oni grow during the wide pour of acid rain wif sun..
sumthing tat live in nature,found by luck..one day ,me n my parents hav a morning jog at bkt gasing,by fortunately,v saw it ..v picked all of it n its weighed around 10kg..
taste sweet n u will be extremely hav a great sense of contented n satisfied when u bite it a bit by a bit..the nutritional value is extreme high ..below are sum intro abou it
Knowledgable mushroom lovers all over the world wait until the fall of the year to pursue the robust oyster mushrooms that grow on trees in the wild. Shortly after the first rains of the season, the snow-gray petal-like beginnings of P. ostreatus can be found. The autumn forest is brightened with the delicate, young, translucent, eccentrically stemmed caps cascading shelflike from the surface of dead hardwood trees. The cap is scallop shaped and has a delicate aniselike aroma not usually found in oyster mushrooms grown on artifical material. Occasionally, tan caps will be found, and some of these can spread out to 18 inches in diameter, with thick, meaty flesh. It is possible to gather caps from a single log two or three times in one season.
Fresh oyster mushrooms can now be found in supermarkets and farmer's markets alongside our friendly but less-expensive common store mushroom. Cultivated oyster mushrooms are not only sweet tasting but versatile, because they can be used as a subtle flavoring agent in many ways.
A spectrum of colored Pleurotus has appeared in the marketplace. Gray, blue, yellow, pink, and white caps will please the eye as well as the palate. Members of our society call it the "designer mushroom." Especially delicious is the dark-capped P. sajor-caju, which blends well in a variety of dishes. The stems are tender and tasty, which makes them a good buy
Both the Latin and common name refer to the shape of the fruiting body. The Latin pleurotus (sideways) refers to the sideways-growth of the stem with respect to the cap while the Latin ostreatus (and the English common name,
oyster) refers to the shape of the cap which resembles the bi-valve of the same name. Many also believe that the name is fitting due to the flavor resemblance to oysters.
In Chinese, they are called píng gū (
平菇; literally "flat mushroom").
The oyster is one of the more commonly sought wild mushrooms, though it can also be cultivated on straw and other media. It often has the scent of anise due to the presence of
benzaldehyde.
The Oyster Mushroom is wide-spread in temperate and subtropical forests throughout the world. It is a
saprotroph that acts as a primary decomposer on wood, especially deciduous, particularly beech.
[1]The mushroom usually is not fussy where it grows, however it does not like to grow near
stinging nettles. This is probably due to the high acidity of the nettles.
Oyster mushroom (raw, pieces), 1 cup (200g)Calories: 17.5Protein: 2.0gCarbohydrate: 2.8gTotal Fat: 0.23g
Fiber: 0.84g*Good source of:
Niacin (2.8mg), Riboflavin (0.29mg), and
Vitamin D (53 IU)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
are popular for their delicacy and flavoured food value. It is well established fact that they are excellent sources of vitamins and minerals. They also contain appreciable amounts of vitamins like Niacin and Pantothenic acid, minerals such as calcium, phosphorus and potassium and a fair quantity of iron. Folic acid which is of vital importance for treating anaemic condition in the human body is available in large quantity. Their protein may be considered intermediate to that of animal and vegetables. Fresh mushrooms contain about 80-95% moisture, 3% protein, 0.3-0.4% fat and 1 % minerals and vitamins. With the low carbohydrate and fat contents they constitute an ideal dish for diabetic patients.
