King Black Pearl Mushrooms
King Black Pearl Mushrooms
For Chefs & Processors
Stone & Spore offers simple, flat-rate wholesale pricing to qualified accounts. Apply once. Lock in your rate on every order.
Chef — Restaurants, caterers, hotels, institutional kitchens.
Field-Grade — Processors, value-added producers, fermenters, jerky / snack / sauce makers.
Peak-Fresh King Black Pearl. Harvested at peak morphological density in our climate-controlled Berryville facility. Sold by the pound.
The Stone & Spore Standard
Imported King Trumpets command a heavy premium and arrive woody, requiring heavy base trimming. Our Black Pearls are a Japanese hybrid bred to match King Trumpet density — but grown locally, cut at peak, and delivered same week. 100% edible from cap to base, zero trim waste.
The Profile
Dense, meaty, highly resilient to prolonged aggressive cooking. Built for the center of the plate. The massive stipe accounts for 80% of the mushroom's weight.
The Execution
Treat the stem like a U-10 diver scallop. Remove the cap (reserve for stocks or garnish), slice the stipe into thick medallions, score in a cross-hatch pattern, and baste aggressively with brown butter, garlic, and thyme. The cross-hatch absorbs the fat; the sear replicates exact scallop mouthfeel.
Quick Handling Notes
- Walk-in temp: 36°F (2°C)
- The entire stem is premium — do not trim the base
- Ambient airflow required; leave the waxed box open on the shelf
→ Deep dive in the Mushroom Culinary Guide: full Sous Team Protocol and Gastronomic Analogs — vegan scallops, pressed steaks, pulled-protein applications.
Strain: Pleurotus ostreatus x Pleurotus eryngii