Pleurotus Djamor

Pink Oyster is a edible mushroom known for its vibrant pale pink to salmon color. Its short, almost non-existent, stem fans outward into it’s recognizable “oyster” shaped caps. This fungus has a rather short shelf life of only a couple days, making it a hard to find fresh in markets. Popular in middle to southern Mexico it is known by a few names, most notably referred to as “oreja de cazahuate” or “ear(s) of the morning glory tree”. Like all oysters they are not picky eaters, cultivators have reported growing them successfully on straw, cardboard, and even spent coffee grounds.

Due to its aggressive growing nature, some cultivators report developing light allergic reactions when exposed to spores for an extended amount of time.

The claims are that this mushroom assists in a healthy cardiovascular system by aiding with cholesterol and hypertension, as well as having antiviral, antibacterial, antioxidant, and even antitumor properties.

You can find more detailed research information and our sources on this mushroom in our Articles page!

Taste and Texture: Pink Oyster is a firm, meaty, and chewy mushroom with a seafood-like taste. It is recommended to cut small or thin to allow the mushroom to cook thoroughly and soften it to a perfect chewable texture. Seasoned with salt, pepper, garlic and then pan fried in butter, oil, or bacon grease is a common method for preparing this mushroom for most dishes.
*Make sure to cook it thoroughly as it may cause gastrointestinal distress if eaten raw.

It is a good source of several important nutrients, for a 100g (~3.5oz) serving you get: