Eryngii

King's oyster mushroom

Pleurotus Eryngii

King oyster mushrooms or more commonly known as Eryngii are medium to large in size and are easily identified by their thick cylindrical stem and small, flattened cap. The ivory to white stems can grow up to eight inches tall and five inches across, and are firm, dense and chewable. The small, smooth caps are gray to brown and have rounded, curved edges. Below the cap, the stem and cap are connected by off-white, thin, short gills. Raw King oyster mushroom, although dense and spongy in texture, has no aroma and taste, but cooked the mushrooms have a savory umami taste, a soft, crunchy texture, and a mild taste reminiscent of abalone.

PREPARATION

Eryngii mushrooms are best suited for cooked applications such as grilling, roasting, baking, sautéing and frying. They can be cut or shredded and braised or braised for a crunchy texture, or they can be cut into rounds to achieve a tender, meaty consistency. Eryngii mushrooms are often used in stir-fries, soups, stews, tempura, in chopped meatballs or meatloaf, mixed into pasta, or grilled and served atop barbecued meats. Eryngii mushrooms go well with legumes, grains, fish, poultry, scallops, Asian vegetables, ginger, garlic, chives, chili, thyme, rosemary, peppercorns, soy, vinegar, dry white wines, blue cheese, grapes and focaccia. They will keep for 1-2 weeks if stored in a paper bag in the refrigerator.

Eryngii mushrooms contain riboflavin, vitamins B6, C and D, niacin, potassium, fiber and folic acid. They also contain high amounts of a naturally occurring amino acid, ergothionein, which is an antioxidant. This particular antioxidant is stored in organs such as the liver and kidneys and helps reduce the risk of chronic diseases.

other names

King Oyster (English)Eryngii (English, German, French)Kräuterseitling (German)Pied de dunes (French)Pleurotus eryngii (Latin)