|Scientific name||Pleurotus eryngii|
|Storage conditions||7-10 °C|
|Shelf life||7-10 days|
|Availability||All year round|
King oyster mushroom, also called Eryngii, has a small brown cap and a thick meaty stem. Once cooked, it has an umami taste and a subtle fragrance. The texture is firm with a slight crunch. Great for sauteeing with a knob of butter until golden brown or to accompany vegetable stir-fries. The mushroom has a high level of ergothioneine, a type of antioxidant found only in some fungi and bacteria, and one that is not rapidly metabolises and excreted from the body, but appears to concentrate at sites of tissue injuries such as the brain, liver, heart, lung, kidney, eye and spleen to help repair them.