Some of my favorite mushroom to pick in the wild are the Golden oyster mushrooms (Pleurotus citrinopileatus). They are a delicious wild edible mushroom that can be cooked in various ways. But what's even better is sharing a harvest with friends.
The face people make when you offer them wild forested mushroom varies... some people show a bit of disgust, some seem a bit confused because they've never had anything not from the shops while others are so delighted, it's like you've given them the best present of the year!
Here are some tips for cooking wild-harvested golden oysters:
Preparing
- Look for young, fresh mushrooms without holes or signs of bug damage. Older mushrooms can become tough and woody (some can still be very good tho).
- Clean the mushrooms by brushing off any dirt, bugs and debris with your hand, a soft dry brush or damp paper towel. Avoid rinsing them as they will absorb water.
- Cut off the tough base of the stem cluster if present.
- Tear the mushrooms along their gills all the way down through what is left of the stems
Cooking Methods
- Sauté: this is by far my favorite way. Golden oysters are excellent sautéed in butter and duck fat (substitute with fat or oil of your choice) with garlic, herbs, and seasonings until golden brown.[1] The best way to deal with the garlic is to chop it up and put it in the hot pan at the very end, once the mushrooms are done. stir it in and let the heat of the pan just warm up the garlic.
When the garlic is over cooked it will loose most of its nutritional benefits, that being said roasted garlic does have its place if that what you like.
- Grill: Grill large clusters over medium-high heat, basting with oil or butter for a smoky flavor.[2]
- Roast: Roast mushrooms at 400°F with olive oil, salt, and pepper until crispy on the edges.[2]
- Fry: Dredge in seasoned flour or breadcrumbs and pan-fry for a crispy texture.
- Soups/Stews: Add sautéed golden oysters to soups, stews, or pasta dishes near the end of cooking.
Preservation
- Dehydrate: Dehydrate sliced mushrooms at 135°F until crisp for long-term storage. Rehydrate before using.[2] I've done this same thing in the sun as well, air dried on a tray until crisp.
- Freeze: Sauté mushrooms until just wilted, let cool, then freeze in an airtight container or vacuum-sealed bag for up to a year.[2]
Golden oyster mushrooms have a delicate, nutty flavor that pairs well with garlic, herbs, cream sauces, and various proteins. Enjoy these wild edibles fresh for the best texture and flavor.[1][2]
Citations:
[1] https://www.yelp.com/biz/neptune-oyster-boston?adjust_creative=6zagVcKwffYZAA-51mlGNg
[2] https://foragerchef.com/foraging-golden-oyster-mushrooms-pleurotus-citrinopileatus/
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