The king oyster mushroom (Pleurotus eryngii) also known as king trumpet mushroom, French horn mushroom, boletus of the steppes and trumpet royale, is native to Mediterranean regions of Europe and often grows among the leaves of wild thistles, grasslands and roadsides. Its cultivation began in Japan and quickly spread to Taiwan, China, and later to Australia, Europe and North America.
IN THE KITCHEN
The excellent flavor of the king oyster mushroom has managed to conquer the palate of demanding cuisines such as the Mediterranean. Its meat is white and of a tender but firm consistency, with a light and pleasant smell.
The cultivated varieties favor the formation of a thick stem that gives chefs many cooking possibilities. It goes well with all kinds of food, both vegetables, legumes, rice and pasta, as well as fish, shellfish and meat.
When cooked, this mushroom intensifies the umami flavor, highly appreciated in gourmet cuisine.
Preliminary studies suggest that King oyster:
Activates and modulates the balance of the immune system
Produces substances that inhibit cholesterol biosynthesis
Contains antioxidant substances that delay aging
Is a great natural source of B vitamins (including vitamins B1, B2, B3, B6 and B9)
It is useful to combat constipation due to the large amount of fiber it has
Helps regulate blood pressure