Emma Wilson
Oyster mushrooms are a delicacy that can be grown and harvested at home. They are easy to identify in the wild, with their oyster-shaped silvery grey or greyish-brown caps, and they usually grow in layers on deciduous wood. The best way to harvest them is to wait until the caps have opened up and the edges have started to curl, then gently twist and pull the cluster off with your hands or cut it off with a knife as close to the base as possible. Oyster mushrooms are best consumed fresh, as they don't store well for long periods, but they can be dried or frozen for later use.
| Characteristics | Values |
|---|---|
| Identification | Oyster mushrooms have oyster-shaped silvery grey or greyish-brown caps and usually grow in layers on deciduous wood. |
| Harvesting technique | Oyster mushrooms can be harvested by twisting and pulling the cluster by hand or cutting it off with a knife as close to the substrate as possible. |
| Timing | Harvest when the caps are flat or slightly concave and the edges are just beginning to curl up. For blue oyster mushrooms, harvest when the edges of the caps start to uncurl and flatten out. |
| Storage | Oyster mushrooms should be stored in paper bags in the refrigerator to prevent moisture buildup. They can also be dried or frozen for long-term storage. |
| Cleaning | Mushrooms should be cleaned with a dry soft brush. If washing is necessary, pat them dry with kitchen paper and use immediately. |
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What You'll Learn
How to identify oyster mushrooms
Oyster mushrooms, or Pleurotus Ostreatus, are mushrooms that can be picked at any time of the year. They are not dependent on seasonal changes but rather react to weather changes. Oyster mushrooms are fairly easy to identify and are good to eat. They are also called Pearl Oysters and are the most widely cultivated species of Oyster. They are common in the spring but can be found throughout the summer and fall.
Oyster mushrooms have a broad fan-shaped cap spanning 5-25 cm and come in a variety of colours. They are usually found in grey, white, dusky pink and tan. The gills are always white or cream-coloured and run directly down the stem. The colour of the cap can vary depending on species, but is usually tan to brown. The edges of the cap are enrolled, flattening out as the mushroom matures. Oyster mushrooms do not have a traditional stem but a "pseudostem", which can vary in length depending on where the mushroom is fruiting.
Oyster mushrooms grow incredibly quickly. They are usually found in clusters or "bouquets" of multiple fruiting bodies. They are commonly found on fallen logs, stumps, or on dead or dying trees. They are saprophytic, meaning they get their food from digesting dead organic matter.
A unique way to identify oyster mushrooms is to look for black beetles. These beetles are found in oyster mushrooms around 80% of the time. They are not always there but on older specimens (3-5 days old), they are extremely common.
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When to harvest
Oyster mushrooms are easy to identify in the wild. They have oyster-shaped silvery grey or greyish-brown caps and usually grow in layers on deciduous wood, on a dying or dead tree.
The best time to harvest oyster mushrooms is when the caps have opened all the way and the edges have started to curl up. The mushrooms should be at least two inches wide, and you should use a sharp knife to cut them at the base, as they have very little stem. You can also gently twist and pull the cluster of mushrooms off with your hands, but be careful not to damage the substrate as oyster mushrooms can produce several flushes, and any damage may limit future growth.
Harvesting oyster mushrooms when the edges of their caps are still slightly rolled under limits the number of spores they release, which is beneficial when growing them indoors. The ideal time to harvest blue oyster mushrooms is when the edges of the caps of the largest mushrooms in the cluster start to uncurl and flatten out. This is usually about 6 to 10 days after pinning, when tiny blue oyster mushrooms first appear. Blue oysters grow very fast, so the difference between harvesting too late or too early is often only a few hours. As your blue oysters get closer to maturity, it’s a good idea to check on them regularly. And, if you’re not sure, rather harvest them a little early to avoid cleaning up mushroom spores.
Pink oyster mushrooms are the fastest-growing variety and produce the most spores, so it’s important to harvest them before they cover everything in pink dust. You can harvest them in as little as 4 to 5 days, even before the caps start to flatten, especially if they’re already a good size. The younger your pink oysters, the more tender and succulent they’ll be.
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Harvesting by hand or with a knife
Oyster mushrooms are one of the easiest varieties of mushrooms to grow and harvest. They have a delicate texture and a mild, nutty flavour, making them a popular choice for both home growers and professional chefs. The best way to harvest oyster mushrooms is to gently twist and pull the cluster by hand. However, if you prefer to use a knife, there are a few things to keep in mind.
Firstly, it is important to wait until the mushrooms have reached maturity before harvesting. Oyster mushrooms are ready to be picked when the caps have opened fully and the edges have started to curl up. If you pull gently on the stem and it breaks easily, it is time to harvest. It is important to pick oyster mushrooms as soon as they are ready because if they sit on the substrate for too long, they can become overripe, slimy, and less appealing.
