Flavor: Aromatically nutty with a soft, buttery finish. Petal-thin caps brown fast and get lacy, crisp edges. Mild enough to take on aromatics; great chanterelle-adjacent vibe.

Nutrition highlights: Naturally low-calorie and fat-free; a source of fiber and B-vitamins (niacin, riboflavin), potassium, and antioxidants such as ergothioneine. Like other oysters, they contain beta-glucans and small amounts of protein. Vitamin D can be higher if mushrooms are exposed to light after harvest (varies by batch).

How to prep (quick ideas):

• Roast for crispy edges: Tear into petals, toss with oil, salt, and pepper. Roast at 425–450°F on a sheet pan, 10–15 min, flipping once. Finish with lemon + thyme or garlic butter.

• Hard sauté: Very hot skillet + a thin film of oil. Cook undisturbed until browned, then toss. Finish with shallot, butter, soy or miso, and a splash of sherry or lemon.

• Tempura or pan-fry: Light batter or dust with rice flour; fry until golden for a delicate, crunchy snack or garnish.

• Easy add-ins: Fold into eggs/omelets, top pizzas & flatbreads, or toss through fresh pasta/risotto with herbs and parmesan.

Handling tips: Don’t soak—brush or trim. Keep refrigerated in breathable packaging. Use within 5–7 days (they’re delicate; fresher = better). Avoid crowding the pan for best sear; salt near the end to limit moisture purge.

Pairings: butter, cream, thyme, tarragon, parsley, garlic, scallion, citrus, parmesan, miso/soy, white wine or sherry.