White steppe mushroom. Yeringi - culinary community

White steppe mushroom (Eringi) also often called royal oyster mushroom. This is one of the best mushrooms grown at home, loved and revered by all Eastern cooks. In terms of its taste, it is equal to (and, according to many, superior!) to porcini mushroom. In addition, erings grow well at home; they are not very demanding on the environment, and therefore more accessible at any time of the year than porcini mushrooms.

The white steppe mushroom (eryingi) is very often compared with oyster mushroom, but there is a significant difference between them. The porcini mushroom has a fairly thick fleshy stem and a small cap, which becomes concave over time. Oyster mushroom is distinguished by a grooved leg and a cap curved in the opposite direction. Nevertheless, these varieties 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 invite you to read the information in our article in order to easily find eryings during a “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. Yeringi is also often found in the steppes of Russia and Ukraine. In addition, this product has long been cultivated, so today white steppe mushroom is successfully grown on farms and even at home.

The harvest time for 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 now on, you can collect erings until the beginning of November.

I would like to draw the attention of mushroom pickers to the fact that the steppe porcini mushroom has several dangerous and poisonous counterparts that are not suitable for consumption. These include satanic and gall mushrooms. For an experienced mushroom picker, distinguishing them from real eringa will not be difficult, since in appearance these mushrooms are noticeably different from their edible relatives.

There are also several edible look-alikes that look like the white steppe mushroom. These include bluelegs and pseudopig.

• Bluefoot outwardly it vaguely resembles an eringi, but distinguishing it from its double is quite simple. The leg of the blueleg at the base has a blue-violet tint, is smooth and fleshy. The flesh is also gray-blue in color, and the cap is white with admixtures of beige shades. Blueleg is considered a fungus that is not dangerous to the body, and in some countries it is served to the table after being thoroughly heat-treated. However, it is believed that this mushroom contains toxic components that negatively affect the functioning of the gastrointestinal tract.
• False pig has a short thick white stem 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 flesh is elastic and beige in color. Depending on the climate, the leg of the false pig may have a layered structure if the soil is moist enough.

When going to the forest or field to pick mushrooms, carefully study the information in our article in order to collect the highest quality harvest.

Beneficial features

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

These wonderful mushrooms are rich in vitamin 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 essential minerals, mushrooms have a beneficial effect on the functioning of the entire body.

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

The beneficial properties of eringa make it possible to compare the mushroom with products such as poultry and fish, since mushrooms contain a large amount of amino acids, vitamins and microelements that benefit the body, and such food can fill the body with energy.

Proteins make up about thirty-five percent of all useful components that make up eringa. In addition, the inclusion of this product in the diet will allow you to easily remove salts and wastes from the body, as well as toxins that complicate the process of proper absorption of beneficial components from food.

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

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 effects. At the same time, do not forget about contraindications that must be taken into account so as not to harm the body.

Use in cooking

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

In soups, these mushrooms provide a wonderful clear broth, they are always good fresh in a variety of salads, and they are served as a main dish and side dish. 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 in many traditional recipes in Korean, Japanese, Chinese and Vietnamese cuisine. It is considered a delicacy, eringi is loved and respected for its excellent taste, and is gradually winning the hearts of European gourmets.

Benefits of white steppe mushroom (eryingi) and treatment

The benefits of the white steppe mushroom (eryinga) are enormous. The most important thing is the fact that the erings promotes the removal of heavy metal salts from the body. They protect the body and help in the fight against cancer. And a large number of minerals, amino acids and vitamins contribute to rejuvenation, cleansing the body, normalize the functioning of all vital organs, and have an excellent effect on the condition of the skin, hair and nails. Enzymes contained in mushrooms improve the functioning of the digestive system and gastrointestinal tract.

The benefit of the white steppe mushroom (eryinga) is that it can be used to treat certain diseases if you are a follower of traditional medicine. Due to the fact that erynghi contains many antioxidants, consuming the mushroom will be beneficial against cancer. In this case, the product must be combined with drug treatment, but to prevent the development of cancer cells, you can simply include the mushroom in your diet.

