Every Friday, I break down the latest scientific findings on mushrooms and fungi in our weekly newsletter. Here, I’ve compiled all of the latest research on oyster mushrooms (Pleurotus ostreatus) and other related Pleurotus varieties, starting with our most recent findings.
Natural diabetes control 🎮️ Oyster mushrooms (Pleurotus ostreatus) and fenugreek demonstrate benefits for type 2 diabetes by enhancing key proteins that regulate glucose levels. These ingredients boosted protein activation by up to 50%, helping to manage blood sugar levels without altering insulin production. (Newsletter published: 2/7/25)
Natural anti-inflammatory 💢 The abalone oyster mushroom (Pleurotus cystidiosus) reduced blood sugar by 50%, boosted insulin by 25%, and increased GLP-1 by 60% in diabetic rats. (Newsletter published: 2/7/25)
Space shrooms 🚀 NASA successfully grew sporeless oyster mushrooms on astronaut waste materials, turning cotton clothing and plant scraps into food for space missions. (Newsletter published: 2/7/25)
Tobacco straw 🌾 Growing oyster mushrooms on tobacco straw instead of corncob triggered metabolic shifts, including increased carbohydrate metabolism and cell wall formation. (Newsletter published: 2/7/25)
Parkinson’s defense 🚧 Ergothioneine, a compound found in mushrooms like reishi and oyster, offers protection against Parkinson’s disease by blocking harmful protein clumps and reducing stress on brain cells by slowing down the buildup of these damaging proteins. (Newsletter published: 1/31/25)
Radiation protection 🩻 Polysaccharides from mushrooms like white button (Agaricus bisporus) and king oyster (Pleurotus eryngii) helped protect male mice from radiation-induced reproductive damage. White button mushroom extract reduced harmful oxidative stress by 62% and boosted key antioxidants by nearly 50%, while white blood cells increased by 58% and hemoglobin by 30%. (Newsletter published: 1/31/25)
Farm waste to food 🥘 Oyster mushrooms grew fastest and produced the most fruiting bodies on 100% wheat straw, while a 75% rice, 25% wheat mix was also effective. (Newsletter published: 1/31/25)
Fighting fat cells 🥊 Oyster mushroom (Pleurotus ostreatus) ethanolic extract can help manage obesity by blocking a key process that creates fat cells without altering underlying genetic signals. (Newsletter published: 1/24/25)
Vitamin D boost 🔋 Eating golden oyster mushrooms (Pleurotus citrinopileatus) treated with pulsed UV light significantly improved vitamin D levels in healthy adults. (Newsletter published: 1/24/25)
For the bunnies 🐰 Oyster mushroom extract significantly enhances growth and immune function in rabbits. When included at 10% of diet weight, it improved weight gain and feed efficiency, and reduced cholesterol and glucose levels. The extract also increased lymphocyte counts, bolstering the immune system. (Newsletter published: 1/24/25)
Oyster growth 🦪 Pleurotus florida excelled in yield and growth traits, achieving the highest fresh weight (1.13 oz) and fruiting performance when treated with 0.18–0.35 oz lime per 33 lbs substrate. Lime improved pH and substrate quality, enhancing productivity by over 40%, making it ideal for commercial cultivation. (Newsletter published: 1/24/25)
Probiotic pleasures 🥄 Oyster mushrooms (Pleurotus ostreatus) and shiitake mushrooms (Lentinus edodes) act as powerful prebiotics, helping beneficial gut bacteria thrive while suppressing harmful ones like Salmonella and E. coli. Their β-glucans and other fibers enhance digestion, immunity, and overall microbiome balance. (Newsletter published: 1/17/25)
Tunisian polysaccharides 🌍️ Researchers explored polysaccharides from king oyster mushrooms (Pleurotus eryngii), including two Tunisian strains and one from Korea. The Tunisian mushrooms had higher levels of water-soluble β-glucans, which support immunity, suggesting that the North African strains may offer superior nutritional value and potential as a local food and health resource. (Newsletter published: 1/17/25)
