Royal oyster mushroom (Eringi, Steppe Oyster mushroom) (Pleurotus eryngii) photo and description

Nutritional value and beneficial properties

Eringa mushrooms - a hearty gift of the steppe grass

Oyster mushrooms are widely known edible and tasty mushrooms. This also applies to their steppe variety. Eringi mushrooms contain many useful substances, not inferior in the degree of their richness to meat and dairy products, and overtaking most vegetables in these characteristics, except for legumes. The content of easily digestible proteins in them reaches 25%. The presence of polyunsaturated fatty acids in the composition of Eringa Mushrooms allows, when consumed, to resist the development of atherosclerosis and the accumulation of cholesterol in the blood. They also contain polysaccharides, ascorbic acid and the entire complex of B vitamins, which have antitumor and immunomodulatory effects.

Eringa mushrooms - a hearty gift of the steppe grass

The constant use of oyster mushrooms in food allows:

To restore the body's resources - the steppe oyster mushroom contains a lot of proteins and carbohydrates and is high in calories, thanks to which it contributes to the process of restoring energy.
Strengthen the central nervous system.
Increase the level of hemoglobin - due to the content of iron, ascorbic and folic acids, which are necessary for the normal implementation of the process of hematopoiesis.
Promote better vision.
Reduce the risk of developing malignant tumors.
Normalize blood pressure, work of the heart and blood vessels - oyster mushroom takes care of the heart, protecting it from arrhythmia, ischemia, heart attack and angina pectoris.
To normalize the digestive processes - due to the presence of valuable dietary fiber, the mushroom helps with colitis, gastritis, bloating, flatulence and constipation.
Strengthen the enamel of the teeth, due to the presence of calcium and phosphorus, which protect against the development of caries, gingivitis, periodontal disease and stomatitis.
Protect eye health - due to the presence of a large amount of fatty acids, the use of Eringi Mushrooms prevents the development of cataracts and retinal dystrophy.
Promote the absorption of calcium in the body.
To help the process of removing cholesterol from the body, due to the content of lovastatin.
Cleanse the body from radionuclides.
To rid the body of toxins and toxins, due to the fact that the pulp of the mushroom acts as a powerful absorbent.

Eringa mushrooms - a hearty gift of the steppe grass

Vitamin composition:

B1, thiamine - 0.08 mg.
B2, riboflavin - 0.5 mg.
B5, pantothenic acid - 1.8 mg.
B6, pyridoxine - 0.07 mg.
B9, folic acid 52 mcg.
C, ascorbic acid - 27 mg.
E, alpha - tocopherol, TE - 0.9 mg.
PP, nicotinic acid - 8.3 mg.

The pulp of Eringa Mushrooms is very well absorbed by the body, digests quickly and does not create a feeling of heaviness in the stomach. It is suitable as part of the dietary menu for those who want to lose weight, or for patients with diabetes mellitus, as well as a substitute for meat and fish in vegetarian or lean dishes.

Eringa mushrooms - a hearty gift of the steppe grass

The range of dishes that can be prepared on the basis of Steppe Oyster is huge - from salads with Korean carrots to exquisite French soups. They are good both boiled and fried, as well as in a variety of pickles.

Description and places of distribution of steppe oyster mushroom (royal)

It turns out that porcini mushrooms can grow not only in the forest. But we are not talking about that fat man, which we consider the most delicious and nutritious species. The fact is that the steppe oyster mushroom is also called the porcini mushroom, but only the steppe mushroom, and it looks completely different. Where does this beauty grow, can it be eaten?

