Morphology

It features a fleshy cap and a thick stem. The cap surface varies in color from creamy white to brown or gray, and can be either smooth or slightly textured depending on the variety. The gills are fine and narrow, connected to the stem. The flesh is firm, with a delicate, sweet flavor and a soft, pleasant aroma. Wild specimens tend to have an off-centered stem, while cultivated varieties are bred to develop a thicker stem, ideal for slicing—a quality particularly valued by chefs.

Habitat / Distribution

It grows from spring to autumn, typically on the roots of umbelliferous plants, particularly Eryngium species, in dry meadows and sunny fields. It is cosmopolitan in distribution and can be found across the Mediterranean, Central and Eastern Europe, and Asia.

Background

Pleurotus eryngii is currently cultivated in many regions across Asia, Europe, the Middle East, and the Americas. At Bolet Ben Fet, we have isolated up to seven wild strains and are currently testing their suitability for cultivation.

Gastronomy

This mushroom is prized for its meaty texture and delicate, mild flavor. It pairs well with all kinds of foods and is easily digestible. It is often grilled or pan-seared in slices but can also be sautéed or stewed.

Properties

Rich in proteins, vitamins, minerals, and especially in beta-glucans.

Available formats

• 2.5 kg box
• 1 kg box
• 170 g punnets