Farming insights 💡 Growing oyster mushrooms under near-dark conditions (0.5 lux) boosts cap size and efficiency. Caps grew up to 5.5 inches, with a biological yield of 1.07 ounces per substrate and a biological efficiency of 13.15%. Near-dark environments support traits ideal for commercial farming, offering larger caps and reduced lighting costs, making it a sustainable option for indoor growers. (Newsletter published: 1/17/25)
Hybrids 🧬 Scientists created hybrids between oyster and shiitake mushrooms, combining rapid growth and resilience from oysters with diverse traits from shiitakes. Some hybrids achieved up to 97% biological efficiency, a promising solution for higher-yield, stress-resistant mushrooms in commercial farming. (Newsletter published: 1/17/25)
Nutrient-rich mushrooms 🍄 Fortifying oyster mushrooms with selenium and zinc boosts nutrition, with soybean straw yielding mushrooms at 60.29% carbohydrates and 32.32% protein. (Newsletter published: 1/17/25)
Cancer therapy 🔬 Oyster mushrooms (Pleurotus ostreatus) reduce oxidative stress and trigger cancer cell death through compounds like β-glucans, which boost immune cell activity and promote apoptosis. (Newsletter published: 1/10/25)
Blood sugar breakthrough 🌾 A mix of germinated brown rice (GBR) and oyster mushroom flour significantly reduced fasting blood sugar and insulin resistance in aged, hyperglycemic rats, matching levels in healthy controls. The fiber and β-glucans in the mix improved glucose regulation and metabolic health, suggesting potential for diabetes management. (Newsletter published: 1/10/25)
The best aroma 🦪 Oyster mushrooms cultivated on poplar logs produced the most intense and desirable aroma compared to those grown on beech or chestnut logs, making them a top choice for enhancing flavor and market appeal. (Newsletter published: 1/10/25)
Mushroom flour 🧁 Researchers optimized the transformation of Agaricus bisporus and oyster mushrooms stems into functional flours, reducing waste while preserving nutrients. (Newsletter published: 1/10/25)
Immune boost 🔋 Compounds from oyster mushrooms (Pleurotus pulmonarius) help boost the immune system and control inflammation. They increase helpful immune signals like TNF-α and IL-6 while reducing harmful effects like excess nitric oxide (by 15–45%). (Newsletter published: 1/3/25)
Rainbow trout health 🐟️ Supplementing juvenile rainbow trout diets with oyster mushroom extract enhanced non-specific immune responses. Over six weeks, fish fed with 2% mushroom extract showed stronger immunity against pathogens like Aeromonas hydrophila, with no adverse effects on gut health. (Newsletter published: 1/3/25)
Coffee for oysters ☕️ Combining coffee grounds with 1-5% coal bottom ash enhances oyster mushroom growth while improving mineral content, including phosphorus, copper, and zinc, and reducing harmful metals like chromium and lead. Higher ash levels, however, halted growth. The leftover substrate proved nutrient-rich, with increased nitrogen and sulfur, offering potential as an eco-friendly fertilizer. (Newsletter published: 1/3/25)
A new cereal 🥣 Blending acha, pigeon pea, and oyster mushroom flours creates a protein-rich, nutrient-dense cereal. This combination boosts essential amino acids like leucine and lysine for muscle repair and arginine for better insulin sensitivity. With high protein efficiency and antioxidants, it’s a healthy, plant-based option ideal for managing diabetes and supporting overall wellness. (Newsletter published: 1/3/25)
Antioxidant overdrive 🔌 An extract from king oyster mushrooms (Pleurotus eryngii) supercharged lignin, a natural polymer, turning it into a powerful antioxidant and boosting its ability to fight free radials by over 50%. (Newsletter published: 12/27/24)
Health innovations 🧵 Scientists created nanofiber mats with antibacterial properties by combining oyster mushroom powder with a polymer, opening doors for advanced medical uses like wound dressings. (Newsletter published: 12/27/24)
Mind your beeswax 🐝 Beeswax waste from beekeeping, typically discarded or burned, proved to be an effective growth supplement for oyster mushrooms – boosting both yields and nutritional content. (Newsletter published: 12/27/24)
