The Golden Oyster mushroom is an attractive and unique golden color, making it perfect for Oyster mushroom lovers who want to enjoy a similarly tasting mushroom with a novel appearance. The flavor of the Golden Oyster improves dramatically when cooked. It can be bitter when eaten raw, but a quick sauté will bring out the exceptional delicate flavor of the Golden Oyster. The flavorful essence of this mushroom along with the fun novelty of the Golden Oyster’s color is worth integrating it into your weekly dinners.
Golden Oysters are a variety of the Oyster mushroom, which has been used as a medicinal ingredient for thousands of years. Traditional Chinese medicine has used oyster mushrooms to treat a variety of health conditions for over three millennia. Scientific studies on the health benefits of oyster mushrooms are emerging, and it has been suggested that Golden Oyster mushroom health benefits may include lower cholesterol, heart health, higher immune function, and improved metabolic health.
Nutritionally, Golden Oyster mushrooms are:
- low calorie
- high in zinc, iron, calcium, and potassium, and
- filled with antioxidants.
It’s also been claimed that these mushrooms have significant antibacterial properties. One 1997 study found that oyster mushrooms are filled with an active compound called benzaldehyde that reduces bacterial levels.
Texture and Recommended Preparation
Golden Oyster mushrooms have a meaty texture that can bulk up and add flavor to a number of dishes. They are exceptional in lemony pasta dishes, as a component in a flavorful stir fry, or even sautéed and spread on toast for a savory breakfast!
You can achieve a tender, succulent texture by sautéing these mushrooms for several minutes in butter or a neutral oil. For a firmer texture, continue to cook Golden Oysters until crisp. Golden Oyster mushrooms develop a cashew-like flavor when cooked to a slightly crispy texture.