Top-3 exotic mushrooms from Valon Bahtiri (Mitrofresh)

Valon Bahtiri comes from a real mushroom family. With MitroFresh, which is part of Green Co. Ltd., with two brothers, he is mainly engaged in the import of cultivated mushrooms from South Korea and China. MitroFresh provides, from the ABC site in Poeldijk, exporters, wholesalers, restaurants and institutions Eryngi, Enoki, Shiimeji and Golden Enoki. The brothers Bahtiri did not do this without merit, for several years, a growth of 30 to 40% was achieved. But still the mushroom dealers are disappointed that their products are no longer in the Dutch supermarkets. With fairs, mailings, shop promotions and recipe leaflets they will attempt to turn the tide and the Dutch consumer's enthusiasm to these exotics. Valon tells the readers which are his top-3 exotic mushrooms:

King Oyster / Eryngii

The Eryngii is also know as king oyster mushroom. The appearance of this mushroom justifys the name. With a firm white stem and and brown cap it grows in clusters. The Eryngii has during growth in the first instance a round cap. In the growth process, the cap quickly turns funnel-shaped. The cap of the Eryngii reaches a size of about 3 to 12 cm. The stem of the Eryngii is white in color and can reach a length of 10 centimetres.

In the wild, this mushroom grows on the roots of hardwood. This mushroom is considered one of the most tasty and decorative cultivated mushrooms. With the Eryngii both the cap and the stem are used in various dishes. The taste of the Eryngii can be described as slightly spicy and nutty. The Eryngii has a firm bite and does well in sauces and vegetarian dishes. It can also be combined with Italian cuisine.

The Eryngii is grown commercially all year though. MitroFresh has made the King Oyster available all year round from South Korea and starting from week 12 with a smaller version: the King Oyster Mini.

Enoki

The Enoki is a mushroom that is grown in dark rooms with an extra addition of CO2. This keeps the Enoki nice and white. Characteristic of the Enoki are thin and long stalks with a small cap. The Enoki is grown in budles and only sold in bundles. To prevent dehydration, Enoki should be kept wrapped. In the fridge the Enoki keeps for a few days.

Shiimeji white/brown (beech mushroom)

The Shiitemeji, is available in both in the white and brown variant. These mushrooms grow in bundles. The brown Shiimeji has a semicircular cap above a long narrow stem. Like the brown, the white Shiimeji has also a long white stem with a hemispherical cap on it. Both mushrooms are available all year round.

The brown Shiimeji is in raw form, bitter tasting and also not easy to digest. Therefore, you should never eat this mushroom raw. Boiled, fried or stir fried this mushroom can be eaten with the stem. The Shiimeji mushroom can be stored for a few days in the refrigerator. The Shiimeji has a great texture and flavor and tastes especially good in seafood dishes.

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