Where do wild oyster mushrooms grow and what is their value?

It is well known that dozens of species of mushrooms of high categories grow in the vast forests of our country, which are a valuable food product. One of them are forest oyster mushrooms. There is no doubt that their name is known to almost everyone, but still it does 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 wood-destroying. Another version of the origin of their unusual name is that they begin to grow in the spring (oyster mushroom).

This is a fairly 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 rounded. Old forest oyster mushrooms differ not only in size, but also in the funnel-shaped cap.

Its surface is most often smooth, but wavy specimens are also often found. Coloring most often varies within ash-gray, with some deviations.

As we have 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 up to five centimeters in length, while rarely exceeds two or three centimeters in diameter. The older the mushroom, the stiffer the leg becomes.

Only in young oyster mushrooms is the pulp tender and juicy, while in the “patriarchs” it becomes hard and highly fibrous, practically losing all taste. By the way, young mushrooms have a very peculiar taste, with hints of anise.

By the way, why have forest oyster mushrooms become so common in mass mushroom culture? After all, there are many types that are tastier and more nutritious!

Their important feature is the fact that they are very resistant to viral and bacterial infections, and also have excellent mechanical resistance when they are transported even over long distances. It is no wonder 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 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. We remind you once again that only the youngest are eaten, since the old ones are practically devoid of any taste. In England, they were once battered and deep-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 is common along with tenderloin, then you get an amazing taste of goulash. In Greece, forest oyster mushrooms, the photos of which are in the article, are fried on charcoal, flavored with the ubiquitous olive oil.