Yellow oyster mushroom Pleurotus citrinopileatus

Yellow oyster mushrooms grow in dense, bright yellow clusters with thin, brittle caps. The flavor is mild with a slightly nutty, almost cashew-like aroma. The yellow color fades slightly when cooked.

In the kitchen: Fry quickly in butter or oil on high heat, 2–3 minutes. Suitable in wok, pasta, risotto, on toast or as tempura. Tear into pieces instead of cutting, so the mushroom keeps its shape.

Storage: Store refrigerated at 2–4 °C in a paper bag or original packaging. Yellow oyster shives are fragile – use within 2–3 days.

Origin: Grown in Gothenburg by Nelumbo Labs AB. Each batch has its own batch code for traceability.

Cook the mushrooms well before consuming. Mushrooms can cause allergic reactions in sensitive people.

Golden oyster mushroom (Pleurotus citrinopileatus)

Grows in dense, bright yellow clusters with thin, delicate caps. Mild flavor with a light nutty, almost cashew-like aroma. The yellow color fades somewhat when cooked.

In the kitchen: Sauté quickly in butter or oil over high heat, 2–3 minutes. Great in stir-fries, pasta, risotto, on toast or as tempura. Tear rather than cut to keep the shape.

Storage: Refrigerate at 2–4 °C in a paper bag or the original packaging. Golden oyster is fragile – best used within 2–3 days.

Origin: Grown in Gothenburg by Nelumbo Labs AB. Each batch has its own lot code for traceability.

Cook thoroughly before eating. Mushrooms may cause allergic reactions in sensitive individuals.