FLAVOR PROFILE: King Trumpet Oyster (Pleurotus eryngii)
Friday Flavor Profile: King Trumpet Oyster (Pleurotus eryngii).
Sometimes referred to as the french horn mushroom, king oyster mushroom, king brown mushroom, or trumpet royale.
I like to think that some of them are trying to make gramophones cool again...
While we have never heard our trumpets make music per se, these beauties certainly do produce a symphony of flavor in your mouth.
King trumpets are the largest species of the oyster mushroom genus. They are native (or grow wild) in the Mediterranean regions of Europe, the Middle East, and North Africa, and they are a favorite to cultivate all over the world (they are definitely one of our favorites). They have thick, meaty, and very edible stems. In fact, the stems are the best part. When cooked, they have a flavor and texture similar to scallops. Their flavor is mild, but it intensifies as they cook. They grill well, soak up a marinade with the best of them, and they make good mushroom bacon.
These giants hit the high note of umami in your mouth and are hearty enough to be the star protein in your dish.
King trumpets have extremely low levels of saturated fat and cholesterol, contain magnesium, selenium, and vitamin B6. Even more, they have especially high levels of ergothioneine, which is an antioxidant that helps reduce damage from free radicals and oxidative stress. L-Ergothioneine is considered a master antioxidant. Unlike other nutrients, L-Ergothioneine is NOT made by the human body and must be sourced from the food we eat.
Aren't mushrooms amazing?