Nấm Đùi Gà | King Trumpet Mushroom
Nấm Đùi Gà | King Trumpet Mushroom
WHAT IS IT?
The King Trumpet Mushrooms are also known as pleurotus eryngii, Nấm Đùi Gà, French Horn Mushroom, King Oyster Mushroom, and/or King Brown Mushroom. Nấm Đùi Gà literal translation is leg of a chicken mushroom.
It has a thick longer white base and a flat brown cap. As it grows, the caps have a tendency to curl in a bit because of the way that the gills open up. King Trumpets are more commonly found grown in Asia, Europe, and Africa.
WHAT DOES IT TASTE LIKE?
King Trumpet Mushrooms are mild in taste but the texture as the Vietnamese name would suggest is like the leg of a chicken.
These mushrooms are really amazing. It’s mild in taste, but the texture as the Vietnamese name would suggest is very meat-like, similar to the leg of a chicken. It’s hearty, meaty, and takes on flavors really well.
HOW TO SELECT IT?
Depending on the size and the usage, these mushrooms tend to grow fairly large. The stems are highly prized because of the way they can be used. Smaller mushrooms are going to have better texture, more flavor. Larger mushrooms will be meatier and more neutral in taste.
Selecting King Trumpet mushrooms, look for solid white stems without blotches. Smaller mushrooms will be tastier and more delicate. Larger mushrooms are meatier and more neutral in flavor.
They’re fairly resistant to contamination, but look out for blotches. Blotches show up as dark spots which are bacterial infections from excess humidity. You want undisturbed solid clean stems with a smooth surface, tannish curled caps.
If you’re buying bagged King Trumpet Mushrooms avoid bags that have droplets of water in them. Avoid slimy and/or moist mushrooms. The shelf life on these will deteriorate quickly if they haven’t already.
HOW TO USE IT?
The caps can be used to braise, stir fry or as an easy vegan substitute for meat.
Mushrooms need to be cleaned to remove dirt, bacteria, and bugs/worms. The easiest way to lift them is by adding flour or cornstarch to the mushrooms, a little salt to keep them from oxidating and water to plunge and rinse. Place it on a towel and allow them to dry out.
Mushrooms are 90% water. Rinsing them will not add much more water to the mushrooms, but will save you from biting into larvae that can be stuck in the gill or bits of dirt. Only clean when you’re ready to use, water and long term mushroom storage isn’t a thing. It works best when you’re ready to cook and not a moment before.
King Trumpet Mushroom stems can be cut, pulled apart lengthwise for a texture that is similar to shredded chicken.
If the base is extremely fibrous cut about a ¼ inch from the stem and utilize accordingly. Cutting the base crosswise, or rounds- is often used as a vegan scallop substitute.
WHAT VIETNAMESE OR OTHER RECIPE IS IT MOST COMMONLY USED IN?
King Trumpet Mushrooms can be found in several vegan Vietnamese dishes. It’s used in everything from Bun Xao (rice noodle stir fry), Xa Xiu Chay (Vegan Char Siu), Pate, Pho Chay (Vegan Pho), and much more.
King Trumpet Mushrooms can easily be used as a vegan substitute for char siu (xa xiu).
WHERE TO FIND IT?
These mushrooms are easily found in almost any Asian market, but rarely found in commercial American grocery stores.
HOW TO STORE IT?
The best way to store for optimal flavor is to keep it inside the refrigerator and consume within a week of purchasing. If they’re not already in one, transfer them in a paper bag so that the moisture can move.
If you’re not using the mushrooms all at once, store them in a paper bag and refrigerate for later use. Keeping them at room temperature will accelerate the respiration causing them to rapidly degrade in quality.
