Oyster mushrooms of different types: description and benefits. Oyster mushroom: photo and description False oyster mushroom mushrooms

Oyster mushrooms are considered unpretentious mushrooms, they tolerate low temperatures well and are better than other species for growing at home. Where oyster mushrooms grow, namely, on which trees, all lovers of this tasty and healthy mushroom are interested.

In this article, we will look at how and where oyster mushrooms grow in nature, on which trees to look for them, what species exist and what conditions they need to provide for successful growing at home.

How oyster mushrooms grow in nature

There are about 30 types of mushrooms, although only about 10 of them are grown in household plots. However, these mushrooms are quite popular due to their high taste, rich aroma and undemanding care.

Under natural conditions, they grow on tree trunks, mostly deciduous, but some species can also be found on conifers. The most unpretentious is the steppe, which can grow on trees of any breed, and even on old fallen trunks or stumps.

Where do oyster mushrooms grow, on which trees

Experienced mushroom pickers believe that oyster mushrooms harvested in the forest are much tastier and more aromatic than mushrooms grown artificially. It is forest species that are considered a valuable source of vitamins and minerals, but to collect them you need to know where oyster mushrooms grow, namely, on which trees.

How and where oyster mushrooms grow in nature, you can see in the video.

Lemon (elm)

Lemon, or elm, is common in the Far East, although it is also successfully grown at home.

The mushroom got its name because of the unusual for this species, bright yellow color of the stem and fruiting body (Figure 2). The second name - elm, received due to the peculiarities of growth. In the wild, it can most often be found on the elm - a variety of the Far Eastern elm.

At home, for successful cultivation, you can use poplar, birch or aspen wood.

Horn-shaped (abundant)

Horn-shaped, or abundant, prefers deciduous forests. This species is sensitive to low temperatures, and although the harvest period lasts from May to October, it can be almost impossible to find in cold weather (Figure 3).

It has a long, curved stem and a cap with wavy edges, and the color of the fruiting body is light cream. It grows, as a rule, on the trunks of old birches, elms, oaks and mountain ash.

steppe

Steppe oyster mushroom, unlike its relatives, develops not on wood, but on the roots of umbrella plants (Figure 4). It received its second name, royal, due to its large size. The cap of adult specimens is much larger than that of other species, and can reach 25 cm in diameter. In addition, it has valuable nutritional qualities, as it contains a lot of protein and vitamins characteristic of dairy products.

If you want to know where mushrooms of this species grow, you should send them to a pasture or wasteland covered with umbrella plants. Moreover, harvesting can begin in the spring.

Pulmonary

A characteristic feature is the pure white color of the fruiting body (Figure 5). The cap is convex, and its edges are slightly lowered down. Good news for mushroom pickers: it grows in large families, so you can pick up a whole basket of mushrooms in one trip to the forest.

If you don't know which trees the pulmonate species grow on, look for old birch, oak, or beech. Do not be afraid that after harvesting the mushrooms will be damaged. Despite the delicate appearance, they perfectly tolerate transportation and are not sensitive to low temperatures.

Pink

Under natural conditions, you can meet pink oyster mushroom in Russia only in the Far East. It is also found in tropical countries, but, due to its unpretentiousness, it is also successfully cultivated at home, on a substrate of straw or corn waste (Figure 6).

It grows on the trunks of deciduous trees, and grows in groups or aggregations. It is considered an edible mushroom with not very high taste properties.

Royal

Royal oyster mushrooms, or erings, are fairly large mushrooms that grow on the ground. The mushroom picker in this case is located on the roots of plants (Figure 7).

Representatives of this species are spring mushrooms. In regions with a warm climate, the first harvest can be harvested as early as March, and in a temperate climate - in May. The fruit body is white or light yellow, and quite large. It is valued for its high taste, high content of protein and vitamins.

How to grow oyster mushrooms at home

Consider the most popular types of mushrooms that are cultivated in household plots and large mushroom growing complexes.

Examples of mushrooms of various types are shown in the figures below.:

