Why is Yeringi called the Royal Oyster Mushroom? The whole truth about the White steppe mushroom

Short description

Yeringi is rightfully considered one of the best species, not only due to its excellent taste and medicinal properties. The white steppe mushroom can be successfully grown at home, bred and even make an income. Royal oyster mushroom is very similar in taste to white mushroom and champignon, and in nutritional value it even surpasses some vegetables and meat. Find out everything about how to grow eringi, what you can prepare from this wonderful representative of the mushroom kingdom.

Description

The white steppe mushroom belongs to the class Agaricomycetes, genus Oyster mushrooms (Pleurotus). Among the numerous names of this species you can find the following: Eringi, Steppe oyster mushroom, Royal oyster mushroom, Wood boletus, Royal trumpeter. Latin name: Pleurotus eryngii. The cost of a mushroom is from 350 rubles.

hat

It reaches a diameter of 2-15 cm, sometimes growing up to 30 cm. The young eringi has a hemispherical cap, which becomes flat over time. Sometimes this part may be slightly concave and irregular in shape. The structure is scaly or smooth, with cracks observed in places. The color of the cap in young individuals is white, in mature ones it is yellow.

Hymenophore

The plates descending onto the stem are quite common. They have a pinkish-cream tint, with an equally colored solid edge.

Pulp

It is characterized by a whitish or slightly pink color, sometimes turning into brown. It does not have a special smell, but has a characteristic mushroom taste.

Leg

Reaches 4 cm in height and up to 2 cm in width, quite dense. Tapers towards the base, white.

Notes

1. ↑ Georgios I. Zervakis1, Giuseppe Venturella and Kalliopi Papadopoulou.
   Genetic polymorphism and taxonomic infrastructure of the
   Pleurotus eryngii
   species-complex as determined by RAPD analysis, isozyme profiles and ecomorphological characters // Microbiology. - 2001. - T. 147, issue. 11. - pp. 3183–3194.
2. ↑ 1 2 Urbanelli S., Della Rosa V., Fanelli C., Fabbri A.A. and Reverberi M.
   Genetic diversity and population structure of the Italian fungi belonging to the taxa Pleurotus eryngii (DC.:Fr.) Quèl and P. ferulae ( DC.:Fr.) Quèl (English) // Heredity. - 2003. - No. 90. - P. 253-259. - ISSN0018-067X.

Time and place of fruiting

The steppe white mushroom eringi usually bears fruit in the spring; its harvest time is from March to the end of May. But in good years, this species can also be found in the fall - from the second half of September until the first frost in November.

Eringi is found all over the world: in Europe, Asia, Africa, and the USA. It is most common in Russia, Crimea, Kazakhstan, Transcaucasia, the Mediterranean, the Czech Republic, the islands of Sicily and Cyprus, as well as in the countries of northern and eastern Africa.

Widely cultivated, especially popular in Chinese and Korean medicine and cooking.

The royal oyster mushroom grows mainly in the steppe, growing near the root system of dead umbrella grasses. Actively used in mushroom growing.

Where does the steppe porcini mushroom grow?

The royal oyster mushroom is quite common in the wild in many countries. The natural habitat is represented by Central Europe, the Mediterranean, Western Asia and India.

Did you know? Disputes about which kingdom mushrooms belong to

-
Animals or Plants were completed only in 1960, when they were separated into a separate kingdom
-
Mushrooms. Royal oyster mushroom prefers to grow in steppe zones, usually on plant remains of stems and the root system of umbrella plants, among which are ferula, eryngium and smooth. Oyster mushroom has a tendency to parasitism, so it often acts as a saprophyte, that is, it feeds on the organic substances of dead organisms.

Growing at home and in the country

Before growing eringi at home, it is worth knowing that this species prefers stumps, large branches of any deciduous trees (the bark should not be damaged), and logs. Cultivation of royal oyster mushroom can occur both in the wild (in nature) and in a country house or apartment balcony.

For the most effective method of growing royal oyster mushroom you will need: 1 package (test tube) of mycelium, a log without the slightest sign of rot or spoilage, a drill for forming a trench.

