Late Fall Oyster Mushroom Cooking Tips

The Late Fall Oyster is a nutritious and medicinal mushroom that fruits when the cold weather starts in New England. It can be a good edible with a little special preparation before adding to a recipe so this video will give you some pointers on how to make this mushroom most enjoyable while giving a little identification tips as well.
Rachel Goclawski is state-certified in Mushrooming and a Certified Educator in the state of Massachusetts. Programming Partner with the Museum of Natural History, Sudbury Valley Trustees and other non-profit orgs.
Subscribe to @Cooking with Mrs G Rachel Goclawski on UA-cam for more instructional foraging and mushrooming videos!

[@mapleridgefarm1026]

Thanks for sharing👍 do you have the link for that recipe? Looks goood!!

[@downeastbeast6448]

Ah, good ol' Sarcomyxa serotina. I finally found some in northern Maine growing on dead birch. Lovely eating mushroom, and extremely beautiful with that copper patina look on the cap. Love em.

[@Grace-ld8oq]

Thank you! I’ve been ignoring all Gill mushrooms as you suggested in your class for newbies, ready to move on to these. What trees are these found on?

[@CookingwithMrsGRachelGoclawski]

When ready to tackle gilled mushrooms, oysters are a good place to start! Panellus serotinus fruits on dead or dying hardwood trees 😃

[@watersfarmpreservationinc.1791]

These look great! Were these the ones on the property?

[@CookingwithMrsGRachelGoclawski]

Already ate those, LOL! Found these on a new to me trail in Millbury!

[@WilliamHollister]

This kind of video makes me excited to "graduate" from identifying polypore mushrooms! What a great haul!

[@CookingwithMrsGRachelGoclawski]

Oyster mushrooms are a great place to start when "graduating" to gilled mushrooms! :)

[@donaldflynn2574]

Re: Reuse of Chaga. I followed a method for a tincture extraction that required first, pulverising the chaga to a powder then extracting using ethanol ( vodka) for 3- weeks, filled by 2, two- fold dilutions with water and boiling the dilution for 20-30 minutes each. But, filter ground chaga between first and second dilution & boiling.

[@CookingwithMrsGRachelGoclawski]

I grind chaga to a powder for the alcohol extraction but after tincture is finished 6 weeks later I discard that chaga powder. Studies have shown that the marc is depleted of antioxidants during the alcohol extraction so I use an entirely fresh set of mushrooms for the hot water extraction in order to have a good amount of antioxidants in my double extraction. I usually pulverize the chaga for the hot water extraction as well but small chunks are easier to re-use thus extending the use of the chaga.

[@polisheagledrummer5636]

Mushrooms are great SlowCooking in a soup!!!!

[@CookingwithMrsGRachelGoclawski]

Yes they are! Especially these species who need a little longer cooking time :)

[@polisheagledrummer5636]

@@CookingwithMrsGRachelGoclawski keep the videos coming they are great!

[@CookingwithMrsGRachelGoclawski]

@@polisheagledrummer5636 Thanks! So glad you like them