Oyster mushrooms are smooth and white to light brown on the top with white gills attached to and running down the stem. They grow in overlapping shelf-like formations on dead and dying trees and rotting logs.
I went for a walk in the woods this morning and found a random flourish of late summer oysters that somehow were thriving in this dry spell. You can find them around here pretty much year round, but more often in the spring and fall. The pulmonarius variety is usually found more in late summer(we call them “summer oysters“). They are whiter, smaller, have a bit more of a stem, and tighter gills, but have similar flesh and taste, so can be cooked the same as pleurotus.
Oyster mushrooms are common and fruit in a wide temperature range, but it is hard to get to them before the bugs do. I didn’t get more than a handful… just enough to spruce up Mom’s leftover spaghetti and meatballs, but they were in perfect condition. I like to tear them in strips by hand, rather than cut them. If you find a bunch(which I did a few days later) you can make a plate of these for a side or appetizer all by themselves. They look like shoestring fries.
Oysters can be spongy, so I like to dry-fry them in a cast iron skillet. I might put a teensy bit of pecan oil in there if the mushrooms are on the dry side. Heat on medium high, throw in the mushrooms, sprinkle a pinch of course kosher salt, and put the lid on to draw out the moisture. Once you hear the juices bubbling around in there, take the lid off to evaporate it. Stir often and sometimes(if they are really juicy) press them flat with a spatula to further draw out the moisture. I cook them until they are golden brown and almost crispy on the edges, then use as a garnish, or appetizer depending on how much you have and how many people you are feeding. If the mushrooms are in perfect condition(not too moist or dry) you can wait until they are mostly cooked to add the salt and never use the lid. This way they will have a bit crispier texture on the outside and retain their perfect consistency in the middle.
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