Jump to content

Pleurotus ostreatus


Amara

Recommended Posts

Pretty sure they are Pleurotus ostreatus. To me they seem like oysters because of the general shape as well the gills run down the stem, not centered or anything. Every second gill is short. Too small for many options though Elm Oyster is just fine for an option. Didn't kill me when I nibbled (after much research)

Unfortunately it has been dry as Burning here in Ontario so this is all I've found this year after bit of rain. I found an imposter last year (bottom picture) but am considering harvesting.

There's lots of trees down. I know so.e people worry about over harvesting. Does it make sense to spread the oysters to other fallen trees by placing some mushroom material under the bark of fallen and dead trees?

post-1408-0-14403500-1472080684_thumb.jpg

post-1408-0-55823700-1472080695_thumb.jpg

post-1408-0-19068900-1472080710_thumb.jpg

post-1408-0-45060400-1472080807_thumb.jpg

post-1408-0-73388900-1472080819_thumb.jpg

Link to comment
Share on other sites

Amara, your find certainly looks like "oysters" . I'm figuring a dead maple as the host. The photo , of the host tree, portrays a nice harvestable selection.

I commonly find (Ontario) oysters on aspen, maple, beech and on occasion elm. Elm oysters I almost always find on box elders (elm?).

No kidding on the surface of the sun temps in southern Ontario; found a few morels, in May, other than that haven't even bothered.

Perhaps the recent dumps of rain and evening cool downs will get something fruiting. As for your find, I find oysters have an "anise" odour and are often riddled with little beetles.

I KNOW beetles aren't an i.d. however I only see these little bggers on oysters.

Link to comment
Share on other sites

The licorice smell was another indicator I considered. Last year I got a lot of Oyster but not this kind in particular. I found no evidence of bugs. They'll just float to the top if I blance them anyway.

Link to comment
Share on other sites

I went back to the spot. These specimens (same kind of mushroom as previous post) are much larger. There was a fine mist of spores wafting off of some of them. They have a different shape, but the gills attach to the stem in the same way.

post-1408-0-35189200-1472158632_thumb.jpg

post-1408-0-25515100-1472158644_thumb.jpg

post-1408-0-71747100-1472158654_thumb.jpg

Link to comment
Share on other sites

Amara, after a day of baking outside. Working down in Port Credit today; the lake only amplified the humidity. I'm not ready to look up Pleurotus variants.

That being said your (excellent) photos show what I'd confidently i.d. as an oyster. As always this is only an opinion and the onus is on you for one hundred percent i.d. I'd happily harvest these, brush them with olive oil, salt and pepper and toss on a hot grill.

Link to comment
Share on other sites

So far I had a pan scramble with wild leek, olive oil, pepper. Just to highlight flavor and texture in a solo dish. And burgers with grilled mushrooms (fine shred of smaller tender babies) then blanched a bunch for the freezer and am cooling 3 liters of concentrated mushroom broth. Mushroom soup and meat stuffings for winter. I will probably get more. I'm checking for chicken of the woods tomorrow and need a box of buttons for marinated mushrooms this weekend or next. I never liked mushrooms before finding ones that actually have flavors

Link to comment
Share on other sites

The oyster mushrooms have been the only prolific ones so far this summer season for me too, here in SW Ontario. Extremely dry north of the lake areas,but, thanks to fallen beech trees, I have harvested many. The large amounts make an excellent meat substitute after they been chopped down small and sautéed and added to your favourite tomato sauce for spaghetti.

Link to comment
Share on other sites

Amara, shroomersue. I've got to to give a plug to my favourite hunter/gatherer. Hank Shaw at hunter angler gardener cook (honest-food.net) has some amazing wild mushroom recipes. As well his website includes everything from shellfish to how to eat bracken ferns (I know bracken!), with stories to accompany many of the recipes. Mainly California based, however most articles are either transferable or offer eastern subsitutes.

If you check it out, go to the foraging heading.

Cheers.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...

Important Information

Terms of Use | Privacy Policy | Guidelines | We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.