Michael Davis
Yellow oyster mushrooms, also known as golden oyster mushrooms, are a relatively new species of oyster mushroom that has been increasingly spotted in the Midwest and on mushroom hunting boards. They are native to the hardwood forests of eastern Russia, northern China, and Japan, but have been naturalized in several other countries, including the United States, Cameroon, Tanzania, Kenya, and Burundi. With their bright yellow to golden brown caps, these mushrooms are quite striking and easier to identify compared to other oyster varieties. They are saprotrophic, feeding on dead and decaying hardwood trees like elm, oak, beech, maple, and cherry, with a preference for elm trees. Yellow oyster mushrooms are known for their complex flavors, described by some as sweet with a mild citrus or cinnamon-like taste, while others detect a subtle nutty flavor reminiscent of cashews or almonds. Their texture can vary from crisp to chewy or smooth, depending on cooking methods and duration. While they are fragile and challenging to transport over long distances, yellow oyster mushrooms are favored by cultivators and foragers alike for their beauty, ease of growth, and culinary versatility.
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What You'll Learn
Colour: bright yellow to golden brown, never orange
Yellow oyster mushrooms, or golden oyster mushrooms, are known for their bright and vibrant colours. Their caps range in colour from bright daffodil yellow to golden yellow or golden brown. These colours are a key identifying feature of the mushroom. The caps are also described as thin and delicate, with a diameter of 0.75 to 2.5 inches (2 to 6 cm). While the caps are fragile and easily damaged, they keep their shape when cooked.
The colour of the yellow oyster mushroom is distinct from other similar species. For example, the jack-o-lantern mushroom, a poisonous look-alike, ranges in colour from yellowish orange to bright orange. In contrast, yellow oyster mushrooms are a lighter shade and may be golden, bright daffodil or pale yellow, but never orange. This colour distinction is an important characteristic for identifying the yellow oyster mushroom in the wild.
Yellow oyster mushrooms are also characterised by their growth pattern. They grow in eye-catching, dense clusters on hardwood trees, such as oak, beech, maple, cherry, and particularly elm trees. Their preferred temperatures for fruiting are between 65 and 86°F (18 and 30°C) with humidity levels of 85% or more. These conditions make them more commonly found in late summer and fall, but they can also appear in other seasons depending on the weather.
The yellow oyster mushroom's colour is not only aesthetically pleasing but also serves as a distinguishing feature for identification. The bright yellow to golden brown hues of its cap, ranging from daffodil yellow to golden yellow, make it stand out in its natural habitat. This distinct colouration, combined with its growth pattern and other characteristics, helps foragers and enthusiasts accurately identify the yellow oyster mushroom in the wild.
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Size: 0.75 to 2.5 inches in diameter
Yellow oyster mushrooms, also known as golden oyster mushrooms, are one of the smaller varieties of oyster mushrooms. Their caps are thin and delicate, ranging from 0.75 to 2.5 inches (2 to 6 cm) in diameter. They have a bright yellow to golden brown colour, with a velvety surface. Yellow oyster mushrooms grow in small to medium-sized clumps, sometimes referred to as bouquets, and can almost cover an entire tree stump. They are saprotrophic, feeding on dead and dying hardwood trees such as oak, beech, maple, cherry, and elm.
Yellow oyster mushrooms are native to the hardwood forests of eastern Russia, northern China, and Japan, where they are highly regarded as a wild edible mushroom and potential medicinal powerhouse. They have also been naturalized in several African countries, including Cameroon, Tanzania, Kenya, Burundi, and Nigeria, as well as in Yemen, Korea, and India.
In terms of identification, yellow oyster mushrooms are relatively easy to spot due to their striking colour. Their caps are smooth and bright yellow to golden yellow, with a velvety, dry, delicate, and easily bruised surface. Young mushrooms have a flat, plump, smooth, and taut cap with a small indentation in the center and curled edges. As they age, the edges begin to uncurl and open, developing a funnel-like shape.
When it comes to harvesting, yellow oyster mushrooms are ready when they are no longer doubling in size daily, and the edges of their caps are still curled under but beginning to flatten. It is important to be careful when harvesting, handling, and storing them as they break easily. To harvest, remove the entire cluster at the base with a sharp knife.
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Texture: thin, delicate, smooth caps with a velvety surface
Yellow oyster mushrooms have thin, delicate caps with a velvety texture when cooked. They are fragile and can easily break when raw, but they keep their shape when cooked and have a slightly chewy texture. Their texture varies depending on how long they are cooked, and they can be crisp, meaty, smooth, or chewy.
Yellow oyster mushrooms are cultivated commercially, usually on a medium of grain, straw, or sawdust. They are also one of the easiest types of mushrooms to grow at home due to their fast growth, wide variety of potential substrates, and tolerance to growing conditions. They fruit in huge clumps, sometimes covering entire trees, and are very easy to identify in the wild.
