Prices are per kilo.
*Mushroom varieties by the kg may not be available on certain delivery days, as they are freshly harvested before delivery we will be in contact with crop availability for the week once the order is placed*
Yellow oyster mushrooms are small to medium in size with caps averaging 2-6 centimeters in diameter and are attached to a short stem. The thin, dry, smooth caps are daffodil yellow, semi-circular, and look like small petals clustered and layered into a small bouquet. When young, the caps are flat, and with age, they begin to curl and become convex with wavy edges. Underneath the caps, there are many soft, short, white gills that connect to an ivory white, small stem. Yellow oyster mushrooms have a fruity aroma reminiscent of an aged red wine and are velvety, crisp, and chewy. When raw, Yellow oyster mushrooms can be somewhat bitter, but when cooked, they developed a balanced, nutty flavor similar to the flavor of cashews.
Yellow oyster mushrooms are best suited for cooked applications such as stir-frying, braising, boiling, or sautéing. The stems may be quite bitter to some individuals, in which case they should be removed and discarded.
Yellow oyster mushrooms can be sliced and cooked in soups, mixed into sauces, sautéed and served over steak, cooked into omelets, sprinkled over pizza, or cooked and served on toast. They can also be stir-fried with other vegetables, baked in a tart, or sautéed until crispy and then crumbled to create a mock buttery, bacon bits.
These mushrooms are extremely versatile and can act as a substitute for button or other oyster mushrooms in many different recipes. Yellow oyster mushrooms pair well with poultry, seafood, steak, cilantro, thyme, parsley, rosemary, tarragon, garlic, garlicscapes, onion, leeks, fennel, arugula, white turnip, asparagus, bok choy, potatoes, lemon, brie, pine nuts, coconut milk, rice, noodles, quinoa, or barley.