Yellow Oyster

I swear it's not just in my head that these guys have a citrusy flavour. I don't know how else to put it, but they taste like yellow.

The yellow/golds are a prized mushroom by many, they have these dainty little caps and if you cook them at a lower heat, they maintain a bit of that vibrant yellow color which makes them an artistic addition to many dishes. We've even put the cooled ones on a salad and I have to say, it worked surprisingly well. And it's nice to have yellow on a salad.

These are quite a bit different than your blue oysters or your pinks in that they aren't really meaty, they're pretty light and honestly they're a pain to handle because I don't always have the most gentle of hands, and as such they kind of fall apart on me which annoys me to no end based on how great they look.

That said, if you're not as clumsy as me (which is highly likely), put these on top of your pizza to get an attractive umami shot that outperforms any mushroom you can buy at the grocery store. Don't forget about that citrusy flavour though, it's like a sharpness I suppose. Kind of white wine adjacent — which would probably pair quite nicely with this yellow oyster pizza.

Might have to try that tonight.

If you can manage the frailness, these guys are a joy to bring home and their little light crispiness makes for a great addition to any light dish. And I'm still kind of thinking about how they would pair really nice with that white wine. Definitely going to have to try that.