Pleurotus eryngii

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iPleurotus eryngii

Pleurotus eryngii

Scientific classification

Kingdom:	Fungi
Phylum:	Basidiomycota
Class:	Homobasidiomycetes
Order:	Agaricales
Family:	Pleurotaceae
Genus:	Pleurotus
Species:	P. eryngii

Binomial name

Pleurotus eryngii
(De Cand.) Gillet 1874

Pleurotus eryngii mycological characteristics:	?
Image:Gills icon.png gills on hymenium
Image:Depressed cap icon.png Image:Offset cap icon.png cap is depressed or offset
Image:Decurrent gills icon2.png hymenium is decurrent
Image:Bare stipe icon.png stipe is bare
Image:White spore print icon.png spore print is white
Image:Saprophytic ecology icon.png ecology is saprophytic
Image:Edible toxicity icon.png edibility: edible

Pleurotus eryngii (also known as king trumpet 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.[1] 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 刺芹側耳. In Japanese, it is called eringi (katakana: エリンギ).

It is the largest species in the oyster mushroom genus, Pleurotus, with a thick, meaty white stem and a small tan cap (in young specimens). It has little flavor or aroma, and when cooked its texture is similar to that of abalone.

The mushroom has a good shelf life. It was introduced to Japan around 1993 and has become popular there.[2]

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').