I don't know blue, but I've made brown, yellow and pink. They seem to have different feels, though pretty much same texture. Yellow seem springier and more tender than brown. Pink need to be used right away or they fade. They seem most tender. All of which may be moisture content and harvesting maturity. They taste pretty similar. I've only used them cut up in recipes or sautéed as the star. I've read about cooking them in a pan with a press as an alternative way to get the water out. Oyster mushrooms work well with classic crusting of wine, butter and herbs and/or garlic, but they're best after you get a lot of the water out and they get nice dark crust on the edges.

I don't recall ever having that one. My market has a dozen varieties a la carte on any given day. I usually try something new simply, like shallot, garlic, a pat of butter, white wine. Recently lemon. So we can enjoy as the star of the show.

Every 5-6 weeks i order from my main grocer. I alway purchase one of their local produce boxes. I like the larger box that includes yogurt, eggs, cheese, and mushrooms. Then the mushroom mix that has been on a decent sale forever. 6$ for 8oz.

NYTimes has 900+ mushroom recipes if i read that right.

I've made all of these and then some...Miso Mushroom French onion soup.!

No need for recipes. All over the internet and basically the same with a simple miropoix and any different starch add-ins. Choices.

A favorite has always been mushroom risotto but a new to me mushroom is prepped as a side saute and a garnish to enjoy its own flavor.

I made the lasagna a couple months ago when my SIL visited. I call it WinterLasagna being so different than my mile high Sept harest lasagna. Quick and no leftovers. (i added a base layer of eggplant and a spinach layer, then mushrooms. More food value)

...a beautiful mushroom. Congrats on the successful grow!

I did make a shallot, garlic, leek, mushroom miropoix in two 1/2 pints for the freezer for a future soup or risotto garnish with the abundance.

Very good, John 😂

Lol - I am not a good follower but a mushroom cult I might consider.

“In Pearlman's poetry, the "Blue Oyster Cult" is a group of aliens who had assembled secretly to guide Earth's history.”

https://youtu.be/VL4zDwUr7dY?si=lRt7O98LZObn4vB3

https://youtu.be/8GAylAoRR2A

The pop version

Need more cowbell

https://youtube.com/shorts/6hz_gy8nTFs?si=SjufghzmA6Ca6mc5

I had one of those box kits - it produced just enough mushrooms for 2 small servings, after cooking. I just sauteed them with butter, S&P, and a bit of chopped parsley and they were incredibly delicious.

I don't think they were blue. I let them get as big as possible too - they will get tough if left too long tho, IIRC.

Don't fear the reaper 😀

What do oyster mushrooms taste like? Flavor?

Please describe the texture and mouth feel.

Do you remove the stalks?

Agmss, what are you going to do with those sprouting beets?

IMPE, they had a mild, delicate flavor - not strong like wood or shitake mushrooms.

I harvested BOMs enough for several meals. I hope to have another flush.

So far sauteed with butter onions and thyme is my favorite. Served once with asparagus, hosta shoots and eggs for a quick supper. And a batch made with minced mushrooms and onions for a sandwich spread.

Someone taught me to add a bit of water to the mushrooms first - once the water cooks away and the mushrooms start to brown I added onion and herbs.

I would say they are a bit more robust in flavor and substantial than regular button mushrooms. Delicious!

The sprouted beet and carrots tops in the background are me having a bit of spring fever a few weeks ago. I might plant them in a container or just compost them. I am curious if they would produce anything.

Thanks about the mushrooms. I used to forage and harvest select wild mushrooms and passed on those that I suspected had no more flavor than the salt and butter added to them.

The ones we foraged and dined on included (I have forgotten the correct spelling for the mushrooms):

Yellow and black (trumpet) chanterelles — Cantharellus cibarius, yellow; cinereus, black (https://en.wikipedia.org/wiki/Cantharellus)

Boletes B. edulis, select other)

Shaggy Manes —- Coprinus comatus

white button mushrooms (lawns) — Agaricus campestris, aka ”meadow mushroom.” [It is related to the common button mushroom widely available at grocery stores — A. bisporis.]

parasol mushroom (Lepiota procera) —Spotted my first one while in a VW going 50 mph on the opposite side of the highway. We went back for it, hours later after foraging a forest.

Morel — M. esculenta; Morchella esculenta

I would consider buying a kit for morels, chanterelles and Shiitake.

PS Agmss, Try finding out the material or wood on which the oyster mushrooms are growing. You might also look online for the affiliated tree. Then you can try to gather your oyster mushoom scraps and innoculate a similar tree or stump. I live in the woods, so easy for me to do.

I planted some sprouted beets for the greens, but it has been a very cold and rainy spring.

In the past I have grown grocery store stems— greens for my tame cottontail. She comes when I call her and lets us get very close — but no touching. I only touched her once — incredibly soft fur.

I thought agaric mushrooms were poisonous?

That is why common names are so problematic. Meadow mushrooms are Agaricus. Fly Agaric are Amanitas. Not the same thing.

There was just a horrendous conversation on a local gardening facebook group. It segued smoothly from a new homeowner trying to identify plants coming up in her new yard to recipes for parsnips. The carrot family has a variety of delicious edibles and other very toxic plants. With some strong similarities. Wild parsnips are not what you want for dinner.

agmss, our daughter gave my husband a kit for growing mushrooms that came with a log. I think the mushrooms were shitake. He never got a single one.🥴

There's currently a massive murder trial here in Oz involving a woman who is accused of poisoning her estranged husband's parents, aunt and aunt's husband at a lunch she served featuring Beef Wellington with death cap mushrooms in the duxelles. Only the aunt's husband survived. She had also invited her ex husband to the lunch, but he declined at the last minute.