Description

Steppe oyster mushroom (Pleurotus eryngii), also called "steppe white mushroom", is a lamellar representative of the mushroom kingdom, belonging to the Oyster mushroom family, the Oyster mushroom genus.This edible beauty can also be called eringi, royal oyster mushroom, white steppe or simply steppe mushroom.

the cap is rather thick, of medium size, from 4 to 8 cm in diameter, but sometimes it can grow up to 13-25 cm.In young royal oyster mushrooms, it is slightly convex, with a tubercle in the central part, but over time it becomes flat or funnel-shaped with an irregularly shaped edge ... The surface is smooth to the touch with a small amount of small scales - most of them are in the central part. Skin color from dark brown to cream shades. As the mushroom matures, the dark cap brightens: first red-brown, then brownish, even later pale ocher. In the middle, as a rule, the color is brighter and more saturated, paler towards the edges;
the leg is low, up to 5 cm, but thick and dense, up to 2.5 cm wide, expanding downward. It has a cylindrical shape, usually located in the center of the cap. The skin color is whitish, darkens with age;
the flesh is thick and fleshy, dense, however, in old mushrooms, it often becomes wadded in the stem. The color is white, it can be slightly pinkish or have a brown tint. The taste is pronounced mushroom, but the pulp does not have a special smell;
plates moderately frequent, but wide, slightly descending along the pedicle. Are pinkish white or cream in color;
the spores are creamy, in the form of narrow ellipses or small cylinders.

Distribution and fruiting period

Eringi mushrooms (eringi) grow in the wild where it is relatively warm - in southern Russia, North America, Central Asia and Europe. They are found in pastures, in deserts on plant debris, stems, roots of umbrella plant species - these are ferula, erythematosus, gladysh and others.

Steppe oyster mushroom or white steppe mushroom bears fruit only in spring, appearing in the southern regions already in March and April. It is prone to parasitism and often acts as a saprophyte.

Edibility

The white steppe mushroom is considered a very valuable and tasty representative of the mushroom kingdom. It tastes like a real milk mushroom or champignon, but slightly tougher.

You can make delicious homemade preparations from it - it is suitable for pickling, salting, fresh (after minimal heat treatment).

Note that the steppe oyster mushroom is very rich in proteins - it contains about 15-25% of them, and during heat treatment, their number even increases to 70%. Moreover, they are perfectly absorbed by the human body. In terms of the content of other nutrients and nutrients, the composition of the pulp is close to meat and dairy products.

The pulp of the steppe oyster mushroom is also useful for health - it contains acids that lower cholesterol levels and prevent the development of atherosclerosis. It is rich in ascorbic acid, B vitamins, has anti-tumor properties and enhances immunity.

Growing

Since the royal oyster mushroom is rightfully considered one of the most delicious types, it has been cultivated for a long time. And it is much easier to grow it than champignons, since it is unpretentious to growing conditions and has a high yield.

Steppe oyster mushroom is grown on a pasteurized substrate according to the technology of block production. In special bags, the mycelium develops quickly - it takes only 3 weeks.

Optimal growing conditions are air temperature about 18-25 degrees, humidity - about 90%. After the first rudiments of fungi appear, it is reduced to 80%.

In order for oyster mushrooms to bear fruit better, they use a casing layer, which is applied with a layer of 3 cm on a block with already appeared rudiments of mushrooms.

If possible, be sure to try the steppe oyster mushroom - it is a delicious and nutritious mushroom. Fortunately, now there is no need to go far beyond it - you can just buy a package of steppe mushrooms in the store and appreciate their taste.

Distribution and time of fruiting

Eringi are found in their natural environment where it is moderately warm.This is the southern part of the Russian Federation, Central Asia, Europe, North America. Find them on the remains of stems and roots. They bear fruit separately from each other, without touching.

Royal oyster mushroom bears fruit only in the spring months. In the southern regions, it appears already in March. The fungus is prone to parasitism. The species has no twins.

The steppe mushroom is actively cultivated on an industrial scale. It is unpretentious to growing conditions and gives a good harvest. The mycelium develops in special packages. The process takes three weeks. The mushrooms come out through the holes made.

In Asia, they are grown in bottles and jars. The fruiting body appears from the neck of the container, installed vertically or horizontally using a special technique. Steppe oyster mushroom is grown in boxes, plastic bags, open ground.

