Originally grown in Japan, the black pearl oyster mushroom is a hybrid variety. The exact genetics are not known, but it is believed to be a hybrid cross between European and Asian varieties of oyster mushrooms.
Cooked, this mushroom is sweet, nutty, and meaty, with a peppery aftertaste. They are thicker mushrooms making them a great meat substitute and are very tender. They also hold up well for longer cooking or if you’re cooking at high temperatures. Cook and serve them whichever way your heart desires, they are commonly used as a side dish, emulsified into sauces, added to stir-fries, soups, stews, pasta dishes, or as pizza toppings. Pairs well with poultry, fish, goat cheese, cream sauces, parmesan, chives, basil, lemon, oregano, thyme, onions, and garlic.
Eat them as soon as you can for prime taste and quality! However, they can be stored in the refrigerator for up to 4 days in a paper bag, dehydrated, or cooked and then frozen.
These mushrooms like other oyster mushrooms are hearty and nutritional. They are low in calories, sodium, fat, and cholesterol, and high in protein, carbohydrates, fiber, vitamins, and minerals. Those include nutrients like antioxidants, iron, zinc, calcium, folic acid, potassium, and vitamins including C, D, and B vitamins. Additionally, they contain medicinal compounds that are anti-inflammatory, anti-bacterial, and anti-tumor.
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