Originally found growing wild in tropical areas, first documented in Indonesia by a German botanist in the late 17th century, Pink Oyster mushrooms are widely known and loved for their vibrant pink hue, with many nicknames including the Strawberry oyster, Flamingo oyster, or the Salmon oyster. Cooked, the mushrooms are meaty, chewy, and tender, they have a pungent, seafood-like aroma, with a mild woody flavor, that is best used as a vessel to carry on other flavors.
Best suited for cooked applications, cook them thoroughly in any way your heart desires, and add them to stir-fries, pasta dishes, grain bowls, egg dishes, soups, chowders, stews, risotto, or pizza toppings. The list goes on and on! Pairs well right cream-based white sauces, with herbs like coriander, parsley, mint, basil, and other foods like garlic, ginger, onion, sesame oil, soy sauces, bell peppers, red cabbage, broccolini, baby corn, leeks, quinoa, noodles, rice, and potatoes.
Like many members of the oyster mushroom family, these mushrooms do not have a long shelf life, best consumed quickly as they can only last 12 hours to a few days in the fridge with a paper bag, with lots of very gentle handling.
These vibrantly colored mushrooms are dense with healthy, naturally occurring nutrients like fiber, potassium, copper, riboflavin, vitamin B6, folate, and ergothioneine, an antioxidant that helps reduce cardiovascular diseases by preventing plaque buildup.
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