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Lung oyster

Pleurotus pulmonarius

A species of Oysters, Also known as Indian oyster, Phoenix mushroom, Tree oyster

Developing all around the northern hemisphere, lung oyster mushrooms grow in overlapping shelf-like clusters on deciduous branches, trunks, and fallen logs in the wild. They are easy to cultivate on other substrates, like spent coffee grounds and sawdust, for commercial production. They are generally considered safe to eat, although some people may develop allergies.

Cap Diameter:

3 - 10 cm

Odor:

Mildly mushroomy, slightly anise-like.

General Info About Lung oyster

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Attributes of Lung oyster

Cap Diameter

3 - 10 cm

Height

2 - 6 cm

Cap

3 - 10 cm across; convex to flat, fan-shaped; whitish to pale tan; margin inrolled when young

Cap Shape

Convex, Flat, Depressed

Cap Surfaces

Smooth, Slimy or slightly sticky

Gills

Decurrent; close, distant; whitish

Gill Attachment

Decurrent

Stem

1 - 4 cm long, 5 - 10 mm thick; eccentric, central; whitish; bald

Stem Shapes

Cylindrical

Stem Surfaces

Smooth

Flesh

Thick; white; unchanging colors when sliced

Ring

Ringless

Spore Print Color

Whitish, grayish, lilac

Odor

Mildly mushroomy, slightly anise-like.

Body Color

Brown

Yellow

Bronze

White

Cream

Flesh Bruises

The flesh or milk does not discolor when bruised or cut.

Growth Form

Clustered

Nutrient Gathering

Saprophytic

Substrate

Dead Woods, Wood of Living Trees

You can find Lung oyster by these plants:

Eastern cottonwood, European beech, Sorbus

Occurence Habitats

Deciduous Woodland

Species Status

Widely distributed in North America

Endangered Species

How to Identify Lung oyster

Fruiting Body Cap Gills

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Habitat of Lung oyster

The lung oyster grows on deciduous trees such as aspen, alder, or willow. It can be found both on living and dead trees, on branches, logs, and stumps.

Uses of Lung oyster

Lung oyster is a popular edible mushroom, favored for its culinary versatility. It's often used in a variety of dishes due to its mild flavor and meaty texture. Commonly available in late spring to fall, lung oyster has garnered attention for potential medicinal benefits. However, like all mushrooms, it should be consumed cooked and never raw to avoid any adverse effects. It holds significant value both for personal collection and commercial cultivation.

Scientific Classification of Lung oyster

Phylum

Club fungi

Class

Mushroom-forming fungi

Order

Gilled fungi

Family

The tree mushroom family

Genus

Oysters

Toxicity and Edibility of Lung oyster

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Edibility of Lung oyster

Lung oysters are considered "choice" edibles. Among the many edible oyster mushrooms (genus Pleurotus), they are perhaps the most commonly cultivated, though they are also wild-collected in large amounts as well. All parts of lung oysters are edible, and they thankfully have few or no harmful lookalikes. These mushrooms maybe sauteed in butter or oil, incorporated into soups or stews, or dried for later use.

Similar Species to Lung oyster

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Angel wings

Similar Species

Lung oyster

Confusing Aspects of Angel wings and Lung oyster?

Both Lung oyster and Angel wings have similar white to pale colors and grow on wood, leading to confusion.

How to Differentiate Between Angel wings and Lung oyster?

Lung oyster: Often found on hardwoods.

Angel wings: Usually grows on conifer wood, particularly hemlock.

Lung oyster: Caps are larger and fleshier.

Angel wings: Caps are smaller, thinner.

Tips for Finding Lung oyster

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When is the Best Time to Find Lung oyster

Seek lung oyster in late spring through fall when humidity is high after periods of rain. Ideal conditions include mild temperatures, generally ranging between 50-75°F (10-24°C).

What are Some Tips for Finding Lung oyster

Search for lung oyster around areas densely populated with hardwood trees.
Look for lung oyster on fallen branches, stumps, or trunks of hardwood, especially beech.
Check both living trees and deadwood for growths of lung oyster, which have a shelf-like cluster appearance.
Inspect well-shaded areas under hardwood canopies where lung oyster might be shielded from direct sunlight.

How to Clean and Preserve Lung oyster

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How to Clean Lung oyster

To clean lung oyster, gently separate individual caps from the central stem using a knife. Brush off any soil or debris with a soft brush or paper towel. Avoid soaking, handling them delicately to preserve their integrity.

Tips on Dry Preservation of Lung oyster

Drying Methods

Dehydrator Drying, Oven Drying, Air Drying

Drying Duration

6 - 12 months

Store in a cool, dark place with low humidity and good ventilation to prevent spoilage.

Dehydrator drying: Allows precise temperature control, preserving quality and extending shelf-life.

Oven drying: An accessible method that accelerates water removal, suited to less moisture-sensitive specimens.

Air drying: Utilizes natural airflow and temperature, ideal when low-humidity conditions are available.

Tips on Freezing Preservation of Lung oyster

Freezing Methods

Blanching Before Freezing

Freezing Duration

10 - 12 months

Blanching before freezing: Blanch for three to five minutes to deactivate enzymes, cool, drain well.

Tips on Refrigeration Preservation of Lung oyster

Refrigerating Methods

Paper Bag Storage, Perforated Plastic Bag Storage, Container with Absorbent Lining

Temperature

0 - 4 ℃

Refrigerating Humidity

90 - 95 %

Refrigerating Duration

7 - 10 days

Paper Bag Storage: Store in paper bags to absorb excess moisture and allow air circulation.

Perforated Plastic Bag Storage: Use perforated bags to vent ethylene gas naturally emitted by some vegetables.

Container with Absorbent Lining: Place in a container with paper towels between layers to absorb moisture.

Common Questions People Also Ask

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