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Oyster mushrooms

cepes borde

All about

THE OYSTER MUSHROOM

The oyster mushroom (Pleurotus ostreatus) has a characteristic ear shape, with a very short and eccentric stem. It grows on the trunks or stumps of deciduous trees (poplars, ash, beech, oak, etc.).

This mushroom is widely cultivated around the world. At Maison Borde, oyster mushrooms are mainly found in our various forest mixes. This is a pleasant edible mushroom, harvested young and which goes well with other varieties.

VIEW ALL DEHYDRATED OYSTER MUSHROOMS
VIEW ALL CANNED OYSTER MUSHROOMS

OYSTER MUSHROOM, A FUNGUS RECOGNISED FOR MANY YEARS

Whether wild or cultivated, oyster mushrooms are easy to cook, with their mild and very understated flavours delighting millennial gourmets.

HISTORY

As early as the first century, Pliny the Elder referenced oyster mushrooms in his monumental encyclopaedia "Natural History", offering the first classification of edible and poisonous varieties identified at that time.

The oyster mushroom is believed to be one of the oldest mushrooms consumed by humans.

It is a wild or cultivated fungus which is very famous around the world today.

champignon maison borde

Where does the oyster mushroom grow?

At Borde, we refer specifically to the oyster mushroom or Pleurotus ostreatus ¬– to give it its Latin name. This is a fungus of the Pleurotaceae family.

In the wild, this species is recognised for making its habitat on the trunks of injured or dead trees and for its caps, superimposed one on top of the other in a shell shape. Oyster mushrooms prefer softwoods such as poplar or walnut.

When cultivated, it grows on logs (its natural substrate), as well as cereal straws, without any treatment required.

HARVEST SEASON:

In the wild, it is picked in November and December, and even after the first frost.

Its cap, of about 5 to 15 cm in diameter, is fan- or shell-shaped and smooth, but often a little greasy to the touch. It comes in various shades of grey or, more rarely, in beige. This shape and colour is what inspired the name of oyster mushroom. The oyster mushroom is a gilled fungus with a small, eccentric stem. Its flesh is white, quite thick, firm and offers a pleasant flavour. It has an aromatic scent, varying depending on the tree on which the oyster mushroom has grown.

FLAVOUR AND AROMA COMBINATIONS:

The oyster mushroom offers up a combination of flavours and aromas that is both rich and delicate. Its two flavours, umami and sweet, are very well balanced.

Its bouquet of aromas combines very fresh and gourmet notes that evoke fine alcohols (brandy, cognac, etc.) and sweet exotic fruits. It also offers up rather prominent creamy aromas.

NUTRITIONAL BENEFITS:

The oyster mushroom is particularly rich in certain vitamins, especially vitamins A and B5.

Good exposure to light during cultivation and drying makes this fungus highly rich in vitamin D. Depending on its substrate, the oyster mushroom is also often quite rich in protein.

Its low purine content makes it an essential food for improving overly meaty diets.

MAISON BORDE OFFERS
A WIDE RANGE
OF PORCINI MUSHROOMS

DEHYDRATED
CANNED
cèpes déshydrates

DEHYDRATED OYSTER MUSHROOMS

Drying oyster mushrooms make its possible to concentrate its flavours and facilitates good preservation.

Our dehydrated oyster mushrooms are never sold alone, but with other varieties that offer up interesting taste combinations.

These blends, whether or not you opt for a forest mix (containing over 50% wild mushrooms), will add a special touch to your cooking and a woody note to your dishes.

CANNED OYSTER MUSHROOMS

When canned, the oyster mushroom remains a tasty mushroom with a firm flesh.

Easy to use, it can be paired with many dishes in a sauce, accompanying poultry or mixed with other vegetables.

PLEUROTE en conserves

Mmmmm!

HOW DO YOU COOK OYSTER MUSHROOMS?

Oyster mushrooms are more than enough on their own, cooked over low heat in a frying pan, wok or in the oven, lightly brushed with olive oil, garlic and a spice such as paprika. They can also be prepared steamed, with a drizzle of olive oil, pepper and salt, or herb salt, added at the end of cooking.

The aromatic richness of the oyster mushroom, however, invites you to explore a great variety of culinary paths – with the one key requirement being that you take care not to hide the particularly delicate character of this mushroom's flavour.

Cream-sauce recipes enhanced with a sweet or fine alcohol (chardonnay, cognac, etc.): oysters alone or combined with the white meat of poultry, scallops, or a vegetable with sweet flavours like the white parts of leek. Fresh, lightly steamed and quickly cooled oyster salads, combined with a mix of seasonal leaves, slices of heirloom tomato or sweet orange slices.

OUR FAVOURITE OYSTER MUSHROOM RECIPES

Chicken and mushroom pie

Chicken and mushroom pie

Canned oyster mushrooms

Sauté of veal with mushroom, Cognac and mustard

Sauté of veal with mushroom, Cognac and mustard

Canned oyster mushrooms

DISCOVER + RECIPES WITH OYSTER MUSHROOM
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