Black Pearl Mushroom Croutons

The Black Pearl Mushroom is likely the most highly underated.

When we cook with mushrooms, we play with flavours, textures, and shapes to achieve the palette appeasing goal we are trying to reach. The Black Pearl, The Black King Oyster, or the Shimofuri Hiratake are all names for this mushroom. It is absolutely exquisite and versatile at achieving these culinary goals.

Shimofuri Hiratake means marbled cap oyster mushroom.  Its caps display streaks of marbled tones. It's tender texture is excellent in dishes ranging from pan fried, baked, or deep fried. It can be sliced thinly into soups, or torn apart for casseroles or for a slow long braise.

One of the most incredible parts of this mushroom is the stem. The stem is shaped so that it can be cut into small cylindrical pieces that can be made flavoured and is perfect for faux scallop, or vegetarian/vegan oysters. Stay tuned for more recipes on this in the future.

This mushroom absorbs flavour! Which makes it ideal for this recipe for: 

Black Pearl Mushroom Croutons

1 Box NF Gourmet Mushrooms Black Pearl Mushrooms (100g)

2 Tablespoons Butter

2 Tablespoons Olive Oil 

1 Tablespoon Maple Syrup

2 Kalamata Olives (Finely Diced)

2 Sprigs Rosemary (Finely Diced)

2 Tablespoons Grated Parmesan Cheese 

Slat and Pepper


Clean the base of the mushrooms and slice them in 1cm think slices from the cap to the base. 

Place mushroom slices in a shallow pan with Olive, Rosemary, Salt and Pepper, Maple Syrup, and Olive Oil.  Let sit for up to 2 hours.

Remove them from their flavour bath and brown them in butter in one layer in a hot pan. Flip them after one side is browned.  Near the end of grilling the other side, add all the ingredients they were soaking with earlier, and add the sprinkling of parmesan.

Add them hot, or after cooling to buttered bread, to salads, or on top of pasta or rice dishes.

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