White steppe mushroom (Eringi) also often called royal oyster mushroom. This is one of the best home-grown mushrooms, loved and revered by all culinary experts of the East. In terms of its taste, it is equated (and, in the opinion of many, even surpasses!) White mushroom. In addition, eringi grow well at home, they are not very demanding on the environment, and therefore are more available at any time of the year than porcini mushroom.

White steppe mushroom (eringi) is very often compared to oyster mushroom, but there is a significant difference between them. The porcini mushroom has a rather thick fleshy leg and a small cap, which becomes concave over time. The oyster mushroom is distinguished by a grooved leg and a hat curved in the opposite direction. Nevertheless, these types of mushrooms are really similar in taste.

Most novice mushroom pickers do not know where to look for eringi and when to harvest these mushrooms. We suggest that you familiarize yourself with the information in our article in order to easily find eringes during the "mushroom hunt".

The habitat of the white steppe mushroom is the steppes of Kyrgyzstan, Tajikistan, the Czech Republic, Slovakia, the Caucasus, Hungary and other countries. Eringi is also often found in the steppes of Russia and Ukraine. In addition, this product has long been learned to cultivate, therefore, today the white steppe mushroom is successfully grown on farms and even at home.

The time for collecting eringa is spring and autumn.The best mushroom harvest can be harvested from early March to May, after which the mushroom stops growing for the summer. Growth resumes in mid-September. From this moment on, you can collect eringes until the beginning of November.

I would like to draw the attention of mushroom pickers to the fact that the steppe cep has several dangerous and poisonous counterparts that are not suitable for eating. These include satanic and gall mushrooms. For an experienced mushroom picker, it will not be difficult to distinguish them from a real yeringa, since outwardly these mushrooms differ significantly from their edible relative.

There are also several edible counterparts that outwardly resemble the white steppe mushroom. These include blue feet and false pigs.

• Bluefoot outwardly, it vaguely resembles an eringi, but it is quite simple to distinguish it from a double. The leg of the bluefoot at the base has a blue-violet tint, is even and fleshy. The pulp is also distinguished by a gray-blue color, and the cap is white with admixtures of beige shades. The bluefoot is considered not a dangerous fungus for the body, and in some countries it is served to the table, after having subjected it to thorough heat treatment. Nevertheless, it is believed that the composition of such a mushroom contains toxic components that adversely affect the work of the gastrointestinal tract.
• False pig has a short thick white leg and a light wide cap, the diameter of which varies from ten to twenty centimeters. The smell of raw mushroom is pleasant and rich, the pulp is elastic and has a beige color. Depending on the climate, the leg of the false pig may have a layered structure if the soil is sufficiently moist.

Going to the forest or field for mushrooms, carefully study the information in our article in order to collect the highest quality harvest.

Beneficial features

One can talk for a long time about the beneficial properties of the white steppe mushroom (eringi). It is considered both dietary and medicinal, perfectly absorbed by the body, without creating a feeling of heaviness.

These wonderful mushrooms are rich in vitamins D2 and vitamin B complex, they support the immune system and have a positive effect on the nervous system. Due to the high content of all basic minerals, mushrooms have a beneficial effect on the functioning of the whole organism.

Tinctures, extracts, gruels and masks using this mushroom are widely used in cosmetology of the East and in folk medicine.

The beneficial properties of eringa make it possible to compare the mushroom with such products as poultry and fish, since the composition of mushrooms contains a large amount of amino acids, vitamins and trace elements that are beneficial to the body, and such food can also fill the body with energy.

Proteins make up about thirty-five percent of all useful components that are part of eringa. In addition, the inclusion of this product in the diet will allow you to easily remove salts and toxins from the body, as well as toxins that make it difficult to properly assimilate useful components from food.

Another useful property of eringa is that it is almost impossible to poison it due to the fact that this type of mushroom practically does not accumulate harmful substances contained in the atmosphere.

The white steppe mushroom contains a large amount of antioxidants that help prevent and stop the development of cancer cells. In addition, if you eat this product regularly, you can feel its anti-inflammatory, tonic and immunostimulating effect. At the same time, do not forget about contraindications, which must be taken into account so as not to harm the body.

