Pleurotus djamor

The Pink Oyster Mushroom (Pleurotus djamor, syn. P. salmoneostramineus is a leaf fungus from the sallow family. It colonizes injured or dead wood and produces pink fruiting bodies that are popular as edible mushrooms, especially in East Asia.

P. djaomor does not tolerate permanent temperatures below 8°C at any stage of growth. Therefore, never store cultures of this mushroom in the refrigerator.

You will hardly find a better beginner mushroom, Pink Oyster Mushrooms are very forgiving and despite their flowery appearance extremely aggressive. They conquer substrates of all kinds very quickly and fruit immediately, sometimes even before the substrate has been fully broken down.

With its aroma reminiscent of bacon or salmon ham, the rose mushroom is considered an exquisite edible mushroom and is cultivated primarily in Asia. Especially in Japan, the cultivation of this mushroom has a long tradition, using tree stumps and wooden beams as substrate. Suitable growing media include