The King oyster mushroom really lives up to it's name, it's not only the best tasting mushroom (according to experts) but also the biggest.
Distribution: throughout southern Europe, North Africa, Central Asia, Middle East and southern Russia.
Grows there on the roots of the Field eryngo (Eryngium campestre) and the roots of hardwood.
Preparation and taste: By chefs around the world highly prized for its taste, remains solid after long preparation..
For good production on straw: Take 10 pounds of straw (dry weight) pasteurize it, mix with 1 liter rye/woodmeal (50/50)