Botanically classified as Pleurotus citrinopileatus, and also known as Golden oyster mushrooms, Tamgitake in Japanese, and Il’mak in Russian. These mushrooms are small to medium in size with caps averaging 2-6 centimeters in diameter. When raw, Yellow oyster mushrooms can be somewhat bitter, but when cooked, they developed a balanced, nutty flavor similar to the flavor of cashews.
Nutritionally Oysters in general are one of the few plant sources of vitamin D. One cup of Oyster mushrooms is about 4% of the daily requirement for vitamin D. The most nutrient dense portion of the mushroom is the cap; young mushrooms are the most nutritious. Many mushroom species contain an antioxidant called ergothioneine, which decreases inflammation in the body.
Yellow Oysters also contain copper, zinc, and essential amino acids in varying amounts including folic acid, lovastatin, and carotenoids, which also gives the mushroom its vivid yellow color.