Until about six or so years ago, fresh white button mushrooms were rare even in the larger and more expensive supermarkets. Although button mushroom was, and still is, my favorite among all other varieties, I could only enjoy the canned version while growing up. Actually, even today, fresh button mushrooms are not as readily available in wet markets or supermarkets as oyster mushrooms are–my second favorite, next to white button mushrooms, until I was introduced to shiitake mushrooms.
The scientific name is Pleurotus ostreatus. Strictly speaking, it is a fungus just like wood ears (taingang daga). The color is off-white, the topside of the cap is smooth while the underside is ridged (see the photo). It has a delicate aroma and flavor and only takes a few seconds to cook which makes it an ideal ingredient for Chinese-style stir fried dishes. It is a source of statin drugs used for lowering cholesterol levels.
What’s so unique about the oyster mushroom is that it is carnivorous. According to Wikipedia, the mycelia of the oyster mushroom can kill and digest nematodes (roundworms) for its source of nitrogen.
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