• Ordinary: the most common type of fungus of this species. In nature, as a rule, it grows on stumps. In households, it can be cultivated on logs or grown in bags filled with substrate.
• Horn-shaped: these mushrooms grow in large groups. In young horn-shaped specimens, the cap has a convex shape, but as it grows, it becomes like a funnel. The mushroom has a rich aroma, and the cap darkens with age (various shades of white and yellow). It is considered especially common in China, Japan and Primorsky Krai.
• Steppe: found in the steppe regions and grows on dead stems and roots mainly in autumn (September and October). The caps are often irregular in shape and may be covered with small scales. The color is yellow-brown or slightly reddish.
• Pulmonary: caps are white, but may have a slight grayish tint. It has soft flesh with a pleasant mushroom smell. As a rule, the fungus grows in groups on fallen trunks of deciduous trees from June to October. Older mushrooms are edible but can be a bit tough.
• Lemon cap: a characteristic feature is a bright lemon color. This is one of the most sought after species, but due to the fragility of these mushrooms, it is difficult to transport. An additional advantage is a pronounced smell, and when added to food, dishes acquire a light nutty flavor. It is also called the ilmak mushroom, since under natural conditions it grows on the Far Eastern species of the ilmak tree, although it can be found on the trunks of poplar, beech, oak or birch. In the wild, the fungus grows in Asia and North America, but is also cultivated in the Far East.
• Pink: grows in clusters, and the caps have a pronounced pink color. Naturally, it can be found in tropical and subtropical regions, but it can also be grown artificially using cotton waste, fermented straw or corn cobs as a substrate.
• Florida: it has a rather large funnel-shaped hat (diameter can reach 20 cm). Outwardly similar to the usual, but differs in a lighter color of the caps and less soft pulp. The homeland of Florida is North America, but it is successfully cultivated in the Caucasus, using beech logs.

Interestingly, the Florida mushroom is not a separate species, but only a regional variant of the common mushroom.

Modern breeders have bred many hybrids that are characterized by higher fertility, ease of care and improved taste. Below is information about the most common strains and their main characteristics (Figure 10).

• NK-35

This is one of the most common hybrids that brings a large yield. Characteristic features: a round gray hat with a diameter of up to 12 cm.

The strain is grown on wet plant substrates. To grow mycelium, you need to maintain a stable temperature of 24 degrees, but to get better mushrooms, the temperature needs to be lowered to 21 degrees.

It is important that the color of the hybrid cap is affected by the intensity of lighting: the higher it is, the richer the shade will be.

A hybrid with a high yield. Fruit bodies are beige, medium, grow in small groups. For the preparation of the substrate, wheat straw, sunflower husks and corn waste are used. The substrate must be crushed and moistened to 70-75%, and to increase the yield, pasteurize or ferment it. A distinctive feature of the strain is resistance to the composition of the air and changes in lighting.

This hybrid is distinguished by a gray or brown hat, the color intensity of which depends on temperature. The strain requires the use of a quality substrate for cultivation. You can use shredded wheat straw mixed with alfalfa stalks and corn cobs. Good yields are achieved when using a substrate of cereal straw and sunflower husks. All components must be crushed, mixed thoroughly and moistened.

When growing, the temperature of the substrate should not exceed 25 degrees. Under such conditions, the mycelium fully grows in about 2 weeks. After the appearance of the first fruit, the temperature is reduced to 14 degrees, maintaining the humidity at 90 degrees.

Note: The P-70 strain does not lose productivity even at elevated growing temperatures, but this negatively affects the quality of fruiting bodies.

The main advantages of the strain are the high density of the fruiting body, which facilitates storage and transportation, high yields and the possibility of long-term storage.

This strain is characterized by high productivity and undemanding to the conditions of detention. As a rule, the cap is dark gray, but the shade depends on the temperature of cultivation and the intensity of the light.

The hybrid shows high yields when grown on ordinary chopped straw, but the substrate temperature should not exceed 30 degrees. Complete overgrowth of mycelium occurs in 12-16 days. After the appearance of the first fruiting bodies, the temperature is reduced to 11-16 degrees, and the humidity is maintained at 90%.

Outwardly, the mushrooms look very neat: a small leg and a hat of the correct shape. At the same time, they are perfectly adapted for long-term storage, have a rich mushroom smell and do not break during transportation.

The strain also has a high yield, and fruiting bodies have a delicate light gray or cream color. For cultivation, chopped straw or a mixed substrate can be used. It must be pasteurized, fermented and moistened. During the germination of the mycelium, the temperature should not exceed 30 degrees, while complete fouling is observed after 2 weeks.

The main requirement for growing hybrid 420 is thorough air filtration and maintaining a stable temperature, since this type of mushroom is sensitive to air composition and does not tolerate temperatures below 22 degrees. Recommendations for choosing the right strain are given in the video.

At what temperature do oyster mushrooms grow

If you already know where these mushrooms grow and on which trees to look for them, you should also decide on the time of harvest.

The variety of species allows you to pick mushrooms from spring to autumn, but for most of them the temperature regime is important. So, the germination of the mycelium occurs at a temperature of +5 to +20 degrees, while the range from 10 to 16 degrees is considered the best indicator.

Thus, in nature, maximum fruiting occurs in August-October (for a temperate climate). However, there are also species that can only be found in spring (for example, royal).

If you are interested in how they grow at home, it should be noted right away that the success of growing will depend on what conditions you create for the mushrooms. It is desirable that the room maintains a stable temperature (on average, +17 degrees) and humidity at 70%. For the rest, ordinary stumps placed in the garden are enough for these mushrooms. In this case, you can grow and harvest in natural conditions.

