Pink Oyster Mushrooms

The Pink Oyster Mushroom (Pleurotus Djamor var. Roseus) is the most vibrant oyster species which produces beautiful pink bouquets. Native to Indonesia, where they are known as Takiiro Hiratake, this striking tropical/sub-tropical mushroom thrives in the summer months and is one of our best sellers down at the markets. It’s also known as the Salmon or Flamingo Oyster mushroom.

When cooked, the Pink Oyster imparts flavours of lobster. When cooked longer, it can taste like bacon or ham and is used by many vegans and vegetarians as a meat substitute. Its velvety melt-in-the-mouth texture and subtle flavours make it a common pairing for chicken, seafood and pork dishes.

Packed full of proteins, B vitamins and a complete essential amino acid profile, our ‘hot pinks’ have cholesterol-lowering and anti-tumour properties and are considered both culinary and medicinal mushrooms that help increase vitality and promote good health.

We also offer the Pink Oyster Mushroom as part of our Grow at Home Mushroom Box range because of its beautiful taste and ease of cultivation—the perfect gift for friends and family.

Our dried Pink Oyster mushrooms are much more potent in flavour than our fresh mushrooms and have a shelf-life of over a year if kept in an air-tight container.

Grown on locally sourced wheat straw supplemented with organic rye grains and spent coffee grounds given to us from local cafes and coffee shops. It takes 30-40 days to grow our Pink Oyster mushrooms.

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This product is only supplied to commercial customers. If you are interested in having us supply this product to your business, please fill out the inquiry form below and one of our team will get back to you to discuss. Thank you.

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Storage and Shelf-Life

Pink Oyster mushrooms have a short shelf life and last only 1-3 days in the fridge. Our hot pinks are best eaten on the day of purchase. Mushrooms should always be stored in paper bags, ideally in the bottom of the refrigerator in the vegetable drawer, where it’s slightly warmer than the rest of the fridge.

Tip: To stop your mushrooms from drying out, place a damp paper towel in the paper bag with the mushrooms.

Mushrooms should never be stored in plastic containers, as this causes the mushrooms to sweat, decompose, and eventually rot.

Additional Info & External Resources

Common Names

Salmon/Flamingo Oyster Mushroom, Tree Oyster Mushroom, Strawberry Oyster Mushroom, Straw Mushroom.

Oreja de Patancán (Mexico), Hiratake (‘Flat Mushroom‘ in Japanese), Tamogitake (Japanese), Tabang Ngungut (Borneo).

Growth Parameters

  • Spawn run: 24-30°C | 95-100% RH | CO2 >5,000 ppm | 0 lux | FAE 0-1 | 7-10 days
  • Primordia Formation: 18-25°C | 95-100% RH | CO2 750 ppm | FAE 5-8 | 1250 lux | 2-4 days
  • Fruitbody Development: 20-30°C | 85-90% RH | CO2 1000 ppm | FAE 5-8 | 1250 lux | 3-5 days
  • Fruiting Cycle: 2 Crops, 7-10 days apart

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