The Italian Oyster is one of the most common Oyster species, also known by it’s aliases as the Indian-, or Phoenix-Oyster. Growing in dense clusters of spongey, brown capped mushrooms, when sautéing on high heat, you will mistake this species with the smell of bacon! Individual caps can be gently separated at the base of the stem before cooking. It’s flavour profile is earthy and meaty, and packed full of umami moreish-ness. A massive step up in quality compared to the typical agaricus supermarket species, giving you a much deeper, satisfying flavour intensity.