A disease such as iron deficiency anemia is also an indication for the use of white steppe mushroom. In this case, the product can be used as an ingredient for preparing dishes, and you can also make an infusion or decoction based on eryinga. This treatment will help lower blood cholesterol levels, improve the functioning of the immune system and more quickly restore the body after injuries and operations.

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

If you are going to use white steppe mushroom for the treatment or prevention of any diseases, consult your doctor first and also take into account the contraindications.

Harm of white steppe mushroom and contraindications

The white steppe mushroom (eryingi) does not cause 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 restriction in the diet of children. Since eringi, like any other mushrooms, contain a lot of chitin (and chitin, as is known, is very poorly absorbed by the child’s body under the age of 12), it is still better not to subject the child’s digestive system to such a load and not to give large portions of mushroom dishes. In this case, the consumption of mushrooms is contraindicated. Although, if we are talking about mushroom broth or dishes made from dried mushrooms, then the restrictions disappear - any organism can cope with such dishes with a bang.

Growing eringa

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

• To grow 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 coniferous trees for this purpose, as well as plants whose bark is characterized by a large abundance of resin. These include fruit trees.
• It is necessary to harvest wood at the moment the leaves fall.
• The mycelium should be introduced into the wood carefully so that dirt, dust and bacteria, which can make the process of growing the mushroom ineffective, do not penetrate under the bark. It is best to purchase mycelium on sticks for this purpose.
• For fast growing mushrooms suitable conditions must be provided. Blocks of 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 the wood in a trench or room.
• Make sure that the temperature and humidity, as well as lighting, are always the same.

Since the mycelium does not harm other trees, it can be placed in any part of 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.

After just a week, it is possible to get the first harvest. In this case, you should organize regular watering of the eringa, since mushrooms love moisture very much. 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 moisten the soil, which will have a beneficial effect on the growth of 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 the erings with shade so that the soil and mycelium do not dry out.

Depending on what wood you choose for growing white steppe mushroom, the mycelium can bear fruit for three to seven years with proper care and moisture. Regularly check your harvest for pests, harvesting it on time so that the mushrooms do not have time to spoil.

(based on materials from the newspaper "Mushroom Pharmacy", 2014)

Ivantsov P., Moscow

Mushroom why

Eringi mushrooms - what kind of mushrooms are they? I saw them in supermarkets in South Korea and even took a photo - they look very similar to real porcini mushrooms. The guide claimed that these were “Korean boletus mushrooms.” I have some doubts - their taste is not the same, kind of rubbery and bland..
Ivantsov P., Moscow

Eringi mushrooms are a type of oyster mushroom, mushrooms grown artificially in mushroom farms in Asian countries. There is no arguing about the taste - they are clearly inferior to our wild boletus mushrooms, and they do not have enough medicinal properties. But as food they are very popular in South and North Korea. In North Korea, these mushrooms are considered an important product that can solve the lack of vitamins in the meager diet of low-income North Koreans.

Maitake (Grifola fondosa); 2. Boletus edulis; 3. Pleurotus ostreatus; 4. Champignon de Paris (Agaricus bisporus); 5. Pleurotus Salmão (Pleurotus djamor). 6. Nameko (Pholiota nameko); 7. Eryngii (Pleurotus eryngii); 8. Shiitake (Lentinula edodes); 9. Portobelo (Agaricus bisporus); 10. Pleurotus branco (Pleurotus ostreatus)

It turns out that growing it right in an apartment is quite possible - DPRK scientists came to the conclusion. An ideal option for this, as it turns out, may be the White Club mushrooms (Pleurotus errngii (DC, erFr) Quel).

Eringi mushrooms are a type of oyster mushroom, mushrooms grown artificially in mushroom farms in Asian countries.

There is no arguing about the taste - they are clearly inferior to our wild boletus mushrooms, and they do not have enough medicinal properties. To be honest, in the national dishes of South Korean cuisine there is a rare disgusting thing - a slightly fried large layer (half) of a mushroom. It tastes like the sole of an old sneaker. Surprisingly, South Koreans do not know how to cook mushrooms at all. Even forest ones. They simply fry it lightly on the grill and top it with their sweet and sour sauce. Some kind of mockery. Over the mushrooms.

