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Freshest Dried Mushrooms In USA!
Shipped In Flavor Savor Bags!
Thousands Of Pounds Sold Every Year!
Shipped Direct From Premium Growers!

We are so excited to finally annouce the arrival of some of the freshest dried wildharvested mushrooms in the world! Get them fresh dried packed to order only here at FloridaHerbHouse.com and SharpWebLabs.com in stock and on sale! We do run out of frequently so order now!



Knowledgable mushroom lovers all over the world wait until the fall of the year to pursue the robust oyster mushrooms that grow on trees in the wild. Shortly after the first rains of the season, the snow-gray petal-like beginnings of P. ostreatus can be found. The autumn forest is brightened with the delicate, young, translucent, eccentrically stemmed caps cascading shelflike from the surface of dead hardwood trees. The cap is scallop shaped and has a delicate aniselike aroma not usually found in oyster mushrooms grown on artifical material. Occasionally, tan caps will be found, and some of these can spread out to 18 inches in diameter, with thick, meaty flesh. It is possible to gather caps from a single log two or three times in one season.

Fresh oyster mushrooms can now be found in supermarkets and farmer's markets alongside our friendly but less-expensive common store mushroom. Cultivated oyster mushrooms are not only sweet tasting but versatile, because they can be used as a subtle flavoring agent in many ways.

A spectrum of colored Pleurotus has appeared in the marketplace. Gray, blue, yellow, pink, and white caps will please the eye as well as the palate. Members of our society call it the "designer mushroom." Especially delicious is the dark-capped P. sajor-caju, which blends well in a variety of dishes. The stems are tender and tasty, which makes them a good buy.

The most recently introduced cultivated Pleurotus is outstanding: it has delicate daffodil-yellow flowerlike caps with pure white stems, and grows in large clumps. One such group could be used as a centerpiece for a dinner table. The almost fruity aroma reminds one of certain zinfandel red wines, and this sweet quality is not lost in cooking. Prepared in a baked noodle dish, its pleasant flavor mixes with the other ingredients without losing intensity. Try to buy those which have large caps. The small specimens do not have the same fine flavor. Cook the same way as P. ostreatus. The stems of the yellow Pleurotus may be quite bitter to some individuals, in which case they should be removed and discarded.

For do-it-yourselfers, oyster mushrooms can be grown at home on a small scale from kits sold through seed catalogues and gardening magazines.

Occasionally clumps of Pleurocybella porrigens, "angels' wings," are found on coniferous wood. These are slender, smaller, short-stemmed relatives of P. ostreatus. They are encountered over most the United States. Cook and clean them as you would other Pleurotus species.

Cooking - Oyster mushrooms are used in stir-fried dishes, since the cap is thin and cooks quickly. Asian chefs simply tear the mushroom into desirable sizes before adding it to their woks. If you prepare a dish that requires a long cooking time, add these mushrooms at the last stage of cooking. Once heated briefly in butter or oil, they add character to a light cream sauce poured over fillets of sole or chicken breasts. Sometimes very large specimens with flesh more than 1 inch thick are found. These can be cut into large pieces, dipped into slightly beaten eggs, and then rolled in bread crumbs for pan-frying.

Preserving - Store in a freezer after briefly sautéing in butter. Oyster mushrooms dehydrate rapidly. When used dry, they can be added to a dish without rehydration. Asian stores now offer them in bulk and in packages, fresh or dried.

Below You Will Find Our Top Three Oyster Mushroom Award Winning Recipes Using Our Premium Dried Oyster Mushrooms!

OYSTER-MUSHROOM SOUP
2 (12 oz.) cans shucked oysters, fresh or frozen
1 (10 3/4 oz.) can condensed cream of mushroom soup
2 c. oyster liquid and milk
1/4 c. butter
1/2 tsp. salt
1 tbsp. sherry
Paprika

Thaw frozen oysters. Drain oysters and reserve liquor. Combine all ingredients except oysters and sherry in a 3-quart saucepan. Heat; stirring occasionally. Add oysters. Heat 3 to 5 minutes longer or until edges of oysters begin to curl. Add sherry. Sprinkle with paprika. Makes 6 servings.

OYSTERS-MUSHROOM CASSEROLE
1/2 c. chopped dried oyster mushrooms
1 tbsp. minced onion
4 tbsp. butter
2 tbsp. flour
1 c. light cream
1 tbsp. sherry
1 tbsp. minced parsley
Salt and cayenne pepper
18 oysters
Buttered crumbs


Fry the mushrooms and onions in butter lightly. Mix in the flour, add the cream gradually and heat slowly, not allowing to boil. Add sherry and seasonings. Arrange the open oysters in a casserole, pour over them the sauce, and 2 tablespoons of the oyster liquor, and top with the crumbs. Bake in a hot 400 degree oven for 15 minutes until browned.

OYSTER BROWN RICE
Oyster mushrooms will transform plain brown rice into one of the best dishes you’ve ever tasted.

3-3/4 cups water
1/4 cup olive oil
1 cup dried oyster mushrooms
3 cup ramp (wild leek) leaves or scallions, chopped
2 celery stalks, sliced
4 cloves of garlic, chopped
1-3/4 cups basmati brown rice or long-grain rice
1/4 cup wild rice
1/4 cup amaranth
1 tbs. Bragg’s liquid aminos or tamari soy sauce
2 tsp. chili powder
1 tsp. marjoram, ground
1 tsp. dried spearmint, ground

1. Saute the mushrooms, ramps, celery, and garlic in the olive oil 10 minutes.

2. Combine with the remaining ingredients in an oiled casserole dish and bake, covered, in a preheated 375°F oven 90 minutes or until all the liquid has been absorbed. Makes 7 cups. - Preparation Time: 30 - Cooking Time: 90 minutes