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United States · Michigan · Delta| Common Animals Fish Mushrooms Flora |
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Pleurotus citrinopileatus |
July: Continued fruiting in high humidity conditions.
Edible after proper heat treatment. Relatively new for foraging, often cultivated. Used in modern cuisine for its pleasant taste and color.
Cap bright yellow, lemon-colored, oyster-shaped. Grows on dead deciduous trees and stumps in warm seasons.
Collect on dead deciduous trees and stumps during warm seasons Preferably choose young and fresh fruiting bodies
Better to harvest after dry weather to preserve quality. Check for absence of damage and mold.
Remove wood debris and dirt. Clean stems from tough and damaged parts. Boil thoroughly before consumption.
Caps: Frying, stewing, boiling
Stems: Often removed due to toughness but suitable for broths
Stems: Often removed due to toughness but suitable for broths
Fried Golden Oyster Mushroom (Frying)
Slice and fry with vegetables and spices
Slice and fry with vegetables and spices
1. Clean and slice caps.
2. Fry in vegetable oil with onions and garlic until golden.
3. Season with salt, pepper, and serve with herbs.
2. Fry in vegetable oil with onions and garlic until golden.
3. Season with salt, pepper, and serve with herbs.
Golden Oyster Mushroom Soup (Boiling)
Light mushroom broth with vegetables
Light mushroom broth with vegetables
1. Slice mushrooms and sauté with onions.
2. Add to vegetable or meat broth.
3. Simmer 15-20 minutes, season with herbs.
2. Add to vegetable or meat broth.
3. Simmer 15-20 minutes, season with herbs.
Stewed Golden Oyster Mushroom (Stewing)
Stew with vegetables and spices
Stew with vegetables and spices
1. Slice mushrooms and sauté with onions and carrots.
2. Add sour cream or cream, stew until done.
3. Season with salt and spices to taste.
2. Add sour cream or cream, stew until done.
3. Season with salt and spices to taste.