How fast do oyster mushrooms grow

Oyster mushrooms can not only be collected in the forest, but also grown at home. This is one of the most unpretentious mushrooms, which requires minimal conditions and care, and the harvest will be quite plentiful.

If the correct temperature and humidity conditions are created for mushrooms, the mycelium will germinate quickly enough. Both at home and in the forest, a large specimen grows in 3-4 days, and you can start harvesting.

Oyster mushrooms grown from mycelium at home can be eaten without fear of food poisoning. But, if you went to the forest for mushrooms, you should know where they grow in nature, and how to distinguish them from poisonous counterparts.

Distinguishing a false mushroom from a real one is easy for several reasons. First, they are not very common in our forests. Secondly, they are much larger and brightly colored to attract attention.

There are two most common types of false oyster mushrooms that are found in Russia(picture 11):

1. orange- painted in bright and rich colors. A characteristic feature is the almost complete absence of a leg: the mushroom is attached to the tree directly with a hat. In addition, they have a rather unusual smell. Young specimens smell like melon, and mature ones smell like rotten cabbage. The families are large, grow mainly on deciduous trees, and look very beautiful, so they are often used in landscape design.
2. wolf sawfly can be found on dead wood of hardwoods and conifers from June to November. The caps are cream or brown, grow sideways on the trunks, and mature specimens are covered with characteristic red spots. The smell of mushroom, but the flesh is very bitter.

All false species do not contain potent toxins, so they cannot cause death. However, they are not suitable for food because of the too bitter taste.

What does an oyster mushroom look like?

Oyster, or ordinary, oyster mushroom is the most common type of these mushrooms (Figure 12). It is successfully grown at home, as this variety is unpretentious to the temperature and humidity conditions and other cultivation conditions.

She has a funnel-shaped hat, shaped like an ear. The skin is matte and smooth, with shades ranging from light gray to dark. The family grows from one mycelium, and forms a dense multi-tiered bunch.

In nature, it grows on weakened deciduous trees and fallen trunks. In addition, it tolerates temperature drops well, and although harvesting begins in September, it can continue until November. Only young specimens are suitable for food, as old mushrooms have too hard pulp.

When can you pick oyster mushrooms

A wide variety of oyster mushroom species allows you to collect them from spring to late autumn. In the spring, the royal mushroom appears on pastures and meadows, in the summer, starting from June, in the forest you can meet the horn-shaped and pulmonary, and the oyster, or ordinary mushroom, is found in the forests even in late autumn, yielding primacy only to winter mushrooms.

Based on this, they can be grown at home year-round, using an old basement or greenhouse for this.

Oyster mushroom is a mushroom that is extremely valued by people who adhere to the rules of dietary nutrition. Pleurotus ostreatus is very low in calories and also useful, as it contains a lot of substances useful to the body.

Below you can read the description of oyster mushroom, learn about its application and distinctive features. You will also see a photo of oyster mushroom in the forest; find out when you can start the “mushroom hunt” and get information about where oyster mushrooms grow in their natural habitat.

Hat of an unusual shape (height 0.5-2 cm, diameter 6-30 cm): usually glossy, white, gray or ashy, less often brown, purple, brown, light yellow. Round and fleshy.

As can be seen in the photo and description of the oyster mushroom, the cap of a young mushroom has the shape of an auricle and characteristically wrapped edges. Over time, the edges straighten, and the hat becomes almost flat with characteristic wavy edges. The mushroom cap is very smooth to the touch.

Leg (height 0.5-3 cm): usually white or slightly greyish, smooth to the touch, very small or almost absent. Usually cylindrical in shape, often curved to the side, expanding from the bottom up.

Records: very rare and thin, mostly the same color as the cap.

Pulp: very juicy and dense.

Pay attention to the photo of the oyster mushroom in the context: the color of the flesh almost coincides with the hat or plates.

Oyster mushroom is a predatory mushroom that can paralyze and digest some primary cavity worms due to the nematoxin contained in it. Therefore, it is practically never wormy.

Doubles: missing.

Where and when do oyster mushrooms grow?

Where do oyster mushrooms grow: often on dead trees or rotten stumps, less commonly on dying deciduous and coniferous trees. Prefers to grow next to birches, willows and aspens.

In many countries they are grown under production conditions. In the forest, oyster mushrooms are quite unpretentious, therefore, when grown artificially, they are planted in large groups on sawdust, small chips and even paper, waste from processing plants and vegetables (husk or straw).

When oyster mushrooms grow: from mid-September to the end of December in the countries of the Eurasian continent. Oyster mushroom prefers low temperatures, so it begins to grow with the onset of autumn. But it can also appear in the summer, if the weather is cool for a long time.

Eating: it is not only low-calorie, but also a very healthy mushroom. It contains a lot of protein, amino acids necessary for the human body, ascorbic acid, vitamin PP, phosphorus, iron and other elements.

