EXCLUSIVE
«White steppe» (Pleurotus eryngii) - Organic Mushroom Spawn
6.10 €
In terms of nutritional value, it is not inferior to meat, and its taste resembles a white mushroom, an important feature of the white steppe mushroom is a large amount of protein, about 35% of the total composition, except for protein, the composition of
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Organic Mushroom Spawn «White steppe» (Pleurotus eryngii)
Wide extensions in the lands of Northern Asia, which step by step conquer Europe. The fungus blooms with a light-yellow droplet, slightly swollen in young mushrooms, which in the world develops a funnel-shaped form and a slit, fleshy m'yakushi.
Distribution and seasonality
White steppe mushroom can be found only in spring, in the southern regions from March to May. The mushroom grows in the steppe area, on pastures, prefers areas with umbrella plants.
Useful properties and taste qualities
Royal oyster mushroom is not inferior in nutritional value to meat, and its taste resembles a porcini mushroom. An important feature of the white steppe mushroom is a large amount of protein, about 35% of the total composition. In addition to protein, the mushroom contains essential amino acids, enzymes and vitamins.
Due to the unique composition of the white steppe mushroom is able to strengthen the immune system, improve the absorption of food. It is important to note that eringi helps to remove salts of heavy metals from the body. Royal oyster mushroom is distinguished by its fleshy, dense pulp and a pleasant delicate aroma, cartilaginous structure. The white steppe mushroom is characterized by a bread smell and a sweetish taste.
Application
White steppe mushroom can be eaten raw, cooked mushroom caviar from it, as well as stewed, fried, salted, boiled or dried. It is important to remember that you need to fry the mushroom to a delicate golden brown color, while the edges of the mushroom pieces become crispy. Eringi is perfect for meat and fish.
Yield
If favorable conditions are provided for the fungus, it bears fruit in waves - from spring to autumn. Its yield is approximately 15-30% of the mass of the substrate, the maximum falls on 2-3 years. The fruiting period depends on the density of the wood and ranges from 3 to 7 years, with cultivation on stumps up to 10 years. The appearance and shape of the mushroom is affected by the amount of fresh air; with its lack, the mushroom develops a small hat and a massive leg. If there is an excess of fresh air, the hat, on the contrary, grows more legs. Everyone can appreciate the taste and medicinal properties of the steppe white fungus, since it is not difficult to grow it on logs or stumps in the garden.
Other names : royal oyster mushroom, ering, tree boletus
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