Oyster Mushrooms 

Named for their resemblance to bivalve oysters, these mushrooms have caps that can grow to be pretty large — at their peak about a foot wide — and can range in color from off-white to beige or light brown. 

From a culinary perspective, oyster mushrooms are best harvested when young. Overly mature specimens tend to become tough and develop an unpleasantly bitter flavor. When picked at the right stage, they offer a meaty, substantial texture and a mild but umami-rich flavor. These qualities make oyster mushrooms a popular choice as a vegetarian substitute in meat-based dishes. 

With how widespread they are, oyster mushrooms are featured in cuisines in both Europe and Asia, and are increasingly common in North American cooking. They’re common in stews or soups, stir-fries, gravies, sauces, and ragus (depending on how strict you are about the definition of ragu). 

If you find yourself at Uwajimaya and are looking for oyster mushrooms, you can find them alongside other mushrooms in the produce section.