Pleurotus eryngii: The Ultimate Mushroom Guide
About The Pleurotus eryngii Mushroom
This is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia.
Pleurotus eryngii also known as:
King trumpet mushroom
French horn mushroom
King oyster mushroom
King brown mushroom
Boletus of the steppes
Unlike other oyster varieties, the King Oyster doesn’t usually produce a shelf-like formation but instead produces a mushroom with a round cap and a defined stem. The cap usually unrolls with age, becoming flat and eventually uncurled.
If grown indoors with minimal fresh air and low light levels, the mushroom will grow a fat tall stem and a tiny cap, while lots of fresh air and light will produce a mushroom with a small stem and large dark cap. King Oysters can be quite large, sometimes producing single fruits weighing well over one pound.
Pleurotus eryngii Health Benefits
Research does suggest that some substances in the mushroom do have potential in medicine, including in the following areas:
Treatment of certain cancers.
Immune system support.
The reduction of fats, such as cholesterol, in the blood.
It also appears to be more estrogenic and bone protective in animal forms of menopause than other medicinal mushrooms tested.
Like some other Pleurotus species, P. eryngii attacks nematodes and may provide a control method for these parasites when they infect cats and dogs.
Besides King Oyster mushrooms have a thick meaty texture and a bold unique taste. They are quite versatile and highly desired as a culinary treat.
An anti-inflammatory protein found in P. eryngii called PEP has been shown to reduce the proliferation of colon cancer cells in both cultures of human tissue and living mice, without damaging normal cells. In a separate study, a polyphenol-rich extract from the same mushroom species was shown to also combine anti-inflammatory properties with the ability to kill colon cancer cells without harming normal cells. In both cases, the effect is dose-dependent, meaning higher doses have a stronger effect. Both substances have at least some potential in the treatment of both colon cancer and inflammatory bowel disease (IBD).
"Cancer" is not a single disease but, rather, a large group of maladies; all involve uncontrolled and disruptive cell growth, but have different patterns of disease progression and different causes and risk factors, and require different treatments. It is incorrect to say that a substance can "cure cancer," as a blanket statement, simply because it proves helpful against one or more diseases. That being said, substances extracted from P. eryngii have shown promise against multiple cancers in both cell cultures and animal models, including cancers of the liver and lungs and breast.
Although the mushroom as a whole has not been tested as a cancer treatment, it’s worth noting that multiple substances derived from this species are being investigated—suggesting that the study of the whole mushroom could be interesting.
One study looked at the ability of several different types of fungus, including P. eryngii, to attack certain strains of influenza virus and herpes virus; P. eryngii was not the most powerful of those tested, but it does have potential as an antiviral agent. The study used mycelium (net-like or thread-like fungal tissue), not mushroom, but it was whole tissue, not a single-substance extract.
A whole-tissue extract of P. eryngii was tested against multiple types of bacteria and yeast that had been grown in Petri dishes; the extract killed some of the microorganisms but not others, showing limited, but real, potential as an antimicrobial agent.
Immune system support
Many reputedly medicinal mushrooms contain β-glucans, a group of related polysaccharides that show both anti-tumor and immune-supportive activity. One study compared hot-water extracts from multiple mushroom species to estimate which would be a better source of β-glucans when cooked and eaten; P. eryngii proved the best of those tested. The same study also showed that cultured cells treated with the extract showed changes consistent with greater immune and anti-tumor activity. Another study showed an additional group of immune-related changes in cultured cells treated with β-glucan derived from P. erygii.
Other studies give less direct evidence of P. eryngii’s potential for immune support.
Humans in a double-blind, placebo-controlled, study taking an extract of P. cornucopiae, a related mushroom species, showed modest but real increases in several immunity-related factors in their blood. Catfish raised under experimental conditions grew better and resisted infection more successfully when fed diets containing P. eryngii.
Eryngii is sometimes sold as a testosterone booster, among other possible benefits. Research does suggest a link with hormone levels of various kinds.
