Pink Oyster Mushrooms

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Pink Oyster Mushrooms Guide
The pink Oyster Mushroom, scientifically known as Pleurotus Djamor, was initially named Agaricus jammer by the German-born botanist Georg Eberhard Rumphius and sanctioned under that name by Elias Magnus Fries in 1821. Various names knew the mushroom before being transferred to the Pleurotus genus by Karel Bernard Boedijn in 1959. are a sight to behold with their vibrant pink hue and unique shelf-like shape.

These tropical mushrooms are visually appealing and have a robust growth rate, making them popular for novice and experienced cultivators. Despite their short shelf life, the Pink Oyster Mushrooms' stunning appearance and delicious taste make them a favorite among farmers’ market growers.

pink oyster mushroom
pink oyster mushroom

The Unique Characteristics of Pink Oyster Mushrooms
The Pink Oyster Mushroom is renowned for its meaty and fishy flavor, with a distinct umami taste. Its texture is meaty and chewy, resembling bacon or ham when fried until crispy. However, when raw, it has a sour taste. The mushroom is characterized by its pink color and a curly cap, which is 2 – 5 cm in diameter. The caps are quite thin, and the stem is short or non-existent.

Pink Oyster Mushrooms are known for their vibrant pink color, which tends to whiten as they age. They often grow in clusters or large bouquets, presenting a stunning visual display. The underside of the mushroom, where the spores are white, exhibits the deepest pink color. Depending on the growing conditions, the mushroom can be thick and meaty or delicate and thin.

Natural Habitat and Growing Conditions
The Pink Oyster Mushroom, much like the Blue Oyster Mushroom, is a tropical species thriving in warmer temperatures and high humidity. It is commonly found on tropical hardwoods. The mushroom's mycelium is uniquely pink, giving the entire agar dish a pink hue. Pink Oyster Mushrooms are aggressive fruiters, sometimes fruiting on agar and sneaking out the side of the plate to produce small fruit.

pink oyster mushroom
pink oyster mushroom

Availability and Usage
The Pink Oyster Mushroom is rarely found in supermarkets due to its short shelf life of only about a day. It is harvested from spring to fall, making it available only during that time. These mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or frying. They can be added to various dishes, including pasta, pizza, grain bowls, eggs, soups, chowders, stews, or risotto. Due to their meaty texture, these mushrooms require thorough cooking to develop their flavor and an edible consistency.

Cultural Significance
Pink Oyster Mushrooms are commonly found in central Mexican communities. They are the most well-known mushroom in Tlayacapan, Morelos, with 98.8% of surveyed locals being able to identify it. The species is collected by families and often sold at vendors’ markets. Locals call it by a variety of names, including "seta," "cazahuate," "orejón," "hongo de pino," "blanco," and "oreja de cazahuate."