Scientific name: Pleurotus Ferulae
The Akurataki is light colored mushroom is juicy and peppery taste and sweet accent. This looks nice, fresh and brown color. The cultivation of this mushroom is soft flavour only grilled with rice, meats and pasta. They are grown in China, Washington, California, Australia and Europe. In Asian market they are also called ‘Abalone mushrooms’. This mushroom looks like elf structure so this also known as white Elf mushroom. These mushrooms are available in whole year mainly winter.
Description of Akurataki:
Akurataki is a large grey or pale colored oyster mushroom. It has 4- 15 cm evolve like pleurotus eringii of convex plain with the age. It has white- creamy plates with numerous lamelulas and short, smooth foot. The flesh is crisp, thick and spongy. Ventrudo are thinner in the apex and the same consistency of the hat. The mushrooms are slippery and velvety with butter flavour. The meets are white, soft and compact consistency, thick and flexible and sweet taste.
The mushroom is best stored in refrigerator in 4-7 degree C for 2-3 days. Do not wash the mushroom, only dry clean with paper bag. Use Akurataki as fresh as possible.
Taste and use:
After cleaning it has to cut into slices and bake for while along with other vegetables and meat. The Abalone has a succulent and peppery flavour. Sauté the mushroom before use and serve with the vegetables. These mushrooms are best suited for the applications such as grilling, frying, roasting and steaming. They are used in green soup, stews, stir fries, tomato, babycorn, meat, pork, cheese, chestnuts and salads also.
Nutrition value of the mushroom:
- Energy 33Kcal
- Fat 0.41 g
- Protein 3.31 g
- Carbohydrate 6.09 g
- Sodium 13 mg
- Calcium 3 mg
- Iron 1.33 mg
- Copper 0.24 mg