Note! The success of the entire business depends on the quality of the wooden base. The most suitable log diameter is 15-30 cm, and the length should be between 30-50 cm.

The optimal period for the procedure will be from April to October. It is also worth maintaining the required temperature level - 10-27 ºС.

Growing technology:

1. Drill several holes in the log with a diameter of no more than 1 cm.
2. Place several mycelium sticks in each (you need to do this with sterile gloves).
3. Fill each hole with wax or seal with wooden stoppers.
4. Place the logs outdoors.
5. The stump needs to be watered 2-4 times a week to maintain normal humidity levels.
6. The growth of the log continues for 2-3 months.

If you did everything correctly, then after a while you will be able to notice the appearance of a white coating on the logs.

Yerings can also be cultivated using bags of substrate. To do this, buy ready-made grain mycelium (sowing) or prepare it yourself, place it in special containers with sawdust, soil or non-sterile straw and create the necessary temperature conditions.

The process of mycelium germination during the incubation period

The most important conditions for mycelium growth are the correct temperature conditions.

After a couple of days, white spots will appear on the substrate. These are mushrooms. This means that the process of growing oyster mushrooms has gone in the right direction. The blocks should be positioned vertically, at a distance from each other. The instructions for germinating mycelium state that if the temperature inside the block is above 26 degrees, then ventilation of the room is necessary. It should be remembered that the room temperature is 4 degrees lower than inside the bag. If the temperature drops, the conditions for mycelium growth will be unsuitable.

After a week, the surface of the substrate takes on a light brown tint, and after two weeks the substrate turns into a dense white block.

Fruiting begins thanks to slits in the bag, where air enters, after about two weeks.

Evaluation of taste, medicinal properties and possible harm

Eringi is a very nutritious steppe mushroom. In terms of nutritional value, it is equal to meat and poultry, since it contains a high content of amino acids, proteins, vitamins and enzymes.

The calorie content per 100 g of eringa is 43 kcal. Energy value:

• proteins: 3.31 g;
• fat: 0.41 g;
• carbohydrates: 4.17 g.

Royal oyster mushroom contains approximately 35% protein; it is indispensable for sports nutrition, since it is from it that the “building” of muscles occurs.

Regular consumption of pleurotus eryngii cleanses the body of heavy metal salts, helps strengthen the immune system, and stimulates the gastrointestinal tract.

Interesting! The substance lovastanin was found in white steppe mushrooms, which triggers the process of cholesterol destruction in the liver.

Chinese healers have long and successfully used extract from royal oyster mushroom to treat diseases of the prostate gland, genitourinary system, and problems with potency in men.

The possible harm of eringa is that it contains the substance chitin, which is not fully processed by our body. Therefore, any mushrooms are not recommended for children under 12 years of age, elderly people, pregnant and lactating women.

Another drawback is that any forest fruit perfectly absorbs negative, harmful substances from the soil in which they grow. Therefore, it is so important not to pick mushrooms near highways and highways.

Edible or not King Oyster mushroom

Royal oyster mushrooms are used not only in cooking, but also in official and folk medicine and cosmetology.

Mushrooms are necessarily subjected to heat treatment and delicious dishes are prepared.

1. Soup with steppe oyster mushrooms.
2. Hot salad.
3. Filling for dumplings, pancakes, pies, dumplings, pies.
4. Sandwiches.
5. Sashimi.
6. Stew with gravy.
7. Baked with potatoes.
8. Dry.
9. Marinate.
10. Canned.
11. They make hoods.

Erings contain a large amount of proteins necessary for the body: amino acids, glucose, sucrose, fructose, and polysaccharides. Vitamins of groups B, C, E, PP, D. The pulp of the mushrooms is very tender, experts say that it tastes like real milk mushrooms.

Preparation

Eringi, or royal oyster mushroom, has long been successfully used in cooking, as it has a pleasant aroma and delicate, sweetish taste.

Interesting fact! The white steppe mushroom does not lose its beneficial properties during heat treatment.

