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King oyster mushroom

Pleurotus eryngi

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It is the largest of the oyster mushrooms, with the longest shelf-life, and the third most popular mushroom in the world in terms of production. Although most assume its called the 'king' due to its remarkably large fruiting body, it is actually due to its superior flavour and texture. It has a more tender stem and smaller cap when compared to other oyster mushrooms.

Planning

Difficulty
Advanced
Fruiting time
Spring, Autumn

Harvesting

Pick mushrooms when ripe, much easier to harvest when big. Stored in the refrigerator or dry.

Propagation

Seed
Spores are grown on straw, which is by far the easiest method for growing oyster mushrooms using mycelium from a growing kit. The mycelium of the king oyster mushroom does not produce many fruits.

Special features

Attractive fruits
The fruiting body is a large grey-brown edible mushroom.

Geography

Origin
Mediterranean Europe, North Africa and the Middle East
Natural climate
Temperate

Environment

Light
Partial Sun, Full Shade
Soil moisture
Moist
Soil PH preference
Neutral
Frost hardiness
Tender

Uses

Medicinal
Known to lower cholesterol and may contain chemicals that can support the immune system.
Edible
Almost flavourless when eaten raw, but has a delicate taste and texture similar to abalone when cooked. It can be used in soups, stews and creamy sauces.

Personality

Family
Pleurotaceae
Flower colour
Greyish brown cap with white stipe
Scent
None

Problems

No known pests and diseases

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