The Elm Oyster mushrooms are found naturally occurring in temperate forests across North America, Europe, and Asia. Funnily enough, even though these mushrooms are named as an oyster mushroom they are not actually considered a part of the oyster mushrooms scientific family. Also known as white elm mushrooms or Shirotamogitake in Japanese, Elm Oyster mushrooms are delicious and have a host of health benefits.
Elm oysters are firm with a delicate aroma and mild nutty flavor. When cooked, they have a meaty texture making them a good meat substitute for vegetarian or vegan recipes. Pairs well with herbs and aromatics like garlic, thyme, basil, red chili pepper, paprika, parsley, white wine, onion, lemon, and ginger. These mushrooms are best consumed cooked as they do not taste as good raw. But they can be cooked in a variety of different ways, they are delicious in stews, cream sauces, omelets, pizza toppings, and pasta dishes. Or serve them as a side dish, sauteed with onions, garlic, and butter!
These mushrooms don’t last long, only a couple of days stored at room temperature, and up to 4 days refrigerated in a paper bag. If you want to store Elm Oyster mushrooms for longer periods of time, dehydrate them, or freeze the cooked mushrooms.
Elm Oyster mushrooms are a great source of low-fat proteins, and they act as a great meat substitute. They also have good levels of carbohydrates, and fiber with compounds that are anti-inflammatory, and contain antioxidants including active compounds such as phenol, alkaloids, proteins, tannins, and polysaccharides. In China, Elm Oyster mushrooms are considered a medicinal fungus in China because they contain anti-tumor and anti-diabetic properties. They are also an excellent source of vitamin B and vitamin D.
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