Pink Oyster Mushrooms

The Pink Oyster Mushrooms (Pleurotus Djamor var. Roseus) is the most vibrant oyster species which produce beautiful pink bouquets. Native to Indonesia where they are known as Takiiro Hiratake, this striking tropical/sub-tropical mushroom thrives in 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, or cooked for longer it can taste a lot like bacon or ham and is used by many vegans and vegetarians as a meat substitute. It’s 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 to be both a culinary and medicinal mushroom which help increase vitality and promote good health.

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 spend coffee grounds given to us from local cafes and coffee shops. It takes us around 30-40 days to grow our Pink Oyster mushrooms.