Golden oysters have a light and fresh fragrance that some consumers say smells like watermelon. When cooked, they become fleshy, tender and easy to chew, releasing a fruity aroma reminiscent of aged red wine and having a mild, nutty and sweet flavour with nuances of cashew to citrus or cinnamon – depending on the environment in which the mushroom grows.
Once prepared, golden oyster mushrooms can be added to mixed vegetable stews, sautéed in butter until crispy, or cooked in sauces. It is important to note that their yellow color usually disappears, depending on the preparation method and cooking time, but frying in tempura retains the golden yellow hue. Mushrooms can also be cooked and served with stewed meats, mixed into rice and noodle dishes, served on toast, or added to pizza.
Golden oyster mushrooms also become crispy and can be crumbled into dishes as a substitute for bacon. They also go well with all types of meat such as poultry, beef steaks and pork, seafood, herbs such as cilantro, thyme, parsley and rosemary, aromatics such as garlic, onions and leeks, asparagus, bok choi and potatoes.