Repairing the brain 🧠 Beta-glucan from oyster mushrooms (Pleurotus ostreatus) boosted BDNF levels—key for learning, memory, and brain repair—by nearly 5x in obese rats at the highest dose (375 mg/kg). (Newsletter published: 12/20/24)
Microplastic cleanup 🗑️ Oyster mushrooms showed potential for degrading microplastics in rice paddy soil, reducing their weight by nearly 20% and causing visible scarring on their surfaces. (Newsletter published: 12/20/24)
Cocoa waste 🍫 Cocoa pod husks, a byproduct of cocoa production, were used to cultivate oyster mushrooms, yielding 2.9 lbs (1.3 kg) per 4.4 lbs (2 kg) of substrate. (Newsletter published: 12/20/24)
Oyster mushrooms on oil industry waste 🍄 Soybean and sunflower seed husks can successfully grow oyster mushrooms (Pleurotus ostreatus), with soybean husk yielding 1,114g per substrate bag compared to 500g for traditional wheat straw. While demonstrating viable food production from oil industry waste, the biological efficiency remained below the 50% commercial threshold. (Newsletter published: 12/13/24)
Mushroom insulation 🏡 Scientists have found that used blocks from growing oyster mushrooms can work as insulation for buildings. These blocks are lightweight, fire-resistant, and insulate just as well as traditional materials. (Newsletter published: 12/13/24)
Yes to uridine 🧠 A compound from the giant oyster mushroom (Pleurotus giganteus) promotes brain cell growth and repair. At 100 μM, uridine nearly doubled the number of nerve cells with extensions (neurites) and increased their length. It works by activating growth pathways and can cross into the brain. (Newsletter published: 12/6/24)
Oysters fight obesity 🦪 Fiber from oyster mushrooms (Pleurotus ostreatus) helped reduce obesity in rats by lowering body weight, improving liver health, and balancing gut bacteria. It also influenced key metabolic pathways, showing potential as a natural, effective anti-obesity solution. (Newsletter published: 12/6/24)
Boosting vitamin D 💡 UV-B light treatment, especially for 20 minutes, maximizes vitamin D2 content in oyster mushrooms, reaching 35.7 μg/100g. Drying methods also matter—direct sunlight (6 hours/day for 3 days) produced the highest levels (20.4 μg/g), while dark room drying yielded the lowest (3.2 μg/g). Proper storage, like refrigeration or vacuum sealing, preserved vitamin D2 better than room temperature. (Newsletter published: 12/6/24)
Battling colorectal cancer ❤️🩹 Reishi (Ganoderma lucidum), lion’s mane (Hericium erinaceus), and oystermushrooms (Pleurotus ostreatus) increased colorectal cancer cell death by up to 60% in lab tests and reduced tumor size in mice. When combined with standard chemotherapy drug 5-FU, reishi enhanced the treatment’s effectiveness while protecting healthy cells. Oyster mushrooms improved survival time and reduced cancer-related weight loss when added to the diet. (Newsletter published: 11/22/24)
Cavity research 🪥 A comparative HNBGU study of oyster mushroom proteins against cavities revealed both promise and limitations. While cultivated variety showed 90% pathogen killing in dental bacteria within 4 hours and wild type achieved superior plaque biofilm prevention, practical challenges emerged. Commercial scaling remained difficult – even though wild mushrooms showed better cavity-protective effects, their limited availability poses barriers, with researchers noting “using cultivated variety as primary component” may be necessary despite reduced potency against tooth decay. (Newsletter published: 11/15/24)
Promising colon cancer results 🐁 A mixture of shiitake, reishi, maitake, turkey tail, brazilian, giant polypore, oyster, tinder, meshima, and matsutake mushrooms, known as Agarikon Plus, offers new hope for colorectcal cancer patients when combined with conventional chemotherapy. This 10-mushroom extract was combined with the chemotherapy drug 5-fluoroauracil and achieved a remarkable 87.5% survival rate in lab mice, particularly promising given that untreated control groups had a 0% survival rate. Source note: Two of the study authors work for Myko San. (Newsletter published: 11/8/24)