One study tested the use of spent mushroom substrate from P. eryngii cultivation as a component in feed for elk. That is, the plant matter on which mushrooms had been grown, together with remaining mycelium, was added to the diets of several captive bull elk, but not to the diets of similar control animals. The researchers hoped to find an additional use for the spent substrate, which presents a major disposal problem in mushroom-growing areas. The substrate proved successful as elk feed, and the test elk showed improvements in several markers of health—they also had higher testosterone levels than the control animals.
Another study tested the use of several substances isolated from P. eryngii as a treatment for certain estrogen-dependent breast cancers. Reducing estrogen levels is an accepted treatment for some types of breast cancers, but researchers want to find a new way of controlling estrogen that has fewer side effects. Some of the P. eryngii compounds successfully inhibited the action of aromatase, an enzyme that converts androgens (including testosterone) into estrogens. While the focus of the study was on the reduction of estrogen, that there would be a corresponding increase in testosterone levels seems reasonable. The study involved chemical samples, not human subjects.
The reduction of fats, such as cholesterol, in the blood
Rats bred to have high cholesterol were given powdered P. eryngii in their diet to test the mushroom as a possible treatment for high cholesterol and obesity. The rats receiving the mushroom showed significant decreases in cholesterol and an improvement in the ratio of "good" to "bad" cholesterol, as well as a reduction in total body weight. Apart from being killed by researchers at the end of the study, the animals were healthy. Other studies, both in rats and in cultured cells, showed similar results.
High-cholesterol rats were also used in a study of P. eryngii as a possible treatment for diabetes. Diabetes was artificially induced in the test subjects. While the mushroom-fed animals did not show a significant decrease in total cholesterol, their ratios of "good" to "bad" cholesterol improved, their body weight dropped, and, more to the point, their blood glucose levels dropped significantly. The mushroom did not cure the rats, but does show promise as a way to help control diabetes in concert with other treatments.
Prevention of food poisoning
Not all health benefits involve taking medicine. A serious problem in agriculture is the contamination of corn and, to a lesser extent, other crops, with fungus that produces aflatoxin B1, a dangerous poison. The contaminated corn must usually be discarded, a great waste. However, one study shows that P. eryngii can not only grow in the contaminated corn, it can also break down the toxin. The resulting mushrooms are entirely safe to eat, and after one month of growth, the corn-based growth medium also no longer contains toxins and could be safely used for something else.
Pleurotus eryngii Side Effects
Since the mushroom is generally regarded as safe to eat freely, the over-dose of whole-mushroom tissue is not likely to be a problem. For some foods, concentrated extracts can be dangerous even when the food itself is not, but there are no generally recognized warnings for P. eryngii products thus far. Indeed, many studies have been based on the hope that the mushroom could offer alternative treatments that are safer and have fewer side effects than current standard-of-care medications.
Individuals can always have allergies or sensitivities that the general population does not, however, and it is also possible that dangers exist that have not yet been discovered. P. eryngii cannot be guaranteed safe in all possible circumstances for everybody.
While no warnings come up in internet searches, the potential of P. eryngii to alter androgen/estrogen ratios suggests a possible reason to pause. Particularly, if the mushroom functions as an effective testosterone booster in humans, then possibly women might wish to be careful about taking it.
However, any such problem is likely to be fairly subtle or limited to people taking extracts, or the mushroom would not be as popular as it is for culinary use. As always, it is best to put such questions to the judgment of health care practitioners.
Perhaps the most significant warning is that P. eryngii has not yet been widely tested for its medicinal value in humans. While the combination of traditional use, animal studies, and in-vitro studies certainly suggest this fungus is useful, there is a lot we don’t know about how it works in the human body. That is not an argument against using it, but a certain caution in the face of uncertainty is still in order.
Pleurotus eryngii Extract
Pleurotus eryngii extract has been widely used in Food, functional food, beverage.
When tested in vitro, the water extract of King Oyster appeared to be the most potent in inhibiting pancreatic lipase activity out of 8 tested medicinal mushrooms.
Mushrooms tend to have antioxidant capabilities, and when compared against 9 other species at 1mg ethanolic extract (including regular Oyster mushrooms, Pleurotus ostreatus) it was found that King Oysters scored 11.45% inhibiting on a DPPH free radical scavenging test, placing 7th out of 10 behind Morchella elata (59.22%) and Meripilus giganteus (43.12%), although ahead of regular Oyster Mushrooms (6.11%).