Application in traditional medicine: does not apply.

Other names: oyster mushroom, oyster mushroom, lump.

Oyster mushroom is a mushroom that has long gained popularity and is eaten almost as often as mushrooms. You can grow it at home, and you don’t need to make special expenses, and the crop yield is very high.

Oyster mushrooms belong to the family of the same name. In nature, they grow on stumps that have long dried up. They also settle on dead trees, since their substrates absorb cellulose and lignin from them. They almost always grow in colonies.: Lonely located mushrooms are extremely rare. They have light, milky, yellowish and grayish shades, and in appearance they are similar to the ear.

Forest oyster mushrooms often have a coating, which is formed due to excess moisture in shady places. In the wild - i.e. organisms that decompose dead organic matter, thereby clearing the forest of dead trees. Few people know that mushrooms eat not only wood. In practice they are real predators, because they release toxic substances into the tree and soil that paralyze roundworms (nematodes). From decomposed bodies, they obtain nitrogen, which is used to synthesize proteins.

In Russia, these mushrooms grow almost everywhere, but more often they prefer mixed forests with light shading: they can often be seen on the edge, ravines, overgrown banks of dried ravines. Mushroom seeds (spores) are very small and colorless and are practically visible only as a white or pinkish powder. Oyster mushrooms breed very successfully, so they quickly master the entire nearby territory: that's why almost all summer residents manage to breed them.

In nature, oyster mushrooms grow on stumps that have long dried up.

Oyster mushrooms are considered dietary products, because at a low calorie content (no more than 42 kcal per 100 g) they contain valuable nutrients: in terms of protein content, they are only slightly inferior to meat products:

• carbohydrates up to 75% based on dry weight;
• proteins up to 25% of the mass: are represented by essential amino acids (valine, leucine, lysine, tryptophan and others), which must be constantly supplied to the body, because they are not synthesized in our body;
• there is very little fat in these mushrooms - no more than 2.5 mg per 100 g of live weight;
• specific polysaccharides beta-glucans improve the functioning of the human immune system;
• a lot of these mushrooms and vitamins: C, E, groups B and PP;
• oyster mushrooms also contain calcium, phosphorus, iron and rare cobalt, copper and zinc, which are involved in the body's metabolic processes.

THIS IS INTERESTING

In Russia, oyster mushrooms have gained great popularity: last year, professional farms managed to grow almost 4 thousand tons of these mushrooms, which accounted for 27% of the total turnover on the market (2nd place after champignons).

Gallery: growing oyster mushrooms (25 photos)

How to grow oyster mushrooms on stumps (video)

Description of the types of oyster mushrooms

Several dozen species of these fungi are known and described; the most common are listed below.

Lemon oyster mushroom

Another name for the species is golden. It has a pleasant, rich lemon color. The aroma is subtle, refined. It is collected mainly on wet stumps from May to the end of October. The fungus is found only in the Far East of Russia, and is rarely grown on an industrial scale.

Oyster mushroom royal (steppe)

Another name for the species is the steppe boletus, because in shape it really resembles a boletus. Among all types of oyster mushrooms, these mushrooms have the most uncharacteristic appearance: a small brown hat is located on a thick, pronounced snow-white leg. These mushrooms are especially loved in China, Korea, Southeast Asia: they are bred there in huge quantities.

Oyster mushroom royal (steppe)

Oyster mushroom Florida

Representatives have beige shades, caps of a typical shape (up to 15-20 cm in diameter). The body is not as fleshy as that of the oyster mushroom, but the aroma is just as pleasant. It's interesting that These mushrooms contain substances that prevent the growth of tumors, including malignant ones.

pink oyster mushroom

This is the most beautiful representative, because the bodies have a distinct pink and even coral coloration. It is widely eaten and fairly easy to grow. In nature, prefers mountain ash, maple, birch, beech and poplar.

pink oyster mushroom

Oyster mushroom

It has small hats from 5 to 12 cm in diameter. The edges are cracked, and the shape is funnel-shaped. It has a shade of ocher, and along the edges of the cap - pinkish and white tones. The flesh is white and has a characteristic floury odor. Only young fruiting bodies are harvested: the old ones become too hard.

Oyster oyster mushroom

Another name for this fungus is oyster mushroom, which is the most common variety found on tree stumps. They have large, fleshy hats with thin edges (up to 30 cm in diameter). Interestingly, by the appearance of the cap, you can find out the age of the mushroom: in young people it is convex, and the edges are wrapped. When an oyster mushroom ages, its cap becomes smooth and acquires a glossy hue.

The legs are very short and often completely invisible, have a dense structure. If the mushrooms are old, the stems should not be used in cooking because they become too tough. The flesh of this species is always bright white, dense in texture and juicy in taste. Has no pronounced odor but if you bring it closer to the nose, you can feel a pleasant, delicate aroma with a touch of anise (explained by the presence of a specific substance - benzaldehyde).