But as food they are very popular in South and North Korea. In North Korea, these mushrooms are considered an important product that can solve the lack of vitamins in the meager diet of low-income North Koreans.

Now North Korea has a great interest in these mushrooms - they need to feed the nation.
It turns out that growing it right in an apartment is quite possible - DPRK scientists came to the conclusion. An ideal option for this, as it turned out, could be the “White Club” mushrooms (Pleurotus errngii (DC, erFr) Quel), as ERINGI are sometimes called.

Citizen Moon Hye Sun, who lives in North Hwanghae Province (DPRK), managed to grow an unusually large mushroom. The weight of one bush, which exceeds 20 kg, surprised even experienced mushroom growers.
The record holder graduated from the Sariwon Agricultural Institute named after Ke Eun Sang (then) in Juche 77 (1988), and began growing mushrooms at home about 10 years ago.
“I will grow mushrooms and gain good experience so that not only my family, but all families in the country can enjoy their benefits. Then people’s nutrition will improve,” Ekho Moskvy quotes Moon Hye Sun as saying.

Growing mushrooms at home turned out to be not an easy task. First you need to collect a lot of corn cobs without seeds and grind them. In addition, the biologist had to solve many scientific and technical problems related to home mushroom growing. The scientist did not lose heart and continued the search. As it turned out, the secret of success lies in the correct preparation of the culture of microorganisms and the continuous crossing of breeds. Having elite varieties at your disposal, you can succeed in home mushroom production.
Whenever a new elite breed was obtained as a result of crossing the original varieties, the North Korean biologist repeated the cycle of spore cultivation. This is how the best culture of the fungus Pleurotus errngii (DC, erFr) Quel) was developed. In April 2013, a mushroom grew from this crop, the weight of one bush exceeding 20 kg.


crests love this mushroom very dearly and advertise it everywhere as Royal Erings. Although this is a purely hokhlyatsky view of prestige))

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

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

Meet the Eringa mushroom

I will list all the names of a product that is exotic 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 this curious mushroom has already been tasted, it is eaten raw and added to vegetable salads. They prepare soups, stew, grill and fry. By the way, eringi resemble our boletus, the broth in soups is clear and rich.

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

Steppe oyster mushroom is well absorbed by the body, unlike most of its forest counterparts. It is considered a dietary and quite healthy product.

Calorie content of erings per 100 g. - 40 kcal.

How to cook eringi mushrooms

Mushrooms are good on their own if you just fry them in oil for about five minutes. 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, here are a few secrets so that when you start cooking steppe boletus for the first time, you feel more confident.

How to clean eringi mushrooms

There is no need to clean the royal oyster mushrooms, unless you need to remove possible contamination and cut off the bottom of the stem. All you have to do is wash them and put them into cooking.

How long to fry eringi:

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

How long to cook mushrooms:

Eringi are cooked for 15 minutes after the water boils.

How to fry eringi

I offer the simplest recipe for frying steppe mushrooms, but I advise you to simmer 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, sprigs of dill and salt.

Recipe:

1. Cut the peeled and washed mushrooms lengthwise along the length of the stem.
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 add salt. Cover with a sheet of foil and wrap the dish.
5. Leave for 10 minutes. During this time, the erings will “reach” - they will release a little juice and go 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 erings to the frying pan. Record the time: simmer for half a minute, turn over and simmer again for the same amount of time. You don’t have to stew the mushrooms in the sauce, but simply pour it over the fried eringi.
8. Sprinkle the finished dish with dill.

