In Ukraine, only one enterprise grows eringi mushrooms on an industrial scale. Eringi mushrooms

Here I will tell a recipe about how I happened to cook eringi mushrooms.

Once my friends and I went to a hypermarket for shopping, we went to a rack with mushrooms, we look - there are mushrooms that are not like any of our friends. They began to read the label - it says "Eringi". And another explanation is that these mushrooms make a delicious soup. Let me try, I think.

I bought these rings and brought them home. I learned that eringi are Korean mushrooms grown on special media. They are very popular in Europe, where they are called Royal oyster mushrooms. What I liked the most is that these mushrooms are well digested (unlike other mushrooms).

I began to cook according to the recipe for porcini mushroom soup. For 3 liters of water: two large mushrooms, one carrot, two potatoes, one onion, a clove of garlic.

Mushrooms cut into pieces. On the section, the erings turned out to be dense, white, very beautiful. I put them in a pot of water and put them to boil. Salted a little. There was almost no foam.

The total cooking time for the soup is 30 minutes.

I already put garlic, herbs, sour cream in the plates.

The soup made from these exotic mushrooms turned out to be delicious, with a slight hint of nuts. On the second day, after the soup had brewed, it became even tastier. True, there is no comparison with our porcini mushroom soup! It seems to me that erings are best used for frying, they are fleshy, have a pleasant taste, and cook quickly.

Bon appetit!

Eringi - this is the name of the white steppe mushroom, which is also called the "royal cherry". This is one of the most popular varieties; it can be easily grown at home. He is loved and revered by oriental culinary experts and to some extent fills the culinary segment of our country. The taste qualities of the eringi mushroom are similar to and sometimes even surpass them. These spore representatives are not too demanding on environmental conditions, therefore they are suitable for growing even at home.

Having at hand such a product as eringi mushroom (photo), you can always supplement your culinary masterpieces with new ingredients or diversify your diet. Eringi, unlike white fungus, is available at any time of the year when grown at home.

What's the use?

White steppe mushroom is famous for its beneficial properties. Therefore, many say that one can talk endlessly on this topic. It is both a dietary and medicinal product, enriched with a complex of vitamins of group B and vitamin aquadetrim (D 2). Therefore, when eating dishes that contain eringi mushroom, there is no feeling of heaviness in the stomach. In addition, the beneficial properties of the product have a positive effect on the immune system and the human nervous system.

and cooking

Cooks speak of eringi as an excellent product with a delicate and delicate aroma, somewhat reminiscent of cashew nuts. It seems surprising that the mushroom does not lose its beneficial properties even after heat treatment.

Mushroom eringi perfectly complements broths, invariably good fresh as part of salads, main dishes, side dishes. Steppe mushroom can be subjected to various processing methods: drying, frying, boiling, stewing, grilling. Any dish supplemented with such an ingredient is immediately filled with exquisite taste and rich aroma.

Growing a mushroom at home

For the cultivation of mushrooms, tree species are used: stumps or large branches of trees with a diameter of at least 15 cm and intact bark. So the process of overgrowing with mycelium will drag on longer, and the harvest of mushrooms will be more abundant. The resins contained in the bark of some tree species (for example, in cherry, apricot, steppe plum, etc.) slow down the growth of eringa. Coniferous tree species are generally not suitable for growing the described fungus.

You can also grow oyster mushrooms on stumps, straw bales, in plastic bags, boxes with a substrate. This method of growing mushrooms in natural conditions is called extensive.

You can grow a mushroom in specially equipped rooms with a controlled microclimate, which causes the rapid growth of eringa. The advantages of this method is the possibility of year-round harvest, provided that the process is properly organized. Up to 4 crops of oyster mushrooms can be obtained per year. One full cycle from the moment of sowing mycelium to picking mushrooms takes 8-10 weeks. Chopped straw of cereal crops is used as a substrate: rye, rice, wheat, millet, oats.

Features of growing when using mycelium

When growing under natural conditions, it is customary to use mycelium on sticks, which is introduced into holes prepared in advance around the perimeter of the stump. These grooves are tightly closed with beeswax or plasticine. When carrying out such a procedure, it is important to ensure that, along with spores, foreign objects do not get into the hole: dust, earth, seeds, debris.

