King Oyster Mushroom Pleurotus Eryngii Royalty-Free Stock Image

Pleurotus eryngii (also known as king trumpet mushroom, french horn mushroom, king oyster mushroom) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in parts of Asia. In Chinese, it is called xìng bào gū (杏鮑菇, lit. almond abalone mushroom), cì qín gū (刺芹菇, lit. stab celery mushroom), or cì qín cè ěr (刺芹側耳, lit. stab celery side ear). In Japanese, it is called eringi (katakana: エリンギ). It is the largest species in the oyster mushroom genus, Pleurotus, which also contains the oyster mushroom Pleurotus ostreatus. It has a thick, meaty white stem and a small tan cap (in young specimens). It has little flavor or aroma when raw. When cooked, it develops typical mushroom umami flavors with a texture similar to that of abalone. The mushroom has a good shelf life. An effective cultivation method was introduced to Japan around 1993 and has become popular there used in variety of dishes, and is now cultivated and sold commercially in Australia. Its species name is derived from the fact that it grows in association with the roots of Eryngium campestre or other Eryngium plants (English names: 'Sea Holly' or 'Eryngo').