Ering mushroom soup recipe

The first course of Korean mushrooms tastes like white mushroom soup. Only the taste 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 cook soup:

1. Cut clean mushrooms lengthwise and then divide into half rings. The thickness of the plates is no more than 5 mm.
2. Coarsely grate the carrot and chop the onion into cubes. Peel the potatoes and cut into strips. Chop the greens.
3. Pour water into the pan, add mushrooms. Cook for 5 minutes after the liquid has boiled. Remove foam if there is a lot of it.
4. Heat the oil in a frying pan, add the onion cubes and sauté until golden brown.
5. Add carrots, salt and pepper and continue frying for another three minutes.
6. Add the roast and potatoes to the pan 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 sweet and sour sauce in Korean

I came across the recipe and was delighted. The recipe for the oyster mushroom dish follows all the rules of Korean cuisine. Marinade made from soy sauce and honey has been incredibly popular lately. Chicken, shrimp, and vegetables are cooked with it.

Take:

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

How to prepare eringi:

1. Fry the sesame seeds in a dry frying pan - they will fully reveal their flavor. Remember to stir while frying as it burns quickly.
2. Add honey, sauce, butter, plus a spoonful of lemon juice. Stir (for speed, use a blender).
3. Cut the eringi into circles and marinate in the first bowl.
4. Stir the contents of the bowl, distributing the marinade, and leave for 20 minutes.
5. After the specified time, place the erings in one layer in a frying pan without oil. Fry until golden brown. Regulate the heat without letting the honey burn. Fry all the marinated preparations.
6. Do not pour out the marinade. When all the king oyster mushrooms are cooked through, return them to the marinade in the pan.
7. Simmer together for 2-3 minutes. The sauce will thicken and darken a little.
8. Place on a plate, pour over the remaining marinade from the pan and sprinkle with sesame seeds.

How to store steppe porcini mushroom

King oyster mushrooms will keep in the refrigerator for up to 2 weeks, packed in a paper bag. If you want to keep it longer, freeze it

How to freeze eryingi

Cut the mushrooms into arbitrary pieces, place on a baking sheet and place in the freezer. After 1-2 hours, remove and portion into bags.

Another recipe for preparing steppe porcini mushrooms is in batter. I hope that now you won’t have any questions about how to prepare eringi. May you always have delicious food!

Useful substances that the white steppe mushroom contains. Their positive effects on the body and possible harm. Contraindications for use, methods of use in cooking and interesting facts.

The content of the article:

The white steppe mushroom is a mushroom from the Oyster family, genus Oyster mushroom. Popularly it is better known as steppe or royal oyster mushroom, tree boletus or ering. An adult has a cap with a diameter of 5-6 cm, in rare cases reaching 20 cm. It is always round, flat, slightly concave and smooth. Its color is yellowish. The specimen's stem grows up to 5 cm in height and 2 cm in diameter, usually uneven and almost white. The pulp is distinguished by good density, meatiness and a pleasant sweetish taste. The distribution area of ​​the white steppe mushroom covers all of Europe and Asia, from the Atlantic to the Pacific Ocean. It is conditionally edible and is eaten after frying, boiling, baking, stewing, salting or pickling.

Composition and calorie content of white steppe mushroom

In terms of its chemical composition, the royal oyster mushroom is not far removed from the porcini mushroom. It also contains a huge amount of proteins, up to 30%. According to this indicator, it can replace meat and fish.

The calorie content of white steppe mushroom per 100 g is 43 kcal, of which:

• Proteins - 3.31 g;
• Fats - 0.41 g;
• Carbohydrates - 4.17 g;
• Water - 89.2;
• Ash - 0.9 g;
• Dietary fiber - 1.8 g.

Vitamins per 100 g:

• B1, thiamine - 0.08 mg;
• B2, riboflavin - 0.5 mg;
• B5, pantothenic acid - 1.8 mg;
• B6, pyridoxine - 0.07 mg;
• B9, folic acid - 52 mcg;
• C, ascorbic acid - 27 mg;
• E, alpha-tocopherol, TE - 0.9 mg;
• PP, nicotinic acid - 8.3 mg.

Macroelements per 100 g:

• Potassium, K - 395 mg;
• Calcium, Ca - 16 mg;
• Magnesium, Mg - 25 mg;
• Sodium, Na - 8 mg;
• Sulfur, S - 45 mg;
• Phosphorus, Ph - 79 mg;
• Chlorine, Cl - 23 mg.