Yerings are most delicious when fried, but they can also be pickled, made into pickles, used to create the base of stews, dried in the oven or naturally, etc.

Interesting! Ordinary mushrooms have a shelf life of two to seven days, royal oyster mushrooms are stored for 10 days in the refrigerator.

Cleaning

This process does not require special preparation. All you need to do is wipe the fruiting bodies with a dry cloth or paper napkin, separate the caps from the stems and cut into pieces of any size.

Note! Eringi can be stored in a paper bag in the refrigerator for 2 weeks. In an airtight container they deteriorate much faster, in 3-4 days.

Cooking

To prepare royal oyster mushroom in this way, you need to place the peeled fruiting bodies in boiling, salted water and cook for 15 minutes, no longer. If desired, the liquid can be slightly acidified with lemon juice, acid or vinegar.

Worth noticing! Royal trumpeter does not need to be boiled before cooking.

Pickling

Try pickling king oyster mushrooms – it’s very tasty! This savory appetizer is no different from one made from boletus mushrooms. Shredded pickled erings can be used as a base for salads.

Ingredients:

• mushrooms – 600 g;
• water – 400 ml;
• vegetable oil – 60 ml;

• garlic – 5 cloves;
• vinegar - 1.5 tbsp. l.;
• juice of half a lemon;

• 1 onion;
• bay leaf, peppercorns - to taste;
• salt – 3 tsp.

Cooking method:

1. Wash the oyster mushrooms, peel off the top layer from the caps, cut the fruiting bodies into medium pieces.
2. Peel the onion and cut into half rings.
3. In a deep container, dilute vinegar, oil, lemon juice, and salt in water.
4. Season the future marinade with spices: bay leaf, pepper, you can add a couple of clove buds.
5. Pass the garlic through a press and also place in the brine.
6. Bring the marinade to a boil, cook for 10 minutes over medium heat.
7. Immerse the mushroom pieces in the brine and boil for the same period of time.
8. Cool the finished erings, add onion rings.
9. Marinate for 2-3 hours.

Freezing

Cut the peeled mushrooms into small pieces and place on a tray or flat dish. Place in the freezer for 2 hours. After this time, remove the product from the refrigerator, divide into small portions, place in bags or other containers and store until needed. This is a very convenient way to preserve any forest fruits.

Frying

True connoisseurs of mushrooms believe that the best way to prepare royal oyster mushrooms is to briefly fry the pieces in a small amount of vegetable oil. No special spices, sauces, marinades... Try to prepare this amazing product using this method!

Ingredients:

• eringi – 1 kg;
• salt – 1 tsp;

• vegetable oil – 2 tbsp. l.;
• butter – 20 g.

Cooking method:

1. Cut the king oyster mushroom into small pieces.
2. Heat a mixture of oils in a frying pan: butter and vegetable.
3. Salt the mushrooms and season them with spices.
4. Fry the pieces in oil so that they do not touch each other. This will help keep the crust crispy.
5. Ready-made, aromatic oyster mushrooms can be served as an addition to any side dish.

Fried erings can be cooked in flour batter or breadcrumbs - it will make an excellent snack. Just remember to place the fried pieces on a paper towel to drain off excess fat.

Pickling

This method of harvesting mushrooms for the winter allows you to quickly process a large volume of fruiting bodies. Preservation can be placed in jars or stored in a deep container in a cool place.

Ingredients:

• water – 2 l;
• mushrooms – 2 kg;
• salt – 3 tbsp. l.;

• peppercorns – 6 pcs.;
• bay leaf – 2–3 pcs.;
• black currant leaves – 5 pcs.

Cooking method:

1. Clean the fruiting bodies from debris and dirt, cut off the caps.
2. Boil water in a deep container, add a little salt.
3. Boil the eringi for 10 minutes. Drain in a colander.
4. Make a brine from 1 glass of water, spices, salt, add laurel and currant leaves. Let the marinade simmer for 5 minutes.
5. Cool the liquid and strain.
6. Place mushrooms in sterilized containers and fill with brine.
7. Cover with plastic lids and store. After 10 days you can take a sample.

