Black Pearl Oyster (Pleurotus ostreatus var. australe)
Common Name: Black Pearl Oyster Mushroom
Scientific Name: Pleurotus ostreatus var. australe
Physical Appearance and Identification:
Cap: fan-shaped, with a velvety texture, and blackish-gray to grayish-brown color
Gills: decurrent, white to pale grayish
Stalk: lateral and off-center, white to grayish
Where is it Commonly Found: Southeast Asia, Australia, New Zealand
Historical Usage: Black pearl oyster mushrooms have been traditionally used for food and medicine in Southeast Asia, where they are considered a delicacy.
May have antioxidant properties
May have immunomodulatory effects
May have anti-cancer properties
May have anti-inflammatory effects
Please note that while these studies suggest potential health benefits of Pleurotus ostreatus, further research is needed to confirm these effects in humans.
Flavor profile: mild, nutty, slightly sweet
Texture: tender, velvety
Best cooking methods: sautéing, stir-frying, grilling, roasting
Best way to store: in a paper bag in the refrigerator
How long can it be stored: up to 5 days
Nutritional value: rich in protein, fiber, vitamins B and D, and minerals like iron, potassium, and selenium
Health benefits: anti-inflammatory, immune-boosting, anti-cancer properties, and may help lower cholesterol levels
Best pairing options: garlic, ginger, soy sauce, bok choy, broccoli, shiitake mushrooms
How to properly clean and prepare: rinse gently with cold water and pat dry, remove any tough stems, cut into desired size and shape for cooking.
Time from inoculation of substrate to mushroom growth: 2-3 weeks
Optimal temperature range for growth: 18-25°C (64-77°F)
Optimal humidity range for growth: 80-95%
Best substrate for cultivation: hardwood sawdust, supplemented with bran or other nutrients
Expected yield of mushrooms per pound of substrate: 1-2 pounds
When to harvest: When the caps have fully opened but before the edges start to curl upwards
How to harvest: Gently twist and pull the mushroom stem at the base
Storage and preservation technique for harvested mushrooms: Store in a paper bag or wrapped in a paper towel in the refrigerator for up to 1 week. Can also be dried or frozen for longer storage.