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Help Identify this mushroom


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Wifey and I found a new Asian market near us and were like kids in a candy store. I found this mushroom in the produce area, but am not sure what type it is. Any suggestions on how to use it? I was thinking of a miso mushroom and barley soup.

http://img.photobucket.com/albums/v647/DanMages/100_0424.jpg

Thanks for the help!

Dan

Edited by DanM (log)

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

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Wifey and I found a new Asian market near us and were like kids in a candy store. I found this mushroom in the produce area, but am not sure what type it is. Any suggestions on how to use it? I was thinking of a miso mushroom and barley soup.

http://img.photobucket.com/albums/v647/DanMages/100_0424.jpg

Thanks for the help!

Dan

This rather looks like a King Oyster with his head lopped off. Let us know what it is when you actually do identify what it is.

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It looks like King Oysters that are past their prime and starting to shrivel. There is way too much moisture going on there. Get them out of the cling wrap right way and wipe them down. Trim off the less than lovely parts and cook as soon as possible. In using these, you should note that they have a significantly chewy texture.

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Perhaps you should inquire in the Japan forum. Hiroyuki is very knowledgeable.

I'm not, but my son is. :biggrin:

But I think it's clear to almost anyone that they are eryngii.

http://en.wikipedia.org/wiki/Pleurotus_eryngii

I would simply thinly cut them lengthwise, pan-fry them, and have them with salt.

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Perhaps you should inquire in the Japan forum. Hiroyuki is very knowledgeable.

I'm not, but my son is. :biggrin:

But I think it's clear to almost anyone that they are eryngii.

http://en.wikipedia.org/wiki/Pleurotus_eryngii

I would simply thinly cut them lengthwise, pan-fry them, and have them with salt.

Thank you, Hiroyuki and everyone else! They will be sliced and fried tonight per Hiroyuki's direction.

Thanks again,

Dan

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

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I am a fungophile and yes that is a king trumpet mushroom ..they are very good sliced and grilled .....but it is not a great one and the cap is missing so if you dont want to take it back and the rest is nice and firm cut the top off slice it , grill broil or pan fry it

I think anytime you try a new mushroom you should prepare it as simply as possible so you can appreciate its flavor ..these are not a strong mushroom but they are fun to use ..great texture when fresh

they are supposed to be easy to grow and I have always wanted to try!

then later turn it into something with your second effort ..and those are worth a second effort

enjoy your new market and dont be afraid to ask for recipes ..even if people are not fluent I find all I have to do is hold something up and say "how do I make this" then I am given all kinds of advice!!!

Edited by hummingbirdkiss (log)
why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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Wifey and I found a new Asian market near us and were like kids in a candy store. I found this mushroom in the produce area, but am not sure what type it is. Any suggestions on how to use it? I was thinking of a miso mushroom and barley soup.

http://img.photobucket.com/albums/v647/DanMages/100_0424.jpg

Thanks for the help!

Dan

These are definitely king trumpet mushrooms, but in a very poor condition. (The latin name is Pleurotus eryngii). Also known as King Oyster, Pleorote du Panicaut, Argonane, Bouligoule, Champignon de Garrigue, Cardoncello, Cardarello.

I would say throw it away.

H.B. aka "Legourmet"

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