White steppe mushrooms eringi: characteristics and features of cultivation

White steppe mushrooms eringi: characteristics and features of cultivation
White steppe mushrooms eringi: characteristics and features of cultivation

Pleurotus eryngi is the scientific name for white steppe mushrooms. In addition, they are often referred to as royal oyster mushrooms, many consider them the most delicious mushrooms of this family. Indeed, they have something to call royal, because they are characterized by a large fruiting body with a strong aroma and unique taste.

porcini mushrooms

Distribution area

Under natural conditions, white steppe mushrooms are found in Europe, East, North and Central Asia, Africa. Their fruiting bodies grow on the roots or stems of deciduous trees and plants, and can also be found as parasites and saprophytes.

Eringi steppe porcini mushrooms: features

These mushrooms have a number of outstanding qualities:

- high yield;

- fruit bodies of the best quality;

- Mediterranean origin;

- a gray-brown hat, most often depressed in the center with a diameter of 3-12 cm;

- the fruiting body is white,thickness - from 3 to 5 cm, narrowed to the base;

- old fruiting bodies have a wavy hat edge;

- all parts of the mushroom are suitable for consumption;

- fruiting is 120-140 g of fruiting bodies per kilogram of fresh substrate.

eringi mushrooms

Eringi mushrooms: characteristics

The appearance and size of the fruit bodies change under the influence of external conditions, but still they retain the main characteristic features of their variety. The caps of royal oyster mushrooms are cream to light brown in color, 3-12 cm in diameter. Initially, they are convex, and as they grow older, they begin to straighten out. Thick stem 3-10 cm long, narrowed towards the base. It has a white, delicate but dense texture and is characterized by a strong aroma.

Fruiting bodies of white steppe mushrooms contain a number of valuable compounds that stimulate the human immune system, they are also characterized by a high content of antioxidants and anti-cancer polysaccharides. Numerous studies by scientists say that the extract of this fungus has an anti-inflammatory and antibacterial effect. In addition, it should be noted that erings are widely used in cooking and are almost a delicacy.

A brief guide to growing at home

Mushroom substrate cubes do not need to be removed from the packaging bag, only partially opened by cutting off the top layer about 2 cm above the cubes (the film will protect them from drying out). Next, you need to place the substrate in place withfollowing conditions:

- Daylight or artificial light should be around 500 lux 8-10 hours a day. The cube should not be exposed to direct sunlight.

- High humidity should be kept at 85-90%.

- Keep the temperature between 15-20 degrees Celsius.

If you are not able to maintain high humidity in the room for growing porcini mushrooms, then you can put the substrate, for example, in an empty aquarium, you just need to wet its walls with a little water, and then cover it with a plastic bag (bag). However, it should be borne in mind that once or twice you need to let air into the aquarium. Another method to ensure high soil moisture is to place a cube of mushroom substrate in a thin layer of peat about 3 cm.

steppe porcini mushroom eringi

Within a week after placing the cube in favorable conditions, mushrooms should appear on the surface of the substrate. But the harvest can only be harvested when their hat begins to straighten out. Fruiting bodies should be carefully twisted out of the substrate, leaving no traces on it (possible "roots" and dead mushrooms must be removed as soon as possible). Do not allow the mycelium to dry out on the open surface during cultivation. If there is a tendency to this, then it is necessary to moisten it, for example, using a flower sprayer.

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