Oyster mushrooms are among the mushrooms of choice. Not only are they edible, they are incredibly delicious and easy to make.
You'll find them primarily during the rainy fall season, right before the first snowfall, but they can also be seen in early spring. They are very easy to cultivate, which is why they're widespread all around the world, especially in Asian cuisine.
Unlike most mushrooms, oyster mushrooms aren't dried but are stored marinated. Further, again as opposed to most mushrooms, they don't possess a distinguishable taste or aroma and don't change the color of the dish they're cooking in.
Sauteed Oyster Mushrooms in Butter as Garnish
Preparation: Wash the mushrooms well and cut them into strips. Put the butter in a deep pan and once it heats up add the mushrooms. Braise 2-3 min., then saute them under a lid on a slow fire. Season with salt, pepper and finely chopped dill shortly before they are fully ready.
Crumbed Oyster Mushrooms
Preparation: Wash the mushrooms and remove the stems. Dry the part to be fried with paper towels.
If desired you can cut the oyster mushrooms in 2 but it's not required. In a bowl, beat the eggs with the flour, milk and spices. Put plenty of oil to heat in a pan, dip the mushrooms in the batter mixture and braise on both sides until golden.
Oyster Mushrooms on the Grill
Preparation: Mix all the ingredients, along with the pressed garlic, in a bowl. Marinate the washed and chopped mushrooms with this mixture for about 3-4 hours, then grill them for about 3-4 min. on each side, depending on the strength of the fire.