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Oyster Mushroom

Oyster Mushroom


These mushrooms have fluted, scallop-shaped, soft brown caps, that range in sizes from button to sand dollar with a somewhat tougher stem.  They have a delicate, sweet, mild flavor and velvety texture and are best when cooked.  Do not wash mushrooms until just before use.

Pack Size

Available by the pound


Oyster mushrooms pair well with seafood and white meats. The oyster mushroom's meaty texture lends well to frying, stir-frys, and braising.. As they are extremely perishable, use oyster mushrooms as soon as possible for optimum flavor and quality.


Mushrooms are a huge group of edible fungi that are grown, picked and eaten in almost every country around the world.  Mushrooms come to us as cultivated, grown in some manner by man, or, as wild, originating in wooded forests. Interestingly enough, cultivated mushrooms do not grow in the wild and wild mushrooms have yet to be successfully cultivated by man.

There are over 300 varieties of cultivated mushrooms available in the market.  These mushrooms are raised primarily indoors in a controlled environment using pasteurized compost in conditions that duplicate damp mornings.  Cultivated mushrooms take 3-6 weeks to grow and are then picked by hand.  The price of cultivated mushrooms can remain relatively stable during the course of the year.  Prices fluctuate due to labor costs and an increase in cost of the growing medium and, on occasion, due to extreme weather conditions-hot or cold- that may effect the environment in the buildings used to grow cultivated mushrooms.  Some cultivated mushrooms may be eaten raw.  As a rule, the smaller, pale and less open the mushrooms are, the more delicate and subtle the flavor-white mushrooms, crimini and enoki mushrooms fall into this category.  Mushrooms that are larger, dark and with open gills-Oyster, Shiitake and Portabella-have more intense flavor and should be cooked to bring out that flavor

Flavor Friends

Complementary flavors include Asian greens, soy, garlic, vinegar and rice wine

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