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A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked oysters combined with seasonings.

The term used to describe animal testicles, which are commonly processed and saved to be used as a food item.

(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.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

A utensil that is used to pry open the hard shell of an oyster or clam in order to remove the meat. Typically, the knife will have a sharp, beveled blade that can be inserted into the tightly closed shell to pry the shell apart.

A small, hollow, hard-textured cracker most often served as an accompaniment to chowders, soups and stews.

A delicate stemmed plant that has oval, blue-green, succulent leaves, which have an unusual mild flavor that resembles oysters.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters developing a trumpet-like shape and appearance as a wild or cultivated mushroom.

(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.

(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.

(Scientific Name: Tricholoma matsutake) A wild mushroom found in the pine forests of Japan growing with a broad stem and an umbrella cap that may grow to a size of 10 to 14 inches in diameter, but is more commonly harvested when it is 3 to 8 inches in width.

Pronounced voo-vray. A regional white wine from the Vouvray section of the Loire Valley in France. Vouvray wine is produced with the Chenin Blanc grape varietal, the only varietal surrounding the area of Vouvray.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.