Cooking use

According to many culinary experts, yeringi is the most delicious mushroom with a delicate, delicate aroma, similar to cashew nuts... Surprisingly, as a result of heat treatment, the caps and legs of the mushroom do not lose their useful qualities.

In soups, these mushrooms give a wonderful transparent broth, they are invariably good fresh in a variety of salads, they are served as a main course and side dish. The white steppe mushroom can be dried, fried, stewed and grilled. It gives any dish an exquisite aroma, rich and noble taste.

This mushroom is a regular feature in many traditional Korean, Japanese, Chinese and Vietnamese cuisine. It is considered a delicacy, we love and respect yeringi for its excellent taste, and gradually wins the hearts of European gourmets.

The benefits of the porcini mushroom (eringi) and treatment

The benefits of the porcini mushroom (eringi) are enormous. Most important is the fact that eringi contribute to the elimination of heavy metal salts from the body... They protect the body, help in the fight against cancer. And a large amount of minerals, amino acids and vitamins help to rejuvenate, cleanse the body, normalize the work of all vital organs, and have a great effect on the condition of the skin, hair and nails. The enzymes found in mushrooms improve the functioning of the digestive system and gastrointestinal tract.

The benefit of the porcini mushroom (eringi) is that it can be used to treat some diseases if you are adherents of traditional medicine. Due to the fact that eringa contains many antioxidants, the use of the mushroom will be beneficial for cancer. In this case, the product must be combined with drug treatment, but as a prevention of the development of cancer cells, you can simply include the mushroom in the diet.

A disease such as iron deficiency anemia is also an indication for the use of the porcini mushroom. In this case, the product can be used as an ingredient for cooking, as well as make an infusion or decoction based on eringa. Such treatment will help lower blood cholesterol levels, improve the functioning of the immune system and faster recovery of the body after injuries and surgeries.

Many women share the secret that the white steppe mushroom is very useful for losing weight. Due to its low calorie content and the ability to remove toxins and toxins, eringi allows you to quickly saturate the body without overloading it with calories.

If you are going to use the porcini mushroom for the treatment or prevention of any diseases, consult your doctor first, and also consider the contraindications.

The harm of the porcini mushroom and contraindications

White steppe mushroom (eringi) does not harm. It is protected by nature itself from the accumulation of harmful substances, has no toxic analogues and is perfectly absorbed by the body. The only warning that can be given regarding these mushrooms is the restriction in the diet of children. Since eringas, like any other mushrooms, contain a lot of chitin (and chitin, as you know, is very poorly absorbed by the child's body under the age of 12), it is better not to expose the child's digestive system to such a load and not to give large portions of mushroom dishes. In this case, the use of mushrooms is contraindicated. Although, if we are talking about mushroom broth or dishes made from dried mushrooms, then the restrictions disappear - any organism will cope with such dishes with a bang.

Growing eringi

Growing porcini mushroom (eringi) is a fairly simple process, which still requires some knowledge and skills. We suggest that you take note of the information in our article if you are going to grow mushrooms on your site. Let's take a look at a few basic guidelines for growing eringa.

• For growing white steppe mushroom at home use rotten stumps, branches or intact bark of deciduous trees. Moreover, the amount of harvest is directly proportional to the size and elasticity of the tree and its bark.
• It is not recommended to use the wood of conifers for this purpose, as well as plants whose bark is distinguished by a large abundance of resin. These include fruit trees.
• It is necessary to harvest the wood at the moment the leaves fall.
• The mycelium should be introduced into the wood carefully so that dirt, dust and bacteria do not penetrate the bark along with it, which can make the process of growing the mushroom ineffective. It is best to purchase mycelium on sticks for this purpose.
• For rapid growth of mushrooms it is necessary to provide suitable conditions. Blocks with mycelium can be placed in special trenches, outdoors or even indoors. The main task is to make the climate stable, that is, the best choice would be to place wood in a trench or room.
• Make sure that the temperature, humidity and lighting are the same at all times.

Since mycelium does not harm other trees, it can be placed anywhere in the garden. To do this, the wood is dug into the ground so that the surface with the mycelium is closer to the edges of the trench, after which the stump is covered with straw and a thin layer of soil on top.

