Mushrooms for September: Alba and Grey Oyster

Alba

Similar to how the white button mushroom is an albino version of the crimini, the Alba Clamshell is an albino strain of the Brown Clamshell. Also known as Hon- or Buna-Shimeji, it is distinguished by its mild shellfish flavor. It's quarter-size caps with 2 to 3 inch white stems retain a crunchy texture even after sautéing.

We recommend a hot sauté to coax the most flavor out of this mushroom. It is a pleasant addition to seafood soups or bisques, stews, sauces, or stir-fries. They have a good shelf life.

Crisp to crunchy texture, with an almond aroma, and shellfish-like flavor, the Alba is excellent with fish and shellfish. It likes olive oil, garlic, tomato, red bell pepper, citrus juices, and thyme, and pairs well with Sauvignon Blanc.

Grey Oyster

With a complex but mild flavor and a larger, meatier cap, the grey oyster is what you might see when you're out to eat and ordering an oyster mushroom

The gills of these mushrooms end where the cap ends on the stem. (That is the where the tender cap meets the chewier stem.) Just trim the caps. Break them up or slice before cooking.

The stems can very chewy, but they can be ground up. You can use them to make thicker gravy or stew. They really add body to those sauces! Simply put them in a food processor and grind them into a puree. You might consider adding stock (or even water) to get them liquified. You can then cook with the puree. Or, sautée it and freeze it to be used later. You can also simply roast them with oil + salt and pepper.

A nice simple white or Burgundy would go great with the grey oyster.

Alba (above)

Grey Oyster (above)