Oyster Mushroom (Pleurotus Ostreatus)
“The word for chayote is Spanish, borrowed from the Nahuatl word chayotli. Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The age of conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations.
Chayote is native to Central America where it is a very important ingredient to the diet. Other warm regions around the globe have been successful in cultivating it as well. Main growing regions are Costa Rica and Veracruz, Mexico. The state of Veracruz is the main exporter of chayotes to the United States.
Wearing an oyster-shaped cap, the appropriately named oyster mushroom is beige-cream to grayish brown in color. Sometimes a gray-beige, this cultivated mushroom is smooth-skinned. Sporting deep gills, it dramatically varies in size. Sometimes having a soft downy surface, its stalk may be white, rather blunt, and not centered. Releasing a pleasant aroma, the enchanting oyster mushroom offers an exceptionally melting texture and a wonderful but subtle sweet flavor.”
All the year from our lands located in Ixtlahuaca Edo. de México
CHARACTERISTICS AND PROPERTIES
Species: P. ostreatus
Oyster mushrooms can be a nutritious daily diet for people of all ages. Oyster mushrooms is especially beneficial for:
1. Those who are anemic as oyster mushrooms help improve haemopoietic factors.
2. For people with hypertension, obesity and diabetes, oyster mushroom can form part of diet for it is low in sodium, potassium, starch, fat and calorific value.
3. For those who suffer from hyperacidity and constipation, the alkaline ash and high fiber content oyster mushroom is the favored food.
4. Oyster mushrooms help reduce cholesterol level.
5. Oyster mushroom with its antibiotic property has varied health benefits for all.
Along with eight different amino acids and some B vitamins, the oyster mushroom provides a high amount of protein and an equally high amount of essential fatty acids and minerals. A good source of fiber, mushrooms contains lipids and carbohydrates. The oyster mushroom is one of the few members of the genera that contains vitamin C.
Cultivated in Asia, oyster mushrooms have grown mainly in Japan and northern China for hundreds of years. In Europe it was cultivated in Germany as a subsistence measure during the Great War and is now grown commercially around the world for food.
In Mexico, we have been producing this mushroom with great success. Traveler Produce has its lands located in Ixtlahuaca, Estado de México.
Oyster mushrooms can also be used industrially for mycoremediation purposes. The Oyster mushroom may be considered a medicinal mushroom since it contains statins such as lovastatin which work to reduce cholesterol
The oyster mushroom is frequently used in Japanese, Korean and Chinese cookery as a delicacy: it is frequently served on its own as soup, sometimes stuffed, or in stir-fry recipes with soy sauce. The mushroom’s taste has been described as a mild with a slight odor similar to anise. The oyster mushroom is best when picked young as the mushroom ages the flesh becomes tough and the flavor becomes acrid and unpleasant.
Oyster mushrooms can be cooked or eaten raw. Oyster mushrooms taste best as chicken or seafood dish accompaniments or even as add-ons to soups or sauces. While cooking oyster mushrooms, it helps to sauté with some unsalted butter and chopped onions in order to bring out the maximum amount of flavor.