Financial empowerment 🧺 Indonesian researchers helped a women’s farming group in Kondang Jaya village (home to 1,538 families) transform their oyster mushroom crops into profitable products. The 20-member housewives’ group saw a >85% success rate in skill improvement by selling fresh mushrooms and creating products like mushroom chips and nuggets. This is huge because oyster mushrooms contain 19-35% protein (higher than rice at 7.38% and wheat at 13.2%), offering an important food security solution for this urban-edge community facing declining agricultural land. (Newsletter published: 11/8/24)
Sustainability cycle ♻️ Oyster mushroom (Pleurotus pulmonarius) stem waste versus fruiting bodies research found the discarded stems contain significantly higher levels of key nutrients: carbohydrates (46.2% vs 38.1%), ash (8.2% vs 6.7%), and fiber (15.4% vs 9.1%). While fruiting bodies showed superior antioxidant activity, both parts demonstrated similar antimicrobial effects, with stem waste actually performing better against E. coli. Mushroom stem waste, which accounts for 5-20% of production volume, could be repurposed for nutritional and antimicrobial applications rather than discarded. (Newsletter published: 11/1/24)
Chicken feed 🍗 Researchers found that adding oyster mushroom-fermented Vachellia erioloba pods to chicken feed enhances the healthiness of chicken meat without affecting growth or quality. Chickens fed this fermented mix had improved fatty acid profiles, with beneficial omega-3s and reduced unhealthy fats. (Newsletter published: 11/1/24)
Solar cell innovation ☀️ A new study found that dyes from yellow and pink oyster mushrooms (Pleurotus species) could be used to create more sustainable dye-sensitized solar cells. Lab tests showed the freeze-dried mushroom dyes produced favorable energy bandgaps (1.7-2.2 eV) and achieved a voltage output of 0.499V with current density of 0.397 mA/cm². (Newsletter published: 10/25/24)
Heavy metal defense 🛡️ A new study found that cadmium (Cd2+) in growth media inhibits the mycelial growth of oyster mushrooms (Pleurotus ostreatus), but calcium (Ca2+) can counteract these effects. In simple terms, when oyster mushrooms were exposed to high levels of cadmium, their growth slowed down, and important cell components, like fats in their membranes, were affected. Adding calcium helped the mushrooms recover, grow normally, and restore their cell health—suggesting calcium could help protect mushrooms from harmful heavy metals. (Newsletter published: 10/18/24)
Frickin fusarium 🌶️ Researchers found that using the mycelia of oyster mushrooms improved pepper plant growth and provided protection against the wilt-causing fungus Fusarium oxysporum. The mycelia inhibited growth by up to 66.5%, while enzymes like chitinase and siderophores boosted plant resilience. Treated plants showed enhanced biomass, chlorophyll content, and stress response enzymes, highlighting the potential of mushroom-based bioinoculants for sustainable agriculture. (Newsletter published: 10/18/24)
Oyster vs. cervical cancer 🦪 A study found extracts from oyster mushrooms (Pleurotus ostreatus) inhibited growth of HeLa cervical cancer cells, completely stopping cell division by 72 hours. The extract shrank tumors in mice by 52.6%. Treating the mushroom cultures with millimeter waves at 50.3 GHz boosted the extract’s anti-inflammatory effects to 87.5%. (Newsletter published: 10/11/24)
Myco-boost 🥛 Researchers developed a fortified mushroom powder drink using ultrasonically-treated flax seeds and oven-dried oyster mushrooms. The drink combines mushroom powder with flax, chia and pumpkin seed powders in low-fat milk. With 25% mushroom powder fortification, it was most palatable and nutritionally rich in protein, fiber and minerals, suggesting it could help meet nutritional needs, especially for children, pregnant women and the elderly requiring high-protein diets. (Newsletter published: 10/11/24)
Fertility fungi 🍄 White oyster mushrooms show promise for male fertility in a new study. Rats given oyster mushroom extract had 66% normal sperm morphology compared to just 39% in the control group. Another study found doses of 200-800 mg/kg improved sperm quality. These antioxidant-rich mushrooms could be a natural boost for men’s reproductive health, tackling the global issue affecting up to 15% of couples trying to conceive. (Newsletter published: 10/4/24)
