Golden Oyster

This oyster mushroom distinguished by its color of various shades of yellow, refreshing aroma that vaguely resembles fresh watermelon.

The brightly colored mushrooms are native to Asia, where they were once considered a wild, elusive species harvested for culinary use. Yellow oyster mushrooms are also known as Golden oyster mushrooms, Lemon mushrooms, Tamgitake, Tamogitake, Tamogi, and Koganeshimeji in Japanese.

When cooked, yellow oyster mushrooms develop a fleshy, tender, and pleasantly chewy consistency and have a mild, nutty, and sweet taste with cashew-like nuances to citrus or cinnamon-like undertones.

Yellow oyster mushrooms contain copper to develop connective tissues, potassium to balance fluid levels within the body, and fiber to regulate the digestive tract.

The mushrooms also contain B vitamins to help extract energy from carbohydrates, zinc to protect the immune system, iron to produce the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including amino acids, folate, and carotenoids.

Nutritious value

our recipe

2 tbsp pure olive oil

Salt and pepper to taste

2 tbsp all-purpose flour
(or rice flour for a gluten-free option)

2 tbsp fresh rosemary leaves

2 tbsp pesto

1 tbsp hard Italian cheese

1. Place a large skillet on medium-high heat and allow it to preheat. 

2. In a large mixing bowl, coat the mushroom cluster in olive oil, season with salt and pepper then lightly dust with flour.

3. Carefully place the flour-coated mushroom cluster in the hot skillet. Use a second skillet (preferably cast iron) on top to press. Allow it to sear for 3-5 minutes on each side or until the mushrooms develop a crispy, golden-brown exterior.

4. Sprinkle ½ the rosemary on the upper (cap) side of the cluster and flip to toast the herbs. Top with pesto and serve immediately.