Pearl oysters are the most common type of oyster mushroom, particularly in North America.
Pearl oyster mushrooms have a slightly sweet and woodsy taste, but they’re more mild and tender than a shiitake mushroom
(Pleurotus ostreatus var. columbinus)
Unlike the vibrant golden and pink oysters, blue oysters aren’t a bright blue hue as you might expect. They’re grey with a slight blueish hue.
They have dark caps and pale gills, and the contrast can give a nice appearance.
As you’d expect, golden oysters are a bright yellow color. They have a more complex and aromatic flavor than the standard pearl oyster.
(Pleurotus salmoneo stramineus)
Pink oysters have a bright pink color and more ruffled appearance. Unfortunately, the vibrant color fades when it is cooked. These oysters tend to be more woody and tough, and also more pungent.
This oyster is very similar in appearance to the pearl oyster, except its caps are usually smaller and paler in color, and it often grows a longer stem. It also prefers warmer weather and tends to grow in late summer.
Otherwise, the two taste pretty much the same.
The shiitake is native to East Asia, but its popularity has led to its cultivation worldwide. It is a good source of vitamin D, niacin, and potassium. Shiitakes are admired for their bold, savory, garlic flavor, and are so fleshy in texture that some people find them too chewy. “Cook for over 10 minutes,” recommends Garrone, and they’ll soften up.