GENERAL KNOWLEDGE AND CULTURE OF YELLOW OYSTER MUSHROOM

Sometimes called the “Golden Oyster Mushroom,” the Yellow Oyster Mushroom is both stunningly beautiful and easy to grow in a home environment for hobby use. This mushroom grows fast, and its fruits (mushrooms) are like "bouquets" of vivid bright yellow. However, the yield rate is slightly lower than oyster mushrooms.

You are unlikely to see Yellow Oysters in grocery stores or markets, as their delicate properties and short shelf life make these mushrooms difficult to produce on a commercial scale.

Scientific Name: Pleurotus citrinopileatus

General Characteristics: Yellow Oyster mushrooms grow in small, bright yellow "bouquets". They can withstand relatively higher temperatures than other oyster mushroom species. Therefore, it is a very suitable species to be grown in the home environment, especially in the summer months.

Often forming multiple clusters, the yellow oyster produces numerous fruits that are noticeably smaller than other oyster mushrooms. Thin, delicate hats require gentle harvesting and careful storage. Generally, yellow oysters have a short shelf life. Moving it from place to place can damage the mushrooms.

Natural Habitat: Yellow Oyster Mushrooms are naturally found in hardwoods such as oak, elm and beech. The fungus is native to subtropical regions of Asia.

Breeding Difficulty: Easy

BREEDING CONDITIONS:

Compost (Growing media) preparation: Yellow Oysters can be grown both in a blended straw mix and a blended sawdust mix. Compost preparation method and steps are the same as for oyster mushrooms. You can grow your own yellow oyster mushroom by preparing your own compost by following the instructions in the compost preparation and growing brochure that will be sent to you with your order.

Wrapping phase: After planting mycelium in your compost you have prepared, wait for the mycelial wrapping to be completed for 10-14 days at a temperature higher than room temperature, approximately 25-26 °C.

Pinning phase: If the temperature is too low, no yellow oyster pins are formed. Pinning starts at 22-26 °C, in conditions of approximately 90-100% humidity.

Fruit Development and Harvest: Maintain room temperature during fruiting, humidity should be between 80-95%. Fruits (fungi) complete their formation approximately 5-7 days after pinning and become harvestable. Lighting is very important during the fruiting period.

Cooking: Yellow Oysters make a delicious addition to any meal. Mushrooms can be bitter if undercooked. However, a balanced "peanut" flavor develops if cooked for a sufficient time. Mushrooms can be cooked until crispy, small mushrooms replace bacon pieces - a nice addition to salads. Unfortunately, the bright yellow color is almost completely lost during cooking. Yellow Oyster mushrooms are most suitable for use in soups, omelets, pastas, risottos and stir-frying (sautéing), they are not suitable for raw consumption. The stems of Yellow Oyster Mushrooms can be quite bitter for some people, in which case they should be removed and discarded, not used. Yellow Oyster mushrooms pair well with seafood, thyme, parsley, garlic, ginger, soy, tomatoes, Asian vegetables.

Nutritional Value: Yellow Oyster Mushrooms are an important source of vitamin D. One cup of oyster mushrooms meets about 4% of the daily vitamin D requirement. The most nutrient-dense part of the mushroom is the cap; Young mushrooms are the most nutritious. This mushroom contains an antioxidant called ergotionein, which reduces inflammation in the body. Recent research has concluded that ergothionine can reduce instances of cardiovascular disease by preventing plaque formation in the arteries. They're also a good source of protein, fiber, potassium, vitamin B6 and folate.