Home / Gourmet Liquid Cultures / Pink Oyster
General Information:
Identification: Pleurotus djamor
Classification: Gourmet, Edible
Cultivation Difficulty: Easy
Substrates: Hardwood Pellets / Sawdust, Straw, Spawn Bags
Ideal Fruiting Temperature: 65°F to 85°F
Arguably one of the most stunning and vibrant of all the oyster mushrooms, Pink Oysters are a tropical species that do best in medium to warm temperatures. Pink Oysters are extremely aggressive growers, colonizing quickly and fruiting just as fast.
Cultivation Information:
Pink Oyster Mushrooms are hardy, fast-fruiting warm-weather species. They colonize substrates unbelievably quickly, often outpacing contaminants. As with all Oyster mushrooms, Pink Oysters need plenty of fresh air to develop normally. High carbon dioxide levels from mushroom growth will accumulate in sealed growing environments and can stunt cap size and elongate stems severely into mutation-like growths. Fruiting in open humidity chambers or greenhouse tents with frequent fresh air exchange will produce the best possible yields.
Pink Oysters as a Food:
Pink Oysters are delicious and look incredible, however, they lose most of their color upon cooking.
They can be cooked to take on the flavor of bacon, and serve as a good substitute for bacon bits. A sprinkle of paprika can really sell a meaty, bacon-y flavor!
Image Courtesy of garlicdelight.com.
Storing Pink Oyster Liquid Cultures (NO FRIDGE!):
Pink Oyster mycelium cannot be stored in a fridge. Being a tropical species, fridge temperatures will kill any live Pink Oyster mycelium. To store this syringe, leave it at room temperature and use it within 2-4 weeks.
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