Imported Eryngii mushrooms are medium to large in size and are easily identified by their thick cylindrical stem and their small, flattened cap. The ivory to white stems can grow up to twenty centimetres in length, five centimetres in diameter, and are firm, dense, and chewy. The small, smooth caps are grey to brown and have rounded, curved edges. Underneath the cap, the stem and cap are joined by off-white, thin, short, gills. Raw eryngii, though dense and spongy in texture, lack aroma and flavour, but when cooked, the mushrooms have a savory umami flavour, a soft, crunchy texture, and a mild flavour reminiscent of abalone.