Description
Oyster mushrooms add a wonderful, delicate taste to your cooking. While oyster mushrooms are often grown under controlled conditions, our oyster mushrooms are grown on hardwood logs under the forest canopy. Our oyster mushrooms only fruit in the fall, when the weather starts turning cold and when the autumn rains trigger fruiting. Unlike our shiitake mushrooms, oyster mushrooms won’t produce reliably during the summer, so we have to wait until September and October to harvest these beautiful white/grey mushrooms. Check this website for availability, and you can contact us and pick them up at the farm site (you can pick your own if you like) or see us at local farmer’s markets (Ayers Cliff, North Hatley, Stanstead), at Verger Heath Orchard or at Amis de la Terre, Sherbrooke.
Oyster mushrooms do not store as well as shiitake, so we suggest you eat them with 7 days of harvest. When you are ready to cook your fresh oyster mushrooms, discard the stem and brush the mushroom caps off – try not to use too much water as the oyster mushrooms will absorb it. All our mushrooms are grown without fertilizers, pesticides or any other treatment, so any dirt on the mushroom is forest litter or bit of the log they grew on. Tear the mushroom cap into pieces and add to the last few minutes of cooking.
