Oyster mushrooms are among the most reliable spring fungi, returning year after year on aging trees as they slowly decompose the wood. They are not only beautiful and abundant, but also absolutely delicious. One of the reasons I enjoy cooking with oyster mushrooms is their remarkable ability to absorb the flavors of whatever you prepare them with. Sauté them with garlic and herbs, add them to soups, grill them, or crisp them up in a cast iron pan. I’d love to hear from fellow myconauts. What are your favorite oyster mushroom recipes? Please share them in the comments. For those wanting to learn more, please explore my books Growing Gourmet and Medicinal Mushrooms and Mycelium Running: How Mushrooms Can Help Save the World. Get your copies at www.fungi.com. Filming by Pamela Kryskow.
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