Pink Oyster
P. djamor
Pink Oyster are obviosly named after there very vibrant pink color. (which doesn't hold up when cooking) They are classified under the group Agaricales, like the more common button and other gilled mushrooms. Almost all oyster are under the genus Plerorous. The species of pink oyster being P. djamor. The Pink oyster mushroom is sometimes called the Pink Flamingo mushroom, the Salmon mushroom and the strawberry oyster.
Like other oyster mushrooms it is "oyster" shaped and grow in clusters like other oyster mushrooms. P. djamor is useally intensly pink in it's raw state and changes to a orgish-brown color when cooked. These guys caps are aproximently 2-5 cm in size. Overall the mushroom has a meaty texture and thin flesh. Pink oyster tastes surprisingly like bacon or ham. That flavor is greatly intensified when cooked. Raw the pink oyster can have a sour taste and pungent smell, but when cooked the true flavor comes out
The flavor and meaty fexture of the pink oyster makes it a great choice for most dishes. We suggest sauteeing them with veggies or adding to pasta's and soups. Pinks taste great in a cream sauce or risota. Pink oysters need to be cooked a little longer the other oyster varieties, but are well worth the wait. Check out our recipe suggestions
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Description and Taste Profile
Cultivation
The Pink Oyster is an extremely fast colonizer and produces bright pink primordia which are darker and more colorful if grown in shade. They do require some light and do very well in bags of wood with holes cut around the bag. Usually X's carved where most of the "pins" or small primordia is forming inside the bag works best for a full thick first flush.
Once mature they tend to curve into themselves around into a tube shape. Although a plentiful harvest, the biggest harvest is always the first flush. Following flushes are usually sparse with smaller specimens with each consecutive flush.
These oysters gobble just about any substrate you put them on, similar to other Pleurotus. They can grow well on straw, paper, wood, grains, etc. Colonizes fast and also is a very fast fruiter once fully colonized. We have had every petri dish produce pink primordia in the dish within days of colonization. Very aggresive. This species is so aggressive it is know to colonize unpasteurized bulk substrates before competitors can flourish.
Spawn Run
Incubation Temperature: 75-85ºF (24-30ºC)
Relative Humidity: 95-100%
Duration: 7-10 days
CO2: >5,000 ppm
Fresh Air Exchanges: 0-1 per hour
Light Requirments: n/a
Primordia Formation
Initiation Temperature: 65-75ºF (18-25ºC)
Relative humidity: 95-100%
Duration 2-4 days
CO2: 500-1,00 ppm
Fresh Air Exchanges 5-8 per hour
Light Requirements: 750-1,500 lux
Fruitbodu Development
Temperature: 70-85ºF (20-30ºC)
Relative humidity: 85-90%
Duration: 3-5 days
CO2: 500-1500 ppm
Fresh Air Exchanges: 5-8 per hour
Light Requirments: 750-1500 lux
Cropping Cycle
2-3 crops, 7-10 days apart
Medicinal Properties
None currently discovered