• Cap: Starts dark grey to black when young, lightening to greyish-brown as it matures. Convex when young, flattens with age.
• Gills: White to light grey, running slightly down the thick stem (decurrent gills).
• Stem: Thick, meaty, and more tender than a standard king oyster. It is edible and less fibrous than its king oyster counterpart.
• Spore Print: White to pale lilac.

• Rich umami flavour, slightly nutty, savoury. 
• Firm, meaty texture.
• Pleasant chew.
• Ideal for grilling, roasting, stir-frying, or slicing into thick medallions for a scallop-like dish.