Our Mushrooms
Black Pearl King
A hybrid of pearl oyster and king oyster. Dark cap, firm and meaty, deeply savory.
- Texture
- Firm, meaty, holds its shape
- Flavor
- Savory and rich
- In the kitchen
- Searing, roasting, grilling
- Sold
- Whole and fresh, labeled by harvest date and lot
More varieties coming.
How We Grow
Four steps. Every batch.
- 01
Pasteurized substrate
Straw, pasteurized with a cold lime process.
- 02
Clean inoculation
Grain spawn from a lab that verifies every sterilization cycle, inoculated in a clean area under a flow hood.
- 03
Controlled incubation & fruiting
Separate climate-controlled rooms. Temperature and humidity monitored around the clock.
- 04
Harvest & cold chain
Hand-harvested at peak and kept cold at 34–38°F.
Quality Standards
What we hold ourselves to.
- Temperature and humidity continuously monitored
- Every batch logged and traceable, spawn lot to harvest date
- Clean handling from inoculation to pack
- No pesticides or sprays
- Hand-harvested at peak, to order
- Kept cold at 34–38°F
For Restaurants
Built for kitchens.
- Consistent supply. Climate-controlled rooms, built for consistency.
- Fresh for Erie-area kitchens. Hand-harvested at peak and kept cold.
- Standing orders welcome once we launch.
Tell us what you’re cooking. We’ll be in touch as the first harvest comes in.
About Rook
Rook Mushrooms was founded by Mike and Shannon in North East, PA. We focus on a few varieties, grown exceptionally well.