Oyster mushroom (Pleurotus calyptratus)

Synonyms:

Sheathed oyster mushroom
Agaricus calyptratus
Dendrosarcus calyptratus
Tectella calyptrata
Pleurotus djamor f. calyptratus

Description

The fruiting body of covered oyster mushrooms is a dense sessile cap, 3-5, sometimes, rarely, up to 8 centimeters in size. At the very beginning of growth, it looks like a kidney, then it becomes lateral, fan-shaped. The edge of the cap of young specimens is strongly curled downward, with age it remains strongly curved. Convex, smooth and slightly sticky near the base, no villi.
The color of the cap ranges from brownish gray to leathery brownish. Sometimes, circular wet stripes are visible on its surface. In dry weather, the color of the cap becomes steel gray, with a noticeable radial sheen. In the sun, it fades, becoming white.

Hymenophore: lamellar. The plates are wide, fanned out, not too frequent, with plates. The edges of the plates are uneven. The color of the plates is yellowish, yellowish-leathery.

Bedspread: yes. The plates are initially covered with a rather thick protective film-blanket of a light shade lighter than the plates. As it grows, the veil breaks, breaking off at the base of the cap. Young mushrooms retain rather large pieces of this blanket, it is simply impossible not to notice them. And even in very adult specimens, you can see the remnants of the coverlet around the edges of the cap.

The pulp is dense, fleshy, rubbery, white, whitish in color.
Smell and taste: the taste is mild. The smell is "wet", sometimes described as a distinct "scent of raw potatoes."

The leg as such is absent.

Season and habitat of the mushroom

Covered oyster mushroom grows in wooded areas, and begins to bear fruit in the spring, simultaneously with the lines and morels. You can see this mushroom on dead aspen stands, as well as on fallen aspen trees in the forest. Fruiting annually, not too often. Grows in groups. Fruiting begins at the end of April and lasts until July. The largest harvest of these mushrooms can be harvested in May. Covered oyster mushrooms are common in Northern and Central Europe.

Edibility

Gourmets consider the flesh of this mushroom too tough (it is quite dense, like rubber), so the species is often not recommended to be eaten. Covered oyster mushrooms are actually quite edible. They can be boiled and fried.

Similar types and differences from them

The covered oyster mushroom cannot be confused with any other mushroom; a light dense cover and the absence of a leg are its calling card.
Oak oyster mushroom (Pleurotus dryinus), in which the presence of the remains of the veil is also considered a distinctive feature, grows later, prefers oak trees, a little larger, the skin of the cap is not bare, and the oak oyster mushroom has a pronounced leg. So it is impossible to confuse them.

Other information about the mushroom

The covered oyster mushroom got its name because the hymenophore plates of the fruit bodies of this mushroom are covered with a film. This is not observed in ordinary oyster mushrooms. This mushroom, unlike other varieties of oyster mushrooms, grows in single specimens (not in clusters), which, however, gather in small groups. Because of this, oyster mushrooms of this species are also called single.

Photo: Andrey

How to cook eringi mushrooms

Mushrooms are good on their own if you just fry them for about five minutes in oil. In my opinion, overdoing it with spices will only ruin the dish. Raw, I confess, I haven't dared to try it yet. As usual, there are a few secrets so that when you first start cooking steppe boletus, you feel more confident.

How to peel eringi mushrooms

You do not need to clean royal oyster mushrooms, unless you need to remove possible dirt and cut off the bottom of the leg. All that remains is to wash them and use them for cooking.

How much to fry eringi:

Fast, very fast. The whole frying process takes 5 minutes, but then it is recommended to hold the mushrooms for 10 minutes, covering tightly.

How much to cook mushrooms:

Eringi are boiled for 15 minutes after boiling water.

Where and how do oyster mushrooms grow?

