Season: autumn to winter
King oyster mushrooms (eringi) are native to Southern Europe (Mediterranean regions of Europe) and are a member of the Pleurotaceae family. In Japan, cultivation began in the 1990s.
Abundant in dietary fiber and niacin. Niacin is a vitamin involved in the metabolism of sugars and fats, and is also said to be effective in alcohol decomposition.
Connoisseur selection / storage
Select king oyster mushrooms with white stems and that are firm with a smooth appearance. When freshness begins to decline the stem turns yellowish. Those with a cap that is not too expanded and is brown in color are favorable. Place in a vegetable storage-use container and keep in the refrigerator, and use up as quickly as possible.
Although king oyster mushrooms are not very fragrant, they are popular due to their mild flavor and meaty texture. Enjoy as toppings, in grilled dishes, cooked with rice, as well as in in pasta and soup. King oyster mushrooms are recommended for sautéeing as well.
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