Oyster mushroom (Pleurotus eryngii)
Systematics:- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Agaricales (Agaric or Lamellar)
- Family: Pleurotaceae (Oyster mushrooms)
- Genus: Pleurotus (Oyster mushroom)
- Species: Pleurotus eryngii (Oyster mushroom (Eringi, Oyster mushroom))
Other names:
Eringi
White steppe mushroom
Steppe mushroom
Royal oyster mushroom
Steppe white mushroom
Unlike other species of the genus Pleurotus, which develop on wood, the steppe oyster mushroom forms colonies on the roots and stems of umbrella plants.
Spread:
The white steppe mushroom is found only in spring. In the south, it appears in March - April, May. Grows in deserts and pastures, in places where there are umbrella plants.
Description:
The white or light yellow cap of a young mushroom is slightly convex, later becomes funnel-shaped and reaches 25 centimeters in diameter. The pulp is firm, fleshy, sweet, the same color as the cap. The lamellar layer descends slightly on a dense stem, which is sometimes located in the center of the cap, sometimes on the side.
Edibility:
valuable edible mushroom, good quality. The protein content reaches 15 to 25 percent. By the content of valuable substances, oyster mushroom is close to meat and dairy products and surpasses all vegetable crops (except for legumes). Protein is well absorbed by the human body and increases up to 70 percent during heat treatment. The presence of polyunsaturated fatty acids prevents the development of atherosclerosis and lowers blood cholesterol levels. Polysaccharides isolated from the oyster mushroom have antitumor and immunomodulatory effects. Contains the entire complex of B vitamins and ascorbic acid. There are also a number of other elements necessary for the human body.
Note:
It resembles a champignon and a real milk mushroom, however, its pulp is somewhat coarser, but the taste is the same. It is used fresh, as well as for salting, pickling and canning.