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Pink Oyster Mushroom Information
Pink Oyster (Pleurotus djamor)
The Pink Oyster mushroom (Pleurotus djamor) originates from the tropics and prefers warmer temperatures combined with high humidity. As with all the oyster mushroom species, these pink oysters do really well with a lot of fresh air. Warm temperatures, high humidity and plenty of fresh air will provide you with meatier and more substantial mushrooms at harvest. When young they are bright and vibrant, and the pink colour gets paler with age. They are delicate mushrooms with a short shelf life so we recommend that they are harvested and eaten within a day.
Fruiting months: Spring, Summer, Autumn
Pinning Temperature: 18°C – 25°C
Pinning Humidity: 95% – 100%
Fruiting Temperature: 20°C – 30°C
Fruiting Humidity: 85% – 95%
Cultivation Difficulty: Easy
Pink Oyster mushrooms fruit easily, readily, and generously. Various methods can be employed to fruit them successfully, and the following is our tried and tested guideline:
Step 1: Remove the cotton wool plug from the grow stick and fill the hole with tap water. After a few minutes, pour the water out.
Step 2: Cut an x-shape (fruiting site) in the plastic at your chosen spot (see the tip below). Each cut should be roughly 5cm long. Don’t cut more than one X and make sure to use a sharp knife or pair of scissors.
Tip: Often pins have already formed under the plastic and look like small bumps or bulges. These are good spots to choose as a fruiting site. If there is no sign of pins forming, make your opening as close to the hole of the grow stick as comfortably possible.
Optional Step 3: Put your perlite in a colander or sieve and run some cold water over it before adding it to your fruiting chamber.
Tip: Soaked perlite is highly effective to help create the optimal humid environment for your mushrooms and we recommend it to get the best results from your grow stick. We supply perlite with all our fruiting chamber options but it is also readily available at most nurseries.
Tip: The Pink Oyster mushroom likes a lot of fresh air and we recommend using our countertop or macramé hanging fruiting chambers to provide optimal fruiting conditions for this species. If you do not have one of our fruiting stands you can use a plastic tray or plate instead.
Step 4: Place the grow stick in your chosen fruiting chamber. Make sure that your fruiting site is positioned so that your mushrooms will not be obstructed by any part of the fruiting chamber as they grow.
Tip: Consider carefully where you place your mushroom kit as this will affect how well they grow. Try to find a spot that is out of direct sunlight but receives plenty of ambient light. Avoid drafty areas such as those next to open windows or doors as this tends to dry out the grow stick.
Step 5: Set your spray bottle to a fine mist, and spray your fruiting site from about 30cm away. Misting two to four times per day is enough to keep your mushrooms happy! Before work, when you get home, and just before bed should be sufficient but an extra misting would be beneficial if you’re are around.
Tip: Spray so that the mist falls over the grow stick and perlite rather than spraying directly at the mushrooms. It’s fine for the mushrooms to get slightly wet but remember that the aim of misting is to maintain a humid environment for them. If the perlite feels dry, spray it to rehydrate.
Your mushrooms should be ready to harvest about four days after they first appeared. The best time to harvest is just before the edges of the caps start to curl upwards. Try to harvest before the mushrooms get too old and start releasing their spores, as they will have better texture and flavour.
The Second Flush
Once you have harvested your first flush, thoroughly re-seal the fruiting site with sellotape or packaging tape. Then select a new fruiting site, using the same guidelines as with the first one, and proceed as you did with the first one.
You may want to rehydrate the stick before you cut your new fruiting site, by filling the centre hole with tap water for a few minutes then draining it.
Tip: Sometimes a grow stick may want to rest for a while before fruiting again. This may be for a few days and in some cases up to a week or two. Don’t throw it out! Let it rest. At first, keep on gently misting the new fruiting site, but if there is no sign of fruiting more than a week, you may need to re-seal the site and let the stick rest in its fruiting stand. Once you see signs of new pins forming under the plastic, cut the new site around them, and proceed.
The Third Flush
Depending on the size of your first and second flushes, there is sometimes enough energy left in your grow stick for a small third flush.
Cook within a day of harvesting. If you need to keep them to the next day, we recommend gently wrapping in foil and refrigerating them. This is an effective way to keep any mushroom or fresh produce at its best.
In preparation for cooking, the stems should be cut away as they are tough even when cooked. Unfortunately, they do lose their colour during cooking but it is important to cook them thoroughly as they can be bitter if under-done. They should not be eaten raw as they have a sour taste.
The Pink Oyster is a versatile mushroom that can be sauteed (great as a pizza topping) and used in stir-fries, casseroles, pasta, soups, and risottos.
If you want to experience the full flavour before using in any of your dishes, simply sauté lightly in butter, perhaps with a little garlic, add a touch of salt, and enjoy as a side dish or starter with a garnish of your choice!
Keep an eye on our Recipe Collection for ideas on how to enjoy your home-grown oyster mushrooms and many others!