These trademarked mushrooms are a cultivated variety of oyster mushrooms (Pleurotus sp.). Unlike other types, the stems are plump and tender allowing you to eat the whole thing. When I spotted them at Fiesta Market in Sebastopol, they reminded me of the special oyster mushrooms served in a salad at Lotus of Siam in Las Vegas. So, I cut them into thick vertical slices, braised with a bit of vegetable oil and water to cook them while retaining moisture, and served them on top of torn butter lettuce leaves dressed with a white truffle oil and Meyer lemon vinaigrette. The taste of the cooked mushrooms was reminiscent of shellfish, almost conch-like and I preferred the pieces that were not browned.