Their flesh is smooth, thick, and white, The texture is silken and tender, and its taste is mild and faintly sweet.
They grow in forests on dead trees, quickly decomposing the wood they are growing on.
The cultivation of Oyster mushrooms was perfected by the Germans during World War one.
How do I grow Grey Oyster Mushrooms?
This is an indoor grow, similar to a house plant.
The Grey Oyster Mushroom will grow successfully throughout the year..
In nature, they grow in the deep shade of the forest. Indoor light is perfect.
Most of the time it will be doing its thing 'inside' the bag. During this time little care is required.
Once it starts fruiting (the mushrooms are growing) you will need to increase the humidity.
If you care for it, it should be fruiting every 2-3 weeks.
Once it starts fruiting, you should be harvesting in 5 days.
Quick Tips
Difficulty: very easy
Yield: about half a kilo per kilo of substrate
Temperature: between 16-25 degrees.
Humidity: Only required when mushrooms are growing: high, above 85%RH. Rule of thumb, if it's a spot where damp laundry would easily dry, this could be a problem.
Inside: Preferably in the bathroom, but the kitchen is ok. Not in bedrooms or living spaces in case you harvest late, it spores profusely.
Outside: generally not recommended. In a sheltered, shady and damp spot. But be aware of pests and also lack of ability to control humidity.
Garage or shed: Same as outside, Okay for Spring/Autumn but be aware of heat buildup in summer or cold in winter.
Grey Oyster mushrooms have a very mild flavour. Similar to field mushrooms, but more delicate and complex.
Cooking with a higher heat, they tend to be more earthy, aromatic, a bit sweet, and, sometimes a hint of anise.
More gentle heat will produce more delicate tones and helps to bring out a subtle briny flavour which is why they work well in combination with seafood, or as a fish replacement.
The texture of the Grey Oyster mushroom is where it stands out, making it very different from a field mushroom. It does not have a spongy texture, rather it is 'fleshy', with a soft creamy texture. In many respects, its texture is similar to meat like chicken, which is why it is such a popular meat replacement.
They are very easy to cook with, and the results will always be a perfect texture and flavour.
How do I cook Oyster Mushrooms?
Unlike field mushrooms, Grey Oyster mushrooms pair well with white meat, so work well with fish, chicken, lamb and pork
As a meat substitute, think of Grey Oyster mushrooms as a replacement for chicken and use them in a similar way.
They are frequently used in: soups, pasta, risotto, casseroles, stir-frys, tarts/pies, terrines, slow cooks and more. Or simply sauté them in garlic and butter and enjoy them on their own with some quality bread.
This variety only needs 5-8 minutes of cooking but can handle many hours, for instance in a slow cooker. They will not fall apart like vegetables so will retain their fleshy texture.
Oyster mushrooms contain high amounts of amino acids (protein) such as thiamin, riboflavin, folic acid, sterols, and carotenoids. They contain high levels of vitamin C, potassium and iron.
Oyster mushrooms have been scientifically validated to boost the immune system and fight infection and inflammation. They may have medicinal uses for reducing pain sensitivity.
Oyster mushrooms are primarily made up of protein and complex carbohydrates and are one of the best sources of ergothioneine, a unique antioxidant found only in fungi.
Ergothioneine has been shown to help fight chronic inflammation and may prevent the build-up of plaque in the arteries, which leads to cardiovascular disease.