Description
Pink Oyster Mushrooms are a striking and visually appealing oyster mushroom which grows in beautiful bouquets. For the best culinary experience they should be cropped before they reach full maturity when the caps are still rounded as depicted in the accompanying photos. If left to fully mature the texture after cooking can become quite ‘rubbery’. After cooking the pink colour is lost, and replaced by a lovely golden-brown when stir-fried.
This Sakura strain of Pink Oyster originates from Japan. Sakura translates as Cherry Blossom, and it’s scientific name is pleurotus djamour. Apart from it’s beautiful appearance, the outstanding trait of Sakura is it’s wide fruting temperature range. Most strains of Pink Oyster don’t grow well below 21 deg.C. whereas Sakura produces very good results down to 16 deg.C..
Sakura Pink Oyster can be grown outdoors in the UK (beds and logs), but it won’t survive the winter so this is not recommended as a result.
Unlike other mushrooms the spawn cannot be refrigerated as the mycelium will perish below 10 deg.C.. The spawn should be kept at room temperature and used as soon as possible.
Professional growers can team Pink Oysters with our other warm loving oyster mushrooms – Yellow and White – which can all be grown together in the same growing room. A combination which makes an especially attractive retail display.
Pink Oyster mushroom mycelium grows exceptionally fast when grown using our Straw Pellets and our Super-Aerated Grow Bags. These bags are also highly recommended for waste coffee grounds which also gives great results. A summary of the most suitable substrates:
- Cereal Straw, chopped and pasteurised by either the hydated lime bath or hot water immersion methods
- Rehydated straw pellets
- Waste Coffee Grounds
- Hardwood wood-chip and sawdust
- Yield: 250-300g per kg over 3 flushes
- Fruting Temperature: 16-30 deg.C
- Availability: all year
Gourmet Woodland Mushrooms