When foraging for yellow oyster mushrooms, look for very young mushrooms without bug holes in the stem. Cut them from the tree, inspect the stem, and keep them in large clusters. They often grow in massive quantities, with trees producing many fruiting bodies. The stems are noticeably curved or bent, and the underside of mature mushrooms will have white spores.
Yellow oyster mushrooms are exceptionally versatile in cooking and can be sautéed, boiled, dried, or frozen. Cooking brings out their flavour and enhances their nutritional value by releasing beneficial compounds. It also improves their spongy texture, and people describe the texture of cooked yellow oyster mushrooms as velvety, meaty, and even crispy.
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Taste: sweet with a mild citrus, cinnamon-like flavour
Yellow oyster mushrooms are edible gourmet mushrooms in the Pleurotaceae family. They are native to the hardwood forests of eastern Russia, northern China, and Japan. They are also naturalized in several African countries, including Cameroon, Tanzania, Kenya, Burundi, and Nigeria, as well as in some Asian countries outside their native range, such as Yemen, Korea, and India. In Japan, they are highly valued for their ability to enhance broths with umami flavour.
Yellow oyster mushrooms have a complex flavour profile that people describe differently, but all agree they are delicious. Some people describe the taste as sweet with a mild citrus, cinnamon-like flavour. Many others experience a subtle, nutty taste similar to cashews or almonds. The aroma of raw yellow oyster mushrooms is said to resemble fresh watermelon, while the scent of cooked mushrooms may remind one of aged red wine.
The flavour of yellow oyster mushrooms can also vary depending on their growing environment. For example, when grown in controlled cultivation, they tend to produce smaller caps than other oyster mushroom species. Additionally, their yellow colouring may disappear during cooking, depending on the preparation and cooking time. However, frying them in tempura can help retain their golden yellow hue.
To fully enjoy the unique flavour and texture of yellow oyster mushrooms, it is recommended to cook them rather than consume them raw. While raw yellow oyster mushrooms are not harmful, they can have a slightly bitter taste that may be unpleasant to some. Cooking enhances their nutritional value by releasing beneficial compounds and improves their spongy texture, which can become velvety, meaty, or crispy depending on the cooking time.
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Habitat: grow on hardwood trees like oak, beech, maple, and cherry
Oyster mushrooms are saprotrophic, meaning they feed on dead organic matter, including dead or dying trees, logs, and stumps. They are commonly found on deciduous hardwoods, especially beech and aspen trees. They are rarely found on conifers.
Yellow oyster mushrooms, or golden oyster mushrooms, are not native to North America but are native to the hardwood forests of eastern Russia, northern China, and Japan. They are now frequently found in the wild in North America, likely due to their escape from farms where they are cultivated. In Minnesota and Wisconsin, they fruit in the middle of May, but they can be found throughout the summer. They are commonly found in deciduous hardwood forests with maple, elm, hickory, and green ash trees. They seem to prefer dead elms, similar to elm oysters. They can also be found on black cherry trees.
Oyster mushrooms are some of the most common mushrooms found on trees. They are relatively easy to identify and are edible, with no poisonous look-alikes. They have a broad, fan or oyster-shaped cap, ranging from white to light brown to darker brown, with whitish-yellow gills running up a short, off-centre pseudostem. The gills are broad and spaced out, with some running all the way down the pseudostem and others only running partially. The mushroom can grow singly but often forms clusters or "bouquets" of multiple fruiting bodies. The flesh is white and firm, and the spore print is white.
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Frequently asked questions
Yellow oyster mushrooms have smooth, bright yellow to golden brown caps, 0.75 to 2.5 inches (2 to 6 cm) in diameter with a velvety surface. They grow in dense clusters on dying hardwood trees, particularly elm trees.
Jack-o-lantern mushrooms are yellowish orange to bright orange in colour, whereas yellow oyster mushrooms are a lighter shade of yellow or gold. Jack-o-lantern gills are orange or yellowish orange and attached to the stem at the top, while yellow oyster gills are white to cream and run down the stem.
Yellow oyster mushrooms have been found in several US states, including Delaware, Illinois, Iowa, Maryland, Massachusetts, Michigan, Minnesota, Missouri, New Jersey, New York, Ohio, Pennsylvania, and Wisconsin. They are also native to eastern Russia, northern China, and Japan.
Yes, it is important to correctly identify mushrooms before consuming them, as some varieties are poisonous. It is recommended to consult an expert or use a mushroom identification app to confirm the identity of the mushroom. Additionally, oyster mushrooms are often associated with little black beetles, which can be used as an identification point. However, if the beetles have chewed up the mushroom, it may no longer be safe to eat.