Already after a week there is an opportunity to get the first harvest. In this case, regular watering of the yering should be organized, since mushrooms are very fond of moisture. To do this, you can hang a five-liter bottle over the garden bed, make a needle-sized hole in the cork, and fill the container with water. The liquid will ooze and moisturize the soil, which will have a beneficial effect on the growth of the mushrooms.

For the winter, the mycelium must be covered with a large layer of foliage, and then with soil. On sunny days, it is better to provide shade to the eringi so that the soil and mycelium do not dry out.

Depending on which wood you choose for growing the porcini mushroom, mycelium can bear fruit from three to seven years with proper care and moisture. Check your crop regularly for pests, picking it on time so the mushrooms don't spoil.

Statistics show that the number of fans of “quiet hunting” in our country is growing every year, and the competition for the forest harvest is growing.

And it becomes dangerous to pick mushrooms in the forest due to poor ecology. In such a situation, it is better to grow mushrooms on your site using mycelium on sticks.

This method grows about 20 species of edible mushrooms, including White steppe (Pleurotus eryngii), or royal oyster mushroom, wood boletus, eringi... This mushroom is found in the steppe zone of almost all regions of the world, but it does not grow on trees, but at the root of dead large umbrella grasses (erythematosus or ferula).

Eringi mushroom - features

Eringi, although it is one of the varieties of oyster mushroom, is not very similar to it. It has erect fruiting bodies with a fleshy dense pulp, a thick teardrop-shaped stem and a small, slightly convex cap. With age, the cap increases in size and takes the shape of a concave funnel.

Fresh white steppe mushroom is added to salads, combined with tomatoes, apples, green salad, leeks, dried, pickled, stewed. In the finished form, eringi tastes like wild boletus and goes well with fish and vegetable dishes, not inferior to them in nutritional value. And when grilled, it tastes like meat. Since eringi contains compounds that lower cholesterol levels, dishes with it are used in preventive and therapeutic diets.

It has been established that the use of only 100 g of royal oyster mushroom per day helps to remove radically active elements from the human body, helps to treat and prevent stomach ulcers, prevents atherosclerosis from developing, normalizes blood pressure and cholesterol levels, stimulates immunity, improves bowel function, has an antitumor effect and slows down the aging of the body.

Growing eringi

For growing eringas, stumps, logs and large branches of any deciduous tree with a diameter of at least 15 cm with a thick layer of sapwood and intact bark are used.

• The larger the log and the denser its wood, the longer it will be overgrown with mycelium, and the more mushroom harvest will be obtained. Please note that resin inhibits the growth and development of fungi, therefore, white steppe grows poorly on cherries, apricots, plums, and conifers are not suitable for growing mushrooms.
• It is better to harvest logs or logs from the moment the leaves fall to the beginning of sap flow. They should have healthy wood and whole bark.
• Fresh trees can be used a month after cutting, but the logs are stored for no longer than 4 months, in a dry place so that they are not occupied by competing mushrooms.
• If you had to cut down a tree in the garden, do not suffer by uprooting the stump. Sow mycelium on it and, until the stump is completely destroyed, get harvests of mushrooms from it for several years.

The mycelium is best used on sticks, introduced into the holes drilled around the perimeter, which are then covered with plasticine or beeswax.

It is important that debris (dust, soil) does not get into the wood along with the mycelium, and before grafting or during overgrowing, no infection with competitive fungi occurs. The more mycelium you sow, the sooner the log will overgrow and, accordingly, the earlier fruiting will begin.

• Mycelium on sticks provides convenience of sowing, faster and more reliable growth of wood growth than when using grain.
• Purchase seed mycelium in specialized laboratories and in transparent packaging. It should be alive, of a characteristic color, with a moisture content of at least 65%, without black, red, green inclusions of mold.
• The overgrowing of logs can be carried out on the street, in special trenches or in a room where overgrowing will take place faster due to more stable temperature and humidity parameters. In addition, indoor overgrowing can be carried out all year round.
• Strong temperature changes, insufficient or excessive humidity of the air and logs during inoculation or overgrowth harm the mycelium, overheating of the wood (above 34 ’) is detrimental to the mycelium, and the lack of heat inhibits its growth.
• Moreover, it is more convenient to do this in winter - gardeners have free time. By the spring, the block will be overgrown, it can be "planted" from April to September on the site, balcony, in the greenhouse and in the same year to harvest.

Where to place a plantation for growing eringi

The place for the plantation needs a shady one.

