OYSTER MUSHROOM (PREORDER)

3 - 5 lbs Oyster Mushroom aka "Pearl Oyster Mushroom", "Hiratake", "Hao-Gu", "Ping-Gu", "Xiu-Zhen-Gu", "蠔菇", "平菇", "秀珍菇" Oyster mushroom has a light to a dark brown, funnel-shaped cap, with whitish-yellow veils running up a short off-center stem. The flesh is white and it grows in a shelf-like formation often with overlapping clusters. The flavor is delicate and savory, with a subtle anise finish. Oyster mushroom is best eaten fried or sautéed. This mushroom variety may be used raw or cooked. Oyster mushroom is available year-round. Handling Tip Selection Oyster mushroom has a uniform color with no signs of wilting, brown spots, or sliminess. The oyster mushroom veil is fully intact. The open veil is not a sign of poor quality but will shorten shelf life. Storage Oyster mushrooms should be stored at 36°F - 38°F (2°C - 3°C) with a relative humidity of eighty-five to ninety percent and no mist. The typical shelf life is seven to ten days. The high relative humidity is essential to prevent stipe blackening and veil opening. Oyster mushroom is sensitive to odor and should not be stored with strong aroma products. Especially, green onions should not be stored or displayed with oyster mushrooms. The oyster mushroom is sensitive to water. Oyster mushroom cartons should be kept off the wet floor. If wet, they will develop wrinkles, brown spots, or deteriorate prematurely.  Oyster mushroom is sensitive to ethylene, a naturally occurring gas regulating ripening. Oyster mushrooms should not be stored with high ethylene-producing products to extend shelf life. Oyster mushroom produces a low level of ethylene. Oyster mushroom is not sensitive to chilling injury but is sensitive to freezing injury. The freezing point for oyster mushrooms is 31°F (-0.6°C). Freezing injury symptoms include water-soaked and extremely soft caps.