Pink Oyster - (Pleurotus djamor)

PinkOyster8001
PinkOyster8002
Flamingo oyster mushroom
This mushroom is a big hit with chefs and market buyers thanks to its stunning pink color and delicious taste that is reminiscent of seafood!
The Pink Oyster is grown during the warmer months indoors under blue LED lights and the caps grow to be a brilliant RED! This mushroom should be picked young- as they age the fragrance intensifies and the color fades so we prefer to pick these mid-way through maturity given that they also store much better than older fruitbodies. Pink Oysters can be grown year-round indoors or intercropped with greenhouse plant production and can fruit in as little as 7-10 days at temperatures around 85-90 °F! We also use this mushroom for classroom activities since they fruit very quickly for students and teachers to observe.
SHOP OUR PINK OYSTER SAWDUST SPAWN
Edibility & TastePink Oysters are edible and taste “seafoody” while having a slightly chewy but meaty texture and a nutty flavor. They are considered "umami mushrooms” and when cooked to a crispy texture they taste like bacon.
Grows OnAgricultural byproducts (cereal straws, dried corn cobs, dried lemongrass, and much more), invasive plants (dried kudzu, water hyacinth), spent coffee grounds, paper, and cardboard.
Fruiting Temps24-35°C or 75-95°F
AvailabilityFruiting kits are available for purchase year-round.
5lb bags are available for purchase year-round but should not be grown outdoors September through April in non-tropical or subtropical climates. Slants are available for purchase year-round.
Tabatha G.
Tabatha G.
I got this really beautiful kit for Pink Oysters from Mushroom Mountain. One morning I accidentally knocked off a young cluster off of the kit and decided to just sauté the baby Pink Oyster in some butter for breakfast. They tasted like scrambled eggs. I was so pleasantly surprised as I never tried this mushroom before. And they are so pretty. Like a bouquet of flowers really. I saw that you have so many oyster varieties. I cant wait to try them all. I think I might make some straw buckets next. But I do love the kits. They are so easy to do.
Jon F.
Jon F.
I love Mushroom Mountain, and their products. I tried the lion's mane fruiting kit, it did so well, that I purchased the pink oyster kit as well. They aren’t kidding about the color of the pink oyster. It was so bright and rich. I soaked the mushrooms in milk for a few hours, and then breaded them and friend them. I don’t think I will cook these mushrooms any other way from now on. They were delicious dipped in some aioli.
Mary H.
Mary H.
Beautiful pink mushrooms emerged from the kit a week after I started it. Within 4 days, I was able to harvest a huge cluster of mushrooms. I fried them up in butter with some garlic, salt and pepper. They were amazing. Can’t wait for my second flush!

Fun Fact:

Pink Oyster mushrooms are native to tropical and subtropical regions including Mexico and Indonesia.

HELPFUL LINKS

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PROFILE

Cap

Smooth, pink in color, fan shaped, sometimes wavy

Fertile Surface

Pink gills producing white spores, running from the edge of cap all the way down to stipe

Stipe

Lacking or very short, thick

Fun Fact:

Pink Oyster mushrooms can be cultivated on invasive dried plants like kudzu and water hyacinth

LOOK-ALIKES

None
SHOP OUR PINK OYSTER KITS

RECIPE

Pink Oyster Mushroom Rice Bowl​

Ingredients:

• 1 pound of fresh Pink Oyster mushrooms
• Olive oil
• 1 large onion sliced
• 2 garlic cloves
• Pinion nuts
• Cooked rice
• Green beans
• Salt, pepper, rosemary, thyme
• Soy Sauce
• Mirin

Directions:

1. Sautée mushrooms in a hot skillet with a bit of olive oil to reduce the water content in them. Add sliced onions and sauteé until onions are soft and translucent.

2. Add green beans and minced garlic. Add a splash of soy sauce and mirin, and continue cooking for about 5 minutes. You want to make sure the mushrooms are cooked through all the way so you are able to benefit from them nutritionally.

3. Season with preferred spices.
Serve your mushrooms over a hot bowl of rice. Add some pinion pine nuts and decorate with any edible flower petals.

MYCOREMEDIATION POTENTIAL

  • Biosorption of heavy metals
  • Biodegradation of gas oil
  • Biodegradation of synthetic dyes
  • Biodegradation of pesticides and persistent herbicides
  • Biodegradation of polycyclic aromatic hydrocarbons (PAHs)
  • Biodegradation of ciprofloxacin, an antibiotic that is accumulating in the environment, causing a rise in multiple drug-resistant microbes
  • Biodegradation of Green Polyethylene
  • Biodegradation of Polychlorinated biphenyls (PCBs)

NUTRITIONAL BENEFITS

pink oyster

Nutritional content of 1 cup (86 grams)

  • Calories: 28
  • Carbs: 5 grams (38%)
  • Protein: 3 grams (27%)
  • Fat: <1 gram (1%)
  • Fiber: 2 grams
  • Niacin: 27% of the Daily Value (DV)
  • Pantothenic Acid (Vitamin B5): 22% of the DV
  • Folate: 8% of the DV
  • Choline: 8% of the DV
  • Potassium: 8% of the DV
  • Iron: 6% of the DV
  • Phosphorus: 8% of the DV
  • Zinc: 6% of the DV

MEDICINAL BENEFITS

Pink oyster mushroom cluster

High in:

  • Antioxidants
  • Anti-fungal properties
  • Lovastatin (for treating bad cholesterol and reducing inflammation associated with pancreatitis)
  • Niacin/Vitamin B3 (improves circulation, suppresses inflammation, can help lower risk of Alzheimer’s and other age-related cognitive issues)
  • Pleuran (immunomodulating beta-glucan)
  • Other B Vitamins (important to brain function and production of energy)
  • Fiber (great for digestive health and weight loss)
  • Vitamin D (boosts bone mineral density)
  • Selenium (benefits DNA production and thyroid hormone metabolism)
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