
Pleurotus citrinopileatus — Nutty, cashew aromatics.
The Yellow Oyster Cookbook
A curated gallery of chef-favorite preparations — from quick weeknight sears to slow Sunday risottos.

Jasmine rice, scallion, soy-ginger glaze.

Crackling batter, ponzu dip, shiso leaf.

Lemon zest, chili flakes, parsley.

Carnaroli, white wine, mountain of parmesan.

Silken tofu, scallion, white miso broth.

Garlic, white wine, butter, lemon.