Pink Flamingo oyster mushrooms are small to medium in size with caps averaging 2-5 centimeters in diameter and are attached to short or non-existent stems, growing in layered clusters. The thin caps are smooth, finely lined, and are intensely pink when raw, changing to an orange-brown when cooked. The edges of the cap also begin flat and curl with age, almost curling into a tube shape. Underneath the cap, there are many soft, short, deep pink gills that connect down into a very short stem. Pink Flamingo oyster mushrooms are meaty and chewy in texture, despite their thin flesh, and have a pungent, seafood-like aroma. When raw, these mushrooms have a sour taste, but when cooked, they develop a mild, woody flavor that readily takes on the flavors of accompanying ingredients.
Pink Flamingo oyster mushrooms, botanically classified as Pleurotus djamor, are named for their vibrant pink color and belong to the Pleurotaceae family, along with the more commonly known grey oyster mushrooms. Also known as the Salmon oyster, Flamingo oyster, and the Strawberry oyster, Pink Flamingo oyster mushrooms grow on hardwood trees and are native to tropical regions around the world. These mushrooms are favored by cultivators for their bright, vibrant hues and can be grown in warm weather climates on straw, sawdust, wood, paper, and hay. Despite their fast-growing nature, Pink Flamingo oyster mushrooms have a very short shelf life making them difficult to be sold in supermarkets, so they are predominately found at farmers markets or are grown in home cultivation kits.
Pink Flamingo oyster mushrooms contain fiber, potassium, copper, riboflavin, vitamin B6, folate and ergothioneine, which is an antioxidant that may reduce instances of cardiovascular disease by helping to prevent plaque build-up in the arteries.
Pink Flamingo 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, around twenty minutes, to develop their flavor and an edible consistency. It is also important to remember that the pink color will fade when cooked. Pink Flamingo 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. They have an extremely short shelf life, sometimes only lasting for twelve hours once harvested, and should be consumed immediately after purchase.
Pink Flamingo oyster mushrooms are native to the tropics, specifically Indonesia, and have been growing wild since ancient times. They were first discovered in the late 17th century by a German-born botanist named Georg Eberhard Rumphius in what is now Indonesia. The original scientific name for these Pink Oyster mushrooms was Agaricus djamor, which was officially recognized in 1821, but the mushrooms were then transferred to the genus Pleurotus in 1959 by botanist Karel Bernard Boedijn who published several papers on Indonesian fungi. Today Pink Flamingo oyster mushrooms can be found at local markets and are cultivated in warm, tropical climates around the world including Mexico, the United States, Brazil, Thailand, Cambodia, Vietnam, Japan, Sri Lanka, Singapore, Malaysia, Indonesia, Borneo, and New Guinea.
Please note: They like it hot!
Keep them away from extreme chill – above 10 degrees centigrade.