King oyster mushroom: Difference between revisions
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|description=King oyster mushroom, king trumpet mushroom, french horn mushroom (Pleurotus eryngii) is an edible mushroom native to Mediterranean regions | |||
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[[Image:King oyster mushroom.jpg|200px|thumb|right|King oyster mushroom]] | [[Image:King oyster mushroom.jpg|200px|thumb|right|King oyster mushroom]] | ||
[[Image:King oyster mushrooms-Spain.jpg|300px|thumb|right|King oyster mushrooms at a Spanish market]] | [[Image:King oyster mushrooms-Spain.jpg|300px|thumb|right|King oyster mushrooms at a Spanish market]] | ||
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The [[mushroom]] has a good shelf life. An effective cultivation method was introduced to Japan around 1993 and has become popular there used in variety of dishes. | The [[mushroom]] has a good shelf life. An effective cultivation method was introduced to Japan around 1993 and has become popular there used in variety of dishes. | ||
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Latest revision as of 04:28, 29 April 2014
King oyster mushroom, king trumpet mushroom, french horn mushroom (Pleurotus eryngii) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in parts of Asia.
It is the largest species in the oyster mushroom genus, Pleurotus, which also contains the oyster mushroom Pleurotus ostreatus. It has a thick, meaty white stem and a small tan cap (in young specimens). It has little flavour or aroma when raw. When cooked, it develops typical mushroom umami flavours with a texture similar to that of abalone.
The mushroom has a good shelf life. An effective cultivation method was introduced to Japan around 1993 and has become popular there used in variety of dishes.
#kingoystermushroom #oystermushroom #mushroom #umamiflavours #fungi #abalone