Page Created by Connecticut Foraging Club
Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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The Winter oyster mushroom (Pleurotus ostreatus) is the most commonly cultivated mushroom, but is also commonly found in the wild.
![](https://eattheplanet.org/wp-content/uploads/2024/02/400018646_17968694168638262_321293551893627298_n-1.jpg)
Winter oysters, or Pearl oysters, can be identified by their tan cap, stubby off-center stem, and decurrent gills. Winter oysters tend to have a darker cap and grow larger than the summer oyster species (Pleurotus pulmonarius) that grows in New England.
![](https://eattheplanet.org/wp-content/uploads/2024/02/400087040_17968694147638262_8795322957289219954_n.jpg)
Oyster mushrooms have a mild flavor, but a nice meaty texture. They are great sautéed or added to curries. They also dry very well.
![](https://eattheplanet.org/wp-content/uploads/2024/02/400111898_17968694180638262_3159424045108757254_n.jpg)
Oyster mushrooms contain natural statins that help to lower LDL. They also have medicinal compounds that could help slow the spread of cancer.
![](https://eattheplanet.org/wp-content/uploads/2024/02/400117171_17968694156638262_7546134179659924872_n.jpg)
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.