Under natural conditions, oyster mushrooms grow on organic remains of shrubs and deciduous trees (stumps, dead wood or fallen trunks, logging waste). Most often, aspen, linden, oak or alder wood can act as a substrate. Mushroom aggregates can be seen on poplar and birch, hornbeam or chestnut, as well as on some conifers. Almost all types of oyster mushrooms form large groups, which can include up to 30 or more fruiting bodies, and the mass of such a "cluster" can reach 3 kilograms. On the trunks, the aggregates are located one below the other or grow side by side without any system. There are also some species that grow among the roots of umbrella plants.

Photo by: Jerzy Opioła, CC BY-SA 4.0

The distribution area of the Pleurotus genus includes North America, Germany, Portugal, Denmark, Slovakia, France, Poland, as well as other European countries, North African countries (Sudan and Egypt), Asian countries (Pakistan, India, Malaysia) and Australia.

On the territory of Russia, oyster mushroom grows everywhere, from the borders with Belarus, ending with Eastern Siberia and the Primorsky Territory.

Photo by: Richenza, CC BY-SA 3.0

Oyster mushroom varieties, descriptions of varieties

What do oyster mushrooms look like? The color of the oyster mushroom cap can be yellow, grayish, lilac, white, even pink. All young mushrooms of this species have predominantly white juicy flesh, if it is young. Older specimens have a stiffer, fibrous consistency.

At home, they can grow and bear fruit all year round. The main thing here is to competently maintain the required level of humidity, lighting, and air temperature. Let's look at the most popular types of oyster mushrooms, which are popular with home-based mushroom pickers.

Oyster mushroom

This is one of the most popular, valuable species due to its excellent taste. The hat can be slightly lilac or brown. This variety feels comfortable when grown at home, and with the proper approach to business, it pleases with a harvest all year round.

Oyster mushroom

It has a cone-shaped hat, which is why it bears that name. In artificial conditions, it is grown on stumps, mainly elm. The color of the cap ranges from light brown (sandy) to dark brown. Has firm pulp, pleasant, albeit slightly specific aroma.

Pink oyster mushroom

Pink oyster mushroom has another name - Pink Flamingo. It is a beautiful, fast growing mushroom with wavy edges of the cap, delicate pink color. This variety is thermophilic and requires an individual temperature approach (from + 16 ° C to + 30 ° C at different stages). Begins to bear fruit already 10 days after sowing the mycelium.

Lemon oyster mushroom

There is another name: Ilmovik. The mushroom has a bright conical cap. This variety is distinguished by its unpretentiousness to growing conditions, it is grown both on a substrate and on stumps. It is characterized by the closeness of fruiting bodies, graceful elongated legs. The diameter of the cap varies from 5 to 10 cm.

Steppe oyster mushroom

Steppe oyster mushroom (eringi) is also called Royal. This is the most delicious variety of oyster mushrooms, it has a fleshy dense pulp, a massive funnel-shaped leg. The mushroom cap (5-10 cm in diameter) changes.While the mushroom is growing: at first it is convex, then it becomes flat, and by the time of harvesting it is already concave. This species is grown in special large jars or cans (photo below).

Oyster mushroom

Common - the most popular variety, is grown on stumps or on various substrates. Yields a harvest from summer - until the very frost. Has a grayish yellow or brown cap.

Florida oyster mushroom

It is a light beige or grayish-white mushroom with a semicircular, slightly funnel-shaped cap (10-20 cm in diameter). Requires higher temperatures during the growing and fruiting stages.

Pulmonary oyster mushroom

This species is eaten or processed only when young, as "old" mature mushrooms are characterized by increased rigidity. The cap of the mushroom has a tongue-like shape with slightly cracked edges, the color is white or brownish-cream. Fruiting from spring to the first cold weather.

Oyster mushroom late

A mushroom with an exquisite, pronounced taste. It can be brown, gray or brown in color. It has an ear-shaped cap, which can reach large sizes (up to 25 cm in diameter), young mushrooms are darker in color, mature ones are lighter in color. It is grown on stumps or chocks (oak, poplar, aspen), as well as on substrates (straw, sunflower).

White Elf

A very tasty dietary grade. Has an elongated solid leg. The caps of this mushroom are white with slightly curly edges. The surface of the cap may be scaly. It is grown both on chocks or stumps, as well as on substrate blocks.

