There are many cultivation mushrooms, but within these we find a really interesting both at the gastronomic level as for their properties. Is the call oyster mushroom (Pleorotus ostreatus), due to its resemblance to this mollusk.
Oyster mushroom
La oyster mushroom is a mushroom growing chinese origin. This culture used it until relatively recently only as medicinal use and later incorporated it into his diet. It apports high levels of selenium and iron.
Iron makes it especially attractive to people who suffer from anemia of this mineral or vegan people. For his part, selenium confers you high antioxidant properties. Like most mushrooms, it has a high level of water and provides very little power. caloric, is rich in fiber and very low in fat.
After mushroom, this mushroom is the most cultivated in Spain. It is usually grown on a basis of compost of wheat straw. There where the seeds of a cereal, millet or rye. They have previously been inoculated with the mycelium of the fungus. That explains us javier navarro, company manager fungim, specialized in this process.
As it needs moisture, the propagation of this mycelium takes place in the next fifteen days in caves, cellars and air-conditioned premises. The temperature will depend on the variety of 25 marketable oyster mushrooms that is cultivated. 15 days after the mycelium has propagated, the first harvest is made and then a last one.
Rapid oxidation and tips for its conservation
Once collected, they are packaged as they reach consumption, without any type of treatment or manipulation. Logistics and distribution is very important in this product. Well their high water levels they take him to a rapid oxidation and to lose organoleptic properties.
The best conservation is in the refrigerator at about 4ºC and it can keep 7-10 days in good condition. This mushroom can be found throughout the year in the market. In the kitchen, it is Very versatile and can be used with a multitude of recipes or simply grilled.
