Mushroom, Oyster

Oyster mushrooms have a succulent flesh and a delicate, subtle flavour. They rapidly absorb other flavours during cooking, so you're good to put these in your favourite noodle dish.

• Freshest in spring and autumn. 
• Good for frying, sautéing, boiling, steaming, and grilling. Asian noodle dishes, adding umami to sauces, stocks, condiments, pastes. Raw or cooked.
• Store in paper bag in bottom shelf of fridge. Pat clean with paper towel before eating.

Did you know?
This is a highly sought-after medicinal mushroom. Fresh mushrooms supply mainly B-group vitamins, including:

• riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food.
• pantothenic acid and biotin which both contribute to normal metabolism of fat.

They also have selenium, a mineral which contributes to the maintenance of hair and nails.

*Never eat wild mushroom that is not identified by a professional.