The above varieties of oyster mushrooms feel great when grown artificially. With proper care, they bear fruit abundantly. It is also worth mentioning hybrids, which are distinguished by high yields and unpretentiousness. The hybrids most preferred by mushroom pickers are: Dune NK-35, R-77, R-20, No. 420, No. 107.

Remember to unpack mycelium bags only with gloves. The material should be purchased from trusted sellers, the mycelium itself should be without black or green spots.

All of the above types of oyster mushrooms are adapted for growing at home.

Harm to the body

New Zealand does not allow the import or export of oyster mushrooms. In this state, it is considered a parasitic fungus that has a negative effect on native plants. However, in cooking, the inhabitants of the country actively use oyster mushroom.

Although considered safe, these mushrooms can sometimes cause unpleasant symptoms. It's all about individual intolerance. Oyster mushroom abuse can lead to gastrointestinal upset. Experts do not recommend eating them more than twice a week. There are other tips for using them:

It is important to know where the mushrooms for food were collected.
They pose a certain danger to girls in position, people of advanced age.
The product is cooked before cooking.
Do not get carried away with oyster mushroom foods for children and people with kidney and liver diseases.
Do not eat the product raw.
With an exacerbation of chronic diseases, it is worth consulting with a doctor about eating mushrooms.

Oyster mushrooms - benefit and harm

Beneficial features

Due to the fact that most of the oyster mushrooms on sale today are grown on an environmentally friendly substrate of plant origin, their fruiting bodies do not accumulate heavy metals and toxic substances. In addition, many gourmets admit that oyster mushrooms are somewhat superior in taste to champignons, and when skillfully cooked, they taste like porcini mushrooms.

Eating oyster mushrooms is possible only after heat treatment of the pulp. Oyster mushrooms are used for frying and stewing, making sauces and soups, pickling and pickling. In addition, it should be remembered that these mushrooms, meat of birds and animals can complement each other, but they do not go well with fish.

The oyster mushroom pulp contains a full set of nutrients that are necessary for the normal functioning of the human body:

Vitamins: B, C, E, D2 and PP,
Minerals: iron, calcium, potassium, iodine,
Amino acids: leucine, threonine, phenylalanine, valine.

Fats contained in the body of the fungus in small quantities belong to the group of polyunsaturated fatty acids, which significantly reduce blood cholesterol levels.

The carbohydrates in the oyster mushroom pulp are almost 20% sucrose, fructose and glucose, which are easily absorbed by the body and do not lead to fat deposition. Oyster mushroom polysaccharides are a powerful immunomodulatory agent with an antitumor effect.

Photo by: Archenzo, CC BY-SA 3.0

Alcohol extracts and extracts prepared from the pulp of these mushrooms allow effective prevention of:

thrombophlebitis,
hypertension,
atherosclerosis,
obesity.

In addition, oyster mushrooms are able to remove various toxins and radioactive isotopes from the body. Due to their low calorie content, the presence of a large number of dietary fiber and fiber, mushrooms are actively used in dietetics to fight obesity.

Harm and contraindications

It should be remembered that in the pulp of oyster mushrooms there is a special substance, chitin, which the human body practically does not assimilate. To destroy the structure of this substance, the pulp of the mushroom is finely cut and subjected to heat treatment.

Unfortunately, it is impossible to completely get rid of chitin, so doctors do not recommend giving oyster mushrooms to children under the age of five.
For adolescents, mushrooms should be eaten with great care and in small quantities.
The same recommendations can be applied to elderly people, as well as for those who have problems with the gastrointestinal tract, liver, pancreas or kidneys.
With all the positive characteristics of these mushrooms, care must be taken during their collection and preparation, especially for allergy sufferers: spores that enter the human body by inhalation can cause an allergic reaction.
For oyster mushrooms to be beneficial, they need to be eaten no more than 2 times a week.

