We are fortunate to have a large number of fallen cottonwoods on our property that line the creek bottoms. This is perfect habitat for wild oyster mushrooms (Pleurotus ostreatus) that like to grow in the bark of dead cottonwoods. None of our land is touched by chemical sprays of any kind, so these mushrooms are of the purest and healthiest for human consumption that can be wild harvested.
We have mainly fried them in pasture raised butter and eaten them like a steak. They are delicious and I prefer them to any other mushroom I have tried. We also dehydrated many that we couldn't eat up fresh and have been using them in soups and sauces. They make an excellent substitute for bread crumbs in meatloaf and meatballs.
May help to reduce bad cholesterol (LDL) and reduce toxins in the body.
Oyster mushrooms contain, zinc, iron, potassium, calcium, phosphorus, vitamin C, folic acid, niacin, and vitamins B-1 and B-2.
Come stay with us at one of our vacation rental houses in May or June and we'll show you where these mushrooms grow. On your guided tour we'll share some of the harvest with you so you can take them back to your cabin and cook them up in a meal. It doesn't get any fresher than that!
Roxanne's Easy Oyster Mushroom Soup:
4 cups dried oyster mushrooms
(put in a blender and grind to almost powder consistency.
1/4 cup butter or one stick butter (organic or pastured is best)
2 cans evaporated milk
3 cups chicken stock
1 pint Creme Fraiche
2 tablespoons sea salt (or to taste)
1 tablespoon dried basil or 1/4 cup finely chopped fresh basil
1/2 cup finely chopped bacon (pre-cooked to crispy)
Put all ingredients together in a large soup pot bring to a slow simmer for 30 minutes. Servings 10-12. Tastes delicious and even better warmed up as a leftover so make the entire amount.
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