According to the botanical division, oyster mushrooms belong to the category of wood-decaying mushrooms, but they are known more for their use in gastronomy and Chinese medicine. They are characterized by a delicate taste and aroma and are widely used to prepare soups, sauces or risotto. At the same time, however, they also have positive effects on the immune system, blood cholesterol levels and have an anti-inflammatory effect.

Oyster mushrooms have a wide range of uses in the kitchen, you can add them to almost all dishes in which you put mushrooms. You can bake, boil, bake, fry it. The only preparation that is not recommended is grilling.

In 1917, the German mycologist R. Falck published the results of the first experiments with the cultivation of oyster mushrooms in laboratory conditions. In the 1960s, Asian countries such as China, the Philippines and Thailand continued their research. At present, the largest producers of oyster mushrooms are China, South Korea and the USA. Worldwide, it is the third most cultivated mushroom after mushrooms and the Japanese shiitake mushroom.

At first glance, the hats of this mushroom resemble oysters - hence the name. It is the most popular oyster mushroom not only in the Czech Republic, but also in Europe. It is also grown in our country and in terms of sales it ranks second only to white mushrooms. Currently, two types of seedlings are used in cultivation in the Czech Republic, the so-called winter and summer strain. The winter strain tolerates lower temperatures better and the summer strain is not so sensitive to higher temperatures.

Oyster mushrooms are grown in air-conditioned cultivation rooms on specially made substrates. During the entire growing cycle, which lasts an average of 2 months, producers try to achieve the highest possible yield from the planted substrate by increasing and decreasing the temperature, CO2 in the air and air relative humidity. The most successful growers achieve a yield of over 30%. Winter oyster mushrooms are tougher, fleshier, darker and are available mainly from September to April. Summer oyster mushrooms are lighter, thinner and more fragile.

The substrate for growing consists mainly of mushroom seedlings, grain straw and other ingredients. Its weight ranges from 15 to 20 kg and at first glance it looks like a pressed cube of straw, wrapped in PE foil.

Production is carried out by specialized companies that comply with laboratory requirements during production.

"It is important that the produced substrate does not contain other fungi and microorganisms that could reduce the yield of the substrate. This is mainly done by a certain "sterilization" of the raw materials entering the substrate," describes Pavel Hiršl from Holoubek and Great-Grandchildren, a company that supplies edible mushrooms and berries to the Czech market.

After being stored in the growing room, the substrate must first be allowed to "grow" with the fungal mycelium of the oyster mushroom at a higher temperature, and then the environment is cooled and a sufficient supply of fresh air and light is ensured.

"These changes start the formation of fruiting bodies in the substrate, which are formed in pre-made holes in the PE foil with which the substrate is wrapped. Due to the fact that fresh mushrooms contain about 90% water, they must be grown in an environment with high humidity. Access to light is enough for 8 hours a day," adds Hiršl.

Oyster mushrooms help strengthen immunity, have anti-inflammatory effects, have a beneficial effect on the vascular system and blood cholesterol levels.

Oyster mushrooms contain vitamins B, C, D, unsaturated fatty acids, selenium, iron, iodine, sodium and zinc, as well as proteins and fiber. Because it strengthens immunity, has a beneficial effect on digestion and the vascular system, it is also widely consumed as a dietary supplement in capsules. In Chinese traditional medicine, oyster mushrooms are nicknamed the elixir of youth, mainly because they contain substances that are able to activate and stimulate cells involved in the proper functioning of immunity and increased regeneration, thus slowing down the aging process. Antibiotic and anti-cancer properties are exhibited by oyster mushrooms thanks to terpenes, cholesterol levels are also regulated by statins contained in it, in addition to glucans.

Oyster mushrooms do not particularly lose their active ingredients content by heat treatment, but probably the most effective way to take advantage of its positive effects on the human body is to consume it dried or ground. Another option is to buy capsules containing oyster mushroom extracts in a pharmacy as a food supplement, which further increases the number of beneficial glucans in one dose.