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.