Canning in jars for the winter

Preparing eringa in this way involves preliminary boiling of the fruiting bodies - this allows you to additionally disinfect the mushrooms. This preparation will last longer.

Ingredients:

• salt – 70 g;
• mushrooms – 2 kg;
• vegetable oil – 1 tbsp. l./1 liter jar;

• garlic – 4 cloves;
• onions – 2 pcs.;
• pepper, bay leaf, cherry leaves - to taste.

Cooking method:

1. Chop the fruiting bodies into small pieces.
2. Place them in a deep saucepan in which water has previously boiled and add salt.
3. Boil for 20 minutes.
4. Place the pieces in a colander to drain. Do not pour out the broth, let it cool.
5. Cut the garlic into cubes. Wash and dry the cherry and laurel leaves.
6. Place in jars in layers: mushrooms, salt, spices, seasonings.
7. Fill the containers to the top, pour mushroom broth.
8. Pour vegetable oil into each jar.
9. Seal with plastic lids and store in a cool place. After 7 days, you can try the canned mushrooms.

Geographical features

The region is located in the following zones: steppe, semi-desert and desert. There are few tall trees, the rivers are shallow and often dry up. The climate for mushrooms is not very favorable:

1. In winter, January temperatures can reach -8℃ in the southern regions and -35…-36℃ in the northern ones. In summer it ranges from +22℃ to +24℃, sometimes there are hot days with a record +44℃.
2. There is little precipitation: from 210 to 340 mm per year. The lower level borders the desert, so quiet hunting in the region is not successful every year.

Steppe meadow mushrooms are found here, and forest representatives of the mushroom kingdom are found in the groves. Along the coastline, fruiting bodies of species that prefer high humidity are found, but due to the drying up of rivers, they rarely bear fruit in one place for several years in a row.

Recipes

Eringi is such a versatile mushroom that you can cook almost any dish with its participation; its taste will not spoil at all, but, on the contrary, will be emphasized by this amazing steppe guest.

In Korean

This oyster mushroom recipe meets all the rules of Korean cuisine. Sweet and sour marinade made from soy sauce and honey has become incredibly popular lately. It can be used not only in this recipe, but also when creating other mushroom, vegetable, and meat dishes.

Ingredients:

• oyster mushroom – 300 g;
• soy sauce – 2 tbsp. l.;
• lemon juice – 1 tbsp. l.;

• honey – 2 tbsp. l.;
• vegetable oil – 60 ml;
• sesame seeds, salt - to taste.

Cooking method:

1. Fry some sesame seeds in a dry frying pan until a slight nutty smell appears.
2. In a deep container, mix honey, soy sauce, oil, lemon juice. Beat well.
3. Place the eringa pieces in the marinade for 20 minutes.
4. Fry the mushrooms in a dry frying pan, stirring constantly so as not to burn.
5. Finally, pour in the remaining marinade and simmer for 2-3 minutes until the sauce thickens.
6. Serve the dish with vegetables or rice noodles.

In Chinese

Spicy, piquant erings in sweet and sour sauce will appeal to even sophisticated gourmets. This dish is perfect for a holiday table.

Ingredients:

• mushrooms – 200 g;
• chili sauce – 50 ml;
• lime juice – 2 tbsp. l.;
• rice vinegar – 1 tsp;

• soy sauce – 50 ml;
• sesame oil – 30 ml;
• green onions, sesame seeds (optional).

Cooking method:

1. Prepare a sauce from lime juice, sesame oil, vinegar, 2 types of sauces.
2. Finely chop the green onion stems.
3. Peel the eringi and cut into thin slices.
4. Dip each piece in the sauce and fry in a frying pan with a little oil.
5. Serve on a flat platter with chopped onion and sesame seeds.

Mushroom cream soup

A delicate, aromatic soup made from royal oyster mushrooms will certainly delight you and your loved ones with its taste. To give it a silky consistency, it is worth adding cream with a high percentage of fat content.

