King Trumpet Mushrooms

Prized by chefs worldwide, the King Trumpet Mushroom (Pleurotus eryngii) is the largest and arguably the best-tasting mushroom in the Pleurotus species, deserving of its name. Native to the Mediterranean, the Middle East and certain parts of Asia, it’s the 3rd most consumed mushroom worldwide, and for good reason…

With its small-cap and thick, silken-firm, meaty stem, the King Trumpet, when cooked, becomes tender and takes on a consistency similar to that of the infamous scallop. Can be grilled, roasted, fried, sautéed, braised, stewed, or broiled.

A perfect substitute when the Porcini harvesting season comes to an end as the King Trumpet has a subtle yet distinct umami base note, rich buttery overtones and a hint of sweet nuts. The flavour profile of the King Trumpet is sublime and pairs well with many dishes, working equally well as the main ingredient. Seen in many Italian dishes and pairs well with fish, pork and lamb. Now common in many Asian dishes thanks to its growing popularity in China and Japan.

Containing high levels of ergothioneine, a powerful yet natural anti-oxidant which helps to promote vitality and longevity, the nutritious King Trumpet is also eaten to help lower excessive cholesterol thanks to its increased levels of the natural statin, lovastatin.

Grown on locally sourced, untreated hardwood sawdust blocks, with each mushroom taking us about 6 weeks to grow. At the sacrifice of yield, we harvest our Kings just before full maturity when their flavours are best.