The Oyster mushroom has a high nutritional value due to its high level of vitamins and proteins and its non-saturated fatty acids. The consumption of Oyster mushroom is said to reduce cholesterol levels and has also been attributed anticancer properties. Originally cultivated in Asia, it is now cultivated world wide for food. The Oyster mushroom is frequently used in Japanese and Chinese recipes and often used in soups or served with soy sauce. It looks, smells, and tastes like oysters. With virtually no stalk, this mushroom’s oyster-shaped caps usually grow in layers on dead deciduous wood-like clusters of oysters. The moist, hairless, fragrant, white to smoky-gray caps are 2-8 inches wide.