Contents:

• Properties of oyster mushrooms
• The use of oyster mushrooms in the kitchen
• Pasta with oyster mushrooms and cream and cheese sauce
• Salad with oyster mushrooms

Oyster mushrooms grow on the trunks of deciduous trees and have enjoyed great popularity in recent years. They are relatively inexpensive, readily available, delicious, and, as it turns out, have many beneficial health benefits. Vegans and vegetarians often use oyster mushrooms as a meat substitute in various dishes.

Oyster mushrooms are found on almost every continent. They most commonly grow on willows, hornbeams, beeches, and poplars. They form clusters consisting of a dozen or several dozen mushrooms. They range in color from light cream, beige to gray, and have characteristic caps with a diameter of 5 to even 15 cm and short legs. In Poland, two species of these mushrooms are most commonly available: the oyster mushroom and the somewhat rarer lemon oyster mushroom. Why are they worth eating and in what form?

Properties of oyster mushrooms

A common misconception is that mushrooms don't offer much in the way of nutritional benefits other than their taste. However, oyster mushrooms are a source of valuable nutrients that have a positive effect on our bodies. They are low in calories, have a low glycemic index, contain unsaturated fatty acids, and easily digestible protein, while also containing ingredients such as:

• Mineral salts: iron, potassium, zinc, manganese, selenium, calcium, phosphorus, copper,
• Vitamins: A, D2+D3, B2, niacin, vitamin B5, folic acid, choline, betaine,
• Beta-glucose.

The long-term inclusion of oyster mushrooms in our diet has a positive effect on our health, as they show, among other things:

• Protects the immune system from diseases thanks to the content of beta-glucans and antioxidants that help prevent cell damage caused by free radicals,
• anti-inflammatory effect – supports the body in the fight against diseases such as rheumatoid arthritis,
• Strengthening the body's natural immunity and protection against colds and flu, among other things through the content of vitamin D,
• Properties that help lower the level of bad cholesterol and thus support the cardiovascular system,
• Prevent anemia.

The use of oyster mushrooms in the kitchen

Oyster mushrooms are also delicious with just a little salt, sautéed in a pan with oil and butter. This is the easiest way to prepare them. You can fry them whole like cutlets or chopped with cream. They are perfect as a standalone dish or as an addition to soups, sauces, or stews. They can be fried, steamed, and grilled. Here are two tried-and-true suggestions.

Pasta with oyster mushrooms and cream and cheese sauce

• Oyster mushrooms approx. 200 g,
• Cream 30% 300 g,
• Blue or green cheese - 100 g,
• Garlic 4 cloves,
• Onion,
• white pepper and salt to taste,
• Parsley,
• 200-250 g of your favorite pasta.

Sauté chopped garlic and onions in a pan in hot olive oil with a little salt (not much, as blue cheese is salty). Add sliced ​​oyster mushrooms and sauté for about 15 minutes until golden brown. Add sour cream and blue cheese and season with white pepper. Simmer over low heat for about 10 minutes, stirring occasionally. Pour the sauce into the pot with the pasta cooked according to the package instructions and mix thoroughly. Serve the finished dish garnished with parsley.

Salad with oyster mushrooms

• Oyster mushrooms - 300 g,
• hard-boiled eggs - 3 pieces,
• Mayonnaise - about 4 tablespoons,
• pickled cucumbers - 3-4 pieces,
• a can of corn ,
• Red onion,
• Chives,
• Salt and pepper.

Wash and boil thoroughly in salted water (at least 10 minutes), then slice the oyster mushrooms. Mix them in a bowl with diced eggs, cucumber, chives, onions, and corn. Season with salt and pepper, and finally toss with mayonnaise.