Yellow Oyster mushrooms, AKA Golden Oyster, Pleurotus Citripileatus, are very closely related to the mushrooms, Pleurotus cornucopiae. They are most recognized as wild mushrooms, though they can also be cultivated on straw and other media via liquid strains. A range of other different colors, pink, blue, and gray can also be found in the wild and in cultivated form. Description/Taste Yellow Oyster mushrooms have daffodil yellow flower petal-shaped caps with ivory white stems. The cap is smooth and often convex with age. The margin can be smooth with a slight wave. The flesh is white and can be thin or thick depending on size, regardless its texture maintains a meaty and melting quality. The aroma is fruity and reminiscent of an aged red wine, a quality that permeates with cooking. The mushrooms' stem is short, often horizontal as it emerges perpendicular from the tissue roll. The mushrooms grow in tightly layered non-uniformed clumps. Applications Yellow Oyster mushrooms are best suited as a soup and stir fry mushroom or braising mushroom: their texture does not lend itself well to raw applications. Yellow Oyster mushrooms pair well with seafood, pork, garlic, ginger, soy, tomatoes, Asian vegetables and pot herbs. Traditional recipes include stir fries, curries, soups and these are good starting points if you have never cooked with Yellow Oyster mushroom before. Modern recipes include companion ingredients such as clams, fennel, wild arugula, fresh and melting cheeses, cured meats such as prosciutto, wild ramps, black garlic and young shallots.