Common names : The King Oyster, Trumpet Mushroom, Boletus of the Steppes, eryingii mushroom etc.
Botanical description
Scientific name: Pleurotus eryngii
Family: Pleurotaceae
Mushroom description: Cap 3–12 cm in diameter, at first convex, expanding with age, becoming funnel-shaped, with the margin typically in-rolled, extending with age. Stem 3–10 cm in length, central, thick, tapering downwards. Gills fairly distant, thin, grayish, and decurrent. Growing individually or in small groups.
Nutritional value:
100 g of king oyster mushroom contains:
· Water: 89.18 g
· Calories: 33 kcal
· Protein: 3.31 g
· Fat: 0.41 g
· Carbohydrate: 6.09 g
· Fiber: 2.3 g
· Sugar: 1.11 g
· Niacin: 4.27 mg
Cultivation practice
Substrate: Generally king oyster mushroom grown on most hardwood, wheat straw, cotton seed waste, paper waste, sawdust, sugar cane mulch, straw and corn cob. But for commercial cultivation of king oyster mushroom, sawdust supplemented with wheat bran is best.
Temperature:
Basically, king oyster mushroom need different temperature for different stages of growth.
Optimum temperature for king oyster mushroom spawn run is 240C and it takes 12-16 days. Whereas it requires 10-150 C for pinhead formation for 4-5 days and 15-210 C for fruit body development for 4-8 days.
Relative humidity:
Relative humidity should be maintained above 85% in the farm.
Maturity signs:
Pick the mushroom just before the cap margin flattens out, when the cap margins are in-rolled or deeply incurved. This mushroom can become quite large if the substrate has a sufficient nutritional base.
Yield:
Biological efficiency is 90%. That means, 1kg substrate give almost 900 g of mushroom in fresh condition
You can also enroll into online flagship training on mushroom cultivation from the link.
