Pink Oyster Mushrooms (Pleurotus djamor) are a tropical species that originated in areas around Indonesia and have been foraged by the locals there since ancient times. These dazzling shrooms have been given names such as “pink flamingo mushrooms”, “salmon oysters”, or “strawberry mushrooms” due to their beautiful blush pink color. Pink Oyster mushrooms are desired all over the culinary world for their slightly nutty taste, meaty texture, and slight seafood fragrance. These unique attributes make them a staple in the vegetarian world as a wonderful meat substitute. While oyster mushrooms are mostly used in Asian dishes, you can use them in pasta, soups, and as a pizza topping.
These mushrooms are bursting with vitamin B, proteins and fibers all while still keeping a low calorie count. Pink Oysters have also been used in traditional medicines for many cures including to reduce plaque build up in arteries, boost immunities, and even prevent the spread of certain types of cancers.
Scientific Name | Pleurotus djamor |
|---|---|
Common Names | Pink Oyster Mushroom, Takiiro Hiratake |
Origin | Morris County NJ, USA |
Shelf Life | Store in fridge, use within 2 to 3 days. To freeze, sauté first in oil or butter. |
Flavor | nutty flavor with a meaty texture reminiscent of bacon or ham |
Recommended Uses | For Cooking and supplemtal medicine |
Cooking Suggestions | Loses its pink color and turns orange when cooked |
Nutrients | Per 4 oz: 40 calories, 0.5g of fat, 7.29g of carbohydrates, 3.7g of protein, 1.51mg of Iron, 3mg of calcium, 2.7g of dietary fiber, and 476mg of potassium. |
Medical Benefits | reduce plaque build up in arteries, improve nutrient metabolizing cells, can inhibit pain reception, contain antioxidants, prevent the spread of tumors, and boost immunity levels. |
Allergy Information | Those with sensitivities to mushrooms, especially Oyster mushrooms should avoid ingesting Pink Oyster mushrooms. |
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