Emily Johnson
King trumpet mushrooms, also known as king oyster mushrooms, are a versatile ingredient that can be used in a variety of dishes. They are native to the Mediterranean and Asia and are cultivated all over the world. King trumpet mushrooms are the largest of the oyster mushroom family and are easily identified by their thick white stems and small brown caps. They have a firm, dense, chewy texture and a mild, nutty, savory flavor. When cooked, king trumpet mushrooms are often used as a meat substitute, especially as vegan scallops due to their similar texture and seafood-like flavor.
| Characteristics | Values |
|---|---|
| Common Name | King Trumpet Mushrooms |
| Botanical Name | Pleurotus eryngii |
| Family | Oyster Mushrooms |
| Genus | Pleurotus |
| Size | Medium to Large |
| Stem | Thick, Cylindrical, White, 20 cm in length, 5 cm in diameter |
| Cap | Small, Flattened, Brown, Grey |
| Texture | Dense, Chewy, Meaty |
| Flavor | Savory, Umami, Nutty, Delicate |
| Use | Substitute for Meat, Commonly used in Stir-Fries, Soups, Stews, Tempura, Meatballs, Pasta, Grilled Dishes |
| Cultivation | Worldwide, Predominantly in China and Japan |
| Storage | Refrigerate in a Paper Bag for up to 2 weeks |
| Nutrition | Riboflavin, Vitamins B6, C, and D, Niacin, Potassium, Fiber, Folate, Ergothioneine |
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What You'll Learn
- King trumpet mushrooms are predominantly grown in a culture composed of agricultural waste
- They are highly valued in Asian culinary applications for their dense, chewy texture and seafood-like flavour
- They are also known as king oyster mushrooms, king brown mushrooms, French horn mushrooms, and trumpet royale mushrooms
- They are the largest of the oyster mushroom family and are noted for their thick white stems and golden brown caps
- They are available year-round and can be eaten raw or cooked
King trumpet mushrooms are predominantly grown in a culture composed of agricultural waste
King trumpet mushrooms, also known as king oyster mushrooms, are predominantly grown in a culture composed of agricultural waste. They are cultivated all over the world and are highly valued, especially in Asian cuisine, for their dense, chewy texture and seafood-like flavour. King trumpet mushrooms are rare to find in the wild, but they are commercially cultivated in many countries, including the United States, Australia, Italy, South Korea, Japan, China, and South Africa.
King trumpet mushrooms are saprophytic mushrooms that can also exhibit parasitic behaviour. They are unique in their symbiotic preferences, as they feed off the roots of herbaceous plants. These mushrooms are resistant to extreme environmental conditions and can thrive in hot, dry deserts as well as humid climates. They are native to the Mediterranean regions of Europe, North Africa, and the Middle East.
King trumpet mushrooms are the largest edible variety in the Pleurotus genus. They are identified by their thick, cylindrical ivory to white stems, which can grow up to 20 centimetres in length and 5 centimetres in diameter. Their stems are joined to small, flattened caps that range in colour from grey to brown with rounded, curved edges. The entire mushroom is edible and offers various nutritional benefits, including riboflavin, vitamins B6, C, and D, niacin, potassium, fibre, and folate.
King trumpet mushrooms are prized for their culinary versatility and meat-like texture, making them a popular choice for vegetarian and vegan dishes as a meat substitute. They can be used in a variety of cooking applications such as grilling, roasting, baking, sautéing, and frying. When cooked, king trumpet mushrooms develop a savory umami flavour and a soft, crunchy texture. Their stems, when sliced, can even mimic the taste and texture of seafood, especially scallops.
The most common substrates for cultivating king trumpet mushrooms are hardwood sawdust and straw. These substrates provide the necessary cellulose and lignin that king trumpet mushrooms need to thrive. Sawdust is often derived from oak, maple, or alder trees, while straw is typically sourced from wheat or rye. These substrates are supplemented with other agricultural by-products, such as cottonseed hulls, soybean hulls, grain by-products, or corn cobs, to boost productivity and mushroom size.
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They are highly valued in Asian culinary applications for their dense, chewy texture and seafood-like flavour
King trumpet mushrooms are the largest variety of oyster mushrooms. They are predominantly cultivated in China and Japan, but can also be found growing wild in the Mediterranean and some parts of Asia. They are also cultivated in other parts of the world. They are valued in Asian cuisine for their dense, chewy texture and seafood-like flavour.
King trumpet mushrooms have a thick cylindrical stem and a small, flattened cap. The stems are white and thick, while the caps are brown and small relative to the stem. The whole mushroom is edible and can be cooked in a variety of ways. They are often used as a meat substitute due to their dense texture and savoury, nutty flavour.
When cooked, king trumpet mushrooms develop a savoury umami flavour. They are denser than other mushroom varieties, so they hold their shape well during cooking and can withstand slow cooking and high heat. Their thick stems can be cut into a variety of shapes, making them a versatile ingredient. They can be sliced into rounds and cooked as vegan "scallops", or cut into thick pieces and simmered or braised to create a crispy texture.
King trumpet mushrooms are commonly used in stir-fries, soups, stews, tempura, grilled and served on top of barbecued meats, or mixed into pasta. They are also used as a meat substitute in dishes such as meatballs or meatloaf. Their flavour is described as nutty and savoury, with a soft, crunchy texture. They are also a good source of various nutrients, including riboflavin, vitamins B6, C, and D, niacin, potassium, fibre, and folate.
