Sein Aroma ist ausgesprochen voll und kräftig. Im Geschmack erinnert er an Kalbfleisch. Die Zubereitungsvarianten des Austernpilzes sehr vielseitig.Man kann ihn braten, grillen, gratinieren, frittieren, schmoren oder einfach roh im Salat genießen. Kleinere Pilze verwendet man am besten ganz. Größere Pilze entweder vierteln oder halbieren.
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