Microelements per 100 g:

• Iron, Fe - 0.7 mg;
• Cobalt, Co - 4 μg;
• Manganese, Mn - 0.18 mg;
• Rubidium, Rb - 24 μg;
• Fluoride, F - 65 mcg;
• Chromium, Cr - 7 μg;
• Zinc, Zn - 0.42 mg.

The white steppe mushroom contains digestible carbohydrates - mono- and disaccharides (1.1 g).

Essential amino acids per 100 g:

• Arginine - 0.26 g;
• Valine - 0.088 g;
• Histidine - 0.22 g;
• Isoleucine - 0.03 g;
• Leucine - 0.15 g;
• Lysine - 0.16 g;
• Methionine - 0.026 g;
• Threonine - 0.12 g;
• Tryptophan - 0.31 g;
• Phenylalanine - 0.2 g.

Essential amino acids per 100 g:

• Tyrosine - 0.22 g;
• Cysteine ​​- 0.015 g;
• Beta-sitosterol - 1.5 mg.

Fatty acids per 100 g:

• Omega-6 - 0.89 g;
• Capric acid - 0.061 g;
• Myristic - 0.007 g;
• Palmitic - 0.15 g;
• Stearic - 0.008 g;
• Palmitoleic - 0.02 g;
• Oleic (omega-9) - 0.225 g;
• Linoleic acid - 0.68 g;
• Linolenic - 0.783 g.

The composition of the white steppe mushroom is resistant to heat treatment, so it remains useful even after prolonged cooking.

Beneficial properties of white steppe mushroom

Steppe oyster mushroom is considered a dietary product, and therefore is suitable for inclusion in the menu of those losing weight and those with diabetes. It does not create a feeling of heaviness in the stomach and is digested fairly quickly. Its benefits for the functioning of the cardiovascular, digestive, nervous and many other systems are enormous. This mushroom can safely replace meat or fish for those who do not consume them or are fasting.

The following beneficial properties of steppe oyster mushroom can be highlighted:

1. Recuperation. The mushroom is quite high in calories, contains a lot of proteins and carbohydrates, thanks to which it replenishes the lack of energy. Its regular use helps get rid of physical exhaustion, improve overall well-being, and eliminate weakness. This is especially important in winter, when increased fatigue develops against the background of vitamin deficiency.
2. Increased hemoglobin levels. Eringa contains a lot of ascorbic and folic acids, iron, which are vital for normal blood counts. Without them, the number of red blood cells decreases, dizziness, migraines, and low blood pressure occur.
3. Normalizes digestion. The mushroom is useful for gastritis, colitis, biliary dyskinesia. It is recommended to use it when you are worried about flatulence, constipation, and bloating. It is effective in combating these phenomena because it is a source of valuable dietary fiber. These substances cleanse the intestines of toxins and thereby improve their functioning.
4. Takes care of the heart. This oyster mushroom protects it from ischemia, arrhythmia, angina pectoris, heart attack and stroke. With its help, the work of the muscles of this organ and its rhythm are normalized, and the likelihood of developing atherosclerosis is reduced.
5. Lowers blood pressure. The presence of water and fiber in the mushroom has a beneficial effect on the health of those suffering from hypertension. This is due to the fact that they reduce the amount of bad cholesterol in the blood and remove toxins.
6. Strengthens teeth. This effect is possible due to the fact that the mushroom is rich in phosphorus and calcium. These minerals protect against the development of caries. Thanks to them, the likelihood of gingivitis, stomatitis, and periodontal disease is reduced. That is why eating Ering is recommended primarily for pregnant women, children, and the elderly.
7. Improves eye health. The mushroom reduces the likelihood of developing cataracts, retinal dystrophy of this organ, farsightedness and myopia. It is especially useful for those who work a lot on the computer and those with diabetes. This can be explained by the fact that it contains a large amount of fatty acids.
8. Replenishes water deficiency. As a result, the skin color improves and it becomes smoother, fresher, and cleaner. This helps eliminate pimples and blackheads and speed up the renewal of the dermis.
9. Cleanses the body. The fiber content of king oyster mushroom makes it a powerful absorbent. It restores order in the intestines, removing all toxins from it. This significantly reduces the risk of developing tumors and increasing cholesterol levels. The benefits of the white steppe mushroom include a complex effect on health, and the results are noticeable almost immediately.

