Oyster mushrooms
Oyster mushrooms

DESCRIPTION: Oyster mushrooms have a light to dark brown, funnel-shaped cap, ranging in size from 1 to 4 in. (2.5 to 10 cm.), with whitish- yellow gills running up a short off-center stem.

HOW TO PURCHASE: Can be purchased fresh in bulk and cello-wrapped trays.

TASTE PROFILE: Oyster mushrooms have a delicate, mild flavour with a velvety texture. Can be eaten raw or cooked.

HOW TO SERVE: Its texture makes it a great compliment to chicken, seafood, and pork.

STORAGE: Keep Oyster mushrooms refrigerated in a paper bag for up to 5 days.


(100 g)
Cooper Selenium Potassium Phosphorus Iron Zinc Magnesium
Oyster12%4%12%12%7% 5%5%

(100 g)
Riboflavin Niacin Pantocenic Acid Vitamin B6 Thiamin Folate(4) Vitamin D
Oyster21%25%13%6%8% 7%NA

Mushroom Fibre
per 100 g serving

Prepare this satisfying and nourishing, meal-in-a-bowl to celebrate Chinese New Year. It is a spoon and chopsticks (or fork) dish that is easy to prepare and the ingredients are readily available at your supermarket.

Preparation Time: 13 Minutes

Cooking Time: 20 Minutes

Servings: 4


  • 12 oz (375 g) stir-fry beef strips
  • 3 tbsp (45 mL) cornstarch
  • 2 tbsp (25 mL) naturally brewed soy sauce
  • 1 tsp (5 mL) finely minced gingerroot
  • 3 cloves garlic, minced
  • 8 oz (250 g) 1/4 inch (5 mm) wide rice noodles
  • 3 cups (750 mL) sodium-reduced beef stock
  • 3 tbsp (45 mL) oyster-flavoured sauce
  • 2 cups (500 mL) thinly sliced Ontario Cabbage
  • 2 cups (500 mL) sliced Ontario White Button or Crimini Mushrooms
  • 3 Ontario Carrots, thinly sliced diagonally
  • 1 cup (250 mL) frozen corn, thawed
  • 1 tbsp (15 mL) red wine vinegar
  • 2 green onions, thinly sliced


Sn bowl, combine beef, 1 tbsp (15 mL) of the cornstarch, the soy sauce, ginger and garlic; set aside. In heatproof bowl, cover rice noodles with boiling water; soak for 10 minutes or until tender. Drain and divide among serving bowls.

In large saucepan or wok, bring stock and oyster flavoured sauce to boil. Stir in beef; reduce heat and simmer for 2 minutes. Add cabbage, mushrooms and carrots; return to boil. Reduce heat and simmer 3 minutes. Add corn; increase heat to high and bring to boil.

In small bowl, whisk remaining cornstarch with 2 tbsp (25 mL) water; stir into saucepan and simmer for 2 minutes or until glossy and slightly thickened and vegetables are tender. Stir in vinegar. Ladle soup over noodles; sprinkle with green onions.

Tip: You can substitute 8 oz (250 g) spaghetti for the rice noodles, cooking according to package directions.