Photo Credit: Rob Hille, CC BY-SA 3.0

Growing eringi

Growing porcini mushroom (eringi) is a fairly simple process, which still requires some knowledge and skills. We suggest that you take note of the information in our article if you are going to grow mushrooms on your site.

Let's take a look at a few basic guidelines for growing eringi.

For growing porcini mushroom at home use rotten stumps , branches or intact bark of deciduous trees. Moreover, the amount of harvest is directly proportional to the size and elasticity of the tree and its bark.
It is not recommended to use the wood of conifers for this purpose, as well as plants whose bark is distinguished by a large abundance of resin. These include fruit trees.
It is necessary to harvest the wood at the moment the leaves fall.
The mycelium should be introduced into the wood carefully so that dirt, dust and bacteria do not penetrate the bark along with it, which can make the process of growing the mushroom ineffective. It is best to purchase mycelium on sticks for this purpose.
For rapid growth of mushrooms it is necessary to provide suitable conditions. Chumps with mycelium can be placed in special trenches, outdoors or even indoors. The main task is to make the climate stable, that is, the best choice would be to place wood in a trench or room.
Make sure that the temperature and humidity, as well as the lighting, are the same at all times.

Since mycelium does not harm other trees, it can be placed anywhere in the garden. To do this, the wood is dug into the ground so that the surface with the mycelium is closer to the edges of the trench, after which the top of the stump is covered with straw and a thin layer of soil.

Already a week later, there is an opportunity to get the first harvest.In this case, regular watering of the yering should be organized, since mushrooms are very fond of moisture. To do this, you can hang a five-liter bottle over the garden bed, make a needle-sized hole in the cork, and fill the container with water. The liquid will ooze and moisturize the soil, which will have a beneficial effect on the growth of the mushrooms.

For the winter, the mycelium must be covered with a large layer of foliage, and then with soil. On sunny days, it is better to provide shade to the eringi so that the soil and mycelium do not dry out.

Depending on which wood you choose for growing the porcini mushroom, the mycelium can bear fruit from three to seven years with proper care and moisture. Check your crop regularly for pests, picking it on time so the mushrooms don't spoil.

We present you three ways to prepare royal oyster mushroom. The taste of mushrooms is different in all three cases, but it is very difficult to say which dish is tastier and more tender.

The process of germination of mycelium during the incubation period

The most important conditions for mycelium growth is the correct temperature regime.

After a couple of days, white spots will appear on the substrate. These are mushrooms. This means that the process of growing oyster mushrooms has gone in the right direction. Blocks should be placed vertically, at a distance from each other. The instructions for germinating the mycelium say that if the temperature inside the block is above 26 degrees, then the room must be ventilated. It should be remembered that the temperature in the room is 4 degrees lower than that inside the bag. If the temperature drops, the conditions for mycelium growth will be unsuitable.

After a week, the surface of the substrate takes on a light brown hue, and after two weeks the substrate turns into a dense white block.

Fruiting begins thanks to the slits in the bag, where air gets in, after about two weeks.

Description, habitat, reproduction

The culture we are considering has several names - steppe oyster mushroom, royal, white steppe, Eringi. It prefers a warm climate and, as the name implies, develops in the steppes, in pasture meadows. The richest harvest of Eringa is collected by mushroom pickers from Asia and North America, however, the mushroom is found quite often in the European territory of our country.

It bears fruit in the off-season, since the most favorable temperature for fruit ripening is 17 - 23 degrees. Outwardly, it resembles a chanterelle, the cap is dense, fleshy, from 5 to 20 centimeters in diameter, located on a massive, cylindrical leg up to 3 centimeters wide. The reverse side of the “head” is lamellar, while the outer side resembles a funnel with asymmetric edges. The surface of the skin is covered with tiny scales in the center, smooth to the touch.

The smaller the mushroom, the richer, darker its color - from light cream to red-brown. Popular in Chinese and European cuisine, it can be both an ingredient for dishes and an independent delicacy. Millions of housewives around the world prepare soups, salads, sauces, delicious pastries from fruit bodies, and also stock up on mushrooms, spinning them with spices in a marinade.

