Oyster mushrooms are prized for their flavour. The shell-shaped or oyster-shaped varieties of this mushroom have white flesh, but their cap may be white, pink, yellow, grey or dark brown.
Oyster mushrooms can be cooked in a pan with or without fat, but always on low heat to start in order to "sweat" them. When their cooking water has evaporated, they can then be braised, sautéed or added to stews.
The stem is quite tough and is often removed or chopped up prior to cooking. Firm and flavourful, oyster mushrooms need to be well cooked prior to eating. They make a delicious accompaniment to meats, whitefish and scallops.