This vibrant pink species are a natural-occurring variety of the White Oysters; however, Pink Oysters favor humid and warm climates and therefore are native to tropical regions around the world.
In nature, they develop in layered clusters from hardwoods and can grow small to medium in size with flat and curvy edges, resembling an oyster shape. The cap has a smooth texture with gills beneath, ending at an exceedingly small stem that is at times non-existent. Throughout development, they are much more pink in the earlier stages, and start to lose their color to a faded ombré as the process ages.
Otherwise known as the Flamingo Oyster, Strawberry Oyster, and the Salmon Oyster, this species grows very quickly and in return are more resistant to contaminants. Above all, Pink Oysters are used exclusively for cooking applications, and are very healthy mushrooms that provide nutritional value to advance our overall health.
Besides their taste and beautiful color, Pink Oyster mushrooms share several nutritional benefits similar to other mushrooms of the Oyster family. A great source of protein and fiber content, with 28.4 calories and 2.85 grams of protein in a cup, this mushroom is an excellent choice for vegan and vegetarian dishes where protein is hard to supply. Pink Oysters are also a rich source for:
Academic studies further convey discovery to anti-tumor and anti-cancer properties of Pleurotus Djamor, while also being potent in antioxidants that stimulate and boost the immune system. In addition to this, Pink Oysters contain the antioxidant ergothioneine, making it resourceful in the prevention of cardiovascular diseases and protecting against plaque buildup in the arteries.
Pink Oysters, when raw, have a seafood-like aroma with a chewy texture and sour taste. When cooked, their flavor and texture resembles much like that of ham and bacon, especially when sautéed on a pan with oil. If cooked to a crisp, the mushroom's flavor enhances the taste to that of crispy bacon bits!
With an extremely low shelf life, in comparison to other mushroom species, they become a difficult product to sell in most store environments. However, Pink Oysters are perfect for farmers markets when the consumer is to cook it right away, and favored by hobbyist growers along with chefs for their bright hue and unique flavor. Pink Oysters can otherwise be named as a healthy luxury food, as it carries a strong texture and taste into every meal...without the heavy addition of calories. Once cooking begins, their color is quickly changed to an orangish brown tone, and darkens within time to an appearance reminiscent of bacon bits.
There are a variety of ways to implement Pink Oysters into a culinary delight. Some favorable dishes of the pink oysters are:
Common ways of preparation are sautéing, boiling, roasting, or frying. They also pair well with bell pepper, parsley, basil, garlic, ginger, onion, sesame oil, and even soy sauce.
As mentioned before, this species has a very short shelf life that can nearly be limited between 1-3 days, but extended upon proper storage and attention. If stored properly in the refrigerator and in appropriate packaging, the mushroom can still be used for up to 3 or 4 days from it’s time of harvest, but may no longer retain its strong smoky aroma.
Cant wait to try the Pink Oyster? We're here to help get your taste buds prepared! Here's a "Wicked" Roasted Pink Oyster Petal Stir Fry recipe from the Wicked Healthy Kitchen.
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