Harm and contraindications to the use of white steppe mushroom

Ering cannot cause any harm to health, since it is edible and has no poisonous counterparts. It is also important that, unlike other types of mushrooms, this one practically does not absorb toxins and other harmful substances from the air. But despite this, collecting it near roads and in industrial zones is strictly prohibited. It may not lead to intoxication, but it will definitely worsen your overall health.

It is necessary to limit the use of Ering in the following cases:

• Children under 12 years old. The fact is that their body does not absorb chitin, which is found in large quantities in the mushroom. As a result, you may experience abdominal pain, nausea and heartburn.
• Ulcer of the stomach and duodenum. In this case, eating foods rich in fiber is strictly prohibited. This is especially important if it is fried.
• . Here it is necessary to exclude rich broth and fried mushrooms, which will irritate the sore walls of the stomach.
• Biliary dyskinesia. Steppe oyster mushroom provokes the production of bile, which can result in pain in the right hypochondrium and nausea, yellowing of the sclera of the eyes, and severe itching.

Even if you have no contraindications to the white steppe mushroom, you should not get carried away with it, because it is quite high in calories and fat.

Recipes for dishes with white steppe mushroom

Steppe oyster mushroom can be fried, boiled, baked, salted, pickled. It is ideal for drying and freezing. It makes excellent first and second courses. This is an excellent ingredient for soups, cereals, and pasta. Very tasty side dishes, salads, and baked goods are prepared on its basis. It can be combined with meat, sausage, fish, and various vegetables. Porcini mushroom complements various cheeses well.

We have selected the most interesting recipes for you:

1. Fried mushrooms. They (250 g) will need to be washed, boiled, cut into slices and fried in vegetable oil until golden brown. When they start to crunch, add rice vinegar (1 tsp), lemon juice (10 drops), sesame oil (1.5 tbsp). Then pour the mixture with chili sauce (30 ml), sprinkle with green onions, salt to taste and, if desired, crush with sesame seeds, of which a handful will be enough.
2. Spaghetti. Boil them (300 g) in salted water. Then rinse, add butter and prepare gravy. To do this, you need to wash, boil and fry the mushrooms (5-7 pcs.). Then mix them with the main dish, and sprinkle chopped garlic (5 cloves), parsley (1 bunch) and salt on top.
3. Mushrooms in creamy sauce. First of all, boil them, cut them into small pieces and fry them. Then melt heavy homemade cream (80 ml), pour in white wine (2 tbsp), add salt and pepper to taste, lemon juice (1 tsp). Next, simmer the mixture over low heat, covered, for 20 minutes. Before turning off, sprinkle it with fresh herbs, parsley and dill.
4. Soup. Soak mushrooms (250 g) for 1-2 hours in salted water, this will make them even softer. Then peel the caps, wash them, chop them and dry them in the oven. Next, pour a lot of oil into a frying pan with a thick bottom and pour the main ingredient into it. Fry it until it becomes soft, and then put it in a 2-3 liter saucepan. After this, peel the potatoes (1-2 pcs.), chop them and add to the mushrooms. Fill them with boiled water almost to the edge of the container and prepare to fry. To do this, peel the onion, wash the carrots, chop them and sauté in oil. When they are ready, transfer them to a saucepan and add chopped pickles (2 pcs.) here. Next, sprinkle the soup with mint, salt and pepper, and add 2-3 bay leaves.
5. Mushrooms on the grill. You will need about 1 kg of them. Wash the steppe oyster mushroom and marinate in a mixture of mayonnaise (0.5 l), olive oil (2 tbsp), lemon juice (3 tbsp), white wine (1 tbsp) and salt. Leave the mushrooms in the marinade for 12 hours, and in the morning put them on skewers or place them on the grill and fry over smoldering coals for about 20 minutes. As a result, they should become soft and acquire a slight golden crust.
6. Salad. Boil and fry steppe oyster mushroom (350 g). Next, chop it, mix with canned corn (half of a 500 ml can). Then boil, peel and cut the potatoes (2 pcs.). Then grate 2 processed cheeses, chop one sterling onion and pour mayonnaise over the salad, which will be enough even with 5 tbsp. l.
7. Sandwiches. Fry thin slices of white loaf (10 pcs.). Then rub them with garlic and brush with a mixture of fried mushrooms (350 ml), sautéed onions (2 pcs.), hard cheese (100 g) and boiled eggs (2 pcs.). Next, grease a baking sheet with oil and place the sandwiches on it, then put them in the oven for 15 minutes. After this time, they will acquire a beautiful crust and crispy.

