Where do oyster mushrooms grow and what is their value?

It is well known that dozens of species of mushrooms of high categories grow in the vast forests of our country, which are a valuable food product. One of them are oyster mushrooms. Undoubtedly, their name is known to almost everyone, but still it will not hurt to give more detailed information about the biology of this species.

The oyster mushrooms have received their name because of their "suspended" condition, in which they grow on tree trunks. Note that professional foresters do not particularly like them, as these mushrooms are classified as tree-breaking. Another version of the origin of their unusual name is that they begin to grow in the spring (a little cherry).

It is a fairly large plate-shaped fungus, which has an almost undeveloped eccentric leg. The hat of the most prominent representatives of the species reaches a diameter of 30 cm. The shape is often auriculate or rounded. Old oyster mushrooms differ not only in size but also in the funnel-shaped form of the cap.

Its surface is often smooth, but often there are also undulating specimens. Coloring often varies within ash-gray, with some deviations.

As we have already said, oyster mushrooms differ slightly in their legs (often it is not noticeable at all). It is very dense, very often has a peculiar curved shape. In length it grows to five centimeters, while in diameter it rarely exceeds two to three centimeters. The fungus is older, the leg becomes tougher.

Only young fingerling flesh is tender and juicy, while in "patriarchs" it becomes stiff and strongly fibrous, practically losing all flavoring qualities. By the way, young mushrooms taste very peculiar, with shades of anise.

By the way, why are forest oyster mushrooms so common in mass fungus culture? After all, there are many species that are more delicious and nutritious!

Their important feature is the fact that they are very resistant to viral and bacterial lesions, and also have excellent mechanical resistance when transporting them even over long distances. Not surprisingly, they are so fond of large retail chains.

Another positive quality is the fact that in our forests there is not a single poisonous fungus that would at least somehow copy their appearance. This is especially important for novice collectors, who often do not shine with special talents in the recognition of potential "prey."

As for cooking, mushrooms oyster mushrooms belong to the fourth category. Once again we remind that only the youngest eat food, since the old ones are practically devoid of any taste. In England, they were once filled with batter and properly roasted, but since then the methods for their cooking have changed significantly.

Today oyster mushrooms are often cut into thin slices and fried in vegetable oil. Distributed their frying along with the tenderloin, then you get an amazing taste of goulash. In Greece, oyster mushrooms, photos of which are in the article, are fried on charcoal, flavoring with ubiquitous olive oil.