Among the PLEUROTUS genus, the OSTREATUS   stands out for its high quality of edibility, which, in turn, accounts for its important position acquired in the international market as a quality product.

The size of the mushroom is quite protruding and with a shape similar to that of an oyster, which gives reason for its common name: OYSTER MUSHROOM. It has an eccentric stem of colours that vary from bluish-brown to a yellowish-white according to its vine and climatic conditions in which it has been grown.

On account of its delicate flavour and feeble fragrance, the oyster mushroom can be used, not only as the main element of a given dish, but also as a complement to any sauce, meat or vegetable.

The oyster mushroom contains: low calories (270 cal per 1kg, when fresh), rich in proteins, iron, fibre, minerals and vitamins. Among the latter, we can find B1, B2, B6, B12, D2, with large quantities of riboflavin and niacin. Moreover, it comprises the 9 essential amino acids required in our daily diet.

Mushrooms, in general , contribute with an important  supply of proteins as compared to the amount of proteins to be found in eggs and milk (3g t0 5g each 100g of fungi, when fresh).

According to recent reports, these mushrooms have nearly twice the volume of fibre of typical champignons, making of it a good complement to keep a healthy colon.