Oyster Mushroom / ඔයිස්ටර් බිම්මල්

Oyster mushroom eating has been linked to lower cholesterol levels as well as anticancer effects. Originally grown in Asia, it is now grown all over the world for food. Oyster mushrooms are often used in Japanese and Chinese dishes and are frequently eaten in soups or with soy sauce. It has the appearance, smell, and taste of oysters.

This mushroom’s oyster-shaped caps grow in layers on dead deciduous wood-like clusters of oysters and have almost no stalk. The wet, hairless, aromatic white to smoky-gray caps range in width from 2 to 8 inches. Because of its high quantity of vitamins and proteins, as well as its non-saturated fatty acids, the oyster mushroom has a high nutritional value.