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United States · Michigan · Wayne| Hunting Fishing Mushrooming Foraging |
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Pleurotus cornucopiae |
http://en.wikipedia.org/wiki/Pleurotus_cornucopiae
August: Fruiting of the Horned Oyster Mushroom is in full swing.
Edible, used in cooking. Oyster mushroom is widespread and popular in cooking. Commonly cultivated commercially.
Cap horn-shaped, white or creamy, 5–12 cm wide. Stem short, firm, light-colored, up to 4 cm long.
Grows on decaying stumps, trunks, and fallen deciduous trees Commonly found in forests and parks, especially in warm seasons
Harvest after rains when the mushroom is firm and fresh. Pay attention to the characteristic horn-shaped cap.
Clean with a soft brush or damp cloth from forest debris. Suitable for frying, stewing, and drying. Heat treatment recommended.
Cap: Thin, horn-shaped, white or creamy
Stem: Short, firm, light-colored
Stem: Short, firm, light-colored
Fried Horn-shaped Oyster Mushroom (Frying)
Delicate taste, quick to cook
Delicate taste, quick to cook
1. Clean mushrooms and cut into pieces.
2. Fry in butter until golden brown.
3. Season with salt and pepper, serve hot.
2. Fry in butter until golden brown.
3. Season with salt and pepper, serve hot.
Stewed Horn-shaped Oyster Mushroom (Stewing)
Retains juiciness and aroma
Retains juiciness and aroma
1. Slice mushrooms and fry with onion.
2. Add some broth and stew covered for 15 minutes.
3. Serve with side dish.
2. Add some broth and stew covered for 15 minutes.
3. Serve with side dish.