Extremely tasty, low in calories, and relatively safe—that's how oyster mushrooms are described not only by avid mushroom pickers but also by medical professionals. They're rich in nutrients: they contain proteins, amino acids, vitamins PP and C, iron, and phosphorus. To ensure safe and successful oyster mushroom picking, it's important to know where exactly they grow and on what trees.
Features of the species
Oyster mushrooms are edible mushrooms of fairly large size. They are known by at least two other names: oyster mushroom and oyster mushroom. They grow both naturally and in artificial environments. In the wild, they grow on trees; when cultivated, they are mainly found in sawdust, straw, and sometimes even in scraps of paper and cardboard.
In the wild, they grow on the trunks of deciduous trees, although some species also thrive on conifers, and the more undemanding ones nest on fallen trunks or old stumps. Wild oyster mushrooms are considered superior to their cultivated counterparts in terms of taste and nutritional value.
A young oyster mushroom resembles an auricle in appearance—the cap has a distinctive structure and curves that disappear with age, leaving only a slight ripple along the edge. The cap varies in size, from 5 to 15 cm. Its color also varies, from a glossy light brown to a gray, almost purple.
The stem is dense, short, cylindrical, light-colored, and smooth. The stems of young fruits are widely used as food, while mature ones are practically unfit for human consumption.
You may be interested in:On what trees do oyster mushrooms grow?
The name of these mushrooms says it all—just look at how they grow. Oyster mushrooms grow on trees and stumps as if suspended in mid-air.
In nature, they are completely undemanding, are little affected by high temperatures, prefer cooler conditions, and begin active growth from September to December. There are approximately 30 known varieties of this mushroom, and only 10 of them are grown in artificial conditions.
You may be interested in:Common, or oyster
The common oyster mushroom (Pleurotus ostreatus) is found in broadleaf forests, preferring stumps and dead wood of deciduous trees (birch, oak, elm, and rowan). It has a semicircular, ear-shaped cap up to 20 cm in size and is grayish-yellow in color.
The flesh is white and has a pleasant aroma. This variety is harvested from June until the first frost. Young mushrooms are edible and are often found fried, boiled, and pickled.
Horn-shaped, or abundant
Another variety is the cornucopia, or abundant, oyster mushroom. As you can see from the photo, its cap is cream-colored, concave, and wavy-edged. It ranges in size from 3 to 12 cm. It grows primarily in deciduous forests (birch, oak, elm, and rowan).
It's best to harvest it in summer, as it doesn't tolerate low temperatures well, making it quite difficult to find in cold weather. It grows on the trunks of rowan, oak, birch, and maple trees. It's eaten as a filling for pies and other baked goods, and can also be fried or pickled.
Pulmonary
The oyster mushroom has a distinctive feature—it has a very delicate appearance. Its body is white, and its cap is convex and downward-pointing. Because of this delicate appearance, mushroom pickers often worry that the mushrooms will be damaged during transportation, but this is not the case.
Despite their delicacy, they are quite strong and hardy. They grow primarily in clusters on the trunks of old birch, beech, and oak trees. Relatively insensitive to cold, they are harvested right up until the first frost.
Lemon (elm)
The lemon, or elm, variety is particularly common in Asia, North America, and the Far East. However, it is also quite successfully grown indoors. This mushroom's rather unusual name stems from its coloring: the stem and fruiting body are bright yellow. Its flavor is highly prized; dishes made with it acquire a delicate nutty flavor and a vibrant aroma.
Another name, the elm mushroom or elmak mushroom, refers to its habitat rather than its external characteristics. The most common habitat for this mushroom in nature is the elm, a special variety of elm native to the Far East.
This is one of the most sought-after species, but due to its fragility, these mushrooms are difficult to transport. If you're growing lemon oyster mushrooms at home, sawdust, poplar, beech, birch, or oak wood are best.
You may be interested in:Pink
In the wild, they are found in tropical countries or the Far East, growing on the trunks of deciduous trees. They grow primarily in clusters, so if mushroom pickers are lucky enough to come across a cluster of pink oyster mushrooms in the forest, it's hard to leave without a full basket.
It's easy to cultivate indoors, typically using straw or corn waste. The pink variety is considered to have no distinctive flavor or nutritional properties.
Late, or autumn
The autumn oyster mushroom (Pleurotus salignus) grows on the trunks and stumps of deciduous trees. The cap is ear-shaped, elongated to one side, gray or grayish-brown in color, and reaches 12 cm. The stem is not smooth, but has a light fuzz on its surface.
The flesh is white and pleasantly aromatic. Autumn oyster mushrooms are harvested primarily in September and October and are served fried, boiled, and pickled.
