King oyster mushroom (eryngii)

A large cultivated mushroom with a thick fleshy white stem, a firm springy texture and a mild nutty taste, cut into medallions and sauteed, grilled and in risotto and pasta.

King oyster mushroom (eryngii) is a large cultivated mushroom with a thick fleshy white stem and a small light brown cap, a firm springy texture, a 'meaty' bite, a mild nutty taste with a mushroom umami and almost no smell raw. It is cut lengthwise or into medallions and sauteed, grilled, roasted, braised in sauces, put into wok stir-fries, risotto, pasta and as a scallop substitute.

Recipes with this ingredient

Grilled Eringi MushroomsPan-Asian cuisine | Appetizers

Grilled eringi mushrooms are a true masterpiece of Pan-Asian cuisine, embodying deep traditions of Eastern mushroom preparation. With their dense texture and delicate nutty flavor, eringi turn into a fragrant delicacy with an appetizing crispy crust. Teriyaki adds a rich sweet-salty note, while a slice of lime brings a fresh tang to balance the taste. These mushrooms make an ideal side dish for meat or fish or can stand alone as a dish for vegetarian cuisine lovers. Easy to prepare, they impress with their elegance and depth of flavor, making every dinner exquisitely Eastern.