Clean water 🌍 Researchers explored how oyster mushrooms (Pleurotus ostreatus), can clean heavy metals from polluted water. After drying and modifying the mushrooms, they created three different adsorbents: untreated, thermally treated, and chemically treated. The chemically modified mushrooms (CMM) resulted in the highest adsorption efficiency, achieving a remarkable 99.97% removal of iron ions at optimal conditions. (Newsletter published: 10/4/24)
Substrate tests 🦪 The financial feasibility of cultivating oyster mushrooms using different agricultural waste substrates like rice straw, maize stalk, banana leaves, and tree leaves was reviewed. The study found that rice straw was the most profitable substrate, with a benefit-cost (B/C) ratio of 1.28, meaning that for every $100 invested, the return is $128. The payback period was just two months, making it a quick-return investment. Maize stalk followed closely, while banana leaves and tree leaves were less efficient, highlighting the importance of choosing the right substrate for profitable mushroom cultivation. (Newsletter published: 10/4/24)
Weight management ⚖️ A new study explores the potential of Lactobacillus rhamnosus-fermented oyster mushrooms (FOM) in reducing obesity caused by a high-fat diet. The research found that FOM better regulated obesity by targeting gut health, lipid metabolism, and reducing inflammatory markers. (Newsletter published: 9/27/24)
Mycelium shoes 🥾 Researchers created shoe prototypes using a composite from king oyster mushroom mycelium and evaluated consumer reactions. While the shoes’ materials were praised, there were concerns about style and comfort, which split the opinions of wear testers. (Newsletter published: 9/27/24)
Coffee to mushrooms ☕️ Dutch startup GRO is revolutionizing sustainability by using coffee waste to cultivate oyster mushrooms, transforming your morning coffee grounds into a key ingredient for eco-friendly dining solutions. They collaborate with local cafes and restaurants to repurpose coffee waste, closing the loop with minimal ecological impact. (Newsletter published: 9/6/24)
Soybean suitor 😘 Fermenting soybeans with oyster mushrooms (Pleurotus cornucopiae and Pleurotus ostreatus) enhances their nutritional value by increasing antioxidant activities, among other things. This study also found that the presence of ergothioneine—a notable antioxidant not found in unfermented soybeans—peaks around day 20 to 30 of the fermentation process. (Newsletter published: 9/6/24)
You’re toxic, I’m slippin’ under ☣️ Selenium-enriched king oyster mushrooms (Pleurotus eryngii) can actively protect against lead poisoning by promoting lead excretion and supporting gut health. (Newsletter published: 8/23/24)
A new technique 🧱 Using fired clay balls in an intelligent greenhouse for oyster mushroom cultivation reduces temperature, increases humidity, and boosts yields by up to 22.41%. This smart cultivation method enhances productivity and offers a quick payback period, making it a sustainable and profitable option for mushroom farmers. (Newsletter published: 8/23/24)
That’s a chanteroyster 😆 Protoplast fusion technology helps create new mushroom varieties by combining cells from different fungi, even if they usually can’t mix. Although it’s only been successful with a few types of mushrooms so far, this method shows great promise for developing better strains and making it easier to grow mushrooms that are typically hard to cultivate. (Newsletter published: 8/23/24)
OK unripe walnuts 👏 Green walnut husks (GWH) as a substrate for cultivating oyster mushrooms (Pleurotus spp.) was explored in a recent study. Adding 10-20% of the thicker green layer of walnut fruit improved the yield and nutritional content, increasing protein and fat in the mushrooms. In turn, higher GWH content prolonged the cultivation cycle. (Newsletter published: 7/12/24)
As learned in Pennsylvania 🐔 Grab your yellow oysters and use this trick to reveal the poultry secret at the center. (Newsletter published: 7/5/24)