The more mycelium spores are introduced, the sooner the log will overgrow, therefore, the earlier the fruiting of the eringi mushroom will begin. Growing such a culture is not difficult, but has some features:

1. Seed material buy only in a specialized laboratory. It must be sold in a transparent package, be alive, of a characteristic color without color changes and with a moisture content maintained according to the norms (about 65%). Bright spots or inclusions of mold should not be present.
2. The overgrowing of logs is carried out in the open air, in the basement or in a trench specially dug for such purposes.
3. During inoculation, it is important to ensure the maintenance of stable conditions: temperature and humidity, otherwise the mycelium may die.

As you can see, it is not so difficult to grow eringi mushroom at home. The photos and descriptions presented in the article will help you understand how to grow a mushroom and properly care for it. We hope this article has become useful for you, and the harvest of mushrooms will be generous.

Statistics show that there are more and more lovers of “silent hunting” in our country every year, and the competition for forest harvest is getting higher.

Yes, and picking mushrooms in the forest because of poor ecology becomes dangerous. In such a situation, it is better to grow mushrooms on your site using mycelium on sticks.

About 20 species of edible mushrooms are grown by this method, including White steppe (Pleurotus eryngii), or royal oyster mushroom, tree boletus, eringi. This fungus is found in the steppe zone of almost all regions of the world, but does not grow on trees, but at the root of dead large umbrella grasses (eryngium or ferula).

Mushroom erings - features

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

Fresh white steppe mushroom is added to salads, combined with tomatoes, apples, green salad, leeks, dried, marinated, stewed. When ready, eringi tastes like a forest boletus and goes well with fish and vegetable dishes, not inferior to them in terms of nutritional value. Grilled, it tastes like meat. Since eringi contains cholesterol-lowering compounds, 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 radioactive elements from the human body, helps to treat and prevent stomach ulcers, prevents the development of atherosclerosis, normalizes blood pressure and cholesterol levels, stimulates the immune system, improves bowel function, has an antitumor effect and slows down the aging of the body.

Cultivation of eringa

For growing eringa, stumps, logs and large branches of any hardwood trees 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 greater the yield of mushrooms will be. Please note that the resin inhibits the growth and development of mushrooms, therefore, it does not grow well on cherries, apricots, and white steppe plums, and conifers are not suitable for growing mushrooms.
• It is better to harvest logs or logs from the moment the leaves fall until the sap flow begins. They should have healthy wood and whole bark.
• Fresh trees can be used a month after cutting, but 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, you should not suffer, uprooting the stump. Sow mycelium on it and, until the stump is completely destroyed, get mushroom crops from it for several years.

Mycelium is best used on sticks, they are brought into holes drilled around the perimeter, which are then covered with plasticine or beeswax.

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

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

Where to place a plantation for growing eringa

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. A log, as a rule, is dug vertically by a third or horizontally by half the height. Wet leaves, sawdust or straw are preliminarily placed at the bottom of the hole. From above, logs can also be covered with wet straw.

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

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

The appearance of the 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, has a large funnel-shaped hat and a thin leg.

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

The mushroom picker, depending on the weather and the density of the wood, bears fruit for 3 to 7 years, yielding in waves from spring to autumn. The output of mushrooms is up to 30% of the weight of the log. Mushrooms can be harmed by insects, mollusks and chickens. From the latter, the plantation is fenced with a net, to protect against slugs and snails, the area around the stump is sprinkled with wood ash, and spirals or mosquito candles are set on fire from mushroom mosquitoes. It is also necessary to harvest the crop 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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They brought me a kind of miracle Yudo here for a test - eringi mushrooms(they are also royal oyster mushrooms, they are also a steppe mushroom for some reason, although in general there is a similarity with a mushroom). However, maybe this is a miracle Yudo for me, since I have not come across it abroad, and I look at stores like Metro, where they occasionally sell eringi, no less occasionally. True, the guy who brought me these mushrooms said that a plant for the production, in particular, of erings, was already operating in test mode in our mother Russia. So, I think, in six months they will cease to be exotic with us.

Erings look brutal: every instance is portioned (there are five or six pieces in a kilogram). The mushroom cap in relation to the stem looks like a small attachment and somewhat changes the idea of ​​\u200b\u200bmushrooms in general, since usually the hat is the dominant one in them.

The longitudinal section of the ering only enhances the feeling of the rudimentary cap, because the ering in the section is a solid stem. But what! Snow-white, dense, without traces of any structure - neither give nor take fillets!

