Golden Oyster (Pleurotus citronopileatus) - Another tropical strain from the Pleurotus family of mushrooms, the Golden Oyster has vibrant yellow/gold caps with firm stems. With a hint of nuttiness reminiscent of cashews, these beautiful mushrooms cook quickly and don't retain as much moisture as their counterparts. The delicate flavor lends itself to light pasta dishes, eggs, toppings for toast, and also pairs well with fish or seafood and white wines. Like their relatives in the Pleurotus family, these mushrooms are a high in B vitamins, niacin, ergothioneine, are a good source of vitamin D, and essential minerals.

Flavor: Light and oaky/woody, slightly nutty and delicate with an undertone of earthiness.

Texture: Tender with a yielding bite.

Cooking: Pan-steam first over medium heat in a dry pan with a splash of water. Once the water is evaporated and browning starts, add desired oil and seasoning and turn up the heat. Brown on all sides to desired crispness.

Also great roasted or air fried. Toss in oil or butter and seasoning/aromatics, salt & pepper or seasoning salt. Roast 375 or higher until water has reduced and mushrooms are browned. Turning halfway through helps speed up the browning process. Roughly 10 minutes of cook time.

Key Nutrients: B vitamins, niacin, fiber, riboflavin, potassium.

Bioactive Compounds: Ergothioneine, beta-glucans, phenolic compounds, antioxidants and anti-inflammatory substances.