The king of fungi, the king bolete! The king bolete is a popular edible mushroom from Europe. As David Arora puts it in his book Mushrooms Demystified: “If any mushroom deserves the dubious title of ‘king,’ it is this one. It is a perfect creation, the peerless embodiment of earthbound substance, a bare spherical pillar of thick white meat.
King boletus are cultivated mushrooms. They are originally from the countries around the Mediterranean Sea. It grows on the remains of the cross thistle. That is why the mushroom is officially called thistle fungus (Pleurotus eryngii). This king of oyster mushrooms also grows in parts of Asia. They are large, stocky with pores and are literally typical boletes. They are prized by enthusiasts of mushroom eaters and have been used in folk medicine to treat complaints, including lumbago and tendon problems. Unfortunately, while the strain has at least some medicinal potential, its traditional uses have not been confirmed by research.
The king boletus has a distinct appearance and incredible taste. The taste is very tasty, rich, earthy, nutty and complex. It doesn’t have much taste raw, but when grilling, baking or preparing it in the oven, the delicious umami flavor is released. It has a wonderful almond scent. Drying improves and intensifies the taste. You should absolutely not wash this mushroom species. It absorbs all the water and loses all its flavor.
In addition to the delicious rich taste, the mushroom is a good source of protein and an excellent source of both dietary fiber and iron. It is also a good source of vitamin B complex and some minerals, such as selenium, manganese and zinc. Unlike other fungi, this species is very tasty as a whole. Due to its fleshy structure, it is also very suitable as a meat substitute. This makes the king bolete a very versatile product and a real star player on every board.
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