And since the mycelium of the steppe white fungus does not harm living trees, it can be placed under the crown of trees and bushes. The log is usually buried vertically one third or horizontally half the height. Wet foliage, sawdust or straw are preliminarily placed at the bottom of the hole. On top of the block, you can also cover it with damp straw.

Under favorable conditions, the harvest can be obtained one month after planting.

On a large area, it is advisable to use a drip irrigation system, and on a separate block it is enough to fix a 5-liter plastic bottle with holes made with a needle in the bottom and fill it with water. It will ooze, keeping the mycelium moist.

The appearance of an eringa directly depends on climatic conditions, in particular on the concentration of carbon dioxide in the air: with a low content of it, the mushroom looks more like a chanterelle and has a large funnel-shaped cap and a thin leg.

If there is a lot of carbon dioxide (this happens if the growing mushroom is covered for 2-3 days with a transparent film, thereby limiting the access of fresh air), the mushroom will look more like boletus - a thick leg and a small hat. On sunny days, the mycelium is shaded by covering the logs with agrofibre, and to protect it from frost, they are covered with earth and foliage for the winter.

The fungus, depending on the weather and the density of the wood, bears fruit from 3 to 7 years, yielding in waves from spring to autumn. The mushroom yield is up to 30% of the log mass. Insects, shellfish and chickens can harm fungi. From the latter, the plantation is fenced off with a net, to protect against slugs and snails, the area around the stump is sprinkled with wood ash, and from mushroom mosquitoes spirals or mosquito candles are set on fire. You also need to harvest in a timely manner so that the pests do not have time to cause significant damage.

© P. TURZIN, mushroom growing technologist

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We call Eringa mushrooms based on their scientific name Pleurotus eryngii. In the directory of mushrooms of the USSR, these mushrooms are called the Steppe cep. There are also names Royal oyster mushroom, Steppe boletus, Royal trumpeter, French horn. Eringi is an edible mushroom from the Pleurotus family. The name Eringi comes from the fact that in nature this mushroom grows in close symbiosis with the plant Eryngium Campestre.
In nature, Eringa mushrooms grow in the steppe territories of the Mediterranean, North Africa and the Middle East. Recently, this mushroom has become very popular and is widely cultivated in Japan, Korea and other countries of Southeast Asia. For several years now, cultivated Eringes made in South Korea can be easily found on supermarket shelves in the UK, Germany, France, the Netherlands and other Western European countries.
The eringes we sell can be of different sizes - from a few centimeters to 20 or more centimeters in height, and the leg is more than 8 cm in diameter. Unlike common oyster mushroom, the Eringi mushroom has an elastic gristly texture and a pleasant mushroom aroma. It is considered dietary, medicinal, and well absorbed (unlike many other mushrooms). Like all mushrooms, Eringi contains a large amount of vitamin D 2, stimulates the immune system and contains minerals and trace elements, calcium, chlorine, copper, iron, iodine, manganese, phosphorus, potassium, sodium, sulfur and zinc.
According to the reviews of culinary experts from countries where this mushroom has already been tasted, Eringi is the most delicious cultivated mushroom. This is also confirmed by our customers (and we are very proud of this). Hats and legs are fully used and do not lose their taste during prolonged cooking. They are also eaten fresh (in salads, combined with tomatoes, apples, green salad, leeks), stewed, soups, julienne are prepared, used for grilling. Eringa tastes very delicate, slightly sweet, with a cashew nut flavor, a pleasant consistency. Our customers say that Eringi can easily replace porcini mushroom in the recipe, not to mention mushrooms and oyster mushrooms, without losing taste. Losses during heat treatment are no more than 5%, while in other mushrooms this figure can be up to 50%.
Eringi has a long shelf life - it can be stored in a paper bag in the refrigerator for several months. If you bought Eringi, but plan to cook them later (in a few days), leave them in the store packaging (the film on the packaging in which we send the mushroom to stores is "breathable") or put them in a paper bag and store in the refrigerator. Do not store Eringi for a long time in a plastic bag or hermetically sealed container - this leads to premature deterioration.

Happy meals and bon appetit!

