Hunting For Wild Oyster Mushrooms

A hunting story

After two days of slow rain I’ve decided to visit the woods nearby -a deciduous forest not quite at it’s climax but I’ve seen there goodies before. I took my horse and rode it but stopped to charge my batteries with some good old beer -it helps with identification. After a two hour walk I couldn’t find anything but bloody mosquitoes. Then, suddenly my face turned pink when I saw at a distance a fallen log packed with oyster mushrooms (it was May -around 70 F outside).

The wild oyster mushroom (Pleurotus ostreatus) is quite easy to recognize in the field: mid to large funnel shaped caps, white to colored (with darker patches, brownish, or gray); white-cream gills underneath; thick somewhat woody stalks with decurrent gills; white flesh, mild taste, and pleasant odor. Just in case that you’re interested to forage for this particular mushroom it is described in detail in the Foraging For Wild Mushrooms Training Program. Half of them were kind of old so I collected the other fresh half and left with a smile on my face. Oh! gee, one more find: an old porcini was laying on the ground next to my feet -it was loaded with shlimax so I just left it were it was. There are times when you need to be pleased with what you find, so on my mind was how to turn my find into something delicious. Just in case that you’re thinking to hunt in the woods for this particular mushroom here’s some info that might help.

Habitat

They can be found in a variety of different ecosystems, including deciduous and coniferous forests, as well as urban environments such as parks or gardens. Oyster mushrooms can be found growing on a variety of different types of wood, including hardwoods such as oak, beech, and maple, as well as conifers such as pine and spruce. 

Seasonal occurrence

Oyster mushrooms grows in temperate, boreal or Mediterranean regions around the world. The exact timing of oyster mushroom season can vary depending on factors such as local weather patterns, temperature, and humidity levels.

In general, oyster mushrooms can be found in temperate and Mediterranean regions during the fall and winter months, typically from September to February in the Northern Hemisphere. They tend to thrive in cool, damp environments.

Lookalikes

Here are some of the most common wild mushrooms that may be mistaken for oyster mushrooms:

1. Jack O’Lantern (Omphalotus illudens): This mushroom has a bright orange cap and gills that emit a bright greenish-yellow glow in the dark. It is toxic and can cause serious gastrointestinal symptoms if ingested.

2. False oyster mushroom (Hohenbuehelia species): This mushroom has a similar appearance to oyster mushrooms, but its gills are white instead of pinkish or beige. It is not toxic, but it is not considered edible due to its tough texture and bland taste.

3. Pleurocybella porrigens: Also known as angel wings, this mushroom has a white, fan-shaped cap and gills that run down the stem. It can cause a severe neurological disorder called encephalopathy in some people.

Preservation

Oyster mushrooms can be preserved in several ways, including drying, freezing, and canning.

• Drying: Oyster mushrooms can be dried by cutting them into thin slices and spreading them out on a tray or rack. They can be dried in a dehydrator, an oven, or even in the sun. Once the mushrooms are completely dry, they can be stored in an airtight container for several months.

• Freezing: Oyster mushrooms can also be frozen for long-term storage. To freeze them, simply clean the mushrooms and slice them into pieces, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the mushrooms to a freezer-safe container or bag and store in the freezer for up to six months.

• Canning: Oyster mushrooms can also be canned for long-term storage. To can them, clean and slice the mushrooms and pack them into sterilized jars. Add boiling water or broth to the jars, leaving 1 inch of headspace, then process the jars in a pressure canner according to the manufacturer’s instructions.

Cooking

Here are a few popular cooking methods for oyster mushrooms:

1. Sautéing: Oyster mushrooms can be sautéed with a little oil or butter and some garlic and herbs for a simple and delicious side dish. Sauté them over medium-high heat until they are golden brown and crispy.

2. Grilling: Oyster mushrooms can also be grilled for a smoky, savory flavor. Brush them with a little oil and season with salt and pepper, then grill over medium-high heat for a few minutes on each side.

3. Stir-frying: Oyster mushrooms are great in stir-fries, as they cook quickly and absorb flavors well. Stir-fry them with some vegetables and a little soy sauce or other seasonings for a tasty and healthy meal.

4. Soups and stews: Oyster mushrooms can add depth and flavor to soups and stews. Simply clean and slice them, then add them to the pot along with other ingredients.