Content
Oyster mushrooms (Pleurotus) are a family of lamellar basidiomycetes of the Agaricometsite class. Their names are determined by the shape of their hats, that is, by what they look like. In Latin, pleurotus means "ear", in English-speaking countries they are called "oyster mushroom" because of the resemblance to an oyster shell. In Russia, the name "oyster mushroom" stuck with mushrooms because they appear in the spring. Of the 30 species of the genus, oyster mushroom is one of the most widespread in the world.
Oyster mushroom has an unusual appearance
Where does pulmonary oyster mushroom grow?
Oyster mushroom (Pleurotus pulmonarius) grows in the tropical and temperate zones of the globe, in Russia it is found everywhere. These are saprophytic fungi that form shelf accumulations on dead and decaying wood, causing white rot. They prefer broad-leaved tree species - linden, birch, aspen, oak, beech, sometimes found on conifers. They grow on trunks or on the ground at the roots. They are successfully cultivated by humans. Photos and descriptions of pulmonary oyster mushrooms, presented below, will help distinguish it from similar mushrooms.
What does spring oyster mushroom look like?
Oyster mushroom pulmonary (whitish, beech, Indian, phoenix) forms the cap-stem fruit bodies, collected in rosettes. The cap is wide, 4 to 10 cm in diameter, tongue-shaped or fan-shaped with a thin, tucked, often wavy or cracked edge. The skin is smooth, white or slightly creamy, and may be pale brown. The pulp is white, dense, thin. The plates are light, of medium thickness, frequent, descending. The leg may be missing or in its infancy. If it is present, then it is short, thick, made, cylindrical, lateral or eccentric, tomentose-pubescent. Its color is slightly darker than that of the cap, the structure is dense, even a little hard with age. Spores are white. The mushroom has a pleasant taste and aroma, bears fruit in May-October.
Young oyster mushrooms are not touched by insects
Is it possible to eat pulmonary oyster mushrooms
Whitish oyster mushroom has a wide range of nutritional and medicinal properties:
- is an excellent source of protein, carbohydrates, fiber and is low in fat;
- contains a large amount of vitamins and minerals, its use has a positive effect on the human body;
- possesses antimicrobial, antiviral and fungicidal activity;
- helps to lower blood pressure, cholesterol and blood sugar levels.
The polysaccharides contained in these spring mushrooms are shown to have antitumor activity against certain types of sarcomas and cervical cancer.
False doubles of pulmonary oyster mushroom
All varieties of the Pleurotic family have common external features: sometimes it is difficult to determine their species. All of them are edible and there will be no trouble if, instead of one subspecies, another falls into the mushroom basket. But there are also inedible specimens similar to them. They belong to other genera. There are no poisonous species among them.
Orange oyster mushroom (Phillotopsis nidulans)
A representative of the family Ordovovye or Tricholomovye, in another way, it is called the nest-like Phillotopsis. It has a fan-shaped hat with a diameter of 20-80 cm, with a characteristic densely pubescent surface. The fruit body of the fungus is colored bright orange or yellowish orange. The flesh is slightly pale, the plates are brighter than the surface of the cap. The peduncle of the nesting phyllotopsis is absent. The pulp has a bitter taste and an unpleasant odor. Fruiting in autumn - September-November.
Crepidotus-plate (Crepidotus crocophillus)
In everyday life, this mushroom is called "sun ears". The fruiting body consists of a small (up to 5 cm) cap, which is attached to the wood by the edge. It is semicircular, with a finely scaly orange-brown or light brown surface and a smooth, tucked edge. The pulp is sweetish or bitter, odorless.
Saw-leaf or felt (Lentinus vulpinus)
Differs from edible mushroom in yellowish-brown or beige color, felt surface and uneven edge of the cap. The fruit body of the fungus is more rigid and coarse.
Collection rules
Oyster mushrooms grow during the warm season - from April to September. It is better to pick mushrooms young, with age, the pulp becomes tough, the taste deteriorates. They need to be cut with a knife, and the whole splice at once. Preference should be given to those in which the diameter of the caps of the largest specimens does not exceed 10 cm. When cutting out a splicing, you do not need to leave small mushrooms: they will not grow and die. During the collection, pulmonary oyster mushroom must be immediately placed in a container for transportation: repeated transfer leads to the loss of the presentation of the mushroom. Fresh mushrooms can be stored in the refrigerator for up to 4 days.
These mushrooms are most suitable for picking and cooking.
How to cook pulmonary oyster mushrooms
Oyster mushroom is a universal mushroom. It is prepared separately and mixed with other mushrooms. They are put in soups, used as filling of dough products, aromatic sauces are obtained on its basis, dried, salted, pickled, baked. Fruit bodies should be washed very carefully - they are very fragile. You do not need to remove the skin. It is not necessary to boil them before frying or baking. This mushroom is very popular in Japanese, Korean, Chinese cuisines.
Conclusion
Oyster mushroom is a good edible mushroom. It belongs to the few species in the family that are grown commercially. Oyster mushroom grows very quickly, undemanding in care. The optimal conditions are a temperature of 20-30 ° C, a humidity of 55-70% and the presence of a lignocellulosic substrate: sawdust, leaves, straw, cotton, rice, corn and other plant waste. Many people grow oyster mushrooms for personal use at home or on their backyards.