Ingredients:

• eringi – 300 g;
• potatoes – 400 g;
• salt – 1 tbsp. l.;

• cream – 200 ml;
• butter – 30 g;
• green onions and dill.

Cooking method:

1. Peel the oyster mushrooms, cut into slices and fry in a frying pan with a little oil until golden brown.
2. Peel the potatoes and cut them into bars.
3. Place the vegetable in a saucepan of boiling water and cook until tender.
4. Add mushrooms to the soup, add salt and season.
5. At the very end of cooking, pour in the cream and simmer for another 5 minutes.
6. Using a blender, give the liquid a creamy consistency.
7. Sprinkle each serving of soup with chopped herbs.

Pasta with mushrooms

This tasty, aromatic dish will come in handy during Lent, for a vegetarian diet. It is very important to cook the pasta until al dente (to the tooth) so that the treat retains its shape and consistency.

Ingredients:

• carrots, onions - 1 pc.;
• sweet pepper – 1 pc.;
• royal oyster mushroom – 200 g;
• tomatoes – 3 pcs.;

• pasta, macaroni – 200 g;
• salt, pepper - to taste;
• butter – 30 g;
• basil, parmesan cheese - for serving.

Cooking method:

1. Boil a large amount of water in a deep container and add salt. Cook the pasta in the traditional way. Drain in a colander.
2. Peel the vegetables. Cut the onion into cubes, chop the carrots into thin strips.
3. Vegetables need to be fried until soft.
4. Peel the eringi and cut into slices of any size.
5. Fry in butter until tender, remove from the pan and transfer to another container.
6. Sauté thinly sliced ​​peppers and tomatoes in the same oil.
7. Combine all the vegetables and mushrooms in one container, season to taste with spices and salt. Simmer for another 5 minutes.
8. Serve the treat at the table like this: put the pasta on a plate, form it into a nest, inside which place the fried mushrooms and vegetables.
9. Sprinkle with basil and Parmesan cheese.

Salad

This salad has only 6 ingredients, and it will take you no more than 15 minutes to prepare.
Prepare a warm salad with king oyster mushrooms to surprise your guests! Ingredients:

• sweet pepper – 1 pc.;
• thyme – 6-7 sprigs;
• potatoes - 2 tubers;

• eringi – 200 g;
• zucchini - half a zucchini;
• garlic, salt - to taste.

Cooking method:

1. Fry the pre-peeled and sliced ​​eryingi over medium heat.
2. Peel the potatoes, cut into cubes and fry in the same pan until cooked.
3. At the very end of frying, place thyme sprigs and crushed garlic in a container.
4. Zucchini and bell pepper should be cut into cubes and added to the rest of the ingredients.
5. Mix thoroughly, season with salt and spices. Serve warm.

Spicy paste

Try preparing a delicious, aromatic dish with buckwheat paste. In addition to the maximum benefits from vegetables and mushrooms, you will also receive aesthetic pleasure from contemplating a bright, colorful dish.

Ingredients:

• buckwheat paste – 250 g;
• eringi – 500 g;
• sweet pepper (not hot) – 1 pc.;
• green beans – 200 g;

• tomato paste – 30 g;
• garlic – 2 cloves;
• salt, pepper - to taste;
• vegetable oil for frying.

Cooking method:

1. Cook the pasta until half cooked, drain in a colander.
2. Peel the mushrooms and fry them in a small amount of oil until golden brown.
3. Cut the pepper into thin strips.
4. Place vegetables (peppers, beans) in a frying pan with oyster mushrooms, cover with a lid and simmer for 4-5 minutes.
5. Add tomato paste, add a little water, season with spices and chopped garlic. Cook for another 5 minutes.
6. Mix pasta with vegetable dressing.

Fried eringi in batter

To prepare a delicious snack according to this recipe you will need the following ingredients:

• eringi – 500 g;
• egg – 1 pc.;
• flour – 100 g;

• salt, pepper - a pinch;
• vegetable oil for frying.

