Pink oyster mushroom
Pleurotus Djamor
Lightly pink-coloured mushroom, ideal for soft stewing, crisp-fry or wok.
Description
This is the pink equivalent of the better-known grey oyster mushroom. The colour varies from light to dark pink and is sometimes even almost brown. During cooking, the colour disappears however, and the mushroom adopts a grey/light-brown hue. The meat of the oyster mushroom is soft and fleshy and is therefore highly suited for vegetarian dishes. The pink oyster mushroom is grown on parcels of hay. The mushroom trusses are plucked by hand and then manually cut away as individual mushrooms. The pink oyster mushroom is an attractive mushroom often used in mixes and a variety of (wok) dishes. Of the three kinds of oyster mushrooms (yellow, grey, pink), the pink oyster has the shortest shelf-life; 2-3 days in the refrigerator.
Nutrition value per 100 g
Nutrition value per 100 g
| energy | 32/130 kcal/kJ |
| fat | 0,3 g |
| – of which saturated | 0 g |
| carbohydrates2,8 | g |
| – of which sugars | 0,8 g |
| fibres | 5,3 g |
| protein | 1,8 g |
| salt | 0 g |
Delicious
Delicious
The oyster mushroom goes well in many vegetable dishes, and with chicken, veal and steak. The mushroom is also a good alternative to meat thanks to its texture and bite, for example in a dish such as pulled mushrooms. The oyster mushroom is suitable for frying, wok-fry and soft-stewing. When frying, the mushroom is often broken into bits so that the edges can become nice and crispy.