It should be noted that the steppe oyster mushroom is in great demand as a healthy, tasty product, which is why the mushroom began to be cultivated on a commercial basis. This allows mushroom lovers to enjoy the product almost all year round.

Growing features

Growing royal oyster mushrooms at home is a laborious process and requires some knowledge and skills.

Technology

It is recommended to grow royal oyster mushrooms on rotten stumps, branches or in the bark of deciduous trees. The amount of harvest depends on the size, resilience of the log and the integrity of its wood.
Do not use the bark of conifers or fruit species that contain specific resins.

In such an environment, fungi may not grow at all.
Harvesting of the wood base (chock, logs) is carried out in the phase of leaf fall, when the movement of juices in the plant stops.
It is also important to choose a high-quality mycelium - it should be of a uniform color characteristic of this fungus, without black, red or green blotches, indicating the presence of mold.The optimum humidity is 65%.
The mycelium is introduced carefully and in such a way that dirt, dust does not get into the holes made in the bark, otherwise the cultivation will be unsuccessful.

Therefore, many mushroom pickers use purchased material on sticks, which makes it easier to bookmark it.
In order for the mushrooms to grow together and quickly, it is necessary to provide the most comfortable conditions. The log is laid in a trench, placed outside under shrubs, trees, or placed indoors. It is important that temperature, humidity and lighting are stable and free from sudden changes. The optimal mode is 30-32 ° C. At higher rates, there is a risk of wood overheating and mycelium death.
For successful growth and development, the planting material requires moisture. With mass cultivation in large areas, they equip a drip system. When laying in a log, a 5 liter bottle is placed on top, a hole is punched in the bottom with a gypsy needle or awl, and filled with water.
To accelerate growth, extend the period of fruiting and increase yields by 20-30%, as well as improve resistance to diseases and parasites, mushroom pickers use bioactivators (growth stimulants). An environmentally friendly preparation contains all useful substances - chalk, extracts of medicinal plants, garlic, concentrates of various types of mushrooms. It is mixed with mycelium before laying in a log. The proportions are indicated on the packaging.

If the above conditions are met, in a month you can get the first harvest of royal oyster mushrooms.

As practice shows, it is possible to grow eringes in 3-liter jars on the window, observing all the conditions necessary for this, as with other growing methods.

Care requirements

Their appearance will depend on the climate, or rather on the level of carbon dioxide in the air. If it is not enough, eringes will be similar to chanterelles with a large funnel-shaped cap. At a low rate, the mushroom grows like a boletus.

On warm sunny days, the mycelium must be covered at noon from the scorching sun, and a month before the onset of cold weather, covered with fallen leaves and garden soil.

Depending on the density of the log, the duration of fruiting varies from 3 to 7 years. The crop is harvested twice a year - in spring and autumn.

Oyster mushroom Royal. Eringi.

How to grow mushrooms? Eringi, oyster mushroom, Steppe white mushroom, shitaki

Eringi porcini mushrooms at home

During growth, fungi can damage chickens and molluscs (terrestrial gastropods). To protect mushrooms from poultry, you need to make a mesh fence. Spreading charcoal around the log will help prevent snails and slugs.

Fruiting bodies are often spoiled by mushroom gnats - you can exterminate them by fumigating with special candles or spirals.

To prevent parasites from appearing on the mushrooms, it is necessary to harvest on time.

Royal oyster mushroom or eringi is one of the most delicious and fragrant types used in cooking in many countries. Knowing its detailed description, the rules and terms of collection, you can have a forest product on your table every year.

With a little effort, you can grow fruiting bodies yourself. The technology presented above will help in the successful implementation of this business.

