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Several species fall under this name, among them blue, pink and king oysters.

In China, India, Korea and Japan they are valued for both cooking and medicinal purposes.

They were first cultivated in Germany during World War I as a food source when supplies were scarce.

Flavor profile: savory umami with a meaty texture

How to use: raw, cooked, dried, in sauces or soups

Benefits:

• Packed with antioxidants
• May block cancer growth
• Boost brain health
• May lower cholesterol levels
• Alleviate inflammation
• Provide antioxidants, protein, fiber, niacin, riboflavin and other micronutrients

Supporters say oyster mushrooms may help with a range of health concerns, such as:

• Anxiety
• Depression
• High cholesterol
• Inflammation
• Nutrient deficiency

How to Cook Them:

1. Pull the mushrooms apart into strips using your fingers.
2. Heat a high-heat oil (such as avocado or safflower) in a saute pan, then add the mushrooms.
3. Saute until you reach the texture and color you like. The longer they cook, the crispier they get — usually 5 to 7 minutes or more.
4. Season with salt, onion powder and garlic powder during the final couple of minutes of cooking.
5. Serve them as a topping or work them into whatever dish you like.

*Brandyn & Winnie’s Favorite Dishes: tacos, burritos, sushi, or as a meat alternative in any recipe

More Recipe Ideas: calamari, risotto, sandwiches (BBQ, pan-fried and more), breaded and fried

Disclaimer: These products are not intended to cure, diagnose, prevent, or treat any disease or cancer. Information provided is not a substitute for individual medical advice. These statements have not been evaluated by the U.S. Food and Drug Administration;  however, instead have been researched by scientists and scholars.