Pink oyster mushrooms (Pleurotus djamor) are a tropical species, and like to grow in the heat. Enjoy a crop of delightfully pink mushrooms grown indoors on your counter top.
A humid environment is important to mushroom formation, and can be created by misting water from a spray bottle into a humidity tent. Kits may also be grown outdoors if kept adequately humid and warm.
All natural ingredients. Your kit contains a mushroom culture grown on pure hardwood sawdust and organic Canadian wheat bran. No chemical fertilizers or pesticides are used.
Fruiting instructions can be found here.
Kit size ~2kg (4lb+)
Visit our Learn to Grow page to learn how to expand your mushroom kit into buckets of sawdust or used to inoculate logs!
For peak viability we recommend using your mushroom products within weeks, and storing in a cool location until use. Refrigeration between 2-4C is ideal for the longest shelf-life. Even when refrigerated, the fungal mycelium continues to grow, and eventually mushrooms burst out one way or another.
After harvesting you should store the mushrooms in a paper bag. The best way to store mushrooms is in a paper bag, which allows them to breathe. Leave them in the main part of the refrigerator to get good airflow, not the produce drawer. If stored properly fresh mushrooms should last for 1-2 days in the refrigerator.
Pink Oyster mushrooms are meaty and chewy in texture, despite their thin flesh, and have a pungent, seafood-like aroma. When cooked, they develop a mild, woody flavor that readily takes on the flavors of accompanying ingredients.
Pink Oyster mushrooms are best suited for sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta dishes, sprinkled on top of pizza, added to grain bowls, sautéed with eggs, boiled in soups, chowders, or stews, or cooked into risotto. They can also be sautéed and mixed with cream-based white sauces for added flavor. Due to their meaty texture, these mushrooms require thorough cooking, around twenty minutes, to develop their flavor and an edible consistency. It is also important to remember that the pink color will fade when cooked. Pink Oyster mushrooms pair well with coriander, parsley, mint, basil, garlic, ginger, onion, sesame oil, soy sauce, bell pepper, red cabbage, broccolini, baby corn, leeks, quinoa, noodles, rice, and potatoes.
Pink Oyster mushrooms contain fiber, potassium, copper, riboflavin, vitamin B6, folate and ergothioneine, which is an antioxidant that may reduce instances of cardiovascular disease by helping to prevent plaque build-up in the arteries.