Organic Black Pearl Oyster Mycelium Grain Spawn

Eryngii Black Pearl, Black Oyster Mushrooms, Black Kings;Shimofuri Hiratake

A sort of UFO in mushroom cultivation, this variety appeared a few years ago and was quite popular in North America. It comes from a cross between a European variety and a Japanese variety. Black pearls offer a good intermediary between eryngiis and oyster mushrooms.

They have a wider base than oyster mushrooms, and less dense than that of eryngiis. The caps are rounded like eryngiis, with a color ranging from light brown to dark brown tabby depending on maturity and growing conditions. They grow in clusters and are easier to grow than eryngiis.

Variety considered to be part of the Pleurotus ostreatus family. Good flavor, reminiscent of oyster mushrooms with a more pronounced umami note. Good productivity

Conservation: 1 month in the fridge

See as well “How to use our mycelia”

Our commitment to quality:

We produce our mycelia in laboratory conditions, which guarantees the purity of the varieties and optimal quality.

We produce our mycelia 100% organically and all our products are certified “ BE-BIO-01, Agriculture Belgium ” by CERTISYS.

Growing conditions

Variety not very sensitive to bacterial contamination unlike eryngiis.

Substrates

Pasteurized sawdust or pasteurized enriched straw.

We recommend our ready-to-use substrate , particularly suitable for wood-eating varieties.

Crop Settings

Inoculation

5-10% grain/wet substrate

Incubation

Initiation of the primordia

Fruiting

These data come in particular from the book “Growing gourmet and medicinal mushrooms” by P. Stamets. They are given as indications, each myciculturist having particular growing conditions, there may be individual variations.

Productivity

Average productivity of 200-300g of fresh mushrooms per 1kg of wet substrate over 3 harvests. Temperature: 10° to 20°.