| Main varieties |
| White 'button' mushrooms |
| Crimini 'brown' mushrooms |
| Oyster mushrooms |
| Portabella mushrooms |
| Shiitake mushrooms |
| King oyster mushrooms |
| Enoki Mushrooms |
| Wild musrooms |
| Recipes |
Oyster mushrooms |
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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.
NUTRITION FACTS:
| Mushroom (100 g) |
Cooper | Selenium | Potassium | Phosphorus | Iron | Zinc | Magnesium |
| Oyster | 12% | 4% | 12% | 12% | 7% | 5% | 5% |
| Mushroom (100 g) |
Riboflavin | Niacin | Pantocenic Acid | Vitamin B6 | Thiamin | Folate(4) | Vitamin D |
| Oyster | 21% | 25% | 13% | 6% | 8% | 7% | NA |
| Mushroom | Fibre per 100 g serving |
%DV |
| Oyster | 2 | 9% |
| From featured recipes: Veggie and Beef Noodle Bowl |
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
Ingredients:
- 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
Preparation:
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.
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