The Range › Cultivated › King Oyster
Cultivated
King Oyster
Pleurotus eryngii
The chef's workhorse. Thick white stems that slice into medallions, score like squid, or shred into 'pulled' textures — the most versatile mushroom in plant-forward cooking.
Year-roundAvailability
4/5Umami
1 kgMin. order
Availability
JFMAMJJASOND
Umami depth
TextureFirm, scallop-like, holds shape under heat
FlavorMild, nutty, faintly sweet
PricingPersonal — arrives with your quote
Picked today, with you tomorrow Unbroken cold chain
In the kitchen
Slice into coins, score a crosshatch, sear in butter and finish with soy — vegan scallops that fool tables. Shreds along the grain for pulled-pork textures.
Trim the base, wipe clean. Slice into coins for searing, halve lengthwise for grilling, or shred with a fork for pulled textures.
2–4 °C, 8–10 days. Exceptional shelf life for foodservice.
Brown butterSoy glazeRosemaryWhite wine & cream
Talk to the trade desk
Questions about volumes, delivery days or private label? A real person answers — usually within the hour.
33kcal / 100 g fresh, raw
Protein3.3 g
Carbohydrates6.1 g
Fat0.4 g
Fiber2.3 g
Standard published food-composition values.
Common questions
No — GMF is pure B2B. Every customer gets a private price book, and every quote is personal. Request a quote and pricing typically arrives within the hour on business days.
Recipes with King Oyster
From this page to your kitchen door
01 · QUOTE
Tell us volumes
Species, kilos, delivery country — two minutes.
02 · CONFIRM
Personal terms back fast
Availability and your prices, usually within the hour.
03 · HARVEST
Picked & graded
Daily harvest on our farms; wild crates graded twice.
04 · DELIVER
Across Europe
From the Rotterdam hub — orders before 14:00 move same day.
