If you reside in a warmer area or throughout the summer, the Pink Oyster mushroom is a fantastic option for growing at home. They may out-colonize pollutants and spread rapidly across surfaces.
Did you know that the pink oyster mushroom can be cooked? Yes, pink oysters are delicious and look incredible, but they lose most of their colour upon cooking.
By cooking them, they absorb the bacon flavour and are a suitable replacement for bacon bits. Be careful not to undercook or it may become bitter.
In this article, we will be identifying the pink oyster mushroom and stating its use.
How Can the Pink Oyster Mushroom Be Described?
Pink Young oyster mushrooms have a striking pink colour, while older mushrooms turn white.
The Pleurotus genus typically takes on a shelf-like form, as seen in the pink oyster mushroom. Age causes a curling effect at the cap’s edges. Mushrooms tend to form big bouquets or groups.
Most of the pink colouration may be seen on the underside of the mushroom, where the white spores are located.
The thickness and meatiness of the pink oyster mushroom can vary greatly from one growing season to the next.
What are the Characteristics of the Pink Oyster Mushroom?
The pink oyster mushroom’s flavour has been likened to a combination of pork and fish. It has a strong umami flavour, like most mushrooms. It has a meaty flavour and a chewy texture.
It tastes similar to bacon or ham when fried till crispy. But it tastes sour when it’s raw.
The pink oyster mushroom looks exactly what its name implies; it’s pink. The cap’s wavy shape ranges in size from two to five centimetres. The tops are similarly slender. The stem may be nonexistent or extremely brief.
Its short shelf life of only about a day explains why it is so hard to come by in grocery stores. It is seasonal, being harvested only in the spring, summer, and fall.
Where Can the Pink Mushroom Be Found?
The pink oyster is a tropical fungus that thrives in hot, humid climates. To be located on tropical hardwoods.
What is the Use of the Pink Oyster Mushroom in Culture?
In the towns of central Mexico, pink oyster mushrooms are common. In a recent survey, 98.8% of residents of Tlayacapan, Morelos, said they were able to correctly identify this mushroom.
There, Its growing season has been documented to span from May to November. Families typically collect the species and sell it in vendor marketplaces.
Seta, Cazahuate, Orejón, Hongo de Pino, Blanco, and Oreja de Cazahuate are just a few of the names it goes by in the region.
What is the Use of the Pink Oyster Mushroom in Cooking?
Sautéing, boiling, roasting, and frying are all great ways to prepare pink oyster mushrooms, but they really shine when cooked.
You may prepare them in a variety of ways, including sautéing or stir-frying them with other vegetables, adding them to pasta meals, topping pizza with them, making a grain bowl out of them, sautéing eggs with them, boiling them in soups, chowders, or stews, or making risotto out of them.
They offer flavour when sautéed and used in white sauces made with cream. These mushrooms have a meaty texture, so they need to be cooked for a long time to soften and develop flavour.
Some foods that go well with pink oyster mushrooms are bell peppers, red cabbage, broccolini, baby corn, leeks, quinoa, noodles, rice, and potatoes.
How Can the Pink Oyster Mushroom Be Harvested?
When a mushroom top begins to curl up, it is time to pick it up before the spores fall off. Because of their high spore production, Pink Oyster mushrooms can soon colour your entire grow space in vivid pink.
To preserve the block or log for future flushes, cut the mushrooms off in bunches. For future harvests, just keep the block or log in your grow space.
Be on the lookout for any indicators of contamination. Pink Oyster mushrooms have a short shelf life, so they’re best consumed quickly after being picked.
A pink oyster mushroom may only last a few days in the fridge before it begins to smell strongly of urine and should be thrown away.
Read also: Why is Eggplant a Fruit?
The German botanist Georg Eberhard Rumphius gave it the name Agaricus djamor, which was later approved by the Swedish mycologist Elias Magnus Fries in 1821.
Before Karel Bernard Boedijn moved it to the genus Pleurotus in 1959, it went under a number of other names.
Since Pink Oysters produce so many spores, harvesting them quickly is essential. There isn’t much of a shelf life. Cultures are extremely delicate and will perish if placed in the refrigerator.
Now that you know what the pink oyster mushroom is, and how to use it do not relent to tap that share button!