Growing a debut 📘 Author Adrian M. Gibson delights in the experiment of growing blue oyster mushrooms on a paperback book. I have to try this. (Newsletter published: 7/5/24)
Pumping up yogurt 🥣 New research shows that combining white oyster mushroom extract with synbiotic yogurt creates a potent health duo, enhancing antioxidant levels, fostering beneficial gut bacteria, and reducing cholesterol. (Newsletter published: 6/21/24)
Mushroom meat 🍔 New mushroom-based burgers and sausages are about to hit the UK, using a proprietary blend of oyster mushroom protein called “Hooba.” (Newsletter published: 5/16/24)
Biopesticides … so hot right now 🔥Proteins from oyster mushrooms can protect potato crops from the Colorado potato beetle. Similarly, researchers analyzed the DNA of Eucalyptus snout beetles to isolate the fungi that naturally infected them — in a way reverse-engineering a more environmentally friendly pest solution. (Newsletter published: 5/16/24)
Carnivorous shrooms: a fungi feeding frenzy 😨
Break it down 🍄Most fungi are passive decomposers and absorb nutrients from decaying matter. Yet some species are more aggressive, trapping and eating live organisms like nematodes and single-celled protozoa.
- Digestion network 🕸 Mushrooms secrete enzymes that break down organic material while taking in nutrients. Fungal hyphae function as a network to digest and absorb nutrients from the surrounding environment.
- It’s tough out there 🌋 Carnivorous fungi evolved to adapt to nutrient-poor environments. For example, fungi need nitrogen to produce proteins and survive. When there’s not enough nitrogen in the soil, fungi start to capture other organisms for their nutrients. This way, the fungi can thrive in otherwise inhospitable conditions.
- How do they “hunt”? ⚔ Carnivorous fungi still use their hyphae, but instead of seeking decaying organic matter, these fungi wrap their hyphae around live prey and penetrate the victim to inject enzymes that break down the meal.
- From inside out 🤢 Endoparasitism is when a fungus creates spores that infect a host organism through ingestion or bodily contact. The spores germinate within the body and develop hyphae, which spread throughout the host while consuming its internal tissues. The fungi keep the host alive long enough to produce more spores and restart the cycle.
- Types of carnivorous fungi 🔎 There are over 200 carnivorous fungi species! Cordyceps militaris mushrooms are known parasitic predators for caterpillars, ants, spiders, and locusts. Oyster mushrooms (Pleurotus ostreatus) are a popular gourmet choice for many shroomers. While they typically thrive on decaying wood, oyster mushrooms won’t turn down a nematode…
👉️ Click here to find out more about carnivorous mushrooms. (Newsletter published: 5/14/24)
Do try this at home 🍳Canadian shroomers will soon be able to buy Shiitake, Lion’s Mane, and Oyster mushroom grow kits in Costco stores. (Newsletter published: 5/10/24)
Mushrooms could sustainably reduce palm oil production
Palm problems 🌴Palm oil is a key economic resource in Malaysia and Indonesia, which produce over 80% of global palm oil. However, the environmental impact of palm oil production is significant due to deforestation and palm waste.
Between 1995 and 2000, 54% of palm oil production took place on deforested land. Sumatra’s natural forest coverage fell from 57% to 25% between 1985 and 2016. Animals like orangutans and Sumatran tigers are critically endangered, with their populations in rapid decline as their habitats are deforested.
- A tricky balance between economy and ecology 🌏 Even though palm oil production destroys rainforests and threatens ecosystems, local economies depend on palm oil for survival. Global shifts in palm oil demand highlight a need to balance environmental sustainability with economic necessity.
- Waste management ♻ Aside from deforestation, palm waste is another issue plaguing the industry. While oil palm byproducts can be recycled into valuable biofertilizers, areas that create large amounts of waste often miss out on these opportunities due to a lack of technology, infrastructure, or investment in waste-to-value processes.
