Grey oyster mushroom.

Grey oyster mushrooms grow in clusters of flat, fan-shaped caps, blue-grey to light brown on top and pale underneath, on short stems that join at the base. They're thin and tender, and they cook fast. The taste is mild and a little sweet, and the texture stays soft with a slight chew. In Thai kitchens they're an everyday mushroom: in tom yum, in a quick stir fry, in larb, or grilled on a stick.

Fresh ones have dry, springy caps with clean edges. Caps that are wet, torn or yellowing are past their best.

Ways to use it

• Tear into strips and stir fry with garlic, pepper and a splash of soy sauce for a quick side dish.
• Add to tom yum or tom kha a minute or two before the soup is done.
• Toss with lime juice, fish sauce, chilli, roasted rice powder and herbs for a mushroom larb.
• Dip in a light batter and fry until crisp.
• Thread onto skewers and grill with a little oil and salt.

Storing it

Keep them in the fridge in a paper bag or a box lined with paper, which lets moisture escape. Don't wash them until you cook, then rinse quickly and shake dry. They're delicate, so use them within a few days.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.