king oyster

King Oyster, Pleurotus eryngii

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Approx: 10cc

King Oyster mushroom, a.k.a. Trumpet Oyster, are unique in appearance to other mushrooms. They are easily identified by their thick cylindric stemmed creamy white bowling pin shape with a stout sandy colored brown cap. King Oyster mushrooms pair well with legumes, grains, seafood and white meats. The King Oyster mushroom’s meaty texture lends well to frying, stir-frys, soups and braising.

Only 3 left in stock

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China, Japan and Italy are the oldest known fans of the King Trumpet mushroom; the large oyster mushrooms have been cultivated there for the longest period of time. During the mid-2000’s, King Trumpet mushrooms were almost twice as expensive as Shiitake mushrooms in China because of high demand and low cultivation.

Wild King Trumpet Oyster mushrooms are native to Mediterranean regions of Europe, North Africa and the Middle East.

Cultivation Difficulty: moderate

Colonization/Fruiting Temperatures: 70-75F/60-70F

Substrate: Pasteurized straw, wood chips, sawdust, various grains, coffee grounds, agricultural waste, newspaper and cardboard.

The possibilities are vast and great!

King Trumpet mushrooms contain high amounts of a naturally occurring amino acid, ergothioneine, which is an antioxidant. This particular antioxidant is stored in organs like the liver and kidneys and helps reduce risk of chronic disease. Ergothioneine isn’t the only antioxidant present in King Trumpet mushrooms; the large oyster mushroom has the ability to absorb selenium, an essential antioxidant, from its environment. King Trumpets have been studied for their ability to lower cholesterol levels, which may be due to the presence of lovastatin, which is a cholesterol blocker.

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