Mushrooms have been revered throughout history and are said to aid the immune system.   Mushrooms contain amino acids such as lysine and tryptophan, as well as nicotinic acid, pantothenic acid and vitamins B,C, and K, riboflavin (vitamin B2), niacin, and selenium. They are fat free, low in calories, and cholesterol free. They are also a natural source of Vitamin D, essential for healthy bones and teeth.

Oyster mushrooms by dry weight contain: Protein 10-30%, vitamin C 30-144 mg per 100g, Niacin 109mg per 100g, Folic Acid 65mg per 100g, Potassium 306mg per 100g.

Mushrooms are assimilated by the human system after gently heating them to release their nutrients, eating them raw provides only fiber for the system.

All fresh mushrooms should be stored in a paper bag, not plastic, as they give up moisture and deteriorate rapidly in plastic.  Store the paper bag on the lowest shelf in the refrigerator because the vegetable keeper acts similiarly to a plastic bag, causing the bag to get wet as the mushrooms give up moisture.  Your mushrooms should last up to a week that way, if you can resist eating them that long!

The most frequently asked question after "What is an oyster mushroom?" is: "How do I cook them?"  While oyster mushrooms are more delicate than shiitake or button mushrooms, the more familiarly recognized mushrooms to Westerners, they are nonetheless, a mushroom.  Thus they are 97% water and fiber.  Due to the way we grow our varieties of oyster mushroom and their high moisture content, we do not wash them because they do not touch soil. (Because mushrooms are predominately water, for those grown in or picked from soil, it has been suggested one can wipe them with paper toweling or use a mushroom brush to clean off the soil without adding extra water to their content). 

Our mushrooms are sold in a cluster and at the connecting point you can either slice off the end or cut a core out where the little button connection is.  This area is more fibrous and if you want to use it in cooking you will want to cut it thinly as it will take longer to cook as opposed to the 'leaves' (caps) of the cluster. (These parts are excellent in making a vegetable stock).  You can separate the leaves from the stems or leave them together.  They are easily shredded or torn by hand if you prefer. If you are cooking a stir fry or saute and want to usec the thinly sliced core, cook them with the stem pieces after you have softened the onion and garlic.  Add the leaves at the end, heating them through gently, for only 3-5 minutes.  They will add moisture to the mix so adjust accordingly.  For soups, add the 'leaves' at the end of cooking for the last few minutes. For fresh mushroom soup, I start with a saute base and end by throwing in extra leaves at the end as an extra juicy treat.

I personally start most mornings with a scramble of mushrooms and eggs.  I usually end the day with mushrooms sauted in butter or olive oil with onions and garlic, as a side dish, as a bruschetta topping, a base for a gravy or cream sauce or simply as a grilled cluster.  For me, a day without mushrooms is like a day without the gentle tradewinds in the Maui sun.

Let's start with an easy quick fix: a cluster of oyster mushrooms on the grill!  If you have visited the farm, most likely you left with a pound of clusters. Choose 1 or 2 clusters about 3-4 inches in size.  Brush them with olive oil or pesto (my favorite) and set them in a dish for about 15 minutes to marinate.  Put on a hot grill and cook about 10 minutes, turning once about halfway through cooking, just to get grill marks and as they start to give up moisture.  Remove from grill and if brushed with olive oil, squeeze a lemon over the grilled mushrooms, lightly salt and pepper.  Serve as appetizer or with the meal and enjoy!