Pleurotus eryngii Medicinal Properties
The Pleurotus eryngii mushroom has antioxidants that help to keep disease away. The antioxidant in this mushroom comes in the form of an amino acid known as ergothioneine. When a person consumes the mushroom, the ergothioneine finds its way to the vulnerable areas of the body and sets off cleansing them. These sensitive areas include the eyes, the kidney, and the liver.
Antioxidants are elements that reverse oxidation. Oxidation is the process that causes rotting or disintegration of substances. For instance, the process of oxidation will cause a piece of meat to rot while the same process will cause body cells to disintegrate. Body cells do not necessarily rot after oxidation, but they create free radicals which essentially are damaged cells. Just like a damaged patch of fruit causes more of the fruit to rot, so do damaged body cells. That is how cancerous cells spread. An antioxidant is very precious because it gets rid of these dangerous free radicals and the healthy cells are left in a healthy environment.
This mushroom also carries statins, which are disease-fighting compounds. The particular compound found in the mushroom, Pleurotus eryngii, is called Lovastatin. It is a compound that helps to clear cholesterol from your circulatory system. Once the blood is free of cholesterol, blood circulation is enhanced and the body feels healthier. A research done on mice in 2009 indicated that Pleurotus eryngii has the effect of controlling insulin in the body too. These findings were also confirmed by research done by Richard Sullivan: University of Strathclude; Medicinal Mushrooms –Their Therapeutic Properties, Richard Sullivan, May 2002.
Cholesterol accumulates in the body usually due to poor feeding habits mostly through regular consumption of refined foods. Another way is through consumption of fibrous foods that have been cooked over high heat for long spells until the nutritional value is diminished.
Pleurotus eryngii Cultivation
Unlike other oyster varieties, the King Oyster doesn’t usually produce a shelf-like formation but instead produces a mushroom with a round cap and a defined stem. The cap usually unrolls with age, becoming flat and eventually uncurled. If grown indoors with minimal fresh air and low light levels, the mushroom will grow a fat tall stem and a tiny cap, while lots of fresh air and light will produce a mushroom with a small stem and large dark cap. King Oysters can be quite large, sometimes producing single fruits weighing well over one pound.
Found growing from the roots of hardwood trees, emerging from underneath the soil. It can be found in Southern Europe, North Africa, Central Asia, and Russia.
King Oyster mycelium grows vigorously on Malt Yeast Agar. Growth is somewhat slower than other Oyster species. Mycelium appears thick and fluffy. Sometimes rhizomorphic.
Grains, especially Rye. It can also use millet, or wild bird seed. Hardwood sawdust is also an effective spawn medium.
King oyster grows best on supplemented hardwood sawdust in autoclavable grow bags. Supplement with wheat bran at 10-15%. King Oysters will also grow well on straw, however, unlike other Oyster species, the yield will be reduced. Cultivators also report that King
Oyster will have a longer shelf life and a better texture if grown on hardwood sawdust rather than straw.
Large gusseted autoclavable grow bags with a filter patch will produce the best results. For straw, logs use poly tubing. It can also be grown with success outdoors in garden beds.
Unlike other Oyster mushrooms, King Oyster will benefit from a casing layer. Use 50/50 peat moss and vermiculite with 1% hydrated lime to prevent casing contamination.
Typically, 1 lb can be grown from a 5 lb supplemented sawdust block on the first flush. Multiple flushes can be achieved. Some cultivators get 2 lbs from a block on a single flush.
When to harvest the King Oyster depends on cultivator's preference. Smaller younger mushrooms will generally have a better texture and flavor, but less yield will be achieved. King
Oysters are unique among oysters in that the stem is highly desired for culinary uses, so allowing the stem to grow large may be desired. Harvest by removing the mushrooms at the base of the stem, being careful not to damage the top of the block if subsequent flushes are desired.
