Key takeaways
- Oyster mushrooms are easy to cultivate, so good fruiting bodies are readily available.
- Check the species; there are several Pleurotus species.
- Hot water draws out polysaccharides and ergothioneine; alcohol extracts sterols.
- Look for the species, fruiting body, method and origin.
Oyster mushrooms are familiar in the kitchen, but they are also used in extracts. This article explains how Oyster mushroom extracts are made and what to look for.
Starting material
Oyster mushrooms (Pleurotus ostreatus) are easy to cultivate, so good-quality fruiting bodies are readily available. Check that a product uses fruiting bodies and names the species; there are several Pleurotus species. See Pleurotus Species Explained.
Drying
Fresh Oyster mushrooms are soft and high in water, so they are dried before extraction to preserve them and allow accurate weighing.
Hot water extraction
Hot water draws out water-soluble compounds, including polysaccharides such as beta-glucans, and ergothioneine, which is water-soluble. See Oyster Mushroom Compounds Explained.
Alcohol extraction
An alcohol stage extracts less polar compounds such as sterols and preserves the tincture.
Combining
The two extracts are combined into a dual extract.
What to look for
- Pleurotus ostreatus named
- Fruiting body stated
- Extraction method explained
- Where it was grown
How we make ours
We extract UK-grown Oyster mushroom fruiting bodies in hot water using ultrasonic extraction, and separately in plant-derived ethanol, then combine them in small batches in Dorset. Explore our Oyster mushroom tincture or read The Complete Guide to Oyster Mushrooms.