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So, I'm doing a stir fry dish that calls for several different kinds of mushrooms. Prepping cremini and shiitake was no problem, but the oyster mushrooms I bought gave me a little anxiety.

I ended up tearing them off the "root end" and slicing the larger "fans", but I was at a loss as to the stems. They seemed soft enough to include in the dish, but there were these weird little black spots on them. Ended up saving them along with the rest of the stems to make a mushroom broth, but I'm hoping for some info about these. The dish will have been cooked and eaten before I get a response, I'm sure, but it would be helpful in the future.


As an aside, does anyone have a recommendation for a book that covers prep methods for various ingredients? Does that even make sense?blushing.gif