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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.
Seasons/Availability
Pink Flamingo oyster mushrooms are available in the spring through the fall.
Current Facts
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.
Nutritional Value
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.
Applications
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.
Ethnic/Cultural Info
Pink Flamingo oyster mushrooms have increased in popularity around the world. In Japan, Pink Flamingo oyster mushrooms are known as Takiiro Hiratake and half-way around the globe in Mexico, they are known as Oreja de Patancán. These mushrooms have gained notoriety for their vibrant hues, and even the spores released from the fruiting body are pink. With the color “millennial pink” becoming increasingly popular in the world of social media, Pink Flamingo oyster mushrooms are being photographed and Instagrammed for their matching pink shade.
Geography/History
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.
Mindful Mushrooms
San Diego, CA
Pink Flamingo oyster mushrooms grow in layered clusters and are characterized by their thin, smooth caps with finely lined edges that gradually curl inward with age, often forming a tube-like shape. The vibrant caps have short, soft gills underneath and are known for their pungent, seafood-like aroma. Their chewy texture, despite thin flesh, makes them a versatile ingredient, especially since they excel at absorbing the flavors of surrounding ingredients during cooking.
Pop Cosmic Mushrooms
Vallley Center, CA
Pink Flamingo oyster mushrooms are highly versatile in the kitchen and lend themselves to sautéing, boiling, roasting, or frying. While they pair beautifully with ingredients like garlic, ginger, parsley, and sesame oil, it's important to note their stunning pink hue fades when cooked. Their meaty texture requires a minimum of twenty minutes of cooking time, and with a shelf life as short as twelve hours after harvesting, they should be enjoyed promptly.
Rodney Kawano Farms
Oceanside, CA
Pink Flamingo oyster mushrooms, botanically known as Pleurotus djamor, are also called Salmon oyster, Flamingo oyster, and Strawberry oyster. Native to tropical regions, they grow on hardwood trees and thrive in warm climates on substrates like straw, sawdust, and hay. Cultivators appreciate their vibrant color, though their short shelf life limits their availability to farmers markets or home cultivation kits. They contain nutrients like fiber, copper, potassium, and antioxidants like ergothioneine.
Pink Flamingo oyster mushrooms have a rich history, with roots tracing back to tropical Indonesia. Discovered in the late 17th century by botanist Georg Eberhard Rumphius, their original scientific name was Agaricus djamor, later reclassified as Pleurotus in 1959. These vibrant mushrooms are now grown in warm regions worldwide, including Mexico, the United States, Brazil, Thailand, Cambodia, Japan, Sri Lanka, and Malaysia.
Pink Flamingo oyster mushrooms are celebrated globally, not just for their culinary uses but also for their striking aesthetics. Their vibrant pink hues, including pink-colored spores, align with the trending “millennial pink” seen across social media platforms. In Japan, they are called Takiiro Hiratake, while in Mexico, they are known as Oreja de Patancán, reflecting their international recognition and appeal.
Rodney Kawano Farm:…Pink Flamingo oyster mushrooms are notable for their transformation when cooked. While they are intensely pink with a seafood-like aroma in their raw state, the mushrooms turn orange-brown when heated. Their flavor profile also shifts, evolving from a sour taste to a mild, woody flavor that easily complements other ingredients. The texture remains meaty and chewy, making them a unique addition to various culinary dishes.
Avila Farms
Hollis yet, CA
Pink Flamingo oyster mushrooms are an excellent ingredient for cooked dishes such as pastas, soups, risottos, or stir-fries. While their meaty texture complements various recipes, they require at least twenty minutes of cooking for full flavor and consistency. Though their vibrant pink tone fades with heat, they pair beautifully with herbs, aromatics like garlic and ginger, and vegetables like bell peppers or broccolini. Their shelf life is very brief, often just twelve hours post-harvest.
Mountain Meadow Mushrooms…Pink Flamingo oyster mushrooms have a vivid pink color and belong to the Pleurotaceae family. They are also known as Salmon oyster, Flamingo oyster, and Strawberry oyster mushrooms. These mushrooms thrive on hardwood trees and are native to tropical regions. They grow quickly but have a short shelf life, making them hard to find in supermarkets and more commonly available at farmers markets or through home cultivation kits.
Golden State Papayas
Santa Barbara, CA
Pink Flamingo oyster mushrooms are native to Indonesia and were first described in the late 17th century by botanist Georg Eberhard Rumphius. Initially named Agaricus djamor in 1821, they were later classified under the genus Pleurotus in 1959 by Karel Bernard Boedijn. These mushrooms now thrive in tropical climates worldwide, cultivated across regions like Mexico, Thailand, Sri Lanka, and Brazil, among others.
Pink Oyster mushrooms at Union Square Green Market from Mushrooms Queens farm @mushroomqueens….Pink Flamingo oyster mushrooms, also known as Takiiro Hiratake in Japan and Oreja de Patancán in Mexico, are admired for their vibrant pink hue. Interestingly, even their spores are pink. Their striking color has made them a popular subject for photography on social media, aligning with the trend of "millennial pink" aesthetics.