Black Pearl oyster

Brief

The black oyster mushroom has a few different names: King Oyster, Black King Trumpet, Black Pearl, or Shimofuri, which means “marbling” in Japanese. As a hybrid of a Japanese oyster mushroom and a European oyster mushroom, it belongs to the Pleurotaceae family of mushrooms.

Physical Structure

The shape of the black oyster looks more like a king trumpet than other oyster mushrooms. A thicker, curved stipe where the gills are less profound until closer to the cap. The cap is thick, and the color is greyish black with white marbling.

Flavor profile

The flavor profile is like that of the other oyster mushrooms. Earthy with a slight sweetness and a meat/broth flavor. Due to the high levels of several amino acids, glutamates, and nucleotides found in all oyster mushrooms, most describe the flavor as umami. A word borrowed from the Japanese language is translated as “pleasant savory taste.“.

Texture

When you touch the stipe, it may seem soft compared to other oyster mushrooms or the King Trumpet, but it holds up well during cooking. Like the King Trumpet but smaller, this mushroom could be sliced, cubed and used as a meat alternative. The black oyster will pull apart, shred like you would pulled pork. It also well-structured mushroom for battering and frying.

Blue Oyster

Brief

Pleurotus ostreatus var. Columbinus, also known as the Blue Oyster, is a member of the Pleurotaceae family of mushrooms and a subspecies of the pearl oyster. In my experience, blue hues are dependent on several factors: temperature, age, and light during fruiting. A beautiful dark blue when pinning, and during the early stages of development, the color gradually fades to grey as the mushroom nears harvest.

Physical Structure

The blue oyster mushroom has a dense, fleshy cap with prominent gills that extend down the stem, which is crucial to consider during cooking. These gills can absorb and retain flavors from spices, sauces, marinades, and broths. Blue oysters are ideal for breading and frying, as they maintain their shape well when cooked and sautéed. Like other mushrooms, it is difficult to overcook or burn them.

Flavor Profile

To me, the flavor profile of the blues is similar and fits in the same category as most of the oysters I have grown and tried. Earthy with a slight sweetness, and a meat/broth flavor. Due to the high levels of several amino acids, glutamates, and nucleotides found in all oyster mushrooms, most describe the flavor as umami. A word borrowed from the Japanese language is translated as “pleasant savory taste.“.

Texture

The texture is firm and meaty, with a slight chew. They retain this texture throughout cooking. Great for any recipe, from a simple sauté to stews, casseroles, and soups. Perfect for battering and frying because of the smaller clusters and firm stem or stipe.

Chestnut mushroom

Brief

Pholiota adiposa, also known as the chestnut mushroom or blackening pholio, The chestnut is a cousin of the popular wine cap, belonging to the family Strophariaceae. Pholidota means scaly, and adiposa translates to lard or grease. Don’t be fooled the first time you see or touch a fresh chestnut mushroom; it is normal for it to feel soft, oily, and have a darkened color.

Physical Structure

The chestnut presents with a wet, oily look and feels soft to the touch. The short, round, and thick stipe holds up well during cooking. The bell-shaped cap has less of a snap but also holds up well during cooking. You will see white “scales” on the bell-shaped cap; this is normal and not to be mistaken for mold.

Flavor Profile

The flavor profile has a nutty, sweet taste with a peppery finish. The oily, gelatinous texture is a perfect enhancer for any soup, stew, or sauce. Also, a great mushroom to batter and fry or sauté for the steaks.

Like every mushroom we grow, there are medicinal properties. In the chestnut mushrooms, there are several bioactive compounds like methyl gallate, Agiotension 1-converting enzymes, inhibitory peptides, and various polysaccharides with antitumor and antioxidant properties.

Texture

Despite the appearance of the chestnut mushroom, it is not a mushy mushroom. Every part of the chestnut has a snap, even after being stewed. When cooked, the stem or stipe is said to have a cooked fresh green bean or asparagus snap. The caps have less of a snap but retain most of the oils and flavor. I think of this mushroom as a companion to stews and sauces due to the gelatinous, oily caps. Which also makes it a great mushroom for fermenting.

