It is well known that in the vast forests of our country dozens of species of mushrooms of high categories grow, which are a valuable food product. One of them is forest oyster mushrooms. Undoubtedly, almost everyone knows their name, but still it will not hurt to give more detailed information about the biology of this species.
Oyster mushrooms got their name because of their “suspended" state, in which they grow on tree trunks. Note that professional foresters do not particularly like them, since these mushrooms are classified as destructive. Another version of the emergence of their unusual name is that they begin to grow in the spring (oyster mushroom).
This is a rather large agaric mushroom with a practically undeveloped eccentric leg. The hat of the most prominent representatives of the species reaches a diameter of 30 cm. The shape is most often ear-shaped or round. Old forest oyster mushrooms differ not only in size, but also in the funnel-shaped shape of the hat.
Its surface is most often smooth, but often wavy specimens are also found. Coloring most often varies within ash gray, with some deviations.
As we already said, forest oyster mushrooms are distinguished by a weakly expressed leg (often it is completely invisible). It is very dense, very often has a peculiar curved shape. It grows in length to five centimeters, while in diameter it rarely exceeds two to three centimeters. The older the mushroom, the stiffer the leg.
Only in young oyster mushrooms the pulp is tender and juicy, while in the “patriarchs” it becomes stiff and strong-fiber, practically losing all taste. By the way, young mushrooms have a very peculiar taste, with hints of anise.
By the way, why did oyster mushrooms become so widespread in mass mushroom culture? After all, there are many species that are tastier and more nutritious!
Their important feature is the fact that they are very resistant to viral and bacterial lesions, and also have excellent mechanical resistance when transporting them even over long distances. It is not surprising that large retail chains love them so much.
Another positive quality is the fact that in our forests there is not a single poisonous mushroom that would at least somehow copy their appearance. This is especially important for novice collectors, who often do not shine with special talents in recognizing potential "prey."
As for cooking, forest oyster mushrooms belong to the fourth category. Once again, we recall that only the youngest eat, as the old ones are practically devoid of any taste. In England, they were once filled with batter and properly fried, but since then the methods of their culinary processing have changed significantly.
Today, oyster mushrooms are most often cut into thin slices and fried in vegetable oil. Their frying along with tenderloin is widespread, then goulash of amazing taste is obtained. In Greece, forest oyster mushrooms, photos of which are in the article, are fried on charcoal, flavored with the ubiquitous olive oil.