When using a knife to harvest oyster mushrooms, cut the cluster off as close to the substrate block or bag as possible without damaging the substrate. Mycologists generally recommend cutting the stem as close to the base as possible. This prevents leaving an exposed piece of stem that could be a potential site for bacterial or fungal infection. However, be careful not to damage the substrate, as oyster mushrooms can produce multiple flushes, and any harm may limit future growth.
After harvesting, it is important to store oyster mushrooms properly to maintain freshness. If you plan to use them within a few days, store them in a paper bag or airtight container with a moist paper towel in the refrigerator. This will help prevent moisture buildup and ensure the mushrooms stay fresh. For long-term storage, there are several other options, including drying or rehydrating the mushrooms before use.
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Storing in the short term
Oyster mushrooms are highly perishable, so short-term storage is crucial to maintaining their freshness and quality. Here are some detailed instructions for storing freshly harvested oyster mushrooms:
Storing Freshly Harvested Oyster Mushrooms
Firstly, it is important to note that oyster mushrooms are best stored in paper bags or breathable containers. They should not be stored in sealed containers or plastic bags, as this can cause them to become slimy. When storing in a paper bag, you can roll down the tops securely to prevent quick drying. If using a container, ensure it is breathable and include a moist paper towel to maintain humidity.
Refrigeration
Oyster mushrooms can be stored in the refrigerator for up to one week. Before placing them in the fridge, ensure they are dry to the touch but still flexible. You can also add a paper towel to the bottom of the storage container to absorb any excess moisture. Cover the mushrooms with plastic wrap and puncture a few holes to allow for air circulation and moisture escape. Check the mushrooms regularly and remove any questionable parts, such as mould or wet spots.
Freezing
Freezing is an option for short-term storage, but it can affect the texture of the mushrooms, making them soggier. To freeze oyster mushrooms, you can briefly blanch them in boiling water, let them cool, and then place them in airtight bags or containers. Alternatively, you can parcook the mushrooms and then freeze them in meal-sized portions to avoid thawing a large mass at once. Frozen mushrooms are ideal for soups, stews, and casseroles.
Dehydrating
Dehydrating oyster mushrooms is another method to extend their shelf life. Cut the mushrooms into thin slices and use a dehydrator or a low-temperature oven to dry them thoroughly. Ensure they are completely dry before storing them in airtight containers in a cool, dark place. Dried mushrooms have a more potent flavour and will require rehydration before use.
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Drying and storing long-term
Oyster mushrooms are highly perishable, so drying is a great way to store them for a prolonged period. Here is a step-by-step guide to drying and storing oyster mushrooms long-term:
Cleaning and Preparation:
Firstly, it is important to clean your mushrooms. Wipe them with a damp paper towel, ensuring the towel is not dripping wet. Avoid placing the mushrooms under running water, as they are porous and will absorb the liquid.
Cutting:
Before drying, cut the mushrooms into thin, uniform slices. You can also halve or quarter the caps, depending on their size.
Drying:
The simplest way to dry oyster mushrooms is by using a food dehydrator. Dehydrators effectively remove moisture and speed up the drying process. If you do not have a dehydrator, you can use a low-temperature oven, a rack in front of a fan, or even air dry them in direct sunlight. Ensure the mushrooms are completely dry before storing them.
Storing:
Once the mushrooms are dry, pack them into clean, airtight containers such as mason jars or plastic bags. Label the containers with the mushroom type and the date of drying and storage. Store the containers in a cool, dark place, such as a pantry or cupboard.
Rehydrating:
When ready to use, simply rehydrate the mushrooms by soaking them in hot water for a few minutes. You can also throw them directly into a simmering broth or soup and let them rehydrate in the liquid. The soak water or broth can be saved and used to add flavour to dishes.
Dried oyster mushrooms have a long shelf life and do not lose their flavour or nutritional value. They can be stored and used throughout the year, adding a delicious meaty taste to various recipes.
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Frequently asked questions
Oyster mushrooms are ready to harvest when the caps have opened all the way and the edges have started to curl up. The mushrooms should be at least two inches wide and can be harvested by gently twisting and pulling the cluster off with your hands or cutting it off with a knife.
Oyster mushrooms do not store well for long periods and are best stored in a paper bag in the refrigerator for a few days to prevent moisture buildup. For longer-term storage, oyster mushrooms can be dried by slicing them into thin pieces and placing them in a dehydrator or oven on low heat until completely dry, then storing them in an airtight container. They can also be frozen.
Oyster mushrooms can be cooked in butter or oil until golden brown, roasted in the oven, or grilled on a skewer. They are also commonly used in stir-fries, casseroles, and stews.