- And so we turn to mushrooms 🍄Thankfully, mushrooms provide a solution that could bring environmental and economic sustainability to palm oil production. Palm oil biomass can be an effective mushroom substrate for growing grey oyster mushrooms.
- Cheaper and more sustainable 💰 Grey oyster mushrooms typically use rubber tree sawdust substrates, which also face supply issues. Oil palm substrate is 70% to 80% cheaper than rubber tree sawdust substrates.
- The takeaway ✔ Transforming palm oil byproducts into mushroom substrate can help manage palm waste while supporting local economies with a new, profitable food source. Plus, unsold mushrooms can easily be dried and turned into tasty snack crackers, which adds another layer of value for mushroom producers.
As shroomer’s Seraiah Alexander says: “Environmental conservation and economic development do not have to be competing interests.”
Click here to read more about how mushrooms can help repurpose palm oil waste into a sustainable food source. (Newsletter published: 5/1/24)
So many buzzwords: Researchers are experimenting with a 3D-bioprinted, food-grade gel material infused with pearl oyster(Pleurotus ostreatus) mycelium as an environmentally friendly alternative to polystyrene foams. 🖨 (Newsletter published: 4/12/24)
Smell-good shrooms: Lavender oil extraction waste can boost protein accumulation, antioxidant capacity, and fat in king oyster mushroom grows. 💪 (Newsletter published: 4/5/24)
It’s good to be king 👑
Diet shrooms🍴King oyster mushrooms (Pleurotus eryngii) have the potential to regulate obesity, according to the latest research. A recent study from the University of Massachusetts Amherst’s Department of Food Science showed that mice on a high-fat diet saw notable health improvements when king oyster mushrooms were added to the mix.
- Global scale 🌏With over 1.9 billion overweight adults worldwide, research into novel weight management methods may help us combat the combined crises of diabetes, heart disease, non-alcoholic fatty liver disease, and other weight-related illnesses.
- Benefits across the board ✔ Compared to a control group, the mice who ate king oysters gained less weight, had better glucose tolerance, had healthier liver markers, and improved lipid profiles.
- Healthy microorganisms 🦠The mushrooms even helped balance out the gut biome, which is critical for regulating body weight and metabolism.
- Remember ❗While these primary results in mice are promising, further research is necessary to see whether king oysters provide the same weight management benefits for humans.
- Crown jewels 🦪Either way, king oysters are one of the most popular edible mushrooms for a reason. Their meaty texture and seafood-like flavor are a tasty way to incorporate more whole foods into one’s diet. Read more here 👀 (Newsletter published: 4/3/24)
Nothing wasted: Oyster mushroom farms are getting creative with sustainable substrate materials. For these eco-friendly decomposers, even baby diapers are a nutritious meal… (Newsletter published: 2/28/24)
Using tea waste in your oyster mushroom substrate
In the mushroom supplement industry, the debate between 100% fruiting body products and mycelium-based or full-spectrum ones roars on. Amidst FDA deliberations on mandatory clear labeling for these products, a recent study, affirmed by data published in 2015, has emerged that could be a cultivation shift for both professional and amateur mushroom growers.
- Sustainbility ♻️ The study found that tea waste is an environmentally friendly and nutrient-rich substrate for oyster mushrooms. This method significantly outperforms grain fillers like wheat bran or rice bran, which are typically used, but have drawbacks such as potential health risks and lower biological efficiency.
- Nutritional benefits ⛓️ The use of tea waste as a substrate not only yields higher mushroom growth rates but also results in oyster mushrooms with higher levels of essential amino acids and micronutrients compared to those grown on grain fillers.
- Home cultivation 🪴 This tried-and-true method from Redditor u/sealingcat is one of my favorite comments of all-time:
Sure, it’s a lot like making compost. You’re going to need carbon sources, nitrogen sources, and water control. I think a lot of mushroom heaps are just like compost heaps that you don’t turn…and try to keep clean.
With that in mind, I mix about a gallon of sawdust, a sprinkle of gypsum to keep the thing from getting too soggy, and maybe 2 cups of spent tea leaves with enough water to make it evenly damp without being drippy. Then I toss the spawn in and seal in a mushroom bag and let the mycelium recover until I’m ready to fruit the thing.
