The shiitakes are doing so well that I thought I would expand my mushroom cultivation experience and try a few oyster mushrooms. I inoculated about a dozen logs in March with two different strains. Every single log, of both strains, fruited overnight! Big, beautiful, meaty oyster mushrooms bursting out everywhere.
The shelf life for these isn't as long as the shiitakes, so I'm sharing them with friends and gobbling them down as fast as I can. I could dehydrate oyster mushrooms just like I do with the shiitakes, but it seems a shame not to enjoy them fresh.
Coq au vin and mushroom risotto are fantastic, but who has time for that every night of the week? One quick way to enjoy a bunch of oyster mushrooms is to saute them in olive oil, with a little of your favorite vinegar and a bit of salt and pepper. I'm enjoying a plate right now! Too bad I can't share the delicious earthy aroma virtually!