Pleurotus citrinopileatus
The “Yellow Oyster” grows in beautiful clusters around a central stem. Ranging from pale yellow to canary yellow, this mushroom needs plenty of light to develop its color. With a flavor between bitter almond and citrus, this oyster can even be enjoyed raw and makes an excellent decorative element on a plate. Once cooked, it reveals a refined cashew aroma.
History
The yellow oyster is mainly found between northern Japan (where it is called “tamogitake”), northeastern China, Russia, and Korea. Mushroom foragers in our regions may notice its similarity to the “cornucopia oyster,” as it is genetically its closest cousin.
It is now cultivated on all continents, mainly in Asia and the United States, and more recently in New Zealand and Europe. This brightly colored oyster is extremely fragile and very light, making it less attractive to industrial producers, thus leaving room for small growers.
Nutritionally, it is a powerhouse of vitamins and antioxidants, provides its share of beta-glucans for the immune system, and also contains complex carbohydrates that help regulate blood glucose levels. Like all oysters, it is a protein concentrate (on a dry weight basis).
This variety is also an excellent candidate for mycoremediation studies, which aim to clean soils or water of pollutants by breaking them down into simple, non-toxic molecules through the action of fungi.
Nutritional Composition
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8 essential amino acids for humans
- Vitamins : B1, B2, B3, B5, B12, C, D2 (after one hour of sun exposure)
- Minerals and trace elements: zinc, copper, phosphorus, selenium, iron, calcium, potassium, germanium
- Protein: 20–25% (dry weight)
- Polysaccharides: beta-(1,3-1,6)-glucans
- Sterols: ergosterol (provitamin D2), campesterol
- Antioxidants: ergothioneine, carotenoids
- Fibers
- Lectins
Taste Experience
The yellow oyster is very popular in Asian cuisine and pairs well with ginger, soy sauce, garlic, tomatoes, chives, parsley, thyme, marjoram, seafood, pork, and Asian vegetables. It can of course be sautéed with a little olive oil, butter, garlic, and parsley, before being served on toast, pasta, in a sauce, salad, or even on pizza.
With its bright yellow color, it also adds a beautiful touch to a Chinese fondue garnish or a mushroom platter before cooking.
Recipes coming soon…
Functional and Medicinal Aspects
We are working on reading and sorting the most useful scientific articles for you about the yellow oyster. If you want to start your own research now, here is a direct link to the site listing all known scientific articles to date, PubMed:
pleurotus citrinopileatus – Search Results – PubMed (nih.gov)
Disclaimer:
It is important to note that studies on the therapeutic properties of these mushrooms are still ongoing.
The information on our website does not replace professional medical advice and should not be used to diagnose, treat, or prevent any disease.
Please consult a doctor before using yellow oyster mushrooms for medicinal purposes. Results may vary between individuals.