Mother of Pearl Oyster

Summary

A strikingly beautiful mushroom, the mother of pearl Oyster mushroom is fast and easy to grow, hardy in nature, with an attractive blue-white cap not too dissimilar to a pearl in colour.

This tasty mushroom which gives a mild-to-strong nutty flavour, creates a core when grows and splinters off into several little stems and caps. 

A popular mushroom for novice growers, the mother of pearl mushroom is a high-yielding, fast growing strain that is as tasty to eat as it looks.

The Mother of Pearl Oyster Mushroom Description and Taste

The mother of pearl mushroom caps can grow between 5 – 35cm in diameter and are distinctive by their mother-of-pearl-like colouring.

The Mother of Pearl mushroom has soft, fleshy concave caps with a hint of blue and a white fan-like gill. The clusters come out tight and aggressively and hold their weight very well. The stems are very small, soft, and great to chew on when cooked.

Despite its overall soft and velvety texture, the mother of pearl mushroom is probably chewier and thicker than many other oyster mushrooms, which makes it a favourite amongst chefs who use the mother of pearl mushroom in a host of stew, pasta, soup, and risotto recipes.

As well as a great texture for eating (people are often surprised at how good the texture really is), the taste of the mother of pearl Oyster mushroom is pretty good too! Giving a woody aroma, the mother of pearl mushroom has a distinctly sweet, nutty taste, adding flavour and texture to just about any meal. 

What are the Uses of the Mother of Pearl Oyster Mushroom?

The Mother of Pearl Oyster Mushroom is as versatile a mushroom as you can find. The mild flavour is heightened when sauteed, but it is equally as tasty when used in pasta, omelet, stir-fry, grilled, pan-fried, and oven roasted. 

Due to its thick meaty texture, the Mother of Pearl Oyster Mushroom is often used as a meat or seafood substitute and a popular cooking ingredient with vegetarians and vegans. 

The Mother of Pearl Oyster Mushroom is one of the best natural sources of beta-glucans which help boost your immune system and provide potent antioxidants that may protect the body against cancer.

Studies have also shown that ingesting Mother of Pearl Oyster Mushrooms can help lower blood pressure and reduce cholesterol.  

Nutritional Value

The Mother of Pearl Mushroom has zero cholesterol and is low in calories, yet is packed full of iron, fibre, and a whole host of other vitamins and minerals. 

The Mother of Pearl Oyster Mushroom has high levels of Potassium, Riboflavin, Amino Acids Niacin, and Magnesium, as well as being a great source of vitamins B, B6, C, and D.

How to Store Mother of Pearl Oyster Mushrooms?

The Black Mother of Pearl Oyster Mushroom perishes quite fast, so it is important to know how to store it.

Never wash or rinse the mushroom. Instead, clean with a damp towel. Place in a paper bag in the middle of the refrigerator, so they can breathe, and the Mother of Pearl Oyster Mushroom can be kept for between 7 – 10 days. 

Freezing the Mother of Pearl Oyster Mushrooms involves cutting into smaller slices and placing them in an airtight container in the freezer. This will keep them fresh for at least 6 months 

It is possible to hydrate the Mother of Pearl Mushroom and keep it for a year, To rehydrate, simply place the closed container in a bowl of warm water.

Out in the Wild

You can find these Spring and Autumn fruiting mushrooms growing wild in woodland habitats across Asia, Europe, and North America.

The Mother of Pearl Mushroom is found growing on hardwood trees and often on poplar trees,