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Black Oyster mushrooms are a medium to large oyster variety growing in shelf-like structures, with caps averaging 5 to 25 centimeters in diameter and a very short or non-existent stem. The caps, when young, may appear smaller and more convex, growing larger, flatter, broader, and wavier over time. The caps also display a unique black and white marbling across the surface and there are white gills underneath the cap, giving the mushrooms a meaty and firm consistency. The thick white stems are also edible, not just the caps. Black Oyster mushrooms have a slightly chewy texture and are soft with a bittersweet aroma reminiscent of anise. They also have a mild, sweet, and nutty, umami-forward flavor.
Seasons/Availability
Black Oyster mushrooms are available in the spring through fall.
Current Facts
Black Oyster mushrooms are a hybrid, cultivated variety of oyster mushroom, botanically known as Pleurotus ostreatus. The mushroom is a rare variety not commonly found in commercial markets and is primarily grown through specialty farms. There are many types of oyster mushrooms worldwide that range in color from brown and gray to pink and yellow. Regardless of their coloring, many of these varieties share a similar flavor profile and are incorporated into a wide variety of savory culinary dishes. Black Oyster mushrooms are also sometimes known as Shimofuri, which means “marbling” in Japanese, Black King Trumpet, and Black Pearl. Oyster mushrooms are saprotrophs, meaning they feed off of decomposing wood. They are also considered carnivorous since they paralyze and eat tiny worms called nematodes.
Nutritional Value
Black Oyster mushrooms are a source of calcium to strengthen bones and teeth and iron to build the protein hemoglobin for oxygen transport through the bloodstream. The mushrooms also provide some potassium to balance fluid levels within the body, vitamin C to boost the immune system, and other vitamins, including vitamins B and D.
Applications
Black Oyster mushrooms have a mild flavor well suited for cooked applications such as frying, stir-fry, and braising. They can be cooked and added to soups and curries, battered and fried into tempura, used as a seafood substitute, or sauteed into stir-fries. The mushrooms can also be stuffed into dumplings, cooked into eggs, used as a topping over pizza, or stirred into pasta and risotto. Black Oyster mushrooms pair well with meats such as poultry, beef, and fish, aromatics including onions, shallots, green onions, garlic, and ginger, potatoes, herbs such as thyme, parsley, and cilantro, peas, green beans, and eggplant. Fresh Black Oyster mushrooms are highly perishable and are recommended to be used immediately for optimum flavor and quality. The mushrooms can also be stored in a paper bag in the refrigerator for a couple of days or dried for extended use.
Ethnic/Cultural Info
Oyster mushrooms are a favorite variety for home cultivation. There are many different types of mushroom home growing kits, and these kits have been increasing in commercial popularity throughout the United States as consumers are shifting their focus towards home-grown or direct from farm food. Black Oyster mushrooms are considered one of the easier varieties to grow as they do not exhibit specific growing requirements and can be cultivated in sawdust or a variety of other substrates. Once cultivated, the mushrooms are used by home chefs and are valued for their fresh, earthy flavor.
Geography/History
Black Oyster mushrooms were developed by hybridizing Japanese and European oyster mushroom varieties and can be grown in temperate and subtropical climates worldwide. Today Black Oyster mushrooms are a rare variety that is only available through select specialty growers. The Black Oyster mushrooms featured in the photograph above were found through Golden State Papayas, a farm in Carpinteria, California.
Mindful Mushrooms
San Diego, CA
Black Oyster mushrooms are a medium to large variety with caps ranging from 5 to 25 centimeters in diameter, often growing in shelf-like structures. They feature a unique black and white marbled surface and have white gills underneath. Both the caps and thick white stems are edible. Known for their mildly sweet, nutty, and umami-rich flavor, they have a chewy yet soft texture and emit a bittersweet anise-like aroma.
Black Oyster mushrooms are versatile in cooking and are perfect for frying, stir-frying, and braising. They can be stuffed into dumplings, added to soups and curries, topped onto pizza, or stirred into pasta and risotto. These mushrooms pair wonderfully with meats like poultry and fish, aromatics such as garlic and shallots, and vegetables like potatoes and eggplant. They should be used fresh for the best flavor or stored in a paper bag in the fridge for a short time.
Mindful Mushrroms
San Diego, CA
Black Oyster Mushrooms, known botanically as Pleurotus ostreatus, are sometimes referred to as Shimofuri, Black King Trumpet, or Black Pearl. They stand out not only as a rare specialty farm product but also as saprotrophic organisms, feeding on decomposing wood. Interestingly, they are considered carnivorous as they can paralyze and consume tiny nematodes. Nutritionally, they offer calcium, iron, potassium, vitamin C, and B and D vitamins, supporting bone health, immunity, and fluid balance.
Pop Cosmic Mushrooms
Vallley Center, CA
Black Oyster mushrooms were created by hybridizing Japanese and European oyster mushroom varieties. These mushrooms thrive in temperate and subtropical climates and are cultivated globally. However, they remain rare and are produced primarily by specialty farms, such as Golden State Papayas in Carpinteria, California, which provided some of the photographed examples.
Black Oyster mushrooms. These mushrooms are among the easiest varieties to cultivate at home as they thrive without specific growing requirements. They can be grown in substrates like sawdust, making them accessible to home gardeners. Their earthy flavor is appreciated by home chefs, and their cultivation aligns with a growing trend toward home-grown and farm-to-table food in the United States.
Black Oyster mushrooms have a unique appearance, featuring black and white marbling on their caps, which can grow up to 25 centimeters wide and develop a wavy texture as they mature. Beneath the caps, they contain edible white gills, and their short, thick stems are also consumable. They offer a mildly sweet, nutty, and umami-rich flavor, along with a bittersweet anise-like aroma, making them versatile for culinary use.
Black Oyster Mushrooms: These versatile mushrooms can be stuffed into dumplings, cooked into eggs, or stirred into pasta and risotto. They pair beautifully with herbs like thyme, parsley, and cilantro, as well as vegetables like potatoes, peas, green beans, and eggplant. Optimum freshness is best, but drying or refrigerating briefly in a paper bag can help preserve their quality for extended use.
From Mindful mushrooms…Black Oyster mushrooms are a rare cultivated variety known for their marbled appearance, hence their name Shimofuri in Japanese. They feed off decomposing wood as saprotrophs and are considered carnivorous, paralyzing and consuming nematodes. These mushrooms contribute calcium, iron, potassium, vitamin C, and key B and D vitamins, promoting strong bones, immune health, and balanced fluid levels in the body.
From Mindful Mushrooms….Black Oyster mushrooms are a rare hybrid variety created by combining Japanese and European oyster mushroom types. They thrive in temperate and subtropical climates, making them versatile for cultivation worldwide. These mushrooms are primarily sourced from specialty growers, such as Golden State Papayas, a farm located in Carpinteria, California.
From Mindful Mushrooms…Oyster mushrooms are a popular choice for home cultivation due to their ease of growth and versatility. Black Oyster mushrooms, in particular, are among the easiest varieties to grow, thriving in substrates like sawdust without requiring specific conditions. Known for their earthy, fresh flavor, these mushrooms are increasingly appreciated by home chefs and align with the rising trend of home-grown and farm-direct food preferences.