a.k.a. Tamogitake, Yellow Oyster
A velvety texture and a delicate, fluted cap give the appearance of a flower more than a mushroom. Delicate texture while growing develops into a meaty, robust consistency at harvest. This mushroom favours hot temperatures, and is available mid-summer to early fall. Pairs with seafood, pork, ginger, soy and garlic. Sautee or roast with herbs.