Introduction:
Oyster mushrooms have a large, shell-shaped, light beige over grey to brown cap that can reach a size of up to 20 cm. It is particularly characterised by its full and strong aroma, which is reminiscent of veal in flavour.
Use/Preparation:
Oyster mushrooms are inedible raw. They can be fried, steamed, deep-fried, boiled, grilled or breaded and are delicious in soups, salads, casseroles, pasta dishes and sauces. In vegan cuisine, the mushroom is often used as a meat substitute because of its umami taste.
Health:
Oyster mushrooms are particularly highly valued nutritionally due to their high content of B vitamins. But vitamins C and D as well as all essential amino acids are also present in the mushrooms in reasonable quantities. Especially for vegetarians and vegans, oyster mushrooms are a suitable source of protein and vitamins.
Alternatives:
Due to their similar aroma, shiitake mushrooms are a good alternative. But other mushrooms, such as champignons, herb mushrooms, chanterelles or porcini mushrooms can also be used because of their similar structure and high content of valuable nutrients.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 33/139 |
| Fat | 0,4 g |
| Healthy fatty acids | 0,06 g |
| Carbohydrates | 6,1 g |
| Sugar | 1,1 g |
| Protein | 3,3 g |
| Salt | 0 g |
