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(Pleurotus eryngii)
A member of the Pleurotus sp. group. This species produces large mushrooms with hearty stems and is often used as a meat substitute and in dishes such as soups and stews. When cooked it develops typical mushroom savoury (umami) flavours with a meaty texture.
The first modern cultivation was undertaken in 1993 in Japan. Now widely cultivated, its uniquely durable fruiting body makes it great for mass production and shipping, and the sheer size of the mushrooms is also impressive.