Oyster oyster mushroom

Pulmonary oyster mushroom

This species is quite small in size: compared to the previous one, the cap is 2-3 times smaller in diameter. The edges are thin and, as they mature, quickly begin to crack. This species is also edible though grown much less frequently.

Usually they are harvested only when young, because as they ripen, the flesh quickly becomes hard, and even after heat treatment it is quite difficult to crack it. Sometimes the species is also called whitish oyster mushroom, referring to the color of the fruiting body.

Oyster White Elf

The species is distinguished by a medium-sized hat (from 10 to 16 cm) and a characteristic long stem (7-8 cm), which has a solid structure and is also used for food. Hats have scales, at a break - white, juicy pulp, which is easy to cook in just 15 minutes.

Oyster mushroom late

It is also called alder, as well as willow pig, because most often the species settles right at the foot of willows. The name of the species is due to the fact that the main crops are harvested in the second half of summer and in September. The shape of the cap is characteristic - it is bent at the edges, the shape is uneven. Interestingly, this is one of the few types of oyster mushroom that has dark shades.: brown, green, gray sometimes with yellow and even purple spots.

Oyster mushroom late

Poisonous and inedible varieties of false species of oyster mushroom

Interestingly, oyster mushrooms are considered one of the safest mushrooms, because they are not only easy to recognize by their external features, but also because there are practically no dangerous counterparts of these mushrooms in our latitudes. A great resemblance to the poisonous omphalotus is mentioned, but it only grows in Australia.

As for Russian mushrooms, sometimes oyster mushrooms can be confused with a conditionally edible sawfly. It also grows on stumps, but it looks a little different: on a round (sometimes ear-shaped), even white hat in the center there are several beige spots. Often sawfly grows alone, but can form colonies. In any case, this mushroom will not do harm - it will only spoil the dish: the flesh is quite bitter.

And also there are false oyster mushrooms, which are not worth collecting: they are quite poisonous and can cause mild food poisoning. Recognizing them is very easy: they have bright yellow and orange hues that are never seen in true representatives.

How to collect oyster mushrooms (video)

On what trees and stumps does oyster mushroom grow in the forest

Oyster mushroom almost always chooses fallen trunks, densely covered with moss, old, dry stumps, as well as trees with obvious signs of necrosis. She most often settles next to willows, birches and aspens. It is much rarer in the taiga.

Time and features of collecting oyster mushrooms in the forest

Interestingly, oyster mushrooms bear fruit not only during the summer: the season begins in the second half of April, and ends in October or even later, if the Indian summer lasted a little longer than usual. These organisms grow very quickly, but it is the first wave (May) that is considered the most fruitful, then you can come to the forest after 2 weeks, and all subsequent collections will be less successful.

During collection, the following rules must be observed:

1. Oyster mushrooms are difficult to confuse with poisonous mushrooms, but you still need to always remember the golden rule of the mushroom picker: if you're not sure, don't take it.
2. Mushrooms must be dry, otherwise they can quickly rot.
3. Collect fruiting bodies, twisting them out of a stump or other substrate.

Oyster mushrooms bear fruit not only during the summer: the season begins in the second half of April, and ends in October or even later

Technology for growing oyster mushrooms in the country

Growing oyster mushrooms is very simple: reviews of even beginners in this business are almost always positive. In addition, mushrooms give good yields, which will allow not only to use them immediately, but also to prepare a lot of snacks for future use.

Selection and preparation of mycelium

The amount of mycelium is selected based on the planned harvest: as a rule, a kilogram of mycelium will give 3 times the live weight of mushrooms. You can buy it in online stores, specialized firms. It should be taken into account that Mycelium can be stored in the refrigerator for no more than 3 months and cannot be frozen. Before making a final decision, it is better to purchase a small amount and test how it will grow.

IMPORTANT

There should be no black or greenish spots on the surface of the mycelium. The normal color is white, cream and yellowish, because special substances are added to the mycelium so that it does not start to rot.

The amount of mycelium is selected based on the planned harvest

Substrate for growing oyster mushrooms

For the cultivation of these mushrooms, a wide variety of substrates are used:

• husk of sunflower seeds;
• barley and wheat straw;
• buckwheat peel;
• corn cobs - dried and crushed;
• shavings, sawdust.

For beginners, it is preferable to choose husks, husks and straw, because growing oyster mushrooms for sawdust is somewhat more difficult.

Landing features

In order for the mycelium not only to sprout, but also not to become a breeding ground for bacteria, you need to follow a few tips:

1. First of all, the substrate is placed in water and boiled for 2 hours.
2. Next, you need to let the water drain completely - when the substrate is compressed into a fist, only a few drops should form.
3. The substrate is first placed in polyethylene bags - a maximum of 5 kg each.
4. Mycelium is placed there in layers: 5 cm substrate and 0.5 cm mycelium. The last layer should be represented by the substrate.
5. Then the bag is tied, and every 15 cm in a checkerboard pattern, holes of 1 cm in diameter are made in it.

