Fresh Blue Oyster Mushroom

Fresh Oyster Mushrooms - Florida Shroom King

Fresh Blue Oyster Mushroom

Cook it in about five minutes. Balanced, meaty texture and deep, savory flavor.

Find us at four Central Florida farmers markets, every week.

$13.00

What makes this different

Grown by us on our own land in New Smyrna, on ground that's been farmland for over 100 years, harvested and sold within days, in person at the market.
The same mushrooms we bring to four farmers markets every week.
We only sell fresh what we grow ourselves.

Grown on our own farm in New Smyrna. Picked at its peak. Pickup only, at the market.

From our kitchen

How I actually cook them

Learn to cook mushrooms from a real mushroom farmer who cooks them every single day. No fancy gear, no long ingredient list.

Start with a cast iron or stainless pan on medium-high heat.
Add your shredded or chopped mushrooms to the dry pan. Don't crowd them, and don't add water or oil yet.
Mushrooms are about 90% water. Let them release it and reduce down, no oil at first.
Once that water cooks off and they take on a brown sear, add your oil or butter.
I like to add garlic, onion, black pepper, and paprika here.
Figure about 5 to 10 minutes dry, then another 5 to 10 with the oil. After that, cook them into whatever you're making.

The full walkthrough

Why they are good for you

What you are actually eating

Mushrooms are mostly water and fibre, and the fibre is the interesting part. A good share of it is beta-glucan, a polysaccharide your immune cells carry specific receptors for. That is why so much of what mushrooms do starts in the gut. You digest the fibres and the polysaccharides, and the rest follows downstream from there.

The blue oyster is Pleurotus ostreatus. If you have ever read about mushroom beta-glucans being studied in athletes, the preparation those trials used is taken from this exact species. It is the same mushroom growing on our farm and sitting on the table at the booth.

Beta-glucans A polysaccharide in the cell wall of every mushroom we grow. Immune cells carry receptors that recognise it directly, which is the mechanism most of the mushroom research is actually about.
Fibre and polysaccharides The part that has to be digested before anything else happens. It is why the gut is where mushrooms start rather than where they end.

Storage

Keep them fresh

What kills mushrooms fastest is moisture, so keep them on the drier side. A paper bag in the fridge, never sealed plastic. If they do dry out on you, don't toss them, they're perfect for soup.

How to keep fresh mushrooms

If it's your first Oyster, cook it fast and hot, that's the best thing to try first. When you're ready for more than that, the recipes are here.

See the recipes

About this mushroom

Oyster mushrooms cook up fast and go deep and savory, with the bacon-like edge that wins people over. Weeknight mushrooms that actually taste like something.