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They are also known as king oyster mushrooms, king brown mushrooms, French horn mushrooms, and trumpet royale mushrooms
King trumpet mushrooms, also known as king oyster mushrooms, king brown mushrooms, French horn mushrooms, and trumpet royale mushrooms, are the largest variety of the oyster mushroom genus. They are easily identified by their thick, white stems and small, flattened brown caps. The stems can grow up to 20 centimetres in length and 5 centimetres in diameter, while the caps are only slightly wider than the stems.
King trumpet mushrooms are highly valued in Asian culinary applications due to their dense, chewy texture and seafood-like flavour. They are commonly used in stir-fries, soups, stews, tempura, grilled and served on top of barbecued meats, or as a meat substitute. When cooked, king trumpet mushrooms develop a nutty, umami flavour. They are also packed with nutrients, containing riboflavin, vitamins B6, C, and D, niacin, potassium, fibre, and folate.
King trumpet mushrooms are predominantly cultivated rather than foraged. They are grown in a culture composed of agricultural waste, such as sawdust and straw, supplemented with cottonseed meal and grain by-products. They are cultivated all over the world, particularly in China and Japan, and are easily sourced at Asian grocers and mainstream supermarkets.
King trumpet mushrooms are also known as Pleurotus eryngii, native to the Mediterranean and Asian regions. They grow wild with Eryngium (sea holly) plants and are resistant to extreme environmental conditions, such as hot, dry, or humid climates. They are saprophytic mushrooms but can also be parasitic, feeding off the roots of herbaceous plants.
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They are the largest of the oyster mushroom family and are noted for their thick white stems and golden brown caps
King trumpet mushrooms, also known as king oyster mushrooms, king brown mushrooms, French horn mushrooms, trumpet royale, aliʻi oyster, and royal trumpet mushrooms, are the largest of the oyster mushroom family. They are easily identified by their thick, white stems and small, flattened, golden brown caps. The stems can grow up to 20 cm in length and 5 cm in diameter, while the caps are only slightly wider than the stems.
King trumpet mushrooms have a firm, dense, chewy, and meaty texture, making them a popular meat substitute. They are versatile and can be cut into a variety of shapes, such as thick rounds, which can be cooked as vegan scallops. The mushrooms can be sliced, diced, or shredded, and are suitable for grilling, roasting, baking, sautéing, frying, and stir-frying. They are commonly used in soups, stews, tempura, meatballs, pasta, and grilled dishes.
When cooked, king trumpet mushrooms develop a distinct, juicy, nutty, and savory flavour, with a soft, crunchy texture. They are known for their umami flavour, which is enhanced by cooking. To achieve the deepest flavour, it is recommended to cook them slowly to remove moisture and brown them. Marinating them before cooking can also add to their flavour.
King trumpet mushrooms are cultivated around the world, particularly in China and Japan, and are easily sourced at Asian grocers and mainstream supermarkets. They are grown in a culture composed of agricultural waste, such as sawdust and straw, supplemented with cottonseed meal and grain by-products. They are also found growing wild in forests with hardwood trees around the Mediterranean Sea and in other parts of Asia.
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They are available year-round and can be eaten raw or cooked
King trumpet mushrooms are available all year round and can be eaten raw or cooked. They are commonly found in Asian grocers and are increasingly available in mainstream supermarkets. They are also known as king oyster mushrooms, king brown mushrooms, French horn mushrooms, cardoncello, eryngii, and royal trumpet mushrooms. They are the largest of the oyster mushroom family, with thick white stems and small, flattened, golden-brown caps. Their large size makes them versatile for slicing and serving in various dishes.
When selecting king trumpet mushrooms, choose those that are firm with a fresh, smooth appearance. The surface should be dry but not dried out, and they should look plump. They can be stored in their original packaging or a porous paper bag in the refrigerator for up to a week. Fresh mushrooms should not be frozen, but you can freeze sautéed mushrooms for up to a month.
King trumpet mushrooms are cultivated worldwide, particularly in China and Japan, and are valued for their dense, chewy texture and seafood-like flavour. They are also packed with nutrients, including riboflavin, vitamins B6, C, and D, niacin, potassium, fibre, and folate. Their versatility extends to cooking methods, as they can be grilled, roasted, baked, sautéed, or fried. They can be cut into thick pieces and simmered or braised to achieve a crispy texture or cooked to develop a tender, meat-like consistency.
King trumpet mushrooms are commonly used in stir-fries, soups, stews, tempura, meatballs, pasta, and grilled dishes. They are also suitable for slow cooking and high heat due to their dense nature, allowing them to retain their shape. When cooked, they develop a distinct, juicy nuttiness and a savoury umami flavour. Their versatility and flavour make them a popular choice for culinary creations all year round.
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Frequently asked questions
King trumpet mushrooms are the largest of the oyster mushroom family. They are identified by their thick white stems and small, flattened grey to brown caps. They are commonly used in Asian cooking and are available all year round.
King trumpet mushrooms have a delicate, nutty, and savory flavor. They are dense and spongy, with a chewy texture. When cooked, they can taste like seafood, especially scallops.
King trumpet mushrooms are versatile and can be sliced, diced, shredded, grilled, sautéed, roasted, fried, baked, or braised. They can be used as a meat substitute and are often used in stir-fries, soups, stews, and tempura.
