King Oyster Mushrooms / Eryngii

King oyster mushrooms, also known as eryngii mushrooms (エリンギ in Japanese), features a thick stem and a chewy, crunchy texture. While it doesn't grow naturally in Japan, it became widely available in the 1990s after cultivation methods were established. Its mild flavor makes it a versatile ingredient that blends well with sauces and can be used in a wide range of dishes, including stir-fries, fried dishes, soups, stews, pasta, and salads.

King oyster mushrooms are rich in dietary fiber and niacin. Niacin is a vitamin that assists in the metabolism of carbohydrates and lipids, and is said to help break down alcohol in the bloodstream. King oyster mushrooms are also rich in potassium and vitamin D. Potassium helps to excrete sodium, and vitamin D plays an important role in bone health and immunity. King oyster mushroom also contain a lot of pantothenic acid and biotin, which are involved in the synthesis and metabolism of sugar, lipids, and amino acids, playing an important role in maintaining the health of the skin and mucous membranes.
As king oyster mushrooms have a strong umami flavor, they can be eaten enjoyed without adding much salt, making them a good ingredient to include when reducing sodium intake. They are low in calories and do not lose much volume even when heated, so king oyster mushrooms can also be used as a bulking ingredient when cutting calories.

King oyster mushrooms are sensitive to moisture, so it's best to wipe off any excess water and wrap them in a paper towel before placing them in a plastic bag in the refrigerator. They can be stored in the fridge for 4-5 days, or can be sliced and frozen. When cooking, use them straight from the freezer without thawing.

While called “king oyster mushrooms” in English, they are also known as “awabi-dake” in Japan because its texture resembles that of the abalone shellfish. When grilled with butter and soy sauce, it mimics the flavor of abalone.

Choose king oyster mushrooms with light brown caps that aren’t too open. Look for mushrooms with thick, white stems that are firm and have a springy texture. As king oyster mushrooms lose freshness, the stems may turn yellowish.