The flavor of the pink oyster mushroom has been described as meaty and fishy. Just like most mushrooms it is quite umami. Its texture is both meaty and chewy. When fried until crispy, it resembles bacon or even ham. However, when it is raw, it has a sour taste.
The pink oyster mushroom, unsurprisingly, has a pink color. It has a curly cap which is 2 – 5 cm in diameter. The caps are also quite thin. The stem is very short or even non existent.
The reason why it is very rare to find in supermarkets is that it has a shelf life of only about a day. Since it is only harvested from spring to fall, it is only available during that time.[1]
Uses
Pink oyster mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta dishes, sprinkled on top of pizza, added to grain bowls, sautéed with eggs, boiled in soups, chowders, or stews, or cooked into risotto. They can also be sautéed and mixed with cream-based white sauces for added flavor. Due to their meaty texture, these mushrooms require thorough cooking to develop their flavor and an edible consistency. 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.
In culture
Pink oyster mushrooms are a commonly found specimen in central Mexican communities. It is the most well known mushroom in Tlayacapan, Morelos, with 98.8% of surveyed locals being able to identify it. There, It has been recorded as being able to grow from May to November. The species is collected by families and then often sold at vendors markets. Locals call it a variety of names: "seta", "cazahuate", "orejón", "hongo de pino", "blanco", "oreja de cazahuate".[2]
pleurotus, djamor, commonly, known, pink, oyster, mushroom, species, fungus, family, pleurotaceae, originally, named, agaricus, djamor, german, born, botanist, georg, eberhard, rumphius, sanctioned, under, that, name, elias, magnus, fries, 1821, known, many, d. Pleurotus djamor commonly known as the pink oyster mushroom is a species of fungus in the family Pleurotaceae It was originally named Agaricus djamor by the German born botanist Georg Eberhard Rumphius and sanctioned under that name by Elias Magnus Fries in 1821 It was known by many different names before being transferred to the genus Pleurotus by Karel Bernard Boedijn in 1959 Pleurotus djamorScientific classificationKingdom FungiDivision BasidiomycotaClass AgaricomycetesOrder AgaricalesFamily PleurotaceaeGenus PleurotusSpecies P djamorBinomial namePleurotus djamor Rumph ex Fr Boedijn 1959 Pleurotus djamorMycological characteristicsgills on hymeniumcap is offsethymenium is decurrentstipe is barespore print is pinkecology is saprotrophicedibility choice Contents 1 Properties 2 Uses 3 In culture 4 See also 5 References 6 External linksProperties EditThe flavor of the pink oyster mushroom has been described as meaty and fishy Just like most mushrooms it is quite umami Its texture is both meaty and chewy When fried until crispy it resembles bacon or even ham However when it is raw it has a sour taste The pink oyster mushroom unsurprisingly has a pink color It has a curly cap which is 2 5 cm in diameter The caps are also quite thin The stem is very short or even non existent The reason why it is very rare to find in supermarkets is that it has a shelf life of only about a day Since it is only harvested from spring to fall it is only available during that time 1 Uses EditPink oyster mushrooms are best suited for cooked applications such as sauteing boiling roasting or frying They can be sauteed or stir fried with other vegetables added to pasta dishes sprinkled on top of pizza added to grain bowls sauteed with eggs boiled in soups chowders or stews or cooked into risotto They can also be sauteed and mixed with cream based white sauces for added flavor Due to their meaty texture these mushrooms require thorough cooking to develop their flavor and an edible consistency 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 In culture EditPink oyster mushrooms are a commonly found specimen in central Mexican communities It is the most well known mushroom in Tlayacapan Morelos with 98 8 of surveyed locals being able to identify it There It has been recorded as being able to grow from May to November The species is collected by families and then often sold at vendors markets Locals call it a variety of names seta cazahuate orejon hongo de pino blanco oreja de cazahuate 2 See also EditList of Pleurotus speciesReferences Edit Pink Flamingo Oyster Mushrooms www specialtyproduce com 2019 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link Alvarez Farias Zj 2016 Ethnomycological knowledge of wild edible mushrooms in Tlayacapan Morelos PDF Mycosphere 7 10 1491 1499 doi 10 5943 mycosphere si 3b 1 External links EditPleurotus djamor in Index Fungorum This Agaricales related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Pleurotus djamor amp oldid 1059967386, wikipedia, wiki, book, books, library,