In order for the mycelium not only to sprout, but also not to become a breeding ground for bacteria, you need to follow a few tips

General rules of care

The rules for caring for mushrooms are simple:

1. The bags are placed in a room with a temperature of 18 to 22°C. Humidity should be very high: not less than 80%.
2. After 5 days, when the mycelium that appears begins to actively germinate, you should feed the mushrooms with boiled wheat: the grains are boiled over low heat until boiling, the grains are dried and placed directly into the holes of the bags.
3. The room must be constantly ventilated, otherwise mold may form.

NOTE

If you grow mushrooms without taking into account the considered rules, their caps turn yellow and lose their presentation. Most often this happens due to the fact that excess moisture accumulates on the surface of the hats, which does not have time to evaporate into the surrounding space. Another reason is exactly the opposite - there is not enough moisture, and the fruiting bodies begin to dry out and lose in volume. Finally, the third possible cause is an infectious disease that can affect the entire colony at once.

The bags are placed in a room with a temperature of 18 to 22°C.

Terms and features of the collection of oyster mushrooms

You should wait for the first mushrooms after 4-5 months. As soon as they appear, they are carefully twisted, holding the cap so as not to disturb neighboring shoots. Thus, during the warm season, you can harvest 1 crop. And if the room is heated, then you can pick mushrooms all year round.

About breeding oyster mushrooms

If the crop has been harvested, you can not buy mycelium again, but propagate the mushrooms yourself. To do this, wheat grain pre-cooked to half-cookedness is poured into ordinary glass jars. Tuzha also add pieces of mushroom and close the lid. After a few days, its own mycelium appears.

Methods of processing and storage features of oyster mushrooms

The collection of mushrooms in the conditions of industrial cultivation is carried out in accordance with several rules:

1. First of all, the fruiting bodies are laid with the plates down (i.e., the entire nest is placed on the plates).
2. Mushrooms need to be moved to the sorting place. This should be done quickly so that they do not have time to dry out, otherwise the product will greatly lose its taste.
3. Then they are sorted: the hard part of the stem and the remnants of earth, wood, garbage are thrown away, and the fruiting bodies are placed in plastic bags, which must be covered with a film that allows air to pass through and does not allow moisture to pass through.

The collection of mushrooms in industrial cultivation is carried out in accordance with several rules

It is necessary to store and transport mushrooms at a temperature of about 1-2 ° C. The deadline (under the film) is 7 days. If the fruiting bodies have obvious traces of rot, they are too flabby and emit extraneous odors, this indicates a clear deterioration and a decrease in taste: such mushrooms should not be used in writing.

Of course, not all grown mushrooms can be eaten immediately, so they are often harvested for the winter in the form of cold snacks. For this There are many cooking recipes, one of the most popular is Korean oyster mushrooms:

1. Fruiting bodies are washed several times with cold water.
2. Then you need to remove all the hard parts, and cut the caps into small pieces of the same size.
3. All pieces are placed in a saucepan, filled with cold water to the top, slightly salted and boiled for 15-20 minutes. It is very important that they are not digested, otherwise the pieces will lose their elasticity. Black pepper, bay leaf and a few dry cloves can be added to the water.
4. Next, the mushrooms recline in a colander.
5. In the meantime, they drain, cut the onion into half rings (it is appropriate to use red lettuce) and finely chop the garlic with a knife.
6. We shift the mushrooms into a saucepan, salt to taste, add vinegar and a little sugar. You can put it in the refrigerator for a day or close it in a pre-sterilized jar for the winter.
7. Before serving, it will be good to season with unrefined sunflower oil (with a smell) and add greens.

Useful properties of oyster mushroom (video)

Thus, it is not difficult to grow and propagate oyster mushrooms in your area. The creation of even minimal conditions will ensure consistently high yields. The main thing is to monitor the temperature and humidity.

Estimate

This curious mushroom, growing in the wild on dead trees and stumps, is now sold in any supermarket, found in pizzas and pies, and somehow it has become a familiar product quite imperceptibly. By the way, how to write and pronounce correctly oyster mushrooms, but not oyster mushrooms. Letter e appeared in the name during the active spread of this fungus in the post-Soviet space, when no one paid due attention to the rules for writing names.

In Western Europe and the USA they are called oyster mushrooms, i.e oyster mushrooms. In Southeast Asia, oyster mushrooms are considered an elite delicacy, and they are used in Asian cuisine as abundantly as shiitake mushrooms. The history of growing oyster mushrooms on an industrial scale dates back to the First World War. German mushroom growers have developed a quick way to grow unpretentious, but very valuable mushrooms. At first, oyster mushroom was bred on the trunks of fallen trees, stumps and rotten ones, getting a fairly large harvest. Oyster mushroom was easy to process, and in the difficult war years, such food assistance was very helpful. They really took up oyster mushrooms in the early 60s. Industrial breeding, growing in special conditions, a feeding system, ease of harvesting and storing crops have made growing oyster mushrooms a profitable activity, and the mushrooms themselves are inexpensive and convenient to use.

