Grow Pink Oyster Mushrooms Easily with Our Liquid Culture (Pleurotus d’jamor) For Sale

Description

A fresh and glowing flush of bright Pink Oyster Mushroom Liquid Culture is a site to behold. Pink oyster mushrooms are vigorous growers, fast colonizers, and heavy yielding. The stunning appearance of these mushrooms makes them a favorite for farmers market growers. Unfortunately, Pink Oysters are delicate and their shelf life is somewhat short, making it tough for them to appear on grocery store shelves. Pink Oyster Mushroom Liquid Culture

Pink Oyster Mushroom Liquid Culture (Pleurotus d’jamor)

Pink Oysters are vibrantly pink, more so when young, as they start to whiten with age. The shape of the mushroom is the typical shelf-like shape of the Pleurotus species. The edges of the cap tend to curl with age. The mushroom often grows in clusters or large bouquets. The underside of the mushroom has the deepest pink color, as the spores are white. The mushroom can be quite thick and meaty or delicate and thin, depending on growing conditions.

Natural Habitat: The pink oyster is a tropical mushroom, preferring warmer temperatures and high humidity. Found on tropical hardwoods.

Difficulty:

Easy, beginner.

Substrate Types: Straw is a perfect substrate for Pinks. It will colonize straw very quickly and fruit when ready. Supplemented sawdust blocks can also be used. I find the fruits to be larger and thicker when grown on sawdust. Mushrooms tend to store longer when grown on sawdust. Pinks have also been grown on PF cakes.

Fruiting Containers: Poly tubing works excellent for straw logs. Grow bags with the top cut off also work excellent. Even garbage bags with slits or large buckets with holes drilled in will serve as suitable containers.

Casing Layer: Casing layers serve no benefit to the pink oyster mushroom, so this step can be skipped entirely.

Yield: At least 1 kg of fresh mushrooms can be harvested from a 5 kg fruiting block. For straw logs, expect a biological efficiency of 75-150%.

Harvest:

Harvest mushrooms before the spores drop, usually indicated by the cap starting to curl up. Pink Oyster mushrooms have a massive sporeload and can quickly cover your entire grow room with bright pink spores. Cut the mushrooms off in whole clusters, protecting the block or log for future flushes. Simply leave the block or log in the grow room for subsequent flushes. Watch closely for signs of contamination. Pink Oyster mushrooms are best if eaten soon after harvesting, as the shelf life is short. Sometimes a pink oyster mushroom will only last a couple of days in the fridge, before eventually taking on the scent of urine.

Weakness: Pink Oysters drop a lot of spores, so make sure to harvest soon. The shelf life is rather short. Very susceptible to colder temperatures, so cultures should not be stored in the fridge or will soon die.

Cooking: Pink Oysters are delicious and look incredible, but they lose most of their color upon cooking. They can be cooked to take on the flavor of bacon, and serve as a good substitute for bacon bits. Can be bitter unless cooked thoroughly.

My Shrooms Recommended Recipe:

There are hundreds of amazing recipes you can make using our pink oyster mushrooms. The bright summery color of the hot pinks will make any dish a real show stopper and won’t fail to impress. Having grown the star ingredient with your own bare hands, many of you will agree that simple is often best; especially as the mushrooms themselves taste amazing! This recipe is particularly quick to prepare, so if you’re in a hurry or tired after a busy day, you won’t find anything easier or tastier.

• YIELD: Serves 2
• PREP: 5 mins
• COOK: 10 mins
• READY IN: 15 mins

Ingredients

• 1 bouquet Hot Pink Oyster Mushrooms
• Dash Sesame oil
• 2 Spring onions sliced into thin cross-sections
• 1 Clove Fresh ginger finely sliced
• 1 Garlic Clove finely sliced
• 1 Handful parsley (or coriander) roughly chopped
• Squeeze lemon juice
• Salt and freshly ground black pepper

Instructions

1. To prepare the mushrooms, firstly remove the firmer and whiter part of the stem. Keep the small ones whole, but you may need to tear any larger ones in half.
2. In a mixing bowl, place you garlic, ginger and mushrooms. Then add a generous dash of sesame oil. Mix all the ingredients together so that the mushrooms have a light coating of oil.
3. Heat your frying pan and then throw in the pink mushrooms mix; keep this moving around the pan. You’ll notice they change color quickly as they cook, losing their pinkness and turning a shade of orange.
4. After 2-3 minutes the mushrooms should almost be cooked. Add in the spring onions and herbs. Season to taste and add a squeeze of lemon juice.
5. Give all your ingredients a final mix to ensure that they heat through and you’re ready to serve. If accompanying a stir fry, you can also add soy sauce to taste.