Oyster Mushroom (Pleurotus ostreatus)
Also known as the tree mushroom, the oyster mushroom is one of the most commonly consumed mushrooms. As a winter mushroom, the fruiting body of the oyster mushroom only begins to form in temperatures below 10°C, and ripens in the late autumn and early winter. It grows in groups on the sides of injured or decaying deciduous trees.
The oyster mushroom has a long history in Europe and has been mentioned in herbal books from the 16th century. It has been cultivated here for over 100 years. Alongside the standard mushroom and shiitake, oyster mushrooms are the most commonly cultivated mushrooms in the world.
Oyster mushrooms are nutritious and particularly high in protein. Approximately 1/4 of the dry substance of the mushroom consists of protein and this material contains almost all essential amino acids for humans. Additionally, the oyster mushroom contains vitamin C and D2, almost all B vitamins, and many minerals and trace elements.
One of the most important substances within the oyster mushroom is the beta-1,3/1,6-D-glucan pleuran, which is currently the focus of scientific research regarding its health benefits.