Golden oyster mushroom (Pleurotus citrinopileatus) is native to subtropical China and southeastern Japan, where it grows wild in spring and summer on old stumps or fallen trunks of oak, beech, elm, and other broadleaf trees. Its artificial cultivation has been increasing over the years and commercially it has gained great acceptance in the European and US markets.
The so-called “golden oyster mushroom”, or “horn of plenty”, is one of the most beautiful mushrooms that can be grown. This mushroom grows rapidly and forms clusters of vibrant yellow caps. They are rare to see in the supermarket due to their delicate consistency that gives them a short shelf life.
IN THE KITCHEN
The flesh of the yellow oyster mushroom is firm, white and fine, tender on the cap and somewhat fibrous towards the foot of the mushroom, and its smell has hints of anise.
These mushrooms can be a bit bitter when raw or undercooked, but with full cooking the flavor becomes smooth and pleasant, with something reminiscent of hazelnut.
The whole body can be cooked and is useful for a large number of gastronomic recipes. Its use stands out to accompany white meats but it can also be added to pasta and cereal dishes, roasted in the oven or chopped, fried and added to any type of sauce.
Preliminary studies suggest that Golden oyster:
Has a high content of antioxidants
Helps control cholesterol and obesity
Contains antibacterial and anti-inflammatory substances
Helps protect skin health
Benefits the immune system
Is effective against some kinds of disease-causing bacteria types