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The mushroom has a broad, fan or oyster-shaped cap spanning 2–30 centimetres (3 ⁄ 4 – 11 + 3 ⁄ 4 inches); [3] natural specimens range from white to gray or tan to dark-brown; the margin is inrolled when young, and is smooth and often somewhat lobed or wavy.
Lentinus sajor-caju (formerly known as Pleurotus sajor-caju) is a species of saprophytic mushroom.. Cultivator-mycologists often incorrectly use the name Pleurotus sajor-caju for some warm weather varieties of Pleurotus pulmonarius, a commonly cultivated species of Oyster Mushroom.
Pleurotus is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms, P. ostreatus.Species of Pleurotus may be called oyster, abalone, or tree mushrooms, and are some of the most commonly cultivated edible mushrooms in the world. [1]
The real Pleurotus sajor-caju (Fr.) Singer is in fact a separate species of mushroom, which was returned to the genus Lentinus by Pegler (1975), and is now called Lentinus sajor-caju (Fr.) Fries. [1] Pleurotus pulmonarius is commercially cultivated in New Zealand, [3] and is sometimes sold as "Oyster mushrooms". [4]
Hypsizygus ulmarius, also known as the elm oyster mushroom, [1] and less commonly as the elm leech, [2] elm Pleurotus, is an edible fungus. It has often been confused with oyster mushrooms in the Pleurotus genus but can be differentiated easily as the gills are either not decurrent or not deeply decurrent. [ 3 ]
Prepare the pastry shells according to the package directions. Heat the oil in a 10-inch skillet over medium-high heat. Add the mushrooms, garlic, rosemary and thyme.