**COPY** Pleurotus eryngii [King Oyster AKA King Trumpet]
Posted 21 September 2006 - 07:59 PM
Cooking time: 20 minutes
-4 Large King Trumpet/Eryngii Mushrooms
-8 slices bacon
-1 egg, beaten
-2 cups vegetable oil
Tear mushrooms in half lengthwise and wrap each piece of mushroom with bacon. In 3 steps, flour, eggwash and bread crumb batter the mushroom pieces wrapped in bacon. Deep fry at 340°F in a pan. Add lemon, mayonnaise or favorite sauce/condiment to your taste.
Posted 21 September 2006 - 08:31 PM
Posted 21 September 2006 - 08:53 PM
OMG I'm so hungry!
Posted 21 September 2006 - 11:49 PM
WaylitJim, always am I amazed by your vast skills! Thanks for sharing! Makes me wanna get my culture syringe of these out of the fridge to try out.
Posted 22 September 2006 - 12:03 AM
Posted 22 September 2006 - 05:30 AM
Posted 22 September 2006 - 11:58 AM
Posted 22 September 2006 - 08:20 PM
I just had a killer sushi dinner and I'm hungry again.
That sounds GOOD! Fantastic threadage, as always man.
Posted 23 September 2006 - 12:53 PM
Posted 25 September 2006 - 12:32 AM
:: drool ::
If innoculated substrate were left outside over winter would it over winter? Like...a log? or..large artificial logs?
Posted 06 November 2007 - 02:57 AM
Posted 24 January 2008 - 12:13 AM
and away we go!
Posted 18 September 2008 - 02:57 PM
This mushroom also likes lower fruiting temps than most oysters. Now i'm trying again to get it happening. I can't wait to eat one.
I'll always keep a small bit for transferring to new jars. One of these days.
Thanks for the inspiration Waylitjim :bow:
Posted 03 October 2008 - 09:25 AM
Posted 03 October 2008 - 10:19 AM
They are my favorite edibles. In fact I made a kamut pasta primavera last night with some locally grown organic king oysters.
Thanks waylitjim for posting some more recipies to add to my book I can't wait to try them!
Beautiful pictures too.
Posted 03 October 2008 - 11:38 AM