There are an immense variety of species of oyster mushrooms, coming in many different colours and sizes. They share texture, which is similar to the nautical oyster, as well as mild smells and tastes, but some species have specialized uses.
This fragile fungus has been grown and harvested in Asia for centuries. One notable variety is the golden oyster, which goes from being tangy to reminiscent of cashews when stir-fried. Other species such as king oysters are naturally complementary of lamb, fish, and pork.