The agitake mushroom is a variant species of King oyster mushroom. Its scientific name is Pleurotus jp takizawa or Pleurotus eryngii var.ferulae, and it is a member of the Pleurotaceae family.

The large, broad cap of the agitake mushroom is medium to light brown with long tan gills on its underside. Attached to the cap is a bright white truncated stem. There is also a variety of agitake mushroom that has a white cap and white stem. When it is cooked, the agitake mushroom becomes crisp, velvety and buttery in flavor. It is a meaty and tasty mushroom that is rich in umami flavor similar to that of Shitake mushrooms.

Nutritional Value

The agitake mushroom is considered to be an excellent health food. It is rich in beta-glucans that can help prevent certain types of cancer. It contains niacin, ergosterol, vitamin B1, calcium, potassium, iron and phosphorus. In addition, it can help lower blood glucose levels which can be effective to people who suffer from diabetes.

Serving Ideas

Agitake mushrooms pair well with seafood and white meats. Their meaty texture lends well to steaming, grilling, sautéing and frying. They are often used in Takikomi gohan or Tsukudani in Japan. To store keep them in a paper bag in the refrigerator and use within a few days.

Geography/History

Agitake mushrooms are a grassland type saprophyte that prefer subtropical climates. They grow wild in grassland areas of Southern Europe, Czechoslovakia, Hungary, France, North Africa, Central Asia, South Russia and North America. They first made their appearance on the Japanese market in 2008 coming from Yamanaka who is a professor of Kyoto University and a mushroom grower. They chose a variety from China that is only cultivated in a controlled environment and make use of Enoki cultivation facilities. The production of agitake mushrooms has been limited in Japan since they are difficult to produce. They are harvested mainly in Nagano prefecture and Iwate prefecture.