Do you know me? I am king of Oyster Mushrooms


  • The king oyster mushroom is typically a rather large mushroom, especially when measured up against its smaller oyster mushroom cousins. 
  • Pleurotus eryngii mushrooms look much like an inverted club or trumpet in mid-fanfare, with somewhat flat, unimpressive gills that run down the firm stem. 
  • The cap, such as it is, is usually little more than a brown-buff colored growth on the top of the mushroom that is rarely much wider than the stem itself.
  • Pleurotus eryngii is an oyster mushroom, which is a large species cluster of wood-loving, decomposing or parasitic mushrooms that are, for the most part, edible. 
  • Unlike Pleurotus ostreatus, Pleurotus pulmonarius, Pleurotus dryinus and other common wood-rotting oyster mushrooms, Pleurotus eryngii (alas!) is not found in the wild in North America.
  •  It is native in Asia, the Middle East, and the Mediterranean coast. 
  • However, it is not terribly common in nature. 
  • Its Latin name comes from its preferred host, which are largely plants in the Enrygium genus (called the sea holly flower, which is a pretty little thing that reminds me of a cross between an aster and a thistle). 
  • Instead, this mushroom has found its niche in growing houses around the world, especially in China and Japan, where its popularity has exploded in the past several decades. 
  • Currently, this is the world’s 3rd most popular mushroom, if popularity can be measured by looking at sheer tonnage of shrooms grown annually.
  • Another feature of Pleurotus eryngii that has always astonished me is its tough fruiting body. 
  • Particularly towards the base of the mushroom, fresh king oysters are very firm, sort of like a green eggplant. However, do not allow this to deter you! 
  • Once cooked, Pleurotus eryngii becomes supple and tender, much like a scallop, with a slightly sweet and distinctly buttery flavor.
  •  One of the first times I ate this mushroom, in fact, I accused the chef of using too much butter in the recipe, and was rather astonished and delighted when the cook retorted that there was no butter whatsoever in the dish I was eating!
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