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King Trumpet (Pleurotus eryngii)


  • Common Name: King Trumpet Mushroom, French horn mushroom, King Oyster Mushroom

  • Scientific Name: Pleurotus eryngii

  • Physical Appearance and Identification:

    • Cap is thick and stem-like with a small cap

    • Cap can range from off-white to brown

    • Smooth and firm texture

    • Grows in a cluster

    • Can grow up to 6 inches in height

  • Where is it Commonly Found:

    • Native to Mediterranean regions

  • Historical Usage:

    • A popular ingredient in Mediterranean cuisine

Medicinal Properties


  • Flavor profile: Mild, slightly sweet and savory with a hint of seafood-like taste

  • Texture: Firm and meaty with a slight crunch

  • Best cooking methods: Sautéed, roasted, grilled, or used in stir-fries; also good in soups and stews

  • Best way to store: Keep in a paper bag or wrapped in paper towels in the refrigerator

  • How long can it be stored: Up to a week in the refrigerator

  • Nutritional value: Low in calories and fat, high in protein and fiber, contains antioxidants and polysaccharides

  • Health benefits: May support brain and nervous system health, reduce inflammation, and boost the immune system

  • Best pairing options: Pairs well with seafood, pasta, risotto, and creamy sauces

  • How to properly clean and prepare: Gently wipe off any dirt or debris with a damp cloth; slice or chop before cooking, removing any tough stems if necessary.


  • Time from inoculation of substrate to mushroom growth: 14-21 days

  • Optimal temperature range for growth: 20-25°C (68-77°F)

  • Optimal humidity range for growth: 85-95%

  • Best substrate for cultivation: hardwood sawdust supplemented with bran, cornmeal, or other nitrogen source

  • Expected yield of mushrooms per pound of substrate: 0.5-1.5 pounds

  • When to harvest: when the mushroom cap is fully formed and the edges begin to turn upwards

  • How to harvest: cut the stem near the base of the mushroom cap

  • Storage and preservation technique for harvested mushrooms: store in a paper bag in the refrigerator for up to 1 week, or sauté and freeze for later use

Mushroom Gallery

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