Cardoncello mushrooms in oil
The cardoncello is part of the Pleurotaceae family, the one we offer you and which you will soon be able to buy online is the Pleurotus eryngii
It is one of the tastiest and most delicious mushrooms, dark in color, fleshy, firm, and with an unmistakable flavor. It grows wild in various Italian regions, including Puglia and Basilicata, but is also very suitable for cultivation. It goes by various names, for example: in Sicily, it is known as funciu di ferla, meaning ferula mushroom, and funciu pani cauru (hot bread), meaning Eryngium mushroom, panicaut in French.
In Sardinia, it is called cardolinu de petza (the "meat mushroom" due to its consistency). In Calabria, it is known as feddruritu, a name derived from Ferula communis, as it is found nearby. In Puglia, in the Salento area, it is known as carduncieddù, while in the Murge, Itria Valley, and Gargano areas, it is called cardungìdde.
It is a mushroom that has been appreciated since ancient times; in the Middle Ages it was the subject of songs in some taverns in Lazio and was considered so delicious and aphrodisiac that it was banned by the Holy Office because it distracted Christians from the idea of penance.
Cardoncello mushrooms, besides being a delicacy, are important from a dietary perspective. Fresh mushrooms contain an average of 85-90% water, 4-5% sugars, 3.8-4% protein, and 0.4-0.7% fat. They contain all the essential amino acids and vitamins, with a surprisingly high level of biotin. They are also widely used in low-calorie diets due to their low fat content and low energy value (28 calories per 100 grams).
Furthermore, scientific research has recently highlighted the presence of substances in mushrooms that can have positive effects on human health, lowering cholesterol and boosting the immune system. This mushroom, along with the qualities already described, has a consistency that remains unchanged even after cooking. It can be eaten raw, roasted, fried, au gratin, or sautéed. We recommend it preserved in olive oil.