These wild bright beauties (yes they are invasive, so eat them up) are crazy-blooming in the landscape right now. Japanese name: tamogitake. Scientific name: Pleurotus citrinopileatus of the Pleurotaceae family.
Favorite way to eat them: coat baking pan w/ olive oil, place mushrooms gill side up in single layer to cover the baking pan, generously drizzle w/ oil or dot w/ butter, sprinkle w/ salt. Bake @ 405 F. degrees for 10-15 minutes. For crispy, go toward 15 min.
Also, they make an excellent frittata. Here is our Foraging & Feasting book’s > frittata master recipe < and use the oyster mushroom as the wild veg.
To get the full scoop on this delectable wild fungus, esp. how to ID it, I’ve created a video for you. It’s over on our Youtube channel here: > Golden Oyster Video <
Wishing your forage basket is filled with goldenness like oysters!
#Foraging #GoldenOyster #PleurotusCitrinopileatus #WildFoodHealthBoosters #InTheWildKitchen #HerbalMedicine #WildFood #DinaFalconi #ForagingandFeasting
Golden Oysters from left to right—more mature to less mature button stage = all edible.
Back side of Golden Oysters