The Blue Oyster Mushroom, like other oyster mushrooms, is native to temperate and subtropical regions of the northern hemisphere and grows naturally in Europe, North America, and Asia.
Mild and savory, Blue Oyster Mushrooms are best served cooked, commonly combined with other mushrooms but also can stand alone and work well as vegetarian substitutes and can be cooked into pasta, omelets, pizza, burgers, or a simple earthy side dish. They pair well with herbs like parsley, thyme, sage, potatoes, garlic, green onions, shallots, ginger, lemongrass, leeks, asparagus, bok choy, bell pepper, miso, and heavy cream, and work great with proteins like fish, beef, poultry, and turkey.
Blue oyster mushrooms dehydrate well and once dried should be stored in a sealed container away from sunlight. They can be kept fresh in large clumps and stored in a paper bag for up to 3 days. Cooked they can be stored for 2-3 days in the refrigerator, they can also be frozen for up to 3 months.
Nutrient-rich, Blue Oyster mushrooms are a good source of vitamins D, B, and A, with potassium, iron, copper, and riboflavin. They also contain naturally occurring chitin, an antioxidant that reduces oxidative stress and promotes healthy digestive bacteria.
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