ostreatus

Pleurotus ostreatus, commonly known as the oyster mushroom, is a species of edible fungus in the family Pleurotaceae. It is a saprotrophic basidiomycete many people cultivate and consume around the world.

The fruit bodies are typically oyster- or clam-shaped, with caps ranging from about 5 to 25 cm in diameter. Caps are smooth and may be white, gray, brown, or bluish, depending on the strain and age. The gills are decurrent, running downward along the stalk, and the spore print is white. The stem is often short or absent, and the overall form is commonly shelf-like when attached to wood.

Ecology and distribution: P. ostreatus grows on living or dead wood, especially hardwoods, and forms clustered fruiting bodies on stumps, fallen logs, or trunks. It is cosmopolitan, found in temperate regions and widely cultivated in many countries for food and commercial production.

Cultivation and uses: The species is one of the most widely grown edible mushrooms globally. It is typically cultivated on pasteurized sawdust, straw, or other agricultural substrates, with fruiting induced by fresh air, light, and adequate humidity. Temperature for fruiting commonly ranges from roughly 15 to 24 °C, depending on strain. Nutritionally, oyster mushrooms are low in fat and calories and provide protein, fiber, vitamins (notably B vitamins), and minerals. They are used in a variety of culinary preparations, from sautés to soups, and have a mild, savory flavor.

Research notes: P. ostreatus contains bioactive compounds such as eritadenine and beta-glucans, which have attracted interest for potential cholesterol-lowering and other health effects. As with other mushrooms, individual sensitivity and allergenicity can occur in some people.