When eringi mushrooms appeared in the house, I threw up my hands: how to cook them? To fry, or to boil soup? Indeed, the white steppe mushroom made an impressive impression. Large, only 5-6 pieces per kilogram. A tiny hat, not in proportion to the leg. The leg is also amazing - dense structure, snow-white, fleshy. Interesting! And the taste pleased - a delicate, nutty, slightly sweet mushroom.

Like any inquisitive person, I surfed the Internet and found out what kind of mushroom this is - yering. Would you like to introduce and tell you about cooking recipes?

Meet the eringa mushroom

I will list all the names of an exotic product for us, perhaps you have already met it: royal oyster mushroom, steppe porcini mushroom, steppe boletus, eringi, oyster, Korean or Chinese mushroom.

In countries where the curious mushroom has already been tasted, it is eaten raw, added to vegetable salads. They cook soups, stew, grill and pan. By the way, eringi resemble our boletus, the broth in soups is transparent and rich.

In the countries of Southeast Asia, in the Mediterranean and North Africa, where eering grow in the wild, the gifts of the steppe have long been popular. In South Korea, they are grown on an industrial scale, from where supplies come to us.

The steppe oyster mushroom is well absorbed by the body, in contrast to most forest counterparts. It is considered a dietary and quite healthy product.

Calorie content of eringes per 100 gr. - 40 kcal.

How to cook eringi mushrooms

Mushrooms are good on their own if you just fry them for about five minutes in oil. In my opinion, overdoing it with spices will only ruin the dish. Raw, I admit, I haven't dared to try it yet. As usual, there are a few secrets so that when you first start cooking steppe boletus, you feel more confident.

How to clean eringi mushrooms

You do not need to clean royal oyster mushrooms, unless you need to remove possible dirt and cut off the bottom of the leg. All that remains is to wash them and use them for cooking.

How much to fry eringi:

Fast, very fast. The whole frying process takes 5 minutes, but then it is recommended to hold the mushrooms for 10 minutes, covering tightly.

How much to cook mushrooms:

Eringi are boiled for 15 minutes after boiling water.

How to fry eringi

I offer the simplest recipe for frying steppe mushrooms, but I advise you to stew them a little in the original sauce.

Take:

• Eringi - 500-600 gr.
• Low-fat cream - 70 ml.
• Dry white wine - 70 ml.
• Butter - 50 gr.
• A pinch of pepper, dill sprigs and salt.

Recipe:

1. Cut the peeled and washed mushrooms along the length of the leg.
2. Melt the butter in a frying pan, arrange the pieces in a row and fry for 2-3 minutes.
3. Turn over and continue frying for a couple more minutes.
4. Transfer to a plate. Sprinkle with pepper and salt. Cover with a sheet of foil and wrap the dish.
5. Leave it on for 10 minutes. During this time, the eringes will "reach" - they will let some juice and become limp.
6. In the allotted time, quickly prepare the sauce: pour cream and wine into the frying pan, add a little salt.
7. Let it boil and transfer the eringi to the pan. Timed the time: simmer for half a minute, turn over and put out the same amount again. You don't have to stew the mushrooms in the sauce, but simply pour over the fried eringi.
8. Sprinkle the finished dish with dill.

Yering mushroom soup recipe

The first dish of Korean mushrooms tastes like soup with white mushrooms. Only the smack is more original, with a nutty note.

You will need:

• Steppe white mushroom - 2 pcs.
• Water - 3 liters.
• Potatoes - 2 pcs.
• Carrot.
• Bulb.
• A clove of garlic.
• R. oil - 2 large spoons.
• Salt, a bunch of herbs and pepper.

How to make soup:

1. Slice the clean mushrooms lengthwise and then divide into half rings. The thickness of the plates is no more than 5 mm.
2. Rub the carrots coarsely, chop the onion into cubes. Peel the potatoes and cut into strips. Chop the herbs.
3. Pour water into a saucepan, add mushrooms. Cook after boiling the liquid for 5 minutes. Remove foam if there is a lot of it.
4. Heat oil in a skillet, add onion cubes and sauté until golden brown.
5. Add the carrots, season with salt and pepper and continue to fry for another three minutes.
6. Add frying, potatoes to the saucepan, and cook after boiling over low heat for 15 minutes.
7. Mushroom soup is good with sour cream added when serving. Don't forget to sprinkle with herbs.

