Pink Oyster Mushrooms
Pink Oyster Mushrooms
Pink Oyster Mushrooms are a striking and visually appealing oyster mushroom which grows in beautiful bouquets.
The Pink Oyster Mushrooms is also known as the flamingo mushroom due to its reddish-pink fruiting bodies. It comes from the tropical regions of the Americas and Asia, which will explain its need for warmth in order to grow. They are grown indoors at a temperature of 20 deg C plus, and are tolerant of up to 35 deg C.
For the best culinary experience they should be cropped before they reach full maturity when the caps are still rounded. If left to fully mature the texture after cooking can become quite ‘rubbery’.
Pink Oysters overall flavour is meaty and fishy and its texture is meaty and chewy. Pink Oster mushrooms are best cooked as, if eaten raw, it is quite sour. They can be boiled, roasted, fried or sauteed, added to pizzas, pastas, soups, stews or risottos. When sauteed, they can add flavour to cream based sauces. If it is fried until it is crispy it tastes of ham or bacon.
It is a good mushroom for home growing as its very rarely found in supermarkets because its shelf life is limited.
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. After cooking the pink colour is lost, and replaced by a lovely golden-brown.
Pink Oyster Mushrooms
Pink Oyster Mushrooms are a striking and visually appealing oyster mushroom which grows in beautiful bouquets.
The Pink Oyster Mushrooms is also known as the flamingo mushroom due to its reddish-pink fruiting bodies. It comes from the tropical regions of the Americas and Asia, which will explain its need for warmth in order to grow. They are grown indoors at a temperature of 20 deg C plus, and are tolerant of up to 35 deg C.
For the best culinary experience they should be cropped before they reach full maturity when the caps are still rounded. If left to fully mature the texture after cooking can become quite ‘rubbery’.
Pink Oysters overall flavour is meaty and fishy and its texture is meaty and chewy. Pink Oster mushrooms are best cooked as, if eaten raw, it is quite sour. They can be boiled, roasted, fried or sauteed, added to pizzas, pastas, soups, stews or risottos. When sauteed, they can add flavour to cream based sauces. If it is fried until it is crispy it tastes of ham or bacon.
It is a good mushroom for home growing as its very rarely found in supermarkets because its shelf life is limited.
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. After cooking the pink colour is lost, and replaced by a lovely golden-brown.
