Black Pearl Oyster – (Pleurotus ostreatus × Pleurotus eryngii)

We offer fresh-made Agar plates, Slants, Liquid Cultures, and Spore Syringes, all prepared to order in a sterile environment. Please allow 3–5 business days for processing before shipment.

Black Pearl Oyster: A Hybrid With Muscle

The Black Pearl Oyster (Pleurotus ostreatus × Pleurotus eryngii) is a remarkable hybrid developed in Asia and quickly adopted worldwide for its fast colonization, resilience, and heavy yields. It combines the vigorous growth and forgiving nature of the common Oyster (P. ostreatus) with the dense, meaty texture of King Oyster (P. eryngii).

When cultivated under standard oyster conditions, it produces thick-stemmed clusters with smoky-gray to black caps. With more selective parameters (extra humidity, colder fruiting temps, or varied substrate), Black Pearl can push out thicker “King-like” bodies with dense edible stems.

Cooks love it because it’s tender yet meaty, making it a versatile mushroom for grilling, roasting, stir-fries, and meat substitutes. Cultivators love it because it’s vigorous, aggressive against contaminants, and highly adaptable—a near perfect strain for commercial runs as well as hobby grows.

As always, produced with love and a touch of southern hospitality. 😉
We start with organically grown, pesticide-free milo grain, then expand into hardwood sawdust + soy hull blends for hearty, repeat flushes.

🍄 Black Pearl Oyster: Comprehensive Profile

Overview

• Common Name: Black Pearl Oyster

• Scientific Name: Pleurotus ostreatus × Pleurotus eryngii

• Family: Pleurotaceae

• Ecological Role: Saprotroph (wood-decomposer)

• Habitat: Cultivated hybrid; wild forms rare

• Distribution: Originated in Asia, now cultivated globally

🔬 Taxonomy

RankClassificationDomainEukaryotaKingdomFungiPhylumBasidiomycotaClassAgaricomycetesOrderAgaricalesFamilyPleurotaceaeGenusPleurotusHybridP. ostreatus × P. eryngii

🧬 Morphological Characteristics

Fruiting Body:

• Cap: Smoky-gray to nearly black; convex to plane with age; 5–15 cm

• Stem: Thick, white, sometimes resembling King Oyster’s dense stipe

• Gills: White to cream, decurrent

• Flesh: Firm, meaty, mild oyster flavor with slight umami sweetness

• Spore Print: White to pale lilac-gray

🌍 Ecology & Distribution

• Artificial hybrid, not naturally occurring

• Performs well on hardwood sawdust + soy hull substrates

• Colonization: Aggressive, fast run on grain and bulk substrates

• Fruiting: Tolerates a wide range of temps (50–70°F / 10–21°C), making it versatile for year-round cultivation

🌿 Distinguishing Features

• vs Pearl Oyster (P. ostreatus): Much thicker stems and meatier texture; darker cap coloration.

• vs King Oyster (P. eryngii): Fruits in clusters like oysters; doesn’t form as many solitary bottle-shaped stipes.

• vs Blue Oyster: Black Pearl is denser, less fragile, with deeper coloration.

⚕️ Culinary & Medicinal Potential

Culinary:

• Excellent grilled, sautéed, or roasted

• Dense stems resemble King Oyster “scallops” when sliced

• Holds texture well in soups/stews

• Mild umami, nutty finish

Nutritional/Medicinal:

• Rich in protein, B vitamins, potassium, iron

• Contains polysaccharides (β-glucans) with immune-modulating properties

• Antioxidants and statin-like compounds (lovastatin derivatives) linked to cholesterol reduction in other Pleurotus spp.

⚠️ Toxicity / Edibility

• Fully edible; highly regarded as a gourmet mushroom

• Spores may trigger allergies in some growers during heavy flushes — adequate ventilation recommended

📸 Cultivation Notes

• Substrate: Hardwood sawdust + soy hull, supplemented straw, or agricultural waste (corn cobs, coffee chaff, etc.)

• Spawn Run: 7–14 days on grain, 2–3 weeks on sawdust block

• Fruiting Conditions:

  • Temp: 50–65°F ideal (but will fruit warmer)

  • Humidity: 85–95%

  • Fresh Air: Moderate; handles higher CO₂ better than standard oysters

• Yield: High biological efficiency, multiple flushes possible

📚 Historical & Cultural Notes

• Hybrid developed in Asia to combine King Oyster’s dense texture with Pearl Oyster’s vigor

• Has become a favorite in commercial farms because of its reliability and broad appeal

• Increasingly popular at farmers’ markets for chefs who want the “best of both worlds” between oysters and kings

✅ Summary: Key Points on Black Pearl Oyster

• Hybrid between King and Pearl Oysters

• Vigorous grower, easy to fruit, heavy yielder

• Dense, meaty texture + deep gray-black caps

• Highly versatile in the kitchen; holds up to heat and long cooking

• Commercial favorite for both growers and chefs