King Oysters are generally resilient against contamination but can be susceptible to blotch. Blotch is a bacterial infection generally caused by excessive humidity. It is shown by dark spots on the mushroom fruitbody. Remedy by reducing the humidity and ensuring water droplets do not remain on fruitbody for too long. Increase air exchanges.
Pleurotus eryngii Growing Tip
The King Oyster is unlike other oyster mushrooms such as the Blue, White, Yellow, and Pink oysters, in that its natural habitat is on the ground, not on trees above the ground.
These mushrooms grow on many substrates such as coffee grounds, straw, and even cardboard. They are one of the most basic saprophytic mushrooms to grow.
The simplest method to grow this mushroom is to add grain spawn to fresh sawdust that has been soaked in water with hydrated lime.
The King Oyster likes a couple more goodies to really boom – which is what you want with these ones!
Add up to 40% bran to the sawdust mix, then pressure cooking (or steaming) the substrate, prior to inoculating, increases the yields significantly.
Here are a basic Forest Fungi supplemented sawdust substrate formula for growing many wood loving mushrooms. The ratios of ingredients can vary.
40 Litres hardwood sawdust (I use Eucalyptus sp.)
10 Litres oat chaff (optional, aids colonization with longer fibres)
10 Liters bran (or other Nitrogen supplements)
2 Litres Gypsum (Calcium Sulfate)
A supplemented sawdust mix Mix with enough water to bring close to field capacity-where if you squeeze a handful hard enough, you'll just get a drop of moisture. I just mix in a cement mixer, then tip the lot into a bin. I tip the bin on its side with a trolley and allow excess moisture to drain off. When no more liquid drips out, I upend the bin, then start loading it into fruiting vessels (filter patch bags or glass jars with filters).
In the case of filter patch bags, I fold them like this, then tape them (masking tape or duct duct tape both work).
You can pressure cook them at 15 psi for 2 hours, I fit 4 or 6 bags in my All American 921 pressure cooker. Or steam them in a big drum, such as this set up with a 200 Litre drum.
Put a metal grill on top of some bricks or ceramic pots, add about 15 Litres of hot water, then stack the bags allowing spaces between the bags for steam to penetrate. I get 30-40 bags in, then put the lid on-but make sure you have a hole drilled through the lid! You don't want to build any pressure in this setup. Plus you can slide a thermometer through the hole and measure the temperature. Get a fire going underneath, such as a gas burner, and steam for 12-24 hours. When cool, add 1 cup of spawn per bag, then close the bag using an impulse heat sealer, or tape or twist ties. Keep your bag somewhere out of direct sunlight until you start to see little mushrooms forming. A bit of sunlight when they start forming is good.
Keep the block somewhere you can mist it 3 or 4 times a day-they like moisture, so if it is very dry, consider a small greenhouse. The first mushrooms should be ready within a month for most species, but some species can take almost a year! The blocks should give 2 or 3 flushes within a few months, then it can be buried in the garden, where you'll often get further flushes.
Pleurotus eryngii Taste
King Oyster – (Pleurotus eryngii) taste exactly like the freshest scallops you could ever dream of and can become addictive. The entire mushroom is basically an enlarged, tender stem, that when laid on its side and sliced into thick dials, can be sautéed with butter, basil and a dash of salt to produce an amazing dish.
Great mushroom for anyone with shellfish allergies that wish they could eat shrimp or other seafood, this mushroom has a hard time making it to the dinner table, where most are plucked directly from the pan when no one is looking.
Pleurotus eryngii Nutrition Facts
Recipe: Roasted King Oyster Mushrooms
1/2 pounds king oyster mushrooms, sliced 1/4 inch thick
4 tablespoons cold unsalted butter, diced
1/2 cup chicken stock or low-sodium broth
1/4 cup extra-virgin olive oil
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 425°.
Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer.
Dot the mushrooms with the butter and drizzle with the chicken stock and olive oil. Season with salt and pepper.
Roast the mushrooms in the center of the oven for about 50 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots.
Blot with paper towels and transfer to a plate.
Sprinkle the mushrooms with the parsley and serve.
