pink oyster (pleurotus djamor)
These mushrooms are harvested before the cap starts turning white and curling.
They have an extremely short shelf-life, generally 3-5 days, which is why they are not seen at the supermarket. As far as the health benefits are concerned, it’s loaded with antioxidants, which not only reduce cell damage but also prevent it. In addition, it can fight free radicals, lowering the chances of cancer.
Flavour & texture
The pink oyster mushrooms have a stronger flavour than other oyster mushrooms. Many people associate the flavour to bacon or ham. The mushrooms have a light pink colour, which makes them appear similar to ham as well. It wouldn’t be wrong to say that these are one of the most unique tasting mushrooms.
Pink oyster mushrooms have a slightly chewy texture, which is why it’s commonly used as a meat substitute.
growing parameters
One of our fastest colonizing and fruiting mushroom species, from innoculation to harvest is roughly 17 days.
Spawn: 18°C - 30°C
7-10 days
Pin Initiation: 18°C - 30°C
2-4 days
85-100% Humidity
Fruitbody Development: 18°C - 30°C
7-10 days
Additional Flushes: 2 Flushes
7-10 days apart
Grow in 3 steps
100% chemical free
farm tested
proudly made in nsw
Our cultures are obtained from Rootlab, which is an independent mycology laboratory located in Sydney. Rootlab specializes in the maintenance and development of both high yielding commercial strains and native strains of mushrooms.
While there are numerous sources of cultures available in Australia, we believe that Rootlab stands out due to their exceptional quality. We have achieved outstanding results using their cultures and would strongly encourage others to consider them as well.