The Eryngii King Mushroom, a member of the Pleurotaceae family, is the largest of the Oyster mushroom genus. Easily identified by its thick cylindrical stem and small, rounded flattened cap, their stalks aren't tough and woody to eat unlike other Oyster mushrooms. Instead, they have a soft and meaty texture packed full of umami flavour. Often used as a meat substitute, they're billed as 'mushroom steaks' or 'vegan scallops', as they mimic the texture and flavour of the seafood when cooked in wine and butter.
The Eryngii King Oyster Mushroom was first described, scientifically, in 1775 by Dutch naturalist Nikolaus Joseph Freiherr von Jacquin and named Agaricus Ostreatus. In 1871, German mycologist Paul Kummer transferred the Oyster Mushroom to the genus Pleurotus.
Eryngii King Oyster Mushrooms are native to the Mediterranean regions of Europe, North Africa, Central Asia, Russia and the Middle East. They are found growing from the roots of hardwood trees, emerging from underneath the soil. They are however, predominantly grown in a culture composed of agricultural waste such as sawdust and straw, supplemented with cottonseed meal and grain by-products.
Enriched with health benefits, Eryngii King Oyster Mushrooms contain riboflavin, vitamins B6, C, and D, niacin, potassium, fiber and folate. Containing the naturally occurring antioxidant and amino acid, ergothioneine, they reduce the risk of chronic disease. These mushrooms are very low in saturated fat and cholesterol and are a good source of protein, thiamin, iron, magnesium, zinc and manganese.
The King Oyster mushroom is prominent in Korean cuisine, check out the recipes below and get cooking!
Vegan Korean BBQ King Oyster Mushroom
For this recipe, Kaitlin uses meaty King Oyster Mushrooms served in Samgyupsal sauce (a mouth-watering Korean BBQ dipping sauce) with scallion salad and rice making a quick and tasty traditional Korean meal.