Cooking method:

1. Slice the king oyster mushrooms along with their caps lengthwise.
2. Prepare the egg batter: beat it thoroughly with a fork, add salt and pepper.
3. Dip each mushroom slice in flour, then in batter and fry in vegetable oil until tender.
4. It is better to place the golden brown slices directly on a paper towel to drain the fat.

Royal Oyster mushroom with potatoes

Learn how to fry a familiar dish from unusual mushrooms. You will need these ingredients:

• potatoes – 500 g;
• royal oyster mushrooms – 500 g;
• vegetable oil for frying.

Cooking method:

1. Peel the potatoes and cut into thin slices.
2. Fry the potato pieces in vegetable oil until they brown. Remove the slices to a separate container.
3. Cut the eringi into pieces. Fry in the same oil as the potatoes.
4. Combine the ingredients, add salt and season with spices. Serve with sour cream sauce and herbs.

Grilled

To cook these wonderful fruit bodies over a fire or on the grill, you need to cut them into fairly large slices and marinate them in a mixture of vegetable oil, spices and salt for 20–30 minutes. Then place the mushrooms on the grill and fry until done. Drizzle the slices with lemon juice and sprinkle with chopped green onions.

Important! If you want to fry erings over a fire, you need to cut them into large pieces so that the tender flesh does not burn on the fire. And it’s more convenient to string large slices onto skewers.

How to prepare

In terms of taste and smell, oyster mushroom is considered an original and unusual product. The most common cooking method is frying in various oils. It is pre-washed in running water and cut into slices, strips or cubes. Fried mushroom can be eaten as an independent dish or used to add to salads, purees, soups, and borscht.

In cooking, oyster mushrooms are often used to prepare broths; later, aromatic soup or pickle is made from it. It is ideal for dishes with pasta, meat sauces, and all vegetables. In various recipes, it easily replaces the taste of champignons, porcini and other varieties of mushrooms. Oyster mushrooms are also successfully canned and used for long-term storage in closed jars.

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general characteristics

Mushrooms of the Astrakhan region include both edible and poisonous species, so you need to know how to distinguish them and what features they have. Each type has certain taste qualities, so mushrooms are prepared in different ways: some are suitable only for pickling, while others are suitable for frying, boiling or freezing. According to the degree of edibility, mushrooms of the Astrakhan region are divided into 4 categories:

• Category 1: edible;
• Category 2: conditionally edible;
• Category 3: inedible;
• Category 4: poisonous.

The first two categories are further subdivided into 4 categories based on taste.

Category 1 includes the most delicious and aromatic: porcini mushrooms, saffron milk caps, milk mushrooms.

Category 2 includes white and pink mushrooms, oak mushrooms, boletus mushrooms, forest champignons and Polish mushrooms. Cooks often fry and stew them with seasonings, and then serve them as side dishes.

Category 3 includes chanterelles, moss mushrooms, honey mushrooms, russula and morels, which have a weak aroma, but are no less tasty.

But category 4 is conditionally edible mushrooms, which require pre-processing (soaking and cooking) before the main cooking process. More often they are salted (hot or cold) or marinated with spices. For hot dishes, heat treatment takes at least 1 hour. This group includes flywheels, dung beetles, laticifers, etc.

Tips for mushroom pickers

In forest plantations, you should wear closed, thick clothing to protect yourself from mosquitoes and midges; a hat will also come in handy. Repellent cream will help avoid insect bites. Mushrooms hide in the soil under a layer of pine needles and leaves, so a long stick will come in handy to make it easier to find them. Fabric gloves with a rubberized layer will protect the skin of your hands during collection from dirt and, in case of nettles hiding in the thickets, from scratches from small branches. Rubber boots with high tops will protect the mushroom picker while hiking through the windfall and in case of a collision with snakes. It is important to monitor local news reports and avoid areas where predator sightings have been reported.

It is better to go for mushrooms on weekdays, then there is much less competition among lovers of “quiet hunting”. It is better to collect mushrooms in large wicker baskets; buckets will also do. As a last resort, you can take thick bags, but the “catch” in them is more likely to wrinkle and crumble, and besides, it may be prohibited. It is better to transport bags of mushrooms with the top open.