The black abalone mushroom's common vernacular names are Kuro Awabitake, fungo di abalone nero, and Champignon Ormeau Noir, and it is an oyster mushroom that is a member of the Pleurotaceae family.

The black abalone mushroom is light brown to black and its thick cap (pileus) spreads out beautifully. Both the cap and stem are edible; they offer a dense and crunchy texture and buttery flavor.

Nutritional Value

One black abalone mushroom contains about ten calories. Black abalone mushrooms are rich in carbohydrates and protein as well as niacin which is necessary for healthy skin, hair, eyes and liver, and pantothenic acid that is used in the energy production and fat metabolism in the human body.

Serving Ideas

Black abalone mushrooms' meaty, crunchy and buttery characteristics will complement stir-fries, pastas, soups, rice dishes, tempura and salads. Choose the ones that have a thick meat with a cap that is not fully open; avoid those with broken edges. Rolled up and opened up caps indicate that they are old. Try to get the ones that are face down at a store, so spores will stay to keep them fresh. For storing, they can be put in a paper bag and kept in the refrigerator for up to seven days.

Geography/History

Originally, black abalone mushrooms grew in subtropical regions with high temperature and humidity; they came to Japan via Southern China and Taiwan. They are rare and expensive mushrooms that are produced in Okinawa, Wakayama prefecture and Shiga prefecture. The name, the black abalone mushroom came from the form and taste that resemble the aquatic shellfish, abalone.

Seasons/Availability

Black abalone mushrooms are available in the winter and spring months.