Wagramer Austernpilze

Originally, the oyster mushroom was a forest mushroom, but it has been successfully cultivated. As a result, the shell-shaped mushroom is available fresh all year round. The light-colored flesh is particularly aromatic and juicy, and its delicate flavor makes it very versatile.

The oyster mushroom (also known as veal mushroom) can be grilled, baked, breaded, topped on pizza, used to create mushroom sauces and used to make cold and warm salads. The mushrooms are grown on substrate from an Austrian organic-certified mushroom farm.

As well as selling the freshly harvested oyster mushrooms in the Presshaus store, Martin Schmit also sells them from time to time at the Kirchberg Naschmarkt (please ask in advance).

Tip: Recipe suggestions for tasty oyster mushroom dishes are available in the Lössiade!