Oyster Mushroom

The oyster mushroom (Pleurotus ostreatus) is characterized by a lamellar and fibrous structure that should be torn by hand (a knife crushes its fibers). Very rich in water and fungal proteins, it requires "dry" cooking in a smoking hot pan to trigger instant evaporation before adding fat (brown butter). This technique prevents the mushroom from boiling in its own juices and promotes a rapid Maillard reaction on its delicate edges, revealing complex aromas of anise and undergrowth.