Pleurotus Mushrooms

Pleurotus mushrooms often have a cap that’s 6" or more in diameter, reminiscent of an oversized ear. They grow on trees and dead wood. Some varieties have a short lateral stalk, called a stipe. Unlike the common mushroom, which is cultivated on a bed of manure, pleurotus mushrooms are grown on wood (trunks, stumps, logs) or nonfermented organic waste (straw, corncobs, sawdust, bark) and are thus always clean.

About 40 different species comprise Pleurotus mushrooms, most of which are edible. None of the varieties are toxic, and many of them are grown commercially. They can be white, cream, light yellow, or reddish brown, with a short whitish stalk. Some pleurotus mushroom varieties are highly esteemed, particularly the oyster mushroom, with its tender white flesh, subtle taste, and sometimes strong fragrance.

Nutritional Information: Pleurotus Mushrooms

Nutrient		Raw (per 100 g)
Water		89%
Protein		3 g
Carbohydrates		6 g
Calories		35

How to Buy Pleurotus Mushrooms

Keep these tips in mind when selecting fresh pleurotus mushrooms:

Look for: Mushrooms that are uniform in color with smooth caps
Avoid: Mushrooms that are slimy or black-spotted

How to Store Pleurotus Mushrooms

Pleurotus mushrooms are highly perishable and tend to take on the flavors of other foods stored near them. It’s best to eat them as soon as possible after bringing them home. If you must store them, keep them in the fridge and follow these guidelines.

Store them in a paper bag or a dish covered with a cloth, for a few days at most.
Remove the cloth if the mushrooms become wet, or dampen it a bit if they begin to dry out.

How to Prepare Pleurotus Mushrooms

There's usually no need to wash or do any special preparations before eating fresh pleurotus mushrooms. Some people prefer to chop off the stems, which can be rather tough, before cooking since the stems need to cook for longer than the caps (see below).

How to Cook Pleurotus Mushrooms

Pleurotus mushrooms are delicious and make a pleasant substitute for common mushrooms. Avoid combining them with highly flavorful foods or cooking them in large quantities of fat, which can overpower their flavor. Their normally firm, crisp flesh has more taste when the mushrooms are young. They are used in soups and sauces and go very well with rice, pasta, eggs, tofu, poultry, and seafood. To cook them, use any of these methods:

Sautéed: Place just a teaspoon or so of oil in a saucepan and sauté the mushrooms over medium heat for 3–5 minutes.
Heated in a closed pan: Cook them with very little oil in a tightly closed pan over medium heat on the stove for 10–15 minutes.
Heated in the oven: Cook them in a closed pan at 375°F in the oven for 10–15 minutes.

If you’re cooking the stems separately, increase the times suggested above by a few minutes each to cook the stems thoroughly.

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