Signs that your oyster mushrooms have gone bad

Oyster mushrooms are like the open secret of the fungi world — they're some of the easiest mushrooms around to grow and find, but they're not every cook's go-to. Named for its vaguely oyster-shaped caps, oyster mushrooms have a subtle, nutty flavor and silky texture (via Kennett Mushrooms). Its delicious in everything from a mushroom soup to a simple sauté with herbs and spices, and tend to be a little pricier than your average cremini or button varieties (via Instacart). If it's for this reason only, it's worth it to use these satiny treats when they're fresh. 

According to Asking Lot, oyster mushrooms can go bad fairly quickly — within about a week kept in the fridge. Luckily, it's not hard to tell if your oyster mushrooms have gone bad. It will develop a wet, slimy surface and look darker in color. If the mushrooms are just starting to get a bit off, you can quickly cook them to extend their life in the fridge, but if they've gone full slime, it's time to say goodbye. It's also not a great idea to take chances with these little guys, as they can even make you sick if eaten past its prime.

Ways to use up oyster mushrooms quickly

If your oyster mushrooms haven't yet reached the point of no return, it's time to cook them up ASAP. The Spruce Eats said its some of the most delicate mushrooms, so your move should be frying them up fast at high heat. This simple recipe from Bon Appetit gives them a quick sear with plenty of butter and some fresh thyme and garlic. A quick stir fry of mushrooms can hold its own as a side or add some depth to a grain bowl. Try some sautéed oyster mushrooms and wine with some melty brie on toast to take oyster mushrooms to a whole new level.

If you have a little more time on your hands, let oyster mushrooms take center stage for dinner. They're delicious with some rich polenta or grits like in this Smitten Kitchen take on a gourmet recipe, a glorious and towering mushroom quiche, or even a wild mushroom lasagna from Food & Wine with shallots, cream and delicate sheafs of pasta. If you're a risk-taker, try a mushroom pizza with arugula and pesto with parmesan on top. You'll wish you got your hands on even more oyster mushrooms.