Scientifically known as Pleurotus Eryngii, it’s more commonly known as the King Oyster or King Trumpet mushroom. The stem is white in colour and is rather thick and meaty with a very firm texture. The brownish tan cap can vary in size but typically it’s just slightly larger than the overall thickness of the stem.
The King Oyster has become increasingly popular in Asian and Western dishes and can be cooked in a variety of ways such as grilling, sautéing or stewing. It has little flavor or aroma when raw but when cooked, it develops typical mushroom flavors with a texture similar to that of abalone.