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It features fan-shaped caps with a crisp texture and using organic rice straw or wood chips, it adheres to HKORC or international standards, free from chemical pesticides. Cultivated in controlled environments (20-25°C, 85%+ humidity.
It's good for grilling (sauced and roasted golden).
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Overview: Organic oyster mushroom (Pleurotus ostreatus), also known as pearl oyster or hiratake, is a key organic edible fungus in Taiwan, introduced from temperate Europe in the mid-20th century. It features fan-shaped caps (gray-white to dark brown, 5-15 cm diameter) with a crisp texture and mild seafood-like sweetness. Grown in Changhua, Yunlin, and Taichung using organic rice straw or wood chips, it adheres to Taiwan Organic Agriculture Association or international standards (e.g., EU Organic), free from chemical pesticides. Cultivated in controlled environments (20-25°C, 85%+ humidity), it yields tens of thousands of tons annually, with exports to Japan, the US, and Europe.
Nutritional Value: Per 100g dry weight, it provides 30-40g protein (high-quality vegan source), β-glucans (boosts immunity), B vitamins (B2, B3, B5 for nerve and metabolism), vitamin D (aids calcium absorption), potassium, iron, selenium, and dietary fiber (supports gut health). Its antioxidants (polyphenols, flavonoids) reduce cholesterol, inflammation, and cardiovascular risks, ideal for pregnant women, diabetics, and health-conscious diets.
Culinary Uses: Its tender texture is perfect for frying (battered with Thai basil), stir-frying with eggs, soups (e.g., mushroom or chicken broth), salads (with garlic and cilantro), hot pot, grilling (sauced and roasted golden), or Three-Cup style (braised with soy sauce, rice wine, sesame oil). Store refrigerated for 3-5 days or frozen for a month; avoid overcooking to preserve nutrients.