Oyster mushrooms are beloved the world over for their delicate texture and mild, savory flavor.
Oyster mushroom is an edible fungus and has been classified as vegetable in world foods. It belongs to genus Pleurotus. Mushroom fits in very well with sustainable farming systems with huge medicinal and nutritional importance. Oyster mushroom cultivation involves many steps i.e. selection of substrate and suitable mushroom strain, substrate preparation, its filling in polythene bags, growing the crop and harvesting. The yield of oyster mushroom can be obtained 1-2 kg per bag from 45 to 60 days of crop duration. Oyster mushroom is the rich source of protein, vitamins, minerals, fibre and other antioxidants like selenium protect body cells from damage that might lead to chronic diseases and help to strengthen the immune system. Oyster mushroom is low in calories, fat free Cholesterol free, Gluten free and very low in sodium. Increasing the consumption of oyster mushroom appears to decrease the risk of obesity, diabetes, cancer, heart disease, and increase the immunity system of body.