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Turkey · Tunceli · Ovacık| Common Animals Fish Mushrooms Flora |
Pleurotus eryngii var. ferulae |
June: Fruiting of the Steppe Oyster Mushroom continues.
Highly valued for taste and texture Often cultivated in some regions
Cap dense, light brown, 5–10 cm wide Stem thick, fleshy, light-colored, up to 8 cm long
Grows in steppe and semi-desert areas, often on roots of plants from the Ferula genus Found in southern regions of Eurasia, prefers open sunny locations
Harvest in late summer and autumn after rains Look for roots of Ferula plants as indicator for mushrooms
Clean dirt and plant debris with a damp cloth Suitable for drying, frying, and stewing
Cap: Dense, fleshy, light brown
Stem: Thick, fleshy, whitish
Stem: Thick, fleshy, whitish
Fried Steppe Oyster Mushroom (Frying)
Juicy mushroom with delicate flavor
Juicy mushroom with delicate flavor
1. Cut mushrooms into large pieces.
2. Fry in butter until golden brown.
3. Season with salt, pepper, and herbs.
2. Fry in butter until golden brown.
3. Season with salt, pepper, and herbs.
Stewed Steppe Oyster Mushroom (Stewing)
Retains juiciness and aroma
Retains juiciness and aroma
1. Slice mushrooms and fry with onion.
2. Add some broth and stew covered for 15 minutes.
3. Serve with side dish.
2. Add some broth and stew covered for 15 minutes.
3. Serve with side dish.