If you read the table half way down through this article you see that yellow oyster mushrooms are not the very best source, but still good for both:
Then I heard they grow on cottonwood, which I cut down by the semi load anyway so I pounded plugs in some last spring. Toward fall I cut a couple open and the mycelium was growing great, but they did not fruit. Then I read that they are tropical and so I thought they would not survive the winter and I gave up and thought it was probably (as are many of my ideas) a waste of time.
This spring as I was too lazy to clean up the mess during busy spring planting season, they finally fruited and I did not notice till they were dried out. This week they fruited again after a rain. I think they may fruit for years based on what I’ve read:
I read to fry in coconut oil and add salt, pepper and paprika and it tastes like bacon. We did it and it kind of does, but really I gotta say it works much better to just fry them with bacon. Then they really taste like bacon. And so does the bacon.
Table says it comes second to Porcini for ergothioneine, and a close fourth in glutathione content (Maitake, Pioppini. pom pom, yellow oyster).
I sip broth before dinner [half cup Costco chicken broth, half cup water, 3 grams powdered gray oyster (pleurotus ostreatus), 25 grams nutritional yeast (for umami, and nucleic acids)].The oyster mushroom powder provides ergo, and spermidine.
It’s work to grow in grow bags, all the sterile stuff and timing and effort. So that takes out the pom pom. I’ve done it and still do it, but it’s work.
Maitake grow wild here and I’ve found them in the timber after a rain. They come in big bunches and taste pretty good. They’re well named. Maitake means little dance because when you find them you’re so happy you do a little dance.
Oysters are the low hanging fruit. Cottonwood are common and big. I may do a batch of gray or blue next year just to see them. I can’t believe it worked.