Pleurotus Ostreatus var. Columbinus

Blue Oyster is a edible mushroom known for its vibrant platinum-blue color. Its stems conically fan outward into it’s recognizable “oyster” shaped caps. Much like other oysters it boasts a rather short shelf life, making it a hard to find fresh in markets. Like all oysters they are not picky eaters, cultivators have reported growing them successfully on straw, cardboard, and even spent coffee grounds.

Due to its aggressive growing nature, some cultivators report developing light allergic reactions when exposed to spores for an extended amount of time.

The claims are that this mushroom assists in a healthy cardiovascular system by aiding with cholesterol and hypertension, as well as having antiviral, antibacterial, antioxidant, and even antitumor properties.

You can find more detailed research information and our sources on this mushroom in our Articles page!

Taste and Texture: Blue Oyster is a firm, meaty, and chewy mushroom with a well known umami mushroom-like taste. It is recommended to cut small or thin to allow the mushroom to cook thoroughly. These mushrooms excel at keeping their consistency in soups and stir-fry’s. Cooked right next to your choice of meat or thrown with the other vegetables in soup is the most popular way to eat these mushrooms.
*Make sure to cook it thoroughly as it may cause gastrointestinal distress if eaten raw.

It is a good source of several important nutrients, for a 100g (~3.5oz) serving you get:

During pinning, Blue Oyster develops a beautiful platinum-blue color. Like most mushrooms, it loses its coloration as it matures, or if you cook it.