Pink Oyster mushroom are fast growing, and usually begin pinning around 10-12 days after inoculation.
Best harvested before full maturity to preserve the brightest pink colouration and best texture. The colour will fade and the texture becomes rubbery if harvested too late.
Pink Oyster Mushroom Substrate
- pasteurised straw
- fresh coffee grounds
- straw pellets or hardwood fuel pellets
- sterilised supplemented sawdust
Mushroom Growing Parameters:
- Incubation: 20 – 24C, 10 – 14 days
- Fruiting: 16 – 35C, 80 – 95% R.H, <1000ppm CO2
- Harvest: 4 – 7 days after pinning, 2-3 crops with 7 – 10 days between each flush
With this spawn pack, you can do the whole process yourself, inoculating a bulk load (around 30-40kg) of pasteurised straw or sterilised supplemented sawdust.
There are no instructions; you’ll need to already know how to grow mushrooms.
This mushroom spawn cannot be stored in the fridge. Temperatures below 10C may kill the mycelium.
Oyster mushrooms are popular for cooking, torn up instead of sliced, especially in stir fry or saute, because they are consistently thin, and so will cook more evenly than uncut mushrooms of other types. They are often used in vegetarian cuisine.
The flavour 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 colour. 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.
