Although they are originally from South-East Asia, today oyster mushrooms are widely available, conquering the world. Their popularity is largely due to the fact that they are a tasty, distinctive mushroom with a flavour reminiscent of oysters and they grow all year round in suitable conditions.
Along with champignon mushrooms, they are among the most popular cultivated mushrooms in the world. They are white in colour and taste somewhat similar to champignons, with the advantage of being slightly easier to digest.
However, there are a growing number of people who prefer them over champignons because they find their taste and aroma better, offering a more special, superior culinary experience. In Germany, some people call them “veal mushrooms”, indicating that they are considered a source of protein of the same quality and value as veal.
Like all mushrooms, oyster mushrooms are low in cholesterol and fat and can therefore be used in special diets, for example by diabetics and people suffering from high blood pressure.
They can be a perfect ingredient in a meat-free diet, say a Mediterranean diet! They are contraindicated only for people with kidney disease: they should be avoided or eaten in very small quantities because of their high potassium content. They are an excellent source of vitamins and minerals, rich in protein and antioxidants.
Boglar Champ’s fresh oyster mushrooms are the perfect all-season ingredient for our favourite dishes, from breaded mushrooms to mushroom soup, mushroom stew to mushroom spaghetti. Here are a few reasons to eat oyster mushrooms all year round:
- Like champignon mushrooms, they can be eaten raw, in salads or mixed with vegetables;
- We can make basically any dish with them, they’re so versatile and you can’t go wrong with a dish made with them (unless you burn or over-salt them);
- They are an excellent source of B vitamins: eating 100 g of fresh oyster mushrooms provides 40% of an adult’s daily requirement of vitamin B2 and niacin, 25% of folic acid, 23% of pantothenic acid and 17-20% of vitamin B1;
- They are rich in ergosterol, which is converted into vitamin D2, ergocalciferol, by UV rays;
- They are a natural source of beta-glucan, which can contribute to the proper functioning of the immune system;
- Their high fiber content is beneficial for the digestive system and may reduce the risk of colon cancer.
In traditional oriental medicine, oyster mushrooms are used to treat infections, diabetes and cancer; their immune-boosting and cholesterol-lowering properties are still being researched. Japanese researchers have successfully reduced the growth rate of certain tumours using oyster mushroom extract. Animal experiments have proven the cholesterol-lowering effects of dried and ground oyster mushrooms used as animal feed. In the Czech Republic, they have been used as a cholesterol-lowering extract and in Russia they have been made into antibiotics.
Finally, here are some exceptional oyster mushroom recipes that are not only tasty, but also healthy and nutritious! This pasta with oyster mushrooms and vegetables is the perfect choice for a summer dinner, it’s diet-friendly and delicious.
The other recipe is with oyster mushrooms and creamy goat cheese. It’s more of a casual dish, reminiscent of oysters, perfect for true oyster mushroom lovers, with a little goat cheese. Dazzle your significant other with it for a special dinner for two!