Unlike many other mushrooms, white prairie mushrooms do not need to be soaked before use. It already has fairly soft and tender flesh, which is quick and easy to prepare.

Interesting facts about the white steppe mushroom

Eringi are one of the few mushrooms that can be grown at home. They fruit well in waves on stumps and logs in the garden. The largest harvest is harvested in 2-3 years. Depending on the type of wood, steppe oyster mushroom obtained from one portion of mycelium can reproduce for up to 7 years, and in the case of stumps - up to 10 years.

In the wild, this mushroom grows in fields and pastures; it can rarely be found in the forest. Its ripening period lasts from May to October. It lives in groups, forming large colonies of 10-15 individuals.

It is impossible to confuse it with other inhabitants of the forest due to its unusual flat cap and curving stem. Externally, the white steppe mushroom is a little similar to the ordinary oyster mushroom sold in stores.

Ering tastes best when fried; after drying, it becomes a little harder. Marinating also does not go unnoticed - the caps can become soggy in the brine and break. Despite this, the price for it is quite high.

Watch a video about the white steppe mushroom:

Naturally, the royal oyster mushroom can hardly be called very popular among gourmets. Probably the whole point is that it is very rarely sold on the market, and assembling it yourself is quite problematic. If you prepare a dish with it correctly, it will definitely surprise you with its impeccable taste. Considering that there are a variety of recipes for white steppe mushroom, this will not be difficult at all!

We call Eringi mushrooms based on their scientific name Pleurotus eryngii. In the reference book of mushrooms of the USSR, these mushrooms are called Steppe porcini mushroom. Also found are the names Royal oyster mushroom, Steppe boletus, Royal trumpeter, French horn. Eringi is an edible mushroom from the Pleurotus family. The name Eryngia 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 areas 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 in Southeast Asia. For several years now, cultivated Eringi produced in South Korea can be easily found on supermarket shelves in the UK, Germany, France, the Netherlands and other Western European countries.
The erings that we sell can be of different sizes - from a few centimeters to 20 or even more centimeters in height, and the leg is more than 8 cm in diameter. Unlike the oyster mushroom, Eringi mushroom has an elastic, cartilaginous texture and a pleasant mushroom aroma. It is considered dietary, medicinal and well digestible (unlike many other mushrooms). Like all mushrooms, Eringi contains large amounts 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 reviews from culinary specialists from countries where they have already tasted this mushroom, Eringi is the most delicious of the cultivated mushrooms. This is also confirmed by our customers (and we are very proud of this). The caps and legs are fully used and do not lose their taste during long-term cooking. They are also eaten fresh (in salads, combined with tomatoes, apples, green salad, leeks), stewed, cooked in soups, julienned, and used for grilling. Eringi tastes very delicate, slightly sweet, with a taste of cashew nuts, and a pleasant consistency. Our customers say that Erings can easily and without loss of taste replace porcini mushrooms 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. 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 it in a paper bag and store it in the refrigerator. Eringi cannot be stored for a long time in a plastic bag or hermetically sealed container - this leads to premature spoilage.

Happy cooking and bon appetit!