Species List


Trumpet, Queen Oyster

Pleurotus eryngii

Trumpet, Queen Oyster (Pleurotus eryngii)
12cc liquid culture syringe
$15 - $25 suggested donation
Beautiful, delicious and relatively easy to grow, the regal P. eryngii is aptly known as Queen of the Oysters. One of the most widely cultivated mushrooms in the world, it is dense, meaty and full of nutrition. Sporting a thick stem and distinct trumpet-shaped cap, it is often sliced lengthwise and cooked like bacon. Its texture is firm but not too chewy, and while it has a prominent savoriness, it is more subtle than other members of the genus.

A vigorous and highly adaptive variety, P. eryngii is most often cultivated on supplemented hardwood sawdust, in bottles or blocks, but also takes readily to a wide variety of substrates, including cereal straw and compost. It has a short fruiting cycle, long shelf life and broad appeal, making it an excellent candidate for commercial cultivation.

How to make duxelles:

A classic and versatile preparation, duxelles is a fantastic way to make use of and preserve fresh mushrooms. Like a mushroom paté, it is intensely flavorful and a mainstay of any myco-centric cuisine.

1 pound trumpet, porcini or any other firm-fleshed gourmet mushrooms
½ cup butter 1 whole shallot, minced
a few sprigs of fresh thyme
a dash of dry vermouth, sherry or white wine
salt & pepper to taste Mince the mushrooms or pulse them a few times in a food processor. Toss them in a hot skillet, a handful at a time, with a splash of liquid to get the steam going. Stir over medium heat until they have released their moisture and allow it to boil off, then set them aside and add the next handful untill all of the mushrooms are par-cooked.

Next, melt the butter and saut&eactue;e the minced shallot to the point of browning. Add the mushrooms and continue to brown them. Finally, add the salt, pepper, thyme and vermouth and stir over high heat until all the liquid has evaporated.

Duxelles is used in a number of popular dishes, and stands well on its own as a spread. It can be frozen, making it an ideal way to preserve a bounty of fresh foraged mushrooms.


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