Fungitamu
Pink Oyster Mushroom
availablity may vary on a daily basis Scientific Name: Pleurotus Djamor This vibrant pink species are a natural-occurring variety of the White Oysters; however, Pink Oysters favor humid and warm climates and therefore are native to tropical regions around the world. In nature, they develop in layered clusters from hardwoods and can grow small to medium in size with flat and curvy edges, resembling an oyster shape. The cap has a smooth texture with gills beneath, ending at an exceedingly small stem that is at times non-existent. Throughout development, they are much more pink in the earlier stages, and start to lose their color to a faded ombré as the process ages. Otherwise known as the Flamingo Oyster, Strawberry Oyster, and the Salmon Oyster, this species grows very quickly and in return are more resistant to contaminants. Above all, Pink Oysters are used exclusively for cooking applications, and are very healthy mushrooms that provide nutritional value to advance our overall health. PINK OYSTER HEALTH BENEFITS Besides their taste and beautiful color, Pink Oyster mushrooms share several nutritional benefits similar to other mushrooms of the Oyster family. A great source of protein and fiber content, with 28.4 calories and 2.85 grams of protein in a cup, this mushroom is an excellent choice for vegan and vegetarian dishes where protein is hard to supply. Pink Oysters are also a rich source for: > B vitamins > Potassium > Riboflavin > Copper > Selenium > Folate > Niacin
TSh 12,500.00
/ 250 G
Blue/Grey Oyster Mushroom
availablity may vary on a daily basis This mushroom has a meat-like taste and tender texture when cooked. They act as a great meat alternative for vegetarians and vegans. They have a distinct blue-grey hue to them. Once cooked, Blue Oyster mushrooms soften, develop a velvety, tender texture, and contain a mild, earthy, and savory taste with licorice-like nuances. All of our mushrooms are grown on natural substrates, such as maize or napia grass, no chemicals are added. We harvest our mushrooms at the optimum stage to ensure a long shelf life and the best possible taste.
TSh 12,500.00
/ 250 G
Golden Oyster Mushrooms
availablity may vary on a daily basis Golden oyster mushrooms resemble a bouquet of beautiful yellow flowers, they smell like fresh watermelon and taste like roasted cashews when sautéed in oil.
TSh 12,500.00
/ 250 G
Black Pearl Oyster Mushroom
availablity may vary on a daily basis Scientific Name: Pleurotus Ostreatus - hybrid - The Black Pearl Oyster, or the Black Pearl Oyster is an oyster variety mushroom hybrid originating in Japan, the result of a cross between a European and Asian Pleurotus ostreatus. As the Black Pearl King grows it first resembles a King Oyster and then matures into a Pearl Oyster appearance. First utilized during World War I for subsistence and now grown commercially throughout the world for food, Black Pearl King can also be used for mycoremediation, which is an industrial technique using fungi to clean the environment. BLACK PEARL HEALTH BENEFITS This hybrid mushroom species possesses many nutritional and medicinal health benefits. For example, these mushrooms have a specific number of nutrients, including iron, calcium, potassium, selenium, and vitamins such as C, D, B1, B3, B5, and B12.
TSh 12,500.00
/ 250 G
Mushrooms on Toast
One of the simplest yet best ways to enjoy your mushrooms! You can include the mushroom stems in this recipe if you enjoy eating them. Ingredients (for 2): 1/2 pound (about 225 g) oyster mushrooms A couple slices of good-quality bread Butter or Olive oil Salt & pepper Directions: Slice your mushrooms to whatever size you like or just pull them apart into chunks. Heat a frying pan on medium heat, then drop a knob of butter and a tablespoon of olive oil into the pan. Saute the mushrooms. Season with salt and pepper and stir frequently for 5 – 10 minutes. Meanwhile, toast and butter your bread. When the mushrooms are golden around the edges, slide them out of the pan and onto the toast. For a nice variation on this, you could add a little cream and fresh parsley towards the end. Or try cooking your mushrooms in sesame oil instead of butter. https://grocycle.com/oyster-mushroom-recipes/
Oyster Mushroom Stroganoff
