Nikolai Radchenko, a mushroom expert and mushroom hunter, reported that the oyster mushroom is an edible fungus that typically grows in groups on stumps and trunks of deciduous trees. In Kyrgyzstan, nine different species of oyster mushrooms can be found. The autumn variety has a greenish cap, while the oak oyster mushroom is renowned for its high yield and can form colonies weighing over 10 kilograms. Other known types include the lung, steppe (or royal), white, covered, cap, and golden oyster mushrooms—all of which are distinguished by their high nutritional value and taste.
Radchenko noted that this season, thanks to the abnormally warm weather, some specimens of oyster mushrooms are reaching the size of a small burdock leaf, which is unusual for this species.
The oyster mushroom in Kyrgyzstan is considered one of the most productive fungi: its fruiting continues from April to February. These mushrooms are widely used in cooking—they are fried, salted, pickled, and added to soups, sauces, and salads.