Oyster mushrooms are tasty and healthy. In composition, these mushrooms are similar to meat, contain proteins, vitamins B, C, E and a rather rare vitamin D2, which helps the proper absorption of phosphorus and calcium in the intestines. Preparations with vitamin D2 are prescribed for patients with rickets and people suffering from calcium metabolism disorders. Oyster mushrooms help reduce the level of "bad" cholesterol, normalize blood pressure and even remove radionuclides. Oyster mushrooms contain calcium, potassium, iodine and iron compounds. Oyster mushrooms have a moderately low calorie content - 38 kcal per 100 g and can be considered a dietary product.

In the wild, oyster mushrooms are found in the forests of central Russia. They grow in groups on stumps, deadwood, weak or fallen trees. Oyster mushrooms love birches, aspens and oaks, but they can also be seen on coniferous trees. The inconvenience of picking oyster mushrooms in the forest is complicated by the fact that mushrooms climb high on the trunk, grow in inconvenient places and require a certain dexterity from the mushroom picker. Oyster mushrooms grow from late September to late November and even until December. But oyster mushrooms, unlike other mushrooms, lend themselves perfectly to cultivation, their production is profitable, safe and allows you to eat fresh mushrooms all year round.

Most often, oyster mushrooms can be found in stores already packaged, which is undoubtedly convenient. Like other mushrooms, oyster mushrooms grown in captivity are devoid of the disadvantages of wild brothers - worms and pitted from slugs and insects. Most likely, they are also deprived of the advantages of forest mushrooms. Fortunately, a huge selection of mushrooms in Russian forests allows you not to think about such trifles and enjoy the benefits of civilization, that is, artificially grown oyster mushrooms, to the fullest.

Oyster mushrooms can reach quite large sizes: caps from 5 to 20 cm in diameter, shaped like ears. Young mushrooms are dark gray or brownish in color, mature ones are dark gray, with an ashy or purple tint. Purchased oyster mushrooms are best stored in the refrigerator whole and unwashed. Sealed packaging should be removed - in polyethylene, oyster mushrooms can be banned and deteriorate. By transferring to a glass or plastic container, you will extend the life of the mushrooms and preserve the taste.

Cooking oyster mushrooms is an extremely simple task. The easiest way is frying. To do this, the mushrooms must be cleaned or washed quickly. Cut them into large pieces and fry in oil for 7-10 minutes. It is very important not to overcook the mushrooms, otherwise they may lose their taste greatly. Feel free to try them while cooking, oyster mushrooms are not poisonous. Any mushrooms love onions, if you love them too, fry onions in a pan first, and then oyster mushrooms - it will turn out even tastier. If you like different varieties of mushrooms with potatoes, eggplant, zucchini, carrots and cabbage, then use a simple Chinese technology: fry oyster mushrooms separately from vegetables, and then combine, heat and serve. If mushrooms are fried together, say, with potatoes, then either the potatoes will not be fried, or the mushrooms will fry and turn into what is called “tar”, that is, they will become black, sticky and tasteless, similar to burnt rubber. Don't do it.

If you don’t feel like frying, but you want soup or just make a reserve for secret purposes or a salad, boil oyster mushrooms in salted water. If doubts gnaw - boil in two waters. In the first, let the water boil, lower the oyster mushrooms, let the water boil again and immediately transfer the mushrooms to another container with boiling salted water. There, cook for about 15 minutes. Oyster mushrooms from the store should not cause panic mushroom fear, and cooking them twice is simply irrational. Although, if you are going to marinate them or just make fun of them, cook them.

An inquisitive reader must have noticed that oyster mushrooms are often found in all kinds of fillings for pies, pizzas, buns, mushroom sauces and anywhere mushrooms are needed according to the recipe. Determining oyster mushroom in the filling is extremely simple: if not champignon (light), then oyster mushroom. And the mushroom is really very good for the filling. Minimal preparation in the form of frying with onions or boiling (let the water drain) - and the mushrooms can be laid in a layered pie, homemade pizza of your favorite size, or even just make pies and treat friends to a picnic.

