Oyster mushrooms, known scientifically as pleurotus ostreatus, are popularly consumed all over the world. In addition to being wild harvested, they are also heavily cultivated, which results in ready availability at most grocery stores in both fresh and dried form. These delicious fungi complement a wide range of foods with their slightly sweet, woodsy flavor and distinct aroma. Many people who are learning mushroom identification seek out oyster mushrooms because they are relatively easy to identify.

In the wild, oyster mushrooms are found growing on the trunks of dead hardwood trees. They prefer slightly damp temperate zones, and are abundantly distributed in many parts of the United States, Asia, and Europe. The mushrooms are white with very short stalks, well defined gills, and a white spore print. Usually found growing in clusters, oyster mushrooms bear a resemblance to the shellfish for which they are named. Oyster mushrooms are also very easily to cultivate and can be grown on wood chips, logs, and any growth medium which contains enough cellulose.

Oyster mushrooms are very delicate. If picking them, the mushrooms should be stored in a paper bag in a very cold area of the fridge and used within one week. If purchasing them in the store, look for firm specimens without any traces of slime or sponginess, and store them with care. Be aware that fall oyster mushrooms tend to have a more complex, chewy texture, while spring varieties are more tender.

As is the case with any edible fungus, inexperienced mushroom hunters should always travel with people who are familiar with oyster mushrooms. Several species of mushroom strongly resemble oyster mushrooms but could cause intestinal discomfort if picked and eaten. If you are unsure about a mushroom identification and no one can verify it for you, it is better to throw out the fungus and try again some other time.

Fresh, oyster mushrooms are delicious in soups, sauces, and stir fries. They stand up reasonably well to frying, especially if added towards the end, and will impart a delicate flavor which can add a new dimension to a dish. Dried, oyster mushrooms can be used in stews, stuffings, and other dishes which have longer cooking times. Rehydrate the mushrooms in boiling water for five to 10 minutes. The leftover liquid can be added to sauces and other dishes which might benefit from a mushroom flavored liquid.