Recipe: Eryngii Mushroom Stir-Fry
200 g of eryngii mushroom, clean under running water and sliced
3 cloves of garlic, peeled and chopped
1 tbsp of oyster sauce
Generous amount of white pepper powder
2 tbsp of oil
Heat oil in the wok. Saute garlic till fragrant.
Stir in eryngii mushrooms and saute for 3 minutes.
Add oyster sauce and white pepper powder to mix well.
Stir-fry till you observe liquid released from the mushroom.
Dish out and serve hot with rice.
Recipe: Vegan Maple Glazed King Oyster Mushroom "Scallops"
4 large King Oyster Mushrooms tops removed (save those for later) & sliced into about 1" pieces
1 tbsp Vegan Margarine
For the maple glaze:
2 tbsp Low Sodium Soy Sauce
3-4 tbsp Maple Syrup (use less or more, to taste)
2 tbsp Dijon Mustard
1 tbsp Apple Cider Vinegar
Salt and Pepper to taste
Red Pepper Flakes OPTIONAL, to taste
Hot Sauce or Sriracha OPTIONAL, to taste
Wild and Brown Rice Blend
Red Pepper Flakes
Prepare rice and broccoli first.
Wipe clean if necessary and take off just enough under the top where you see gills. You want just the white stems.
Slice into 1" rounds (they will shrink slightly when cooking).
Add 1 tbsp of vegan margarine to a non-stick skillet and allow each side of the mushroom to cook for a few minutes, or until golden brown.
Serve the mushroom scallops over rice and with a generous helping of broccoli florets. Garnish with lemon wedges, red pepper flakes and chopped fresh parsley. Enjoy!
To prepare the glaze:
Whisk together the glaze ingredients and add to the pan once the mushrooms have browned. Allow to reduce and thicken.
Recipe: Pleurotus eryngii Vegetables Stir-Fry Noodles
8 tablespoons extra virgin olive oil
Some extra virgin olive oil for stir-frying
4 king oyster mushrooms (145g/5oz), washed and thinly sliced lengthwise
8 fresh shiitake mushrooms (170g/6oz), washed and thinly sliced
75g (2.6oz) brown beech mushrooms, washed and separated
300g (10.6oz) enoki mushrooms, washed and trimmed 1cm at the ends
3 garlic cloves minced
5cm ginger, peeled and finely grated
500g (17.6oz/1.1Ib) gluten-free Pad Thai rice noodles (Chang’s) or any gluten-free rice noodles
1 bunch choy sum, washed and cut into 8cm in length
1 red capsicum, halved, deseeded and thinly sliced
1 yellow capsicum, halved deseeded and thinly sliced
3 tablespoons pale or medium-dry sherry
1 tablespoon salt or to taste
For the Sauce:
4 tablespoons blackstrap molasses (Blue Label)
4 tablespoons gluten-free Worcestershire sauce (Spring Gully Foods)
3 tablespoons sweet chili sauce
3 tablespoons pale or medium-dry sherry
¼ teaspoon of ground white pepper
Prepare and mix the sauce ingredients in a small bowl.
Heat up the wok with some extra virgin olive oil, stir-fry all the mushrooms on medium to high heat for 3 minutes or until just cooked. Remove mushrooms including juice and set aside. Clean wok with kitchen paper towel.
Heat up the wok again with some extra virgin olive oil, stir-fry the capsicums and choy sum for 2 minutes or until they are just cooked on medium to high heat. Remove and set aside. Clean wok with kitchen paper towel.
Fill a pot half full of water, bring to a boil and turn off the heat. Add 2 tablespoons extra virgin olive oil and the rice noodles into the wok for 2 minutes or until the rice noodles are just soft. Separate the noodles, drain the water, remove and set aside.
For stir-frying and combining the dish, heat up the wok with 6 tablespoons of extra virgin olive oil, add garlic and ginger and stir-fry until lightly golden on low heat. Return the rice noodles to the wok. Then add the sauce, toss and mix well.
Add in all the cooked mushrooms, capsicums, and choy sum and stir and mix well for another 5 minutes on medium to high heat or until heated through.
