The Black King – also known as Shimofuri – mushrooms are a hybrid between Asian and European oyster mushrooms. They look like the huge King Oyster mushrooms and have a similar meaty taste. While King Oyster mushrooms grow individually, the hybrid grows in clusters like the Snow, Blue, and other oyster mushrooms.
Shimofuri is Japanese for “marbled”, referring to the pattern of the mushroom caps. They are whiter in the centre of the cap, transition to a large grayish-brown ring, and are a bit lighter around the edge, all while maintaining the beautiful marbled pattern.

Simply break apart the cluster of Black King mushrooms while keeping the stems – they are softer than the King Oyster mushrooms. Add to stir-fries, stews, rice dishes, pasta dishes, or pan fry and include as a side dish.

This product is packaged in a resealable stand up kraft paper bags with window. (5.5" x 8.6")

Dried mushrooms are a great way to enjoy the flavor and nutrition of mushrooms all year round. However, they need to be stored properly to prevent them from losing their quality or becoming spoiled. Here are some tips on how to store dried mushrooms:

- The most important thing is to use an **airtight container** to store your dried mushrooms. This will prevent them from absorbing moisture or odors from the air. You can use plastic resealable bags, glass jars, or metal tins if they have tight-fitting lids.

- The next thing is to choose a **cool, dark, and dry place** to store your airtight container. You want to avoid exposing your dried mushrooms to heat, light, or humidity, as these can degrade their flavor, texture, and nutritional value. A dark cupboard, pantry, or cellar is ideal.

- The last thing is to use your dried mushrooms within a reasonable time frame. Although they can last for a long time if stored properly, they will gradually lose their potency and freshness over time. For the best flavor and quality, use your dried mushrooms within **six months**. However, some sources say they can last up to **a year** or even longer if kept in the freezer.

I hope this helps you store your dried mushrooms better. 😊

Ingredients
2 king oyster mushrooms
olive oil
40g of unsalted butter, cubed
1 sprig of thyme, (optional)
1 garlic clove, bashed (optional)
flaky sea salt

Carefully slice the mushrooms in half lengthways. Lightly score a 5mm diagonal crisscross pattern into the cut side of the mushrooms. This will help the mushroom cook more evenly as well as allowing the seasoning to thoroughly penetrate the flesh
2
Place a pan over a high heat. Once the pan is almost smoking, add a drizzle of oil and the mushrooms cut-side down. Turn the heat down to medium-high
3
Cook for 3–5 minutes depending on the size of the mushroom, until they turn a nice golden colour
4
Add the butter to the pan. Once melted, add the thyme and garlic and season with salt

Turn the mushrooms over and baste with the foaming butter until they are cooked all the way through
6
Drain on kitchen roll, sprinkle with flaky sea salt and serve hot