Tree Oysters (Pleurotus ostreatus) is the third most commonly cultivated mushroom in the world, after Agaricus bisporus (Button and Portabella mushrooms), and Shiitake. It was also the second ever mushroom cultivated by Far West Fungi, which has since expanded into producing fourteen different varieties. It is so beloved, that we have geared our newer farm in San Martin toward producing almost exclusively Tree Oysters. They are prolific, fast, and easy to grow, which makes them a good choice for people just starting to learn about mushroom cultivation. They are also sweet, and naturally buttery, making them well suited for children, or for palates that don’t enjoy a lot of the strong, earthy flavors that some other mushrooms possess.

Tree Oysters grow wild in California, and throughout almost all of the United States. They’re easy to identify, as they have no poisonous look alikes, and grow exclusively on hardwood trees (it is almost never recommended to eat wild mushrooms that grow on Eucalyptus or any kind of conifer tree). You will never find a Tree Oyster growing out of the soil on the ground, so if it’s not absolutely on hardwood, stay away. I have found them often in the dripping Redwood forests of the Mendocino coast, practically glowing out of the dark understory like pale, otherworldly petals.

Like all members of the Pleurotus family, Tree Oysters are major immune-boosters. Their high levels of beta clucans and polysaccharides tell the immune system to do a deep cleaning, targeting and eliminating any potential threats -- such as imperfect cells, viruses, and bacteria. Their high levels of ergothioneine have antioxidant effects that are currently being researched for their anti-aging properties.

Oyster mushrooms are very versitile, and can be used as a substitute for button mushrooms in almost any recipe. They are excellent deep fried, pickled, sauteed, or stirfried.