What's this mushroom?

I've been buying these at the markets recently, but have no idea what they're called? I thought they were trumpet mushrooms, but the lady at the markets told me otherwise, but I've forgotten what she did call them. Perhaps "brown caps"? Does that sound right?

Thanks, Celia

Hi Celia
In the local markets here they call them king browns, and they apparently grow them in bottles with the mushies growing out the top. Also called king oyster mushrooms. We get local ones and many are imported from Korea
cheers
B

King brown!! That's it, thanks Barb! I couldn't remember what the market woman said. Going to amend my blog post now...thank you.

[Jenise]

In the U.S. they're called King Oyster.

Thanks Jenise!

I think they're called shimegi in the store where I buy such critters. It's hard to tell sometimes because the names are on the shelf above the baskets. I see a lot of mushrooms bearing Japanese names. They're pretty good, and not terribly expensive.

John

I think they're called shimegi in the store where I buy such critters. It's hard to tell sometimes because the names are on the shelf above the baskets. I see a lot of mushrooms bearing Japanese names. They're pretty good, and not terribly expensive.

John

"Shimejis" are oyster mushrooms, but not the "kings" that are shown in the pic.

Are those the same as "Eryngii" mushrooms?

In the U.S. they're called King Oyster.

At C.M. they label them King Trumpet.

rwj

[Jenise]

Robert, I had a feeling other names would surface!

Where I buy them in Toronto, they're labelled "King Boletus". I saw someone on the Food Network call them just "King" mushrooms.

Here's a great page of edible mushrooms.

http://www.fungiphoto.com/CTLG/SYS1/E.edbl.html

One wonders at the thought process of whoever saw some of those and decided it looked good enough to eat.

hmm - some of those appear to be non-edible (but non-poisonous) species and one I'm pretty sure one is pretty rare.

Nice photos, but also worried by the lack of caution re: identification. By listing photos as 'edible' this might tempt someone to pick something that looks similar, but without checking habitat, season & commonly mistaken species. I'm not a subscriber to the health & safety police, but am certainly disappointed by the lack of supporting words/warnings.

regards

Ian

in german there called " Kräutersaitling "

mostly farmed in korea

Those are ubiquitous in oriental markets here in New England. Has anyone cooked them? What are they like?

-Paul W.

The King Browns are fabulous, Paul. I really like them. They're $30/kg in the supermarkets, but at $10/kilo at the growers markets, they're cheap enough to play with. I slice up the whole thing and put it into a risotto.

Are those the same as "Eryngii" mushrooms?

Yes, the biological name has eryngii in it (species, perhaps).

I buy these in the Korean market near where I live (in NJ) and slice them lengthwise to use in Bulgogi. You take the leaf of lettuce (or kkaenip or shiso) and put a thin slice of beef, a dab of rice, a slice of cooked mushroom, a touch of the BBQ sauce and sesame seeds, roll it up and YUM. Once when I bought them a friend pointed out that they cost 3 times more at Wegman's than they do at the Korean store. I can't tell you what they call them, I haven't learned the Hangul yet.

FWIW they seem to be popularly called "Eringi" in Japanese.

Paste this in and do a Google Image search.

エリンギ

I bet the Korean name is parallel.

Hiratake is translated as oyster mushrooms but what you see on Google Image are short stemmed or stemless

ヒラタケ

If the King Oysters are grown in Korea that helps me see why they are showing up in Australia.

Pleurotus eryngii, also known as king trumpet mushroom, french horn mushroom, king oyster mushroom. Wikipedia has a nice entry with Japanese, Chinese and Korean names.

It's sold near here in a Korean market -- they are grown in Canada according to the cartons.