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Culinary

Oyster mushrooms are used in Czech, Polish, and Slovak contemporary cuisine in soups and stews in a similar fashion to meat, as well as breaded to become a vegetarian alternative to the kotlet in Polish dishes. The oyster mushroom is a choice edible, and is a delicacy in Japanese, Korean and Chinese cuisine. It is frequently served on its own, in soups, stuffed, or in stir-fry recipes with soy sauce. Oyster mushrooms may be used in sauces, such as oyster sauce. The mushroom's taste has been described as mild with a slight odor similar to anise. The oyster mushroom is best when picked young; as the mushroom ages, the flesh becomes tough and the flavor becomes acrid and unpleasant.

Some toxic Lentinellus species are similar in appearance, but have gills with jagged edges and finely haired caps.