It turns out that there are many ways to cook erings, but, unfortunately, in those that caught my eye, I did not find anything impressive for myself. A couple of experiments with two or three mushrooms (this applied to both different cutting options and heat treatment) were also not impressive. And I went the simplest way - intuitive, which is what I wish you. True, experiments, as always, are especially grateful. With serings, they showed that, like most high-quality products, these mushrooms are disgusted by too much heat treatment, it’s also not worth grinding with them, just as it’s not worth it (for my taste, of course), to abuse spices and seasonings. In short, rationality is the head of everything, although if there are lovers of the 100% natural taste of the product and in order to maintain this 100% they are ready to consume raw products, without “salt and pepper”, then this, I think, is also reasonable, even if maybe not quite tasty.

In short, I ended up doing just that. Mushrooms cut strictly in half lengthwise. Gently, holding back the temperature under the pan, he dissolved a piece of butter on it. It is a piece so that in the dissolved form of oil in the pan there is at least half a centimeter. He laid the mushrooms cut in half on the butter.

After two minutes, again keeping the temperature under the pan, the mushrooms turned over. And after another two or three minutes, put them on a plate, lightly seasoned with salt and freshly ground black pepper. I tightly covered the plate with mushrooms with foil, as is usually done with steaks, and left it for about ten minutes, so that the mushrooms reached and “thawed”.

In the meantime, I poured 50 grams of ten percent cream and about the same amount of white wine into the pan with the remaining oil.

He brought it to a boil, adjusted it for sugar-salt-acidity (in short, he gave the sauce those flavors that balance it, which, in my opinion, are in place), evaporated some of the moisture and added the sauce to the prepared mushrooms, slightly seasoning them chopped dill.

In terms of taste, erings are very close to oyster mushrooms, although they have light nutty shades, but in terms of consistency they are like well-cooked (for some reason) veal tenderloin. I would definitely not have any desire to cook them with something else (with potatoes, for example): they are good on their own. And - very good. However, as they say, other options are quite possible.

Hi all!

I want to share with you my discovery in the field of culinary - Eringami mushrooms

I think most of them have never heard of them, just like me until recently.

Having entered the supermarket, I saw this "something" and, as an individual who loves to try something new, immediately bought

By the way - after the first test, I'm constantly looking for them

Place of purchase - supermarket Silpo

Weight - 400 g

Price - 1,5$

And some information about mushrooms from the supermarket website:

Origin and distribution
Mushrooms belongs to the oyster mushroom family. It is also called "steppe white mushroom" or "royal oyster mushroom". Native to the Mediterranean regions of Europe and North Africa. Today it is also grown in many Asian countries.

Appearance, texture
Eringi - white mushrooms with a brown or pinkish cap, have an elastic cartilaginous texture and a pleasant mushroom aroma. The largest specimens reach 20 cm in height.

Beneficial features
Eringi are rich in vitamin D2 and vitamin B complex, which stimulate the immune system and have a positive effect on the nervous system. Erings help cleanse the body and remove salts of heavy metals, improve digestion, the condition of the skin, hair and nails. Increase immunity. Improve digestion. Slow down aging.

Taste qualities
The taste of eringi mushrooms is very tender, slightly sweet, with a pleasant texture, with a taste of cashew nuts.

Use in cooking
Raw, eringi is used in various salads, they are also dried, stewed and grilled. Eringi are often added to soups because, unlike other mushrooms, they produce a clear, clean broth.

Unfortunately, I didn’t take a photo in the package - the erings were packed in a standard tray and covered with cling film (there was also a manufacturer’s label)

I must say right away that you don’t need to clean the mushrooms, you don’t need to make extra gestures with them at all

This is what mushrooms look like right out of the box.

For myself, I chose frying in flour (as I cook oyster mushrooms) and did not regret it a bit.

For cooking, we cut the mushrooms into layers a few millimeters thick (not very thin, but not very thick) - as in the next photo

Salt our cut mushrooms a little, then dip in flour and fry in vegetable oil. Not least, mushrooms do not absorb oil and do not fry!

Here is the output:

The taste is a different story - something between oyster mushrooms, porcini mushrooms and young nuts, with a slight sweetish note and a melting texture.

P.S. Thank you for reading my review, I hope it was useful to you)

Good mood to you all!