Crispy Black Pearl Oyster Mushroom Croutons

You don’t really think of mushrooms as croutons, but this black pearl oyster mushroom is so crispy, topped with crispy vegan parmesan, that you’ll change your mind. Savory, rich, meaty, and crispy, this new variety of mushroom is a great topper of soups and salads, or as a crispy accompaniment to any meal.

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About the Black Pearl Oyster Mushroom

I’ve been introduced to the black pearl oyster mushroom because our local mushroom farmer started growing them, and I fully predict that in 10 years they will be everywhere. Why? They’re just delicious! Black pearl oyster mushroom look a lot like king oyster mushrooms, with their thick stems and small caps. Perhaps it’s not surprising that it’s a mix between a king oyster and a common pearl oyster. And the result is fantastic! The stem is softer than a king oyster, and the flavor richer. While king oyster mushrooms flavor can be a little off-putting to some, the black pearl oyster mushroom is rich and totally not offensive. It’s the best of both in flavor and form. Since black pearl oysters are a relatively new cross, it might be a while before you can find them- but you can always grow them yourself!

Looking for Mushroom Recipes? Try one of these!

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• Vegan Posole with Tempeh and Mushrooms
• Mediterranean Stuffed Mushrooms
• Brown Rice Congee with Jackfruit and Mushrooms
• Thai Rice Noodle Salad with Vegan Chick’n

Heirloom Varieties Aren’t Always Better

There’s this sort of myth among people who strive to find the best tasting and most nutritious produce- heirloom varieties are where it’s at! I say sort of myth, because there is some truth to it. Heirloom varieties are the ones cultivated by our ancestors, slowly over time, and handed down over generations. The reasons these plants are often more nutritious and better tasting has to do with what came next- an obsession with yields and durability. Farmers and scientists began creating plants with higher yields that were easy to ship, and silly things like taste and nutrition fell by the wayside. And so, as newer varieties became more and more bland, heirloom crops shown like a beacon amidst the pallid lettuce and watery tomatoes. But it doesn’t have to be that way- imagine, if you will, farmers and scientists putting the same efforts that went into making a tomato last through thousands of miles of transport and instead selecting for different factors. Making new, even more nutritious varieties, or crossing different plants and selecting for the most flavorful ones. And, while not as common as it should be, this is being done. I think of black pearl oyster mushrooms as a fantastic example of why crosses and new varieties can be as good (if not better) than traditional or heirloom crops.

Making Black Pearl Oyster Mushroom Croutons

I love making these black pearl oyster mushroom croutons- they work so well with so many different meals. We’ve eaten them on salads and soups, as the topping of for a bowl of grits. They’re incredibly simple to make- step one is to slice the mushrooms into “steaks”. I like to cut them down the length so you get the stem and cap in each piece (what would be called a “sagittal” cut if these were brains and this were neuroscience) as I find it the most aesthetically pleasing. Next heat some vegan butter in a large pan, and let it melt. It is quite a bit of butter, as the mushrooms will quickly absorb smaller amounts of fat. Lay the mushrooms down, and resist the urge to flip them as they loose moisture and then crisp up. Once they’re golden, give them a flip. Sprinkle with herbs and then top with vegan parmesan– let some fall from the mushrooms onto the pan for extra crisp. After the second side gets a golden glow, it’s out of the frying pan and onto your salad!

Crispy Black Pearl Oyster Mushroom Croutons

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