This is a delicious way to turn your mushrooms into a rich, meaty gourmet dinner which is often served with rice or bread. Your stroganoff can also be added to tagliatelle to turn it into a creamy mushroom pasta. Even without meat, this mushroom dish tastes incredible! Ingredients (for 2): about 350 g oyster mushrooms 2 tbsp Olive Oil 1 tbsp Butter 1 Onion 2 Cloves Garlic 1 tbsp Paprika 1 tbsp Flour 1 cup white wine 1and 1/4 cups vegetable stock 4 tbsp creme fraiche Juice of half a lemon Directions: Heat the oil and butter in a wide saucepan. Add onion and garlic and cook for 7 minutes, or until soft and translucent. Chop mushrooms into large chunks and add to the pan, turning the heat up to medium-high. After about 5 minutes, when the mushrooms begin to color, add the paprika and stir well. Add the flour and stir to coat the mushrooms. Add the wine and stir well, deglazing the pan as you go. Allow to boil for a minute, then add the stock and boil for 5 minutes until it begins to thicken. Spoon in the double cream. Mix well and allow to heat through. Add the lemon juice and season just before serving. Serve with rice, crusty bread or tagliatelle pasta. https://grocycle.com/oyster-mushroom-recipes/
Thai Mushroom Soup
A remarkably simple yet rewarding dish. To simplify this dish, you can also use Thai green curry paste. It’s also naturally vegan. P.S. Have some mushrooms you’d like to use for this curry, but aren’t sure if they’ve gone bad? Our guide can help you decide. Ingredients (for 2): 1/2 pound (about 225g) fresh Oyster Mushrooms 2-3 fresh chilis cut and smashed (use fewer chilis if you prefer less spice) 3 kaffir lime leaves 2 stalks lemon grass cut into 5cms pieces and smashed 2 cups water or vegetable stock 1 cup coconut milk 1/2 pound (about 225g) spinach or spring greens 3 tablespoons lime juice 3 tablespoons light soy sauce Handful of fresh coriander Directions: Cut the mushrooms into small chunks. Bring the water/stock to a boil and add the lime leaves and crushed lemon grass. Simmer for 5 minutes. Then add the chilis, coconut milk, mushrooms and greens. Simmer for another 5 minutes until the mushrooms are soft. Turn off the heat and add the lime juice, soy sauce and coriander. Serve the fragrant steaming broth into deep bowls and enjoy. If you like your soup a bit thicker or more filling, you can also add noodles during the last 5 minutes of cooking. https://grocycle.com/oyster-mushroom-recipes/
Mushroom Stir Fry
This is a quick, healthy and delicious, this is a Chinese-inspired mushroom stir fry. 1/2 pound (about 225g) Oyster Mushrooms 1 cup (about 200g) egg noodles 3 tablespoons toasted sesame oil A clove or two of garlic, crushed or chopped 1 teaspoon freshly grated ginger 1.5 cups (about 300g) Vegetable of choice (Cabbage, Broccoli, Green Beans, Spring Greens etc.) 4 tablespoons soy sauce 4 tablespoons water Bean sprouts (optional) Sesame seeds (optional) Slice of lemon Slice up your mushrooms and vegetables in advance. Cook the noodles in a pan of boiling water for the length of time instructed on the package. Drain and put to one side in a bowl of cold water. Heat a wok or large frying pan on a high heat until it begins to smoke, then add the toasted sesame oil. When hot, add your garlic and ginger and stir continuously for 30 seconds before adding in the mushrooms and continuing to stir-fry. After 3-4 minutes your mushrooms should be starting to brown. Add your vegetables and continue to stir fry for another 4-5 minutes until cooked through but still a little crunchy. Next, mix up the soy sauce and water in a cup and add it into the wok, followed by the cooked noodles, bean sprouts and sesame seeds (if using). Stir quickly before the liquid all evaporates. After 1 minute, remove from heat and squeeze the lemon in. Serve and enjoy! https://grocycle.com/oyster-mushroom-recipes/
Cream of Mushroom Soup
This creamy classic is hard to beat. Here’s our favorite way to prepare it: Ingredients (for 2): 1/2 pound (about 225g) oyster mushrooms 1/4 pound (about 110 g) chestnut mushrooms 3 tbsp olive oil 1 tbsp butter 3 Shallots, diced 2 Cloves Garlic, sliced 1 cup of White Wine 750ml vegetable or chicken stock 3/4 cup creme fraiche Handful of chopped chives or parsley Directions: Heat a heavy saucepan on a medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Add the mushrooms and fry in batches, so as not to overcrowd the pan. Remove them and set aside on a plate when brown at the edges. Add another tablespoon of oil to the same pan and fry the shallots on a low-medium heat for 6 or 7 minutes until soft. Add the garlic and cook for 2 minutes. Add the wine and boil down for 2 minutes to a glaze. Then add 300ml of the stock and boil down again for another 3-4 minutes. Add all the mushrooms back in with the rest of the stock and simmer for 5 or so minutes until they are nice and tender. Puree the mixture in a blender, leaving just the odd chunk or two of mushroom intact. Return to pan, add the cream and simmer for 5 minutes before seasoning and sprinkling the chives or chopped parsley in. Enjoy! https://grocycle.com/oyster-mushroom-recipes/