The Black Pearl Oyster mushroom originated in Japan and is a hybrid between King Oyster and Pearl Oyster mushrooms. The resulting mushroom offers the best characteristics of both varieties: tender, meaty flesh; sweet, robust flavor; and delicate dark lobes.
The flesh of Black Pearl Oyster remains quite firm when cooked, making it well suited for a variety of dishes. One popular way to prepare both Black Pearl and King Oysters is to slice the stem crosswise and sear the rounds like you would a scallop. The resulting dish is both visually impressive and a delicious vegetarian option.
The entire mushroom is edible, both stem and lobe, and can be cooked whole or cut to your liking.
