Snow Oyster (Pleurotus ostreatus var. florida) - A cousin to the Blue Oyster mushroom, Snow Oysters are pure white in color and have a delicate, slightly chewy texture when cooked. Unlike their blue and pink counterparts, however, these gorgeous white mushrooms have a more gentle umami, slightly sweet, and woody flavor. 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: Subtle anise and wood, slightly sweet and nutty. More delicate overall, absorbs flavors easily making it very versatile.

Texture: Tender yet holds up to cooking. Will crisp up if fried well.

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.

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

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