Oyster mushrooms and spring were practically synonymous where I grew up. Spring hit the fan and the mushroom hunters were out in force in the woods to find oysters, morels, and chanterells and more. Some are harder to find than others, be it at a local grocery store, farmers market, or wooded glen. Oysters seem to be well in stock both at some of our local markets, such as Super King, and at the farmer's markets when they have LA Funghi there.
Full of zinc, potassium, calcium, phosphorus, vitamin C, folic acid, niacin, and a natural anti-oxidant and anti-bacterial, traditional Chinese medicine practices celebrate the oyster mushroom as a traditional Chinese medicine at a tonic for the immune system and to expand yang.
In our cooking classes this spring we've used them in risotto, in our blog we featured them sauteed with purple cauliflower, and at home we've sauteed them and served with kale and eggs in the morning scramble. They add a meaty-like quality to dishes for the vegan and vegetarian set and all around flavor which mixes well with light pungent flavors of spring.