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Meet The Ingredient: Oyster Mushrooms

If you know me, you know i love mushrooms. They are versatile, delicious, highly nutritious and a fascinating part of Mother Nature's many wonders. Mushrooms are not plants, and they're not animals either.. mushrooms are fungi.

They belong in a kingdom of their own, separate from plants and animals. Fungi differ from plants and animals in the way they obtain their nutrients. Generally, plants make their food using the sun's energy (photosynthesis), while animals eat, then internally digest, their food. Fungi secrete digestive enzymes, then absorb nutrients from their surroundings. this is much different than plants, which make their own food (thanks to their chloroplasts - the function that allows photosynthesis to take place).

There is so much to learn and share when it comes to the vast variety of fungi and their potent benefits - and I am still learning about the fungi kingdom every day but if there's one thing I am sure of - mushrooms should be added to our daily nutritional lifestyle. without question.

Of course, the classic white button mushrooms and baby bella mushrooms compliment any dish perfectly and add an extra boost of vitamins and nutrients, but there is a wide variety of unique mushrooms that are also delicious + nutritious and fun to cook with:

-king oyster mushrooms (pictured above)

-enoki mushrooms


-chicken of the woods

Benefits of Oyster Mushrooms:

  • immune boosting properties

  • inhibits tumor growth

  • anti-viral + anti-bacterial properties

  • promotes strong gut health

  • regulates blood sugar

  • promotes heart health

  • promotes gut health

  • rich in antioxidants

Cook Oyster Mushrooms:

Simple (but never basic) is my personal motto. Sautéed up with chopped white onions, garlic, olive oil and oregano, pink salt and black pepper is all you need for a delicious mushroom side (or main dish). You can top with hemp seeds, and a little squeeze of fresh lemon juice!

*You can also bake them, and if you like yours a bit crispy, you can cover in olive oil and almond flour, or quinoa flakes and bake them up for your next mushroom Taco Tuesday!

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