Pleurotus eryngii

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Pleurotus eryngii
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Pleurotus eryngii
Scientific classification
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P. eryngii
Binomial name
Pleurotus eryngii
(DC.) Quél. 1872

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Pleurotus eryngii
View the Mycomorphbox template that generates the following list
Mycological characteristics
gills on hymenium
cap is depressed or offset
hymenium is decurrent
stipe is bare
spore print is white
ecology is saprotrophic
edibility: choice

Pleurotus eryngii (also known as king trumpet mushroom, French horn mushroom, king oyster mushroom, king brown mushroom, boletus of the steppes,[Note 1] trumpet royale) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia.[1]

Description

P. eryngii is the largest species in the oyster mushroom genus, Pleurotus, which also contains the oyster mushroom Pleurotus ostreatus. It has a thick, meaty white stem and a small tan cap (in young specimens). Its natural range extends from the Atlantic Ocean through the Mediterranean Basin and Central Europe into Western Asia and India.[2] Unlike other species of Pleurotus, which are wood-decay fungi, the P. eryngii complex are weak parasites on the roots of herbaceous plants, although they may also be cultured on organic wastes.[3][2] Typically King Oysters are cultivated on substrates consisting of sawdust and bran, as much as 40% bran by dry weight has been used with good results. They have also been grown on spent brewers grain blended with hardwood sawdust with good results. The levels of CO2 greatly affects the shape of the fruit bodies. Grown outdoors or in a grow room with high air exchange the stems will be short and caps will be large. With higher concentrations of CO2 from low air exchange the fruits will develop thick long stems with small caps. Since the cap and stem have the same texture many commercial grows use a lower air exchange to achieve large thick fruits. This also saves on heating or cooling energy by reducing the volume of outside air to be tempered. King Oysters grow best under 60F, any warmer and they develop hollow stems. They also prefer much higher humidity than most other oyster mushrooms, around 95-99%.

Taxonomy

Its species name is derived from the fact that it grows in association with the roots of Eryngium campestre or other Eryngium plants (English names: 'Sea Holly' or 'Eryngo'). P. eryngii is a species complex, and a number of varieties have been described, with differing plant associates in the carrot family (Apiaceae).

  • P. eryngii var. eryngii (DC.) Quél 1872 – associated with Eryngium ssp.
  • P. eryngii var. ferulae (Lanzi) Sacc. 1887 – associated with Ferula communis[4]
  • P. eryngii var. tingitanus Lewinsohn 2002 – associated with Ferula tingitana[4]
  • P. eryngii var. elaeoselini Venturella, Zervakis & La Rocca 2000 – associated with Elaeoselinum asclepium[5][6]
  • P. eryngii var. thapsiae Venturella, Zervakis & Saitta 2002 – associated with Thapsia garganica[7]

Other specimens of P. eryngii have been reported in association with plants in the genera Ferulago, Cachrys, Laserpitium, and Diplotaenia.[2]

Molecular studies have shown Pleurotus nebrodensis to be closely related to, but distinct from, P. eryngii.[2] Pleurotus fossulatus may be another closely related species.[2]

Uses

The mushroom has a good shelf life. An effective cultivation method was introduced to Japan around 1993 and has become popular there in a variety of dishes,[8] and is now cultivated and sold commercially in Australia. Imported product is also commercially available in Australia and South Africa. It is also cultivated in Taiwan, China, South Korea, Italy, and the United States.[3] It has little flavor or aroma when raw. When cooked, it develops typical mushroom umami flavors with a texture similar to that of abalone.

Pleurotus eryngii may naturally contain chemicals that stimulate the immune system.[9] Dietary intake of Pleurotus eryngii may function as natural cholesterol lowering dietary agent.[10]

See also

Notes

  1. The name "boletus of the steppes" is misleading as Pleurotus eryngii is a gilled mushroom in order Agaricales and Boletus is a genus of mushrooms with pores rather than gills in order Boletales.

References

  1. [1][dead link]
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  8. [2][dead link]
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External links