Nicknamed the king oyster, the eryngii is just that – a long, mighty thick mushroom with a solid stem that turns into a slightly gold top, reminiscent of an oyster mushroom. Cultivated eryngii is always in constant supply and it’s consistent quality makes them a favourite with chefs, predominantly in Asian restaurants.
Slightly sweet tasting, eryngii have a good umami taste with a soft yet firm, sponge like texture that soaks up flavours. It’s stem is similar in nature to a giant puffball that can be chopped and fried, and added to a whole host of dishes from breakfasts to stews. To take advantage of this mushroom’s full and impressive stature – it is great half hollowed then stuffed or sliced and griddled, which can make them a great alternative to fish or meat.
