According to Superior Mycology these guys Supperfoods combine the robust flavor of regular mushrooms and the establishment texture of king oysters. It was developed a couple of times ago in Japan by hybridizing king oyster and regular oyster mushrooms. The name it got is Shimofuri Hiratake which translates to Marbled Oyster Mushroom. According to Mountaintop Mushrooms, it has a beautiful umami flavor, great in Asian dishes like stir feasts or mists.
Lovely tender meaty stems great for sauteeing and grilling. It Supperfoods would hold its shape veritably nicely when pickled or instigated. It’s extremely protean, has great texture and packed full of flavor. It also yields veritably well and has a great shelf life. It’s an excellent meat relief.
a hardwood loving marketable strain that’s a plum oyster mongrel.
colonizes around 65- 75 F and fruits anywhere Supperfoods between 50- 68F. Brown Oyster Mushroom – common native mushroom. To the US, they tend to fruit in large flushes with meaty fruit.
Pleurotus ostreatus Original to South Carolina, this hardwood loving strain is photosensitive and should be grown in opaque bags if cultivated in substrates other than logs.
Fruits veritably well on oak, sweet goo and poplar Supperfoods poplar generally during spring and fall when temperatures are around 50- 75F. veritably analogous to the native white oyster, this strain differs in that it has a softer, exaggerated stem that’s comestible! The entire mushroom can be sliced and cooked, making it a great value for consumers.
This strain can grow to nearly a bottom across and the cap periphery becomes a beautiful, crimpy shape when mature. It can be waxed and grilled whole for oyster sandwiches or cubed up and threaded onto kabobs.
POHU – stands for Pleurotus ostreatus Hungary Meaty and large fruit patron.
Pleurotus ostreatus – This is a Hungarian variety Supperfoods of brown mushrooms also a hardwood loving strain. This strain is photosensitive and should be grown in opaque bags if cultivated in substrates other than logs.
Mulberry Oyster – Pictured then’s my friendDr. Mickey, make sure to read his story below.
Pleurotus ostreatus – This strain was set up by my Supperfoods friend Mickey. He transferred me a dried sample of it, and we dressed its mycelium then at Mushroom Mountain last time. Super productive species with dark and thick caps. It’s a form of a brown oyster.
Absolutely gorgeous Then’s the dispatch he transferred me.
It has been decolorizing, down to the 20s and this Supperfoods thing just keeps regenerating! My womanGloria tells me this is the seventh flush this time come off all of them about this size or bigger.
It’s growing from the base of a regenerating mulberry tree we cut down, girdled by scoria/ pumice gemstone into which the mycelium frequently infiltrates so you have to be careful not to nick your cutter when cutting them to cook them.
He also transferred me a follow up dispatch about it one day.
It was a healthy regenerating mulberry we cut down because it littered the yard with berries and the renters complained that their canine tracked grandiloquent stains inside – so yes, there’s lots of food there for it.
And I do n’t know if it has anything to do with its overall health, but when I clean the mushrooms they all feel to have hunks of pumice gravestone inside the stalk, the mycelium has sneaked into, and around the girding black pumice gravestone, which, due to its color also presumably imparts some heat in downtime. ”
Warm Blue Oyster Mushroom – super fat a nut Supperfoods of the warm rainfall.
And one of our stylish merchandisers.Pleurotus ostreatus) is one of our most fat inner marketable fruiting strains with an extremely WIDE fruiting temperature window.
Meaty and sweet, this mushroom is also known for its antiviral parcels as well as cholesterol lowering capacities. Optimum fruiting occurs when temperatures between 50- 80F, but it can produce as high as 95F. outside it fruits well on oak, sweetgum, poplar, and numerous other hardwood species. Outdoors we recommend regenerating this strain on pasteurized wheat straw and cotton shells for inconceivable yields.
We grow this strain time- round indoors and it forms beautiful thick clusters.
The blue color snappily fades into a light sword-blue, slate color.
Cold Blue Oyster – loves the cold temperatures. The fruit can indurate if it’s growing outside on logs, and will defrost with no cellular damage to the fruit, as long as it’s attached to the log.
Pleurotus ostreatus original to South Carolina this Supperfoods strain fruits at temperatures ranging from 35- 50F and needs a cold shock to induce the fruiting stage.
Story time. One night Tradd and I were going to sushi in Clemson one downtime night numerous times agone
. We’re walking in the dark, and smash, I fall on my face tripping over a refuse. I turn around, and there are oyster mushroom firmed solid on that refuse. And that’s how we acquired a cold blue strain of Pleurotus ostreatus!
Golden Oyster Mushroom – ambrosial and fragile.
One of the better tasting oyster mushrooms out there.Pleurotus citrinopileatus One of our most beautiful oyster species, this cool to warm rainfall strain is veritably FRAGILE when mature.
They act a bouquet of beautiful unheroic flowers, smell like fresh watermelon, and taste like roasted cashews when you saute them in oil painting. This is a vibrantly unheroic to golden multicolored strain that fruits around 74- 90F.
This strain colonizes well on straw and hardwoods. It’s a sturdy clustering mushroom, colors varying from deep blue when they start out as legs, to a slate blue when it matures. Great taste on this bone.
This is a good one to plant in an unheated hothouse on straw in cold rainfall.
King Oyster Mushroom – prized for its thick meaty stems. When Supperfoods cooked right, they act the taste and texture of real scallops.
Pleurotus eryngii Largest mushroom in the oyster family, its shelf life is great, up to a week in refrigeration and it’s cultivated extensively around the world. King oyster, like utmost oyster mushrooms, are said to have began on the props of the Mediterranean Sea as well as corridor of the Middle East and Northern Africa.
Great cover for seafood, you can cut the stem off these mushrooms into thick scallop like pieces and cook them just like you would scallops. tasty for meat eaters, vegeterians and insectivores. Check out this form on Mushroom.
He transferred me a dried sample of it, and we dressed its mycelium then at Mushroom Mountain last time. Super productive species with dark and thick caps. It’s a form of a brown oyster.
Elf Oyster Mushroom – satiny and caloric in texture.
Pleurotus nebrodensis This is an exposed species native to northern Sicily. Other common names for it are Nebrodini and Abalone. The fruiting body is delicate Supperfoods white, and it’s nearly related to the King Oyster. The mushrooms are satiny when cooked, earthy and caloric in texture. They also feature a slight peppery taste to them.
Pearl Oyster Mushroom – common temperate oyster mushroom.
Pleurotus ostreatus – This strain of the oyster mushrooms is generally white, but it can vary anywhere from white to argentine to brown. It’s a common temperate oyster Supperfoods mushroom, and it can grow on numerous different substrates like paper, cardboard, straw, castrated sawdust and other agrarian waste. They produce gorgeous establishment medium sized clusters.
