Oyster Mushroom 'Pearl'- 2.2KG Ready To Fruit Block

The standard against which all other oyster blocks are measured. Pearl Oyster (Pleurotus ostreatus) is the most widely cultivated gourmet mushroom in the world — and for good reason. Reliable, fast, high-yielding, and versatile in every kitchen context, it's the variety that anchors any commercial growing operation and the one most chefs and food buyers already know and request by name.

Yield and harvesting: Pearl Oyster delivers some of the highest first-flush yields in the range — 500–600g under optimal conditions, with up to 4 harvests per block. It's also the fastest to pin, often developing the first visible clusters within 3–5 days of initiating fruiting conditions. Bulk pricing is available from 10 blocks, making it the natural choice for high-volume growers and commercial operations. Harvest pre-curl for best presentation and maximum shelf life.

In the kitchen: Mild, delicate, slightly sweet flavour with silky, tender texture. The most versatile mushroom in the range — excellent raw, sautéed in butter, tossed through pasta, stir-fried, or grilled whole. Absorbs surrounding flavours readily while maintaining its own character. The neutral colour and clean flavour make it the most broadly applicable variety across all cuisine styles.

Growing conditions: 16–22°C — cool-weather variety, best in autumn, winter, and spring. The most forgiving oyster for new growers and the most consistent performer for experienced ones. 3–5 days to first pins after fruiting conditions are initiated.

Express post and bulk ordering

We strongly recommend express post during summer months to minimise heat exposure in transit. Add the Express Post Addon to your order with a quantity matching your block count. Orders of 4 or more blocks of an individual variety are made to order and may take up to 2 weeks (3 weeks for Pioppino and Reishi). We'll confirm your estimated shipping date once the order is placed.

Why choose Kai Kai Farm commercial blocks

We're not resellers — we're growers. Every block is prepared, sterilised, and colonised right here at Kai Kai Farm on Tamborine Mountain, using methods refined through years of commercial gourmet and medicinal mushroom production. Consistent performance batch-to-batch, verified contamination-free cultures, and full transparency from substrate to shelf.

Storage and handling

If you can't fruit immediately, store in a cool, dark place under 18°C for up to 2 weeks. Handle gently — the mycelium is alive and ready to fruit.

Perfect for

Small commercial farms and start-ups. Market gardeners and farm-to-table producers. Home growers scaling up. Restaurants and chefs looking to harvest unique produce on-site. Workshops and educational demonstrations.