My point is that you can use just about any nitrogen source as long as it’s pretty free of contaminants. Hay is a popular one, and I’ve seen people use coffee grounds with some success. I doubt that many mushrooms would grow on tea leaves alone though, they tend to not hold that much water, and hyphae need to breathe! 👉️ Read more. (Newsletter published: 1/24/24)
Pretty in pink gills
Beloved by chefs and growers alike, this stunning shroom is making its way mainstream with mushroom grow kits. Pink oyster mushrooms (Pleurotus djamor) are easy to grow at home, have a high medicinal value, and are downright delicious. Whether you’re new to these Barbie-like mushrooms or familiar, here’s a breakdown of all that’s to love when it comes to pink oysters.
- Nutritional benefits 💗 An antioxidant powerhouse, pink oyster mushrooms have heart health benefits. They’re also packed with vitamins like folate (vitamin B-9) that’s crucial for red blood cell formation and cell growth, and research has shown that consuming pink oyster mushrooms can lead to healthy cholesterol levels, which ultimately lowers the risk of cardiovascular disease.
- Culinary profile 🥓 Pink oysters taste eerily similar to bacon or ham and share the same meaty, thick texture. Their zing of umami is welcome to most dishes, but don’t be discouraged if they lose their namesake color. After cooking, these shrooms look like any ol’ baby bellas in your pot.
- DIY 🪴 Pink oysters are a brilliant variety to grow at home because they reach maturity in about three weeks. They’re not easy to find on grocery shelves, so if you find yourself craving the taste, they’re a first-choice mushroom for those looking to try a hand at growing. 👉️ Read more. (Newsletter published: 1/10/24)
A non-native species among the hardwoods
The golden child of the oyster mushroom family with about 40 other siblings. Oyster mushrooms have risen in popularity over the last few years and are one of the easiest mushrooms to grow at home. This is good news, given that they’re a non-native species to the North American continent that’s wreaked havoc on other fungi strains since 2012. More than one cap grows out of their majestic and delicious stems, and they’ve been a culinary stable worldwide due to their delicate flavor and sweet smell that’s not unlike popcorn.
Traditional medicine 🧺 uses these golden bouquets for various ailments, like high cholesterol, diabetes, and treating infections. They also pack a high antioxidant punch with nutrients like potassium, zinc, fiber, vitamin B5, phosphorus, vitamin D, and more. It makes sense, then, why these mushrooms were first cultivated in Germany during WWI as a food source to help food shortages.
Speaking of bioaccumulators 🌊 , oyster mushrooms are another powerhouse cleaning crew for toxic waste. One 2020 study on pollution in the Chicago River found that the mycelia of oyster mushrooms removed up to 99.74% of E. coli from the field water sample over 96 hours. Oyster mushroom mycelia was even found to clear toxic ash residue from water sources in a 2018 study of California wildfires.
Read more about golden oyster mushrooms. (Newsletter published: 11/29/23)
What are oyster mushrooms?
Oyster mushrooms, scientifically known as Pleurotus, are a popular edible fungus noted for their distinct shell-like appearance and pleated gill structure. These mushrooms grow naturally on the sides of dead or dying hardwood trees and are widespread in temperate and subtropical forests across the globe. The name “oyster mushroom” refers to the shape and, sometimes, the faintly oyster-like flavor of the mushroom, rather than any biological relation to oysters.
Renowned not only for their culinary versatility, oyster mushrooms are also recognized for their health benefits. They are rich in protein, vitamins, minerals, and antioxidants, which contribute to immune system health and may reduce inflammation. Additionally, studies have shown that compounds in oyster mushrooms, such as statins, have cholesterol-lowering properties and could improve heart health.
Oyster mushrooms are incredibly versatile in cooking, prized for their light texture and subtle flavor which makes them a delightful addition to stir-fries, soups, and vegan dishes. Their ability to grow rapidly also makes them a favorite among home cultivators and commercial growers alike.
