Oyster Farming

I found a mushroom growing kit. I decided to try my hand at fungi farming. It seems I needed two farms to have enough mushrooms ready for one meal.

Oyster mushrooms have nothing to do with oysters, except that they are usually grey (but some can be golden, pink, and purple), soft and flat. They are my favorite mushroom on the metabolic balance plan. I find their flavor to be more mild, their texture more tender, and they seem to cook more quickly than the others. (I will let you in on a secret, portobellas are my least favorite.)

I did a little digging and found out that oyster mushrooms belong to a genus called Pleurotus and are the most commonly cultivated edible mushroom in the world. They are important in mycoremediation, the use of mushrooms to remove pollutants, such as petroleum, from the environment. For humans, the oyster mushroom is rich in protein and B vitamins. They have been shown to help regulate cholesterol  due to their significant lovastatin content.

I found a simple recipe that is goes well with any MB plan by Lillian Chou I would like to share. If you try it out, let me know how you like it. If you try mushroom farming, let me know how it works for you.

Sautéed Oyster Mushrooms

INGREDIENTS

  • 1 tablespoon vegetable oil (use a small amount of water or vegetable broth for MB Strict Phase 2)
  • 1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed (for Phase 2, use the amount stated on your plan)
  • 2 teaspoons cider vinegar
  •  1/2 teaspoon sea salt

PREPARE

Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.

I am Myra and I am a homeopath & a metabolic balance coach. If you like this post you may want to visit my other blog.

Oyster_mushoom2  Nutrition_Facts_Label_Oyester

 

 

 

Feature Photo Mushroom Farm by Janice Kirkatrick

Other photo credit Myra Nissen

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