Estonia · Harju · Saku

Pleurotus pulmonarius ?Alternative name:
Phoenix Oyster Mushroom
Lung Oyster

July: Fruiting continues but may decline in drought.

Photo Mushroom picking Cooking

Edible after proper heat treatment. Often cultivated and foraged in the wild. Used in traditional and modern cuisine.

Cap is light cream or light brown, oyster-shaped. Grows on dead deciduous trees and stumps in summer and autumn.

Collect on dead deciduous trees and stumps, mainly in summer and autumn (July–October) Preferably choose young and fleshy mushrooms

Better to harvest after dry weather for better quality. Check for absence of rot and mold.

Clean from wood chips and debris. Remove tough or damaged parts of stems. Boil thoroughly before consumption.

Caps: Frying, stewing, boiling
Stems: Often removed due to toughness but suitable for broths

Fried Pleurotus pulmonarius (Frying)
Slice and fry with onions and garlic

1. Clean and slice caps.
2. Fry in vegetable oil with onions and garlic until golden.
3. Season with salt, pepper, and serve with herbs.

Pleurotus pulmonarius Soup (Boiling)
Light mushroom broth with vegetables

1. Slice mushrooms and sauté with onions.
2. Add to vegetable or meat broth.
3. Simmer 15-20 minutes, season with herbs.

Stewed Pleurotus pulmonarius (Stewing)
Stew with vegetables and spices

1. Slice mushrooms and sauté with onions and carrots.
2. Add sour cream or cream, stew until done.
3. Season with salt and spices to taste.