There are several species of oyster mushrooms, all under the Pleurotus genus. Each of them are similar in appearance, gilled undersides and mostly forming thick shelves that protrude from tree bark (or grow bags, in our case), with a few exceptions. The "oyster" name of the mushrooms comes from the caps' resemblance to fresh shucked oysters.
Thomsen Farms grows multiple strains of oyster, pure strains to cross-bred strains.
Why do we grow this mushroom? Oyster mushrooms have the highest protein/mass ratio out of all the mushrooms types. The only other mushroom that comes close is the White Mushroom, with the highest protein/calorie ratio. Oyster mushrooms are grown in the pursuit of alternative protein sources via mycoprotein. Furthermore, like all mushrooms, oysters have a complex nutrient profile that aid in immune support, cholesterol regulation, and even cancer fighting.
A 100g serving of fresh oyster, or a 10g serving of dried, will have:
Plus an extensive array of other nutrients.
Taste and Cooking
The oysters present a variety of flavors. Here are the types and flavors of oysters grown at Thomsen Farms:
Pearl and Sporeless Oyster: Mild and tender, with a slightly sweet, woody flavour.
Blue Oyster: They are often used in Asian stews because they don’t lose their shape when cooked in liquid, and their chewy texture makes them a popular meat substitute. In terms of flavour, they are very similar to pearl oysters.
Yellow Oyster: Vivid yellow colour and a more complex, aromatic flavour profile than both the pearl and blue oyster varieties.
Although flavors can vary between the different varieties, oyster mushrooms generally have very subtle, mild, woody, earthy flavour. They are slightly sweet, and they are packed with umami flavour.
When properly prepared, oysters can have a texture similar to chicken.