Lion’s mane

Brief

Hericium erinaceus, commonly known as Lion’s Mane. LM also goes by many different names: bearded tooth fungus, bearded hedgehog, old man’s beard, monkey head, and many others. LM mushrooms belong to the tooth fungus group. There are several types of lion’s mane with different growth structures.

Physical Structure

Lion’s mane gets its name because some types resemble the mane of a lion, while other types, without the elongated teeth, look more like the structure of a brain. In my experience, the toothier types tend to be soft and somewhat fluffy, yet firm in the middle. The LM that are smoother and have a structure like that of a brain, is a firm mushroom. I have strains of LM that have several different colors. Some are a faint pink, some are snow white, while others are off white or yellow.

Flavor profile

You may have heard LM has a seafood taste; I don’t find this to be true. I wonder if people confuse texture with taste. LM does have a similar texture to crab meat or lobster. I find the taste sweet and earthy. LM is like a sponge; whatever you season, marinate, or cook LM in, it will absorb and enhance the flavor, not overpower it.

Texture

LM will yellow towards the end of its shelf life. If this “yellow” is squishy and does not snapback, it may be past its time. With that said, LM is a mushroom that sometimes presents yellow; furthermore, during cultivation, it is very sensitive to fresh air and humidity, which can also cause yellowing. The best way to tell is with the squeeze test; it should snap back when squeezed. The texture is where I think most; think or confuse the seafood taste. It has that scallop, lobster, and crab texture, but I don’t taste seafood. Firm but without a long chew. You can dice, slice, or pull apart LM due to its firmness. Many use it as a meat substitute. For example, the dice could be in the place of diced ham. Minced and formed into crab cakes. We also have chefs who slice our LM and grill it like a steak. LM can also be pulled apart and sauced like a pulled pork sandwich. You couldn’t overcook LM if you tried. Most recipes I have seen call for you to sear and try to remove all the water during cooking. I have even seen weights used while cooking.

Pink oyster

Brief

Pink oyster mushrooms, also known as Pleurotus djamor (P. djamor). There is a lot of uncertainty around the classification of the pink oyster mushroom. Once believed to belong to the Pleurotus genus but later corrected. One study I read suggests that it is not an oyster mushroom at all.

Physical Structure

Imo, the pink oyster are one of the most beautiful mushrooms we grow. However, they will not retain the color when cooked and have a very short shelf life. There is almost no stem or stipe to the pink mushrooms. The caps are wide, elongated and wavy or convex in structure. This wide and elongated cap looks like pedals of a flower when separated.

Flavor Profile

This is another mushroom that I have heard some say has a seafood-like taste. I don’t get it; I don’t taste seafood at all. As a matter of fact, if you peel the caps apart and fry them like you would bacon you may be surprised, they taste like bacon. Diced and used as an alternative for ham. I find the taste to be slightly sweet and a pleasant earthy or umami flavor.

Texture

The pinks are super delicate. They will not hold up long after harvest. You will want to use them within a few days of harvest. Most of the pink oysters mushrooms I have ever seen in the produce section are way past their time. If you have tried a past its prime pink oyster mushroom, you were probably far from impressed. Past its prime, changes everything about this mushroom, from texture all the way to taste. A fresh, well cooked pink oyster has a slight chew with a snap.

Pioppino

brief

Agrocybe aegeritabelongs also known as the black poplar or velvet pioppino belongs to the Strophariaceae family. It is known to grow on the poplar and other hardwood trees.

Physical Structure

The pioppino has a dark chocolate brown cap with a soft/silky texture. The stems are long, thick and cream colored. Pioppino’s have a shorter shelf life compared to oyster and other mushrooms. They also retain their shape well during cooking.

Flavor Profile

Pioppino’s flavor profile has a slightly earthy, nutty flavor with peppery notes. Great with game, a red wine or burgundy reduction. Perfect to pair with pasta or in a risotto.

Texture

The stems are long and thick with an asparagus crunch and hold up well during cooking. The velvet caps also retain a snap after cooking.