Recipe: Fried Pleurotus eryngii with Lemongrass Dressing
300 g Pleurotus eryngii mushrooms/king oyster mushrooms (slice)
1 tbsp nutritional yeast flakes
1 tbsp basil power
1 cup roasted cashew nuts (coarsely grind)
½ tsp black pepper powder
1 tsp salt
1 tbsp wheat flour
3 tbsp rice flour
Mix Pleurotus eryngii mushrooms with nutritional yeast flakes, salt, wheat flour, and black pepper powder.
Then, combine ground cashew nuts, rice flour and basil powder as a second layer crispy coating.
Heat oil over medium heat.
Coat Pleurotus eryngii mushrooms with the cashew nut crispy coating above and fry until they are crisp and golden brown.
Remove, drain and lay them on a plate.
2 stalks lemongrass (slice the bulbs and dice)
½ lemon (squeeze the juice)
2 tbsp nutritional yeast flakes
3 tbsp maltose syrup
1 tbsp sugar
1 tbsp corn starch
1 tbsp olive oil
1 ½ cup water
Heat olive oil and lightly fry the lemongrass.
Add lemon juice, nutritional yeast flakes, maltose syrup, sugar, corn starch, and water.
Bring to a boil, remove, ladle the dressing over the fried Pleurotus eryngii mushrooms and serve.
Recipe: Teriyaki King Oyster Mushroom
2 (400 grams) large king oyster mushrooms
2 tablespoons light soy sauce (or tamari for gluten-free)
2 tablespoons Japanese sake
2 teaspoons sugar
2 tablespoons peanut oil
2 tablespoons onion, chopped
toasted sesame seeds for garnish (optional)
2 servings steamed white rice to serve with
Halve king oyster mushroom lengthwise, then slice into 4mm (slightly more than 1/8 in, double the thickness of a 1-dollar coin) thick slices. Transfer to a big plate.
Combine light soy sauce, Japanese sake, and sugar in a small bowl. Mix well.
Use a dining spoon to distribute the sauce over the mushrooms. Mix with chopsticks until the mushrooms are evenly covered with the sauce. Marinate for 15 minutes.
Add 1 tablespoon peanut oil to a nonstick skillet and heat over medium-high heat until warm. Add 2 teaspoons green onion and stir a few times.
Cook mushrooms in batches. Spread them across the skillet without overlapping them. Save the marinating liquid for later use.
Let mushrooms grill without stirring them. When the skillet gets hot, turn to medium heat (or low heat if the skillet starts to smoke). When the bottom side turns golden, flip with chopsticks (or tongs) to grill the other side. Keep grilling and flipping, until both sides turn golden brown, with slightly charred edges. The process took me 8 minutes, but your cooking time will vary depending on the type of stove you’re using. Transfer the mushrooms to a plate and set aside.
Add the remaining 1 tablespoon of oil and 2 teaspoons of green onion. Continue to cook the remainder of the mushrooms. The cooking process will be shorter this time, since the skillet is quite hot already.
Adjust heat between low and medium to cook the mushrooms slowly, with the skillet remaining hot. The mushrooms should be slightly charred and dehydrated without getting burnt. (I cooked two batches with a 24 inch skillet. You might need to cook more (or fewer) batches depending on the amount of mushrooms and the size of your skillet. Be sure to adjust the amount of oil accordingly.
When the last batch of mushrooms is cooked, add the previous batch(es) back into the skillet.
Pour the marinade over the mushrooms. Keep cooking over medium-low heat until the liquid is absorbed, 2 to 3 minutes.
Place the mushrooms onto the steamed rice. Garnish with the remaining 2 teaspoons of green onion and the sesame seeds. Serve warm.
Recipe: Pleurotus eryngii With Garlic & Green Onions Saute (Paleo, Gluten-Free)
2 tablespoons olive oil
1 pound oyster mushrooms
4 garlic cloves minced
4 green onions finely chopped
Salt and pepper
Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce the heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms to generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes.
If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate.
When mushrooms are completely cooked, add half of the chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper.
When serving, top each serving with the remaining chopped green onions.
