Pleurotus Eryngii
by Alice Beard Potato Chips
Favorite
Difficulty
Easy
Time
15m
Serving
3
Pleurotus eryngii (Pleurotus eryngii) is an edible mushroom that grows in the Mediterranean region of Europe, the Middle East and North Africa, but also grows in parts of Asia. It is named for its aroma of almonds and the taste of abalone. There are many Pleurotus eryngii products on the market, such as Baishanzu mushroom side dishes, pleurotus eryngii extract, instant pleurotus eryngii in small packages, and individually packaged pleurotus eryngii and so on.
Pleurotus eryngii belongs to the largest species of the genus Pleurotus, which also contains an edible mushroom, Pleurotus ostreatus. Pleurotus eryngii has thick white fleshy stipes and small tan umbrellas (at a younger age). Before cooking, it will emit a faint aroma. After cooking, it will give off a typical mushroom flavor, and the texture is similar to abalone. The effective cultivation technology of Pleurotus eryngii was introduced to Japan in 1993 and became a common ingredient in cooking, and it became a commercially cultivated mushroom and sold it to Australia.
Pleurotus eryngii is a new species of rare edible fungus that has been successfully developed and cultivated, which integrates edible, medicinal and dietetic use. The mushroom body has the aroma of almonds, the meat is plump, the taste is fresh and tender, the taste is fragrant, and the nutrition is rich. It also has the effects of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, preventing cardiovascular diseases, etc. It is very popular with people, and the market price is 3-5 times higher than that of oyster mushrooms. The difference between Pleurotus eryngii and other common varieties of oyster mushrooms, shiitake mushrooms, and commens comatus is: tightly organized, flexible, and can be stored for a longer period of time after picking.
Pleurotus eryngii belongs to the largest species of the genus Pleurotus, which also contains an edible mushroom, Pleurotus ostreatus. Pleurotus eryngii has thick white fleshy stipes and small tan umbrellas (at a younger age). Before cooking, it will emit a faint aroma. After cooking, it will give off a typical mushroom flavor, and the texture is similar to abalone. The effective cultivation technology of Pleurotus eryngii was introduced to Japan in 1993 and became a common ingredient in cooking, and it became a commercially cultivated mushroom and sold it to Australia.
Pleurotus eryngii is a new species of rare edible fungus that has been successfully developed and cultivated, which integrates edible, medicinal and dietetic use. The mushroom body has the aroma of almonds, the meat is plump, the taste is fresh and tender, the taste is fragrant, and the nutrition is rich. It also has the effects of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, preventing cardiovascular diseases, etc. It is very popular with people, and the market price is 3-5 times higher than that of oyster mushrooms. The difference between Pleurotus eryngii and other common varieties of oyster mushrooms, shiitake mushrooms, and commens comatus is: tightly organized, flexible, and can be stored for a longer period of time after picking.
