Pleurotus Eryngii

King Trumpet is the largest of the oysters, sometimes called King Oyster as well, native to Mediterranean regions of Europe, the middle east, North Africa, and many parts of Asia. This mushroom is very meaty, and prized for its long shelf life compared to other mushrooms.

Taste and texture: These mushrooms have a meaty and robust flavor with a texture that is tender albeit slightly chewy. They have a mildly sweet and nutty taste that is similar to abalone, which makes them a popular choice for vegetarian dishes that mimic the taste and texture of seafood. When cooked, they have a firm, dense texture that holds up well to grilling, sautéing, and stir-frying. They can also be incorporated into soups and will provide a rich umami flavor, which makes King Trumpet a flavorful and versatile ingredient in many dishes.

My favorite experience from when I first tried this mushroom was at a Korean barbeque restaurant, where the King Trumpet was placed on a griddle next to pork belly. The king trumpet cooked by the pork belly fat, along with a bit of salt and pepper, created an unforgettable rich, umami flavor.

*Make sure to cook it thoroughly as it may cause gastrointestinal distress if eaten raw.

It is a good source of several important nutrients, for a 100g (~3.5oz) serving you get: