White Steppe Mushrooms
Estimated Inventory, lb : 0
Description/Taste
White Steppe mushrooms vary in size and shape, depending on growing conditions, and the caps average 2 to 15 centimeters with the ability to grow up to 30 centimeters. The caps develop a hemispherical shape when young, eventually flattening and becoming irregular to concave in appearance. The caps also change shape according to air quality. Mushrooms grown in fresh air are typically larger and concave, while mushrooms grown in air with excess carbon dioxide will be smaller with a more convex cap. The stem ranges from 1 to 5 centimeters in length and 1 to 1.5 centimeters in diameter and has a cylindrical shape, tapering slightly at the base. The cap and stem are typically white with faint brown hues, and as it ages or becomes past its prime, it transitions to yellow. The caps are smooth and taut, sometimes cracked or scaly, and underneath the cap are thin, narrow gills. White Steppe mushrooms are cooked before they are consumed and have a dense, meaty, tender, and slightly chewy consistency. The mushrooms emit a faint cashew-like scent when cooked and have a rich, nutty, earthy, and subtly sweet taste.
Seasons/Availability
White Steppe mushrooms are foraged in the spring, typically appearing late April through May. In some regions, the variety may also appear in the fall, from late September through early November.
Current Facts
White Steppe mushrooms, botanically classified as Pleurotus eryngii, are an edible variety belonging to the Pleurotaceae family. There are many varieties within the Pleurotus eryngii species that vary in appearance and taste, and White Steppe mushrooms are a variety seasonally foraged in the spring. Some regions are said to cultivate the variety, but wild White Steppe mushrooms are regarded as more valuable, having a richer flavor and denser texture. White Steppe mushrooms are also known as Steppe mushrooms, Eringi, Steppe Oyster mushrooms, Royal Trumpeter, and Wood boletus. The variety grows individually or is found in small, crowded groupings and is considered a rare culinary delicacy. White Steppe mushrooms only appear for a few weeks each year and are favored as a versatile ingredient in savory culinary preparations.
Nutritional Value
White Steppe mushrooms have not been extensively studied for their nutritional properties. Like other varieties within the Pleurotus genus, White Steppe mushrooms may be a source of vitamin D to help the body absorb other nutrients, potassium to balance fluid levels within the body, vitamin A to maintain healthy organ functioning, and calcium to protect bones and teeth. Mushrooms also provide some iron to develop the protein hemoglobin for oxygen transport through the bloodstream, magnesium to control nerve functions, phosphorus to repair tissues, and other nutrients, including zinc, B vitamins, copper, manganese, and niacin. In natural medicines throughout Central Asia, mushrooms are considered easily digestible for adults and thought to help clear the digestive tract.
Applications
White Steppe mushrooms have a subtly sweet, earthy, and nutty taste suited for cooked preparations. The variety can be prepared similarly to other species of Pleurotus eryngii and is sauteed and tossed into salads, mixed into pasta and risotto dishes, or cooked into casseroles. White Steppe mushrooms are said to develop a richer taste when cooked and are popularly battered and fried, simmered into soups and stews, or stir-fried into vegetables, noodles, and rice dishes. In Central Asia, the mushrooms are often grilled over coals immediately after harvest and are eaten as a meal. This is usually done by foragers in the location where they picked the mushrooms. White Steppe mushrooms can also be simmered into soups, stews, and curries or cooked with sweet and sour sauces. Beyond cooked dishes, White Steppe mushrooms are pickled as a condiment and stored for extended use. White Steppe mushrooms pair well with aromatics such as garlic, ginger, shallots, and onions, soy sauce, honey, potatoes, carrots, and herbs such as parsley, cilantro, and rosemary. Whole, unwashed White Steppe mushrooms will keep for 2 to 10 days when stored in a paper bag in the refrigerator. It is recommended to consume the mushrooms immediately after purchase for the best quality and flavor.
Ethnic/Cultural Info
White Steppe mushrooms acquired their “steppe” name from their presence on the Eurasian steppe, a geographical region spanning from Hungary to China. Steppe is a widespread grassland found on a temperate plain, and the Eurasian steppe is the largest in the world. This region is also simply known as “The Steppe” and is a flat region ideal for trade routes and travel. The Silk Road trade route famously spanned across the Eurasian steppe and was also once home to a Russian spaceport for launching spacecraft. Within the Eurasian steppe, the Kazakh steppe in Kazakhstan is comprised of five ecological zones, including dry regions, semi-desert, desert, meadow, and forests. White Steppe mushrooms are frequently foraged in the Kazakh steppe, and the variety is one of the most popular foraged mushrooms for sale in Kazakh markets. When the mushroom variety appears in the wild, foragers rush to collect White Steppe mushrooms as an additional source of income. The foraged mushrooms are later sold to market vendors and are offered at premium prices as a culinary and medicinal delicacy.
Geography/History
White Steppe mushrooms are a part of Pleurotus eryngii, a species native to parts of the Mediterranean through Western and Central Asia, and into Northern Africa. The species has been growing wild since ancient times and is seasonally foraged for medicinal and culinary purposes. There are many varieties of mushrooms within the Pleurotus eryngii species found throughout this native growing region. White Steppe mushrooms are primarily wild-sourced, and the variety is an anticipated spring and fall delicacy. White Steppe mushrooms thrive on the roots and stem of herbaceous plants and on stumps, logs, or fallen branches of deciduous trees. The variety is commonly found in grasslands, forests, pastures, and meadows and is prevalent in Central Asia, mainly in Kazakhstan, Turkmenistan, Kyrgyzstan, and Tajikistan. White Steppe mushrooms are also present in parts of Transcaucasia, Eastern Europe, Africa, and the Mediterranean. In Kazakhstan, where the White Steppe mushrooms in the photo above were sourced from a local market, the variety is foraged in the Almaty, Taldy-Kurgan, Karaganda, and Jambyl regions.
