Pink flamingo oyster mushrooms are named for their vibrant pink color. The scientific name for this tropical mushroom is Pleurotus djamor. They are classified under the group Agaricales, like the more common button and other gilled mushrooms. They are also known as Salmon oyster mushrooms.

The oyster-shaped Pink Flamingo mushrooms grow in clusters like their gray and yellow relatives. Their color is intensely pink when raw and changes to an orange brown color when cooked. The mushroom’s caps are roughly two to 5 centimeters in size and are meaty in texture, despite their thin flesh. Pink flamingo oyster mushrooms taste like bacon or ham and their flavor intensifies when cooked. Undercooked or raw pink flamingo oysters have a sour taste. The aroma is pungent, which is very characteristic of the oyster mushroom.

Serving Ideas

The meaty texture of the pink flamingo oyster mushrooms makes for a delicious edible mushroom. They can be sautéed with other vegetables or added to pasta dishes or soups. Pink flamingo oysters compliment white sauces and risotto dishes. Due to their meaty texture, these cousins of the Golden oyster require thorough cooking (around 20 minutes) to develop their flavor and an edible consistency. If stored in a cool place, pink flamingo oysters can be preserved for up to a week. They can also be dried for longer preservation.

Geography/History

Pink flamingo oyster mushrooms are native to the tropics, specifically Indonesia. They were first discovered in the late 17th century by a German-born botanist named Georg Eberhard Rumphius in what is now Indonesia. The original scientific name for these Pink oyster mushrooms was Agaricus djamor, which was officially recognized in 1821. They were transferred to the genus Pleurotus in 1959 by botanist Karel Bernard Boedijn who published several papers on Indonesian fungi. Now with modern cultivating techniques, Pink oyster mushrooms can be found outside of the tropics. They can be grown from spores in mediums like straw, hay or sawdust.