,  thyme, parsley, sherry, soy sauce, poultry, lemon and spaghetti.

Yellow Oyster Mushroom

Taste: Yellow oyster mushroom have a fruity aroma reminiscent of an aged red wine and are velvety, crisp and chewy. When cooked they develop balanced nutty flavor similar to the flavor of cashews.
Cooking: Best suited for stir-frying, braising, boiling or sauteing. Also can be use in soups, sauces, served over steak, in omelets, on pizza, served on toast and in salads. Yellow oyster well pair with poultry, seafood, steak, cilantro, thyme, parsley, rosemary, tarragon, garlic, onion, leeks, fennel, arugula, turnip, asparagus, bok choy, potatoes, lemon, brie, pine nuts, coconut milk, noodles, quinoa or barley.

Pink Oyster Mushroom

Taste: Pink oyster are meaty and chewy in texture and have a pungent seafood like aroma. When cooked develop a mild woody flavor.
Cooking: Best suited for sauteing, boiling, roasting or frying. Can be stir-fry with veggies, add to pasta dishes, on pizza, add to grain bowls, with eggs, in soups, stews or in risotto. Due to their meaty texture this mushrooms require thorough cooking, around 20 min. They well pair with coriander, parsley, mint, basil, garlic, ginger, onion, sesame oil, soy sauce, bell pepper, red cabbage, broccolini, baby corn, leeks, quinoa, noodles, rice and potatoes.

King Oyster Mushroom

Taste:   Raw king oyster is dense and spongy in texture, lake aroma and flavor but when cooked the mushrooms have savory umami flavor reminiscent of abalone and soft crunchy texture.
Cooking:  Best suited for grilling, roasting, baking, sauteing and frying. They are commonly used in  stir-fry, soup, stews, tempura, chopped into meatballs or meatloaf, mix into pasta, grilled and served on top of BBQ meats or make vegan scallops. They pair well with legumes, grains, poultry, fish, scallops, Asian greens, ginger, garlic, chives, thyme, chilis, rosemary, peppercorns, soy, vinegar, dry white wine, blue cheese, grapes and focaccia.

Lion's Mane

Taste:  Flavor and texture is similar to crab or lobster meat: a sweet savory flavor and meaty stringy texture.
Cooking:  Lion's mane is best enjoyed in its purest form, you don't want to disguise the flavor of this mushroom by cooking it in complex meal.
BENEFITS:  Lion's Mane is a "functional mushroom". This classification refers to group of fungi used for medical purposes, including reishi, cordyceps and chaga. Lion's Mane, whether eaten as part of meal or use in tonic, could support brain function, memory and cognition. Healing neurons and myelin may be useful in treating: dementia, Alzheimer's, muscular dystrophy, senility, Parkinson's disease and other neurological condition, in everyday life, when consumed as a powder or part of tincture.

Shiitake Mushroom

Taste: When cooked shiitake release a garlic-pine aroma and have a savory, earthy and smoky umami flavor.
Cooking: Best suited for frying, sauteing, boiling, steaming and grilling. They can be use in stir-fry, miso soup, vegetarian dishes, stuffed, in omelets, in pasta, in variety of sauces or fried. They well pair with marjoram, thyme, cilantro, spinach, mustard greens, eggplant, broccoli, peas, ramps, carrots, bell pepper, baby corn, water chestnuts, potatoes, onion, garlic, ginger, poultry, pork, lamb, shrimp, rice, barley, pasta, soy sauce and dry red wine.

Nameko Mushroom

Taste:  When cooked nameko are firm and silky with cashew-butterscotch aroma and mildly fruity, nutty and earthy flavor. They are know for their slippery texture, Nameko in Japanese translate to "slimy mushroom".
Cooking:  Best suited for sauteing, grilling or boiling. The gelatinous covering on the caps act as a natural thickener and is often used in soups, stew, risotto and sauces. Nameko can be used in pasta, on pizza, in stir-fry, in mushroom pate, in salsa or serve as appetizer. They pair well with  poultry, game, steak, fish, tofu, shallots, onion, garlic, parsley,  daikon radish, nori, cabbage, bean sprouts,  carrots, almond, goat cheese, lemon zest, cashews, black olives, miso, quinoa, soy sauce, sake,  sherry, pinot noir and tobachan sauces.

Shimeji Mushroom

Taste:  Texture is tender and chewy with a mild herbal and nutty flavor. Shimeji mushrooms are considered a delicacy and are favored by chefs for their nutty flavor and versatility in many different global cuisines.
Cooking: Best suited for sauteing, braising, stewing, roasting as their raw flavor tends to be unpalatably strong. They can be incorporated into different cuisines including European and Asian, and they hold their shape well for use in soups, bisques, stews, omelets, noodle dishes, tempura, stir-fries, rice dishes, hot pot and sauces. Shimeji pair well with roast meat, wild game, poultry, seafood, white wine, soy sauces, rice wine vinegar, miso, ginger, garlic, shallots, lemon, duck fat, leek, tarragon and rosemary.