I saw something labelled "Turkey mushroom" in my local Asian supermarket the
other day. They were basically big trimmed mushroom stems, with a bit of a
'head' at one end, not like a typical mushroom head sticking out beyond the
cylinder of the stem, but obviously different (it could have been trimmed).
I'd guess they were about 4-6 inches long.

Unfortunately, googling "turkey mushroom" mainly gets recipes for left over
bird.

Anybody familiar with these 'shrooms? suggestions, recipes, usage?
They weren't particularly expensive, somewhat more than button shrooms but
not like wild.

ggull > wrote:

> I saw something labelled "Turkey mushroom" in my local Asian supermarket the
> other day. They were basically big trimmed mushroom stems, with a bit of a
> 'head' at one end, not like a typical mushroom head sticking out beyond the
> cylinder of the stem, but obviously different (it could have been trimmed).
> I'd guess they were about 4-6 inches long.
>
> Unfortunately, googling "turkey mushroom" mainly gets recipes for left over
> bird.
>
> Anybody familiar with these 'shrooms? suggestions, recipes, usage?
> They weren't particularly expensive, somewhat more than button shrooms but
> not like wild.

They're King Oyster Mushrooms (Pleurotus Eryngii). Often mislabeled
as just plain "oyster mushroom". Never saw them labeled as turkey
shrooms.

They're very fibrous and somewhat tough, especially when cooked too
long. Worth trying a couple times for the experience.

-sw

In article >, ost
says...
> ggull > wrote:
>
> > I saw something labelled "Turkey mushroom" in my local Asian supermarket the
> > other day. They were basically big trimmed mushroom stems, with a bit of a
> > 'head' at one end, not like a typical mushroom head sticking out beyond the
> > cylinder of the stem, but obviously different (it could have been trimmed).
> > I'd guess they were about 4-6 inches long.
> >
> > Unfortunately, googling "turkey mushroom" mainly gets recipes for left over
> > bird.
> >
> > Anybody familiar with these 'shrooms? suggestions, recipes, usage?
> > They weren't particularly expensive, somewhat more than button shrooms but
> > not like wild.
>
> They're King Oyster Mushrooms (Pleurotus Eryngii). Often mislabeled
> as just plain "oyster mushroom". Never saw them labeled as turkey
> shrooms.
>
> They're very fibrous and somewhat tough, especially when cooked too
> long. Worth trying a couple times for the experience.
>
> -sw
>
Vietnamese friends of mine slice them thinly lengthwise (top to bottom).
I have had them in vegetable stir-fries and in hot pot, but have never
seen them served in a restaurant. There are several mushroom farms
within 50 miles of my city that grow regular Oyster mushrooms, cremeni,
portabellos, shiitake, and of course regular white mushrooms. I am not
sure if the King Oysters are something new from them or are being
brought in from larger centres.

Dennis

"Sqwertz" > wrote ...
> ggull > wrote:
>
>> I saw something labelled "Turkey mushroom" in my local Asian supermarket
<snip>
> They're King Oyster Mushrooms (Pleurotus Eryngii). Often mislabeled
> as just plain "oyster mushroom". Never saw them labeled as turkey
> shrooms.

Thanks, I searched for pictures and didn't find anything exactly like what I
saw but the following are pretty close:

http://lifesapicnic.blogspot.com/200...=1138240320000
(the third image down, labelled "king mushrooms")

and
http://jenzhomekitchen.blogspot.com/...mushrooms.html
(boy, I can see why these might be popular!)

They definitely didn't have the sort of cap that the 'jenzhomekitchen'
picture shows, closer to the farmers market pic, but without the bulbous
stem and maybe even trimmed down a bit more on the cap end.

Incidentally, and this is more re Dennis's comment, I'm in the Boston metro
area.