Pls join me as we welcome the newest addition to our product line…the not-so-humble phoenix oyster mushroom. Three months back we started growing out the mycelium in the lab and have progressed now to our first harvest.
Also known as the Pearl Simeji. Being tough when raw, it is best when cooked as it has a bitter taste when raw which disappears completely upon cooking. The cooked mushroom has a firm, slightly crunchy texture and a nutty flavor.
For those who are interested to learn more of the health benefits of mushrooms, here’s a re-printed article from the Mushroom Growers’ Newsletter highlighting recent research.