Here's a mushroom that lives up to its name—it looks, smells, and tastes like oysters. With virtually no stalk, this mushroom's oyster-shaped caps usually grow in layers on dead deciduous wood like clusters of oysters. The moist, hairless, fragrant, white to smoky gray caps are 6-8 inches wide.
Oyster mushrooms are used in stir-fried dishes, since the cap is thin and cooks quickly. Asian chefs simply tear the mushroom into desirable sizes before adding it to their woks.
If you prepare a dish that requires a long cooking time, add these mushrooms at the last stage of cooking. Once heated briefly in butter or oil, they add character to a light cream sauce poured over fillets of sole or chicken breasts.
Sometimes very large specimens with flesh more than 1 inch thick are found. These can be cut into large pieces, dipped into slightly beaten eggs, and then rolled in bread crumbs for pan-frying.
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