Milk thistle mushroom
Today I'm going to write about this magnificent mushroom, the oyster mushroom (Pleurotus eryngii).
It is one of the highest quality mushrooms for culinary purposes, and we can find wild ones in autumn or less frequently in spring, or cultivated ones throughout the year.
The first difference is visual; most cultivated mushrooms have a thick, fleshy stem and a small cap. This is due to being grown in relatively high concentrations of carbon dioxide. If there is sufficient ventilation, they look very similar to wild mushrooms.
In terms of flavor and texture, wild varieties are considered better, but there isn't really a big difference compared to cultivated ones.
As its name suggests, wild varieties grow by decomposing the roots of the common thistle. However, the strains that are cultivated specialize in feeding on cereals and sawdust from poplar-type woods, even straw or cereal husks.
It should be mentioned that this species is sometimes mistakenly called "boleto de cultivo"; while on other occasions its relative, the oyster mushroom (Pleurotus ostreatus), is called "seta de cardo", being much more common and of inferior gastronomic quality.
It is one of the highest quality mushrooms for culinary purposes, and we can find wild ones in autumn or less frequently in spring, or cultivated ones throughout the year.
The first difference is visual; most cultivated mushrooms have a thick, fleshy stem and a small cap. This is due to being grown in relatively high concentrations of carbon dioxide. If there is sufficient ventilation, they look very similar to wild mushrooms.
In terms of flavor and texture, wild varieties are considered better, but there isn't really a big difference compared to cultivated ones.
As its name suggests, wild varieties grow by decomposing the roots of the common thistle. However, the strains that are cultivated specialize in feeding on cereals and sawdust from poplar-type woods, even straw or cereal husks.
It should be mentioned that this species is sometimes mistakenly called "boleto de cultivo"; while on other occasions its relative, the oyster mushroom (Pleurotus ostreatus), is called "seta de cardo", being much more common and of inferior gastronomic quality.