(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color. It has a slight odor similar to anise or licorice and a tender texture with a mild oyster-like flavor. They can be stir-fried, deep-fat fried, braised or sautéed. They are good in casseroles, or cooked with fish or chicken. Also known as Oyster mushrooms and Pleurotte mushrooms.
Shellfish mushrooms are available throughout the year in Asian markets and specialty produce stores. Select those that are firm and plump and avoid any that are shriveled, dry, slimy or bruised. The mushrooms should be stored without cleaning, loosely wrapped in paper towels or a paper bag in the refrigerator. Do not store in plastic. When ready to use, clean by removing grit with a damp paper towel or gently scrub with a soft brush. If you must use water, keep to a minimum and then pat dry with a paper towel.
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