⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Recipe · Mushroom 101

Tom Yum-Style Golden Oyster Soup

Vegan swaps inside

The classic Thai sour-and-spicy broth, mushroom-forward. Golden Oysters carry an almost cashew-like nuttiness that plays beautifully against lemongrass, lime, and chili. 25 minutes from cold start.

10min Prep
18min Cook
28min Total
Serves 2 Yield
Easy Difficulty
Tom Yum-Style Golden Oyster Soup

    Steps

  1. 1

    Bring the broth to a simmer in a medium pot with the lemongrass, galangal, lime leaves, and chilies. Simmer 10 minutes to infuse.

  2. 2

    Stir in the chili paste (if using) until dissolved.

  3. 3

    Add the Golden Oysters and cherry tomatoes. Simmer 4 minutes — mushrooms should be just tender, tomatoes barely bursting.

  4. 4

    Stir in the shallot and fish sauce. Taste — adjust salt with more fish sauce if shy.

  5. 5

    Off heat, stir in the lime juice (don't boil after adding).

  6. 6

    Ladle into bowls. Top with cilantro and scallion. Diners pick around the lemongrass + chilies.

Golden Oyster fuels Growing Healthy Veterans . 10% of every pound goes to the partner non-profit. Cook well, give well.

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