Recipe: Crispy Eryngii Mushrooms With Chilli Mango Sauce
3 pieces fresh eryngii mushrooms, cut into bite-sized pieces
1 egg white, slightly beaten
Adequate plain flour for tossing
80 g plain flour
50 g rice flour
1 tbsp custard powder
1 tbsp cornflour
½ tsp baking powder
½ tsp pepper
1 tbsp corn oil
200 ml water
Dipping sauce – mixed
3 bird’s eye chilies, finely chopped and seeds removed
1 ripe mango flesh blended into a paste
1 tbsp fish sauce
2 tbsp chili sauce
2-2½ tbsp soft brown sugar or to taste
1½ tbsp lemon juice
1 tbsp thick coconut milk
Combine all batter ingredients (except water and oil) well in a mixing bowl. Pour in water and stir well with a hand whisk then mix in oil.
Coat mushroom pieces with egg white then with some plain flour. Lastly, put mushrooms into the batter.
Remove each piece of mushroom from the batter and deep-fry in hot oil until golden brown and crispy. Drain on several pieces of kitchen paper.
Combine sauce ingredients in a saucepan and bring to a low simmering boil. To serve sprinkle some toasted black sesame seeds over the crispy mushrooms. Serve with the dipping sauce.
Recipe: Salted Egg Yolk With Eryngii Mushrooms
3 salted egg yolks
200 g eryngii
1 egg, lightly beaten
2 tbsp butter
1 tbsp sesame oil
2 stalks curry leaves
3 bird’s eye chilies, chopped
Batter (A) – combined:
70 g potato starch
30 g cornflour
½ tsp baking powder
½ tsp pepper
1-2 tbsp castor sugar
½ tsp pepper
½ tsp chicken stock powder
¼ tsp ground black pepper
Steam salted egg yolks over medium heat for 10-15 minutes till cooked. Remove and mash with a fork into a fine paste.
Cut mushrooms into medium-sized chunks. Coat the mushroom pieces in the beaten egg, then dip each piece in the combined batter ingredients and deep-fry in hot oil over medium-high heat till crispy and golden.
Heat 2 tablespoons butter and sesame oil in a clean wok. Add bird’s eye chilies and curry leaves. Fry till fragrant then stir in mashed salted egg yolks. Keep stirring till bubbles appear.
Add pre-fried mushrooms followed by seasoning to mix. Toss and fry briskly to combine. Once done, dish out and sprinkle with some chopped red chili.
Recipe: Stir-Fried Eryngii Mushrooms With Crispy Garlic
4 pieces eryngii
1 tbsp chopped garlic
1 tbsp chopped sweet mustard (sweet choy poe)
1 tsp ginger slices
1 tbsp diced red capsicum
1 tbsp diced green capsicum
1 tsp sesame oil
1/8 tsp pepper
½ tsp chicken stock powder
3 tbsp water
Wash eryngii mushrooms well. Cut into slices on the slant.
Heat adequate oil in a wok and deep-fry garlic till golden and crispy. Dish out and set aside. Add the choy poe to the remaining hot oil and deep-fry till crispy. Dish out and set aside.
Heat a saucepan till hot; add 1 tablespoon oil. Add mushrooms; stir-fry over high heat till just done. Add ginger, both capsicums and stir in seasoning to mix.
Toss and fry briskly, then add the pre-fried garlic and choy poe. Mix till well combined. Dish out and serve immediately.
Recipe: Eryngii Mushroom in Marmite Sauce
200 g Eringyii mushroom
1 bell pepper, diced
1 tomato, diced
1/2 bulb garlic, chopped finely
1 onion, roughly chopped
1 tsp pink Himalayan salt
2 tbsp cooking oil
1 tsp Marmite
4 tbsp date syrup
1 tbsp brown sugar
1/2 tsp rice vinegar
1 tbsp arrowroot flour
1/3 cup water
Mix all sauce ingredients together. Set aside.
Warm up cooking oil in a wok and fry garlic and onion for 7-8 mins or until they start to brown.
Add mushrooms, diced vegetables, and salt. Stir-fry for 2-3 mins, until the mushrooms start to soften and give out moisture.
Pour in sauce mix and continue to stir-fry for about a minute until the sauce thickens.
Serve immediately with rice.
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