Yeringi stewed in Korean-style sweet and sour sauce

I came across a recipe and was glad. The recipe for the oyster mushroom dish follows all the rules of Korean cuisine. Soy sauce and honey marinade is incredibly popular lately. Chicken, shrimps, vegetables are cooked with it.

Take:

• Eringi mushrooms - 200 gr.
• Lemon juice - a tablespoon.
• Soy sauce - 2 large spoons.
• Honey - 2 large spoons.
• Sunflower (olive) oil - 2 tablespoons.
• Salt, sesame seeds.

How to cook eringi:

1. Fry sesame seeds in a dry frying pan - it will fully reveal its taste. Remember to stir while roasting as it will burn quickly.
2. Add honey, sauce, butter, plus a spoonful of lemon juice. Stir (whisk with a blender for speed).
3. Cut the eringi into circles and send to the first bowl to marinate.
4. Stir the contents of the bowl, spreading the marinade, and let sit for 20 minutes.
5. After the specified time, place the eringi in one layer in a non-oil pan. Fry until golden brown. Adjust the heat to prevent the honey from burning. Fry all the pickles.
6. Do not pour out the marinade. When all the royal oyster mushrooms are overcooked, return them to the marinade in the skillet.
7. Simmer for 2-3 minutes together. The sauce will thicken and darken slightly.
8. Place on a plate, drizzle with the rest of the marinade from the skillet and sprinkle with sesame seeds.

How to store steppe cep

Royal oyster mushrooms can be stored in the refrigerator for up to 2 weeks, packed in a paper bag. If you want to keep longer - freeze

How to freeze eringi

Cut the mushrooms into random pieces, place on a baking sheet and place in the freezer. After 1-2 hours, take out and arrange portions into bags.

Another recipe for cooking steppe porcini mushrooms is in batter. I hope that now you will not have any questions on how to cook eringi. May it always be delicious for you!

Royal oyster mushroom is native to the Mediterranean and parts of Asia. It is the largest mushroom in the genus oyster mushroom, these mushrooms are easy to recognize - there are small flat caps on long fleshy legs. It is both cultivated and harvested in nature, it grows, unlike other mushrooms, not on the trunks of dead trees, but on the roots of dead stems and it needs more nutrients than other mushrooms. It is called royal oyster mushroom or eringi.

The leg makes up most of the royal oyster mushroom. The mushroom can grow up to 20.3 cm at the stem, which are almost as wide as the caps on top of them. The caps are thin and flat, and their thick stems take longer to cook than most mushrooms.

Royal oyster mushroom in its raw form is almost tasteless, but after heat treatment, a familiar mushroom taste appears. Although not easy to find, these mushrooms are always found in Asian markets. The shelf life of royal oyster mushrooms is longer than that of most types of mushrooms. Usually mushrooms have a shelf life of two to seven days, royal oyster mushrooms are stored for 10 days in the refrigerator.

We call Eringa mushrooms based on their scientific name Pleurotus eryngii. In the directory of mushrooms of the USSR, these mushrooms are called the Steppe cep. In nature, Eringa mushrooms grow in the steppe territories of the Mediterranean, North Africa and the Middle East.

Unlike common oyster mushroom, the Eringi mushroom has an elastic gristly texture and a pleasant mushroom aroma. It is considered dietary, medicinal, and well absorbed (unlike many other mushrooms). Like all mushrooms, Eringi contains a large amount of vitamin D 2, stimulates the immune system and contains minerals and trace elements, calcium, chlorine, copper, iron, iodine, manganese, phosphorus, potassium, sodium, sulfur and zinc.

According to the reviews of culinary experts from countries where this mushroom has already been tasted, Eringi is the most delicious cultivated mushroom. Hats and legs are fully used and do not lose their taste during prolonged cooking. They are also eaten fresh (in salads, combined with tomatoes, apples, green salad, leeks), stewed, soups, julienne are prepared, used for grilling. Eringa tastes very delicate, slightly sweet, with a cashew nut flavor, a pleasant consistency. Eringi can easily and without loss of taste replace porcini mushroom in the recipe, not to mention champignons and oyster mushrooms. Losses during heat treatment are no more than 5%, while for other mushrooms this figure can be up to 50%. Eringi has a long shelf life - it can be stored in a paper bag in the refrigerator for several months.