Oyster mushrooms growing on the ground
There are mushrooms of this species that grow on the ground - on tree roots and low stumps.
Royal
The royal species is also called "eringi." Compared to other members of this group, they are larger and have light yellow or white fruiting bodies. They live on the ground, and their mycelium grows on tree roots and stumps, rather than on trunks.
King oyster mushrooms grow and develop actively in the spring. If spring temperatures are warm enough, the first harvest can be as early as March; in more moderate and calm climates, they reach their peak growth by May. They are prized for their high nutritional value, excellent taste, and high vitamin and protein content.
You may be interested in:Steppe
The steppe oyster mushroom (Pleurotus eryngii) differs from its relatives in its geography and habitat. Unlike forest oyster mushrooms, this species is native to the steppes, preferring roots rather than trunks. The cap is up to 25 cm in diameter and grayish-red in color, while the stem is light, almost white, and can reach a height of 4 cm.
The nutritional properties of steppe oyster mushrooms are well known—their composition is similar to that of high-quality dairy products, making them particularly prized by mushroom pickers. This species is harvested in wastelands and pastures from spring to fall.
Difference from doubles
When going mushroom picking, it's important to remember one thing: there are no poisonous oyster mushroom look-alikes in Eurasia. The only poisonous look-alike grows far away, in Australia, and is called Omphalotus nidiformis.
However, there are false mushrooms. These false mushrooms have brighter colors and shades than the real thing. The two most popular species are the orange oyster mushroom and the wolfsbane mushroom. They are not poisonous, but are completely unsuitable for consumption, as they have an unpleasant odor and a very bitter taste.
The false orange oyster mushroom is bright orange. It has virtually no stem, and its spreading cap clings to tree trunks. When young, it smells like melon, but as it matures, it smells like rotten cabbage.
The flesh is dense, the surface fluffy. It grows on tree bark in fan-shaped clusters. Due to their beauty, some gardeners purchase the spores of these mushrooms from flower shops and decorate their gardens and landscapes with them.
The tomentose saw-leaf, or wolf's-foot, is also inedible. It grows on the dead wood of both conifers and deciduous trees. It is most often found in the wild from summer to mid-autumn. The cap is brown or cream-colored, shaped like a dog's tongue. The stem is almost completely absent. The flesh is bitter, with an unpleasant, pungent odor.
When going into the forest to pick oyster mushrooms, remember that oyster mushroom-like mushrooms do not grow on the ground; they are found on the trunks of living and dead plants, as well as their stumps.
You may be interested in:Distribution areas and collection rules
Oyster mushrooms are primarily found in deciduous forests with a temperate climate. The oyster mushroom grows in the forests of Northern and Central Europe. The steppe oyster mushroom prefers wastelands and open areas from Western Asia and India through Europe to the Atlantic Ocean. The lemon oyster mushroom is found in the vast expanses of the Far East and North America.
Oyster mushrooms are easy to cultivate indoors. All they need for growth is a relatively stable temperature of 17°C and humidity of around 70%. If you can create these conditions in your garden, they will also grow on stumps and driftwood in your backyard. With the right temperature, the mushroom will mature within 3-4 days.
How to grow oyster mushrooms at home?
If desired, oyster mushrooms can be grown at home. To obtain a harvest at home, any substrate for mycelial growth is required—sawdust, wood shavings, straw, corn waste, driftwood, or tree stumps. Maintain a temperature of 17°C and maintain humidity. This is usually sufficient for a quick and abundant harvest.
The base is placed in special bags with holes punched in the same place as the seed. This can be purchased directly from the manufacturer or a special growing kit can be ordered online.
Bags containing the prepared material are hung in a humid room from the ceiling and periodically moistened without changing the temperature. The first harvest can be obtained within two weeks.
Answers to frequently asked questions
Oyster mushrooms are nutritious, rich in nutrients, and have excellent flavor. They have a wide range of habitats and are readily available for harvesting over a long period of time. They are easy to grow and cultivate in artificial conditions.
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When and where can you start picking honey mushrooms in the Moscow region in 2021?
YURI
I don't know, but here in Bashkiria, oyster mushrooms only grow on elm trees.
Elena
For many years I have been cultivating various mushrooms on my plot (let me immediately note that the soil is NOT DIGGED) - in order to preserve the mycelium - I only add additional material, including grass, sawdust, fertilizers, and ashes from the fireplace (wood ash).
We managed to grow oyster mushrooms, but very little.
Oyster mushroom is a capricious mushroom and it is impossible to create artificial temperature or humidity for it.
Every year is different.
But sometimes we collect honey mushrooms in basins and buckets.
There are three types of honey mushrooms growing (summer, regular and winter)
And on the stumps grew some suspicious (outwardly similar to shiitake, bitter mushrooms)