The Oyster mushroom grows primarily in Europe, North America and Asia. They are one of a few rare species of mushrooms that can feed off of bacteria and small bugs to gather nitrogen in order to grow. They often grow on decomposing trees, helping the tree break down as well as contributing to the bigger ecosystem by helping pass minerals onto other plants and trees. It’s for that reason, that the Oyster mushroom is being researched as a possible way to cleanse our nature from toxins.
The oyster mushroom can be prepared in several ways, either in soup, pasta, lasagne, pizza, or even for making sauces. The oyster mushroom cooks rapidly fast, which is why they’re usually added to the dish in the final parts of preparation. They go ideally with eggplant, ginger, onion, potatoes, green beans, tofu and lemon. As with other oyster mushrooms they have a rather short expiration date, which means its best to store them in the fridge and consume as soon as possible
We cultivate mushrooms in a vertical mushroom farm on an organic mushroom substrate made exclusively from natural ingredients. In our farms we respect nature and use no pesticides or other chemical additives. These mushrooms, carefully selected and picked by hand, reach sales outlets while being touched only once – when they are placed on a tray after cutting. We hope the tray will reach you soon and will be enjoyable.
- 10 days shelf time
- packed in 150g small boxes
- packed by 4-10 pcs (600g – 1.5 kg)