Golden Oyster Mushrooms
Golden oyster mushrooms are best suited for cooked applications such as stir-frying, braising, boiling, or sautéing. The stems may be bitter to some individuals, in which case they should be removed and discarded. These mushrooms should be cooked for a longer period of time as they can be bitter undercooked. Golden oyster mushrooms can be sliced and cooked in soups, mixed into sauces, sautéed and served over steak, cooked into omelettes, sprinkled over pizza, or cooked and served on toast. They can also be stir-fried with other vegetables, baked in a tart, or sautéed until crispy and then crumbled to create a mock buttery, bacon bits. These mushrooms are extremely versatile and can act as a substitute for button or other oyster mushrooms in many different recipes. Golden oyster mushrooms pair well with poultry, seafood, steak, cilantro, thyme, parsley, rosemary, tarragon, garlic, garlic scapes, onion, leeks, fennel, arugula, white turnip, asparagus, bok choy, potatoes, lemon, brie, pine nuts, coconut milk, rice, noodles, quinoa, or barley. They have a very short shelf life and should be used immediately. If it is not possible to use the mushrooms immediately, they should be stored in a paper bag or between paper towels. Store refrigerated in a paper bag for 2-3 days. Sold in 4oz bags.
Farm: Kendal Hills Farm in Orono, ON
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