In the United States and Canada, oyster mushrooms, or oyster mushrooms, are considered a delicacy. It is believed that the popularity of oyster mushrooms is a consequence of their miraculous effect. They say that oyster mushrooms increase male potency. In Asia, oyster mushrooms are loved almost in the same way as shiitake: they are cooked in oil, added to noodles, served with rice, sauces are prepared, dumplings are made from them, marinated or a light spicy snack is prepared. Noodles with mushrooms are prepared according to the same principle as potatoes with mushrooms, that is, oyster mushrooms are boiled with vegetables for about 15 minutes, and then separately cooked noodles are added to them and seasoned with herbs. This typical Southeast Asian dish can also be made in cold Russia, for example, in Lent. For dumplings, mushrooms are boiled, then chopped, fried with chopped onions and peppers in oil, transferred to pieces of dough, the ends fastened and boiled, like ordinary dumplings, until they float. Served with thick spicy sauces or sour cream.

Ingredients:
600 g pork
300 g oyster mushrooms
2 bulbs
2 tomatoes
200 g sour cream
1 st. a spoonful of vegetable oil
oregano,
salt.

Cooking:
Clean the onion. Wash mushrooms and tomatoes. Cut the fat from the meat, chop it finely, chop the mushrooms, onions and tomatoes coarsely. Cut the meat into thin slices. Heat the saucepan, add oil, calcine it, add lard, fry for a few minutes. Add meat and sear over medium heat for 5 minutes on each side. Transfer the meat to a separate container, remove the roasts. Fry the onion in the same saucepan, then add the tomatoes and mushrooms. Sprinkle with oregano. Cook for 5-6 minutes, then add meat, salt, pepper, pour in sour cream, cover and simmer for another 7-8 minutes. Sprinkle with fresh chopped herbs when serving.

Ingredients:
240 g thin rice noodles,
100 g oyster mushrooms
100 g broccoli,
1 egg
1 st. sherry spoon,
2 tbsp. spoons of soy sauce
1 chili pepper
1 cm ginger root (fresh)
2-3 green onions,
1 teaspoon of sugar
frying oil,
salt.

Cooking:
Whisk the egg with salt and make a thin omelet in butter. Cool, roll up, cut into rings. Disassemble the broccoli into inflorescences, chop the ginger, cut the oyster mushrooms into strips. Remove the seeds from the pepper, chop the pulp. Break up the vermicelli and deep fry. Put the vermicelli on a paper towel, pour in the oil, leave for a couple of tablespoons. Fry the broccoli with mushrooms for a couple of minutes on a high flame, add sherry, soy sauce, sugar, ginger and chili to them. Remove from fire. Lay the noodles, vegetables with mushrooms, garnish with cilantro and onions. Serve with an omelette.

Oyster mushroom will introduce beginner cooks to the world of mushrooms and help experienced chefs to give a pleasant mushroom flavor to their creations. Use oyster mushrooms sparingly, cook for a short time and don't be afraid!

Oyster mushrooms are edible mushrooms, often referred to as oyster mushrooms for their similarity in taste to these seafood delicacies. They got their name because of their "suspended" state. All types of oyster mushrooms are located on stumps and tree trunks in such a way that it seems as if they are suspended in the air. These gifts of the forest are rich in amino acids and other useful substances, and therefore are used with pleasure in cooking.

Oyster mushroom ordinary and autumn

Below are photos and descriptions of common and autumn oyster mushrooms.

Oyster mushroom(Pleurotus ostreatus) is a mushroom with a lateral, semicircular, ear-shaped, grayish-yellow hat up to 20 cm in largest diameter. The meat is white, pleasant smell. The plates are rare, thick, first white, then yellow. The stalk is short, narrowed towards the base, pubescent.

They grow in deciduous forests on stumps, trunks of dead deciduous trees.

collection time- from June to autumn frosts.

The young oyster mushroom is edible. It is used boiled and fried, salted and pickled.

Oyster mushroom autumn (Pleurotus salignus). The hat is one-sided, ear-shaped, elongated, up to 12 cm long, up to 6 cm wide, young gray, gray-brown, then gray-ocher in color. The meat is white, pleasant smell. The plates of a young fungus are white, then gray-brown.

The stalk is short, dense, slightly pubescent.

As you can see in the photo, these types of oyster mushrooms grow in groups on stumps and trunks of deciduous trees.

collection time- September October.

It is used boiled, fried and pickled.

Oyster mushroom steppe and horn-shaped

Here you can find photos and descriptions of oyster mushroom species Pleurotus eryngii and Pleurotus cornucopiae.

Oyster mushroom steppe (Pleurotus eryngii)- steppe white mushroom. Hat up to 8 cm in diameter, flat-convex, irregular, fleshy, grayish-reddish, yellowish in old mushrooms. The plates are rare, wide, whitish-pink. Leg up to 4 cm tall, whitish.

Grows on the roots of plants, mostly umbellate, in the steppes. Collection time - in September - October.

Oyster mushroom (Pleurotus cornucopiae) has a cap up to 12 cm in diameter; in young mushrooms, the cap is convex, white or yellowish. In old mushrooms, horn-shaped and darker. The pulp is dense, white, pleasant taste and a smell. The plates are rare, white or yellowish. Leg short, white.