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Perhaps you’ve seen these thick, stumpy mushrooms with small, flat caps at Asian markets. They’re part of the oyster mushroom species and are sometimes called king oysters since they’re the largest of the oyster mushroom species.
While native to the Mediterranean, these mushrooms are popular in Asian cooking. They hold up well in soups and stir fries, and are terrific when cooked as tempura.
These mushrooms have very little flavor or aroma when raw. When cooked, the taste has been described as being umami, with the flavor and texture of an abalone. These mushrooms have a long shelf life and can stay firm and fresh in the fridge for over a week.
In most oyster mushroom species, the stems are too tough to eat, but the stem of king trumpet mushrooms is very pleasing to eat. The texture is crunchy and firm, like a portabello mushroom cap. Trim off only the very end of the stem and give them a light brushing to remove dirt. Try sauteeing in some butter until golden brown, or try it in a stir fry. It also grills and barbecues well. Pleurotus eryngii (also known as king trumpet mushroom, French horn mushroom, king oyster mushroom, boletus of the steppes, trumpet royale) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in other parts of Asia.
In Italian it is called cardoncello; in Chinese, it is called xìng bào gū (杏鮑菇, lit. “apricot oyster mushroom”), cì qín gū (刺芹菇, lit. “spiny coriander mushroom”), or cì qín cè ěr (刺芹側耳, lit. “spiny coriander side ear”);in Korean, it is called “saesongi peoseot” (새송이버섯, lit. “new pine mushroom”); in Japanese, it is called erring. The King Trumpet mushroom has a firm and meaty texture, and a mild and elegant flavor. It is characterized by its thick stem, short gills, and tender flesh. King Trumpet is a tasty meat substitute and a good source of dietary fiber. Low in calories and cholesterol-free, King Trumpet is also a good source of antioxidants to help support a strong and healthy immune system. This mushroom variety has been proven to support healthy cholesterol levels and reduce the risk of fat accumulation in the liver.
To prepare, simply cut the ends off the stem, and enjoy sauteed, grilled or steamed. Use in meat, fish, and pasta dishes, and makes an excellent meat-replacement in your favorite recipes. Butter helps to bring out the King Trumpet’s exceptional flavor.
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow’s milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally ‘of the devil’ Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
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