Oyster Mushroom

Oyster mushrooms may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Avoid foraging mushrooms to share with baby unless you are an expert mycologist as there are plenty of poisonous look-a-like species in the wild.

Oyster mushrooms grow on decaying trees in temperate forests across the globe, though they are also one of the most widely cultivated mushrooms, particularly popular throughout Asia, where they are known as dhingri, neutari-beoseot, andpíng gū, among many other names. Lore suggests that the oyster mushroom gets its name in English from its shell-shaped cap and the steely grey color of one of the most widely available varieties. There are actually more than 200 species of oyster mushrooms that range in both muted and vivid colors, from pale cream and snowy white, to bright pink and sunny yellow.

Yes. Oyster mushrooms are rich in choline, folate, zinc, vitamin B6, and fiber. These nutrients work together to support baby’s neurodevelopment, cellular health, metabolism, taste and smell perception, immune function, and digestive function. Plus, oyster mushrooms also may have anti-cancer and immune-supporting properties.

Make sure to buy oyster mushrooms from a reputable source and avoid foraging your own mushrooms unless you are an expert mycologist, as there are many poisonous mushrooms growing in the wild. 

Yes. Mushrooms can be chewy and challenging for new eaters to break down in their mouths. To reduce the risk, finely chop and fully cook the mushrooms. Dried mushrooms should be fully rehydrated in boiling water and chopped before serving. As always, be sure to create a safe eating environment and stay within arm’s reach of baby during mealtime. For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. Mushroom allergy is rare, although not unheard of. There have been reports of anaphylaxis, as well as rashes among those handling mushrooms. Mushrooms also contain chitin, a common carbohydrate found in crustaceans and insects that may contribute to an allergic response in certain individuals.

Individuals with Oral Allergy Syndrome (also called pollen food allergy syndrome), particularly those with sensitivity to mold, may also be sensitive to mushrooms. Oral Allergy Syndrome typically results in short-lived itching in the mouth and is unlikely to result in a dangerous reaction. Cooking mushrooms can help minimize and even eliminate the reaction.

Dried oyster mushrooms may be preserved with sulfites. While sulfites are not a common allergen, certain individuals, particularly those with asthma, can have allergy-like reactions to added sulfites.  If sulfites are a concern, avoid ingredients such as sulfur dioxide, potassium bisulfate, potassium metabisulfite, sodium bisulfite, sodium metabisulfite, and sodium sulfite to name a few.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the amount over future meals.

Yes, although cooked oyster mushrooms are easier for baby to digest. Cooking mushrooms also helps lower the risk of foodborne illness.

Yes. Oyster mushrooms are rich in fiber and fluid to support healthy gut bacteria, bulk up poop, and hydrate the intestines. Mushrooms also offer prebiotics, special carbohydrates that help friendly gut bacteria flourish. Introduce high-fiber foods like mushrooms gradually and regularly in baby’s diet as tolerated; a little gassiness or a few blowouts is just a sign that baby’s digestive system is adjusting, so no need to remove the food from the diet. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.