Notes (edit)

↑Georgios I. Zervakis1, Giuseppe Venturella and Kalliopi Papadopoulou. Genetic polymorphism and taxonomic infrastructure of the Pleurotus eryngii species-complex as determined by RAPD analysis, isozyme profiles and ecomorphological characters // Microbiology. - 2001 .-- T. 147, no. 11. - S. 3183–3194.
↑ 12Urbanelli S., Della Rosa V., Fanelli C., Fabbri A. A. and Reverberi M.Genetic diversity and population structure of the Italian fungi belonging to the taxa Pleurotus eryngii (DC.:Fr.) Quèl and P. ferulae (DC.:Fr.) Quèl (eng.) // Heredity. - 2003. - No. 90. - S. 253-259. - ISSN0018-067X.

Steppe oyster mushroom or royal oyster mushroom

Steppe oyster mushroom is a mushroom of the Oyster mushroom family, of the Oyster mushroom genus. It is an edible mushroom that is well cultivated. In total, there are more than 30 types of oyster mushrooms, and steppe oyster mushroom is one of the most delicious.

The Latin name for the mushroom is Pleurotus eryngii.

Description of steppe oyster mushroom

The diameter of the cap is small - 4-8 centimeters. The hat is fleshy, flat-convex. When the cap is ripe, it becomes slightly dull in the center. The surface of the cap is smooth, only slightly scaly. The shape of the cap is not correct. In immature specimens, the color is gray-red, but becomes yellowish as they mature.

There are plates inside under the cap.The plates are rarely located, they are rather wide, descending, white-pink in color. The leg of the steppe oyster mushroom is small - up to 4 centimeters high and up to 2 centimeters wide. It narrows towards the base. The leg is quite dense in structure. The color of the leg is whitish.

Areas of growth of steppe oyster mushrooms

These mushrooms are common in southern Europe, North America, Central Asia and the countries of the former USSR. In nature, the fruiting bodies of steppe oyster mushrooms develop from the ground. These fungi use plant residues as a substrate.

Growing steppe oyster mushrooms

Growing oyster mushrooms is much easier than mushrooms. These mushrooms are characterized by high productivity and unpretentiousness in comparison with other species. The growth rate of steppe oyster mushrooms is much lower in comparison with common oyster mushrooms. In this regard, steppe oyster mushrooms are grown on a sterile and even pasteurized substrate.

The proven block technology can be used as a basis. In this case, the mycelium develops in about 3 weeks.

For incubation, the temperature is maintained within the range of 18-25 degrees, while the air humidity is carefully monitored so that the fruit bodies are set, the humidity is maintained at 90%.

When the buds are formed, the humidity can be maintained at around 80%. To make the fruiting bodies come out, perforations are cut in the bags.

For high-quality fruiting, it is recommended to use casing layer. To do this, a casing layer up to 3 centimeters thick is applied to the block with already sprouted mushrooms. In mass production, the cover is disinfected by steaming or formalin. There are a number of features for growing steppe oyster mushrooms, but the process is considered quite easy.

Taste qualities of steppe oyster mushrooms

Steppe oyster mushrooms are not easy edible mushrooms, they are considered one of the most delicious among oyster mushrooms, it is not for nothing that they are called “royal oyster mushrooms”. These mushrooms are incredibly popular in Chinese cuisine, and today they have won love in Europe as well.

Other mushrooms of this genus

Oyster mushroom or plentiful oyster mushroom has a cap with a diameter of 3-10 centimeters. The shape of the cap is funnel-shaped, horn-shaped, rarely leaf-shaped or lingual. The color of the oyster mushroom is quite variable, it depends on the growing conditions and the age of the fruiting body, and varies from almost white to gray-ocher. The surface of the cap is smooth.

The pulp is fleshy, white, with age it becomes fibrous, tough. The pulp does not have a special smell and taste. The leg is lateral, central, 3-8 centimeters long and up to 1.5 centimeters in diameter.

Oyster mushroom bears fruit from May to September. These mushrooms grow on the remains of deciduous trees. They can be found only in hard-to-reach places: among a windbreak, in dense bushes, in clearings, because of which they become inconspicuous, although these are not rare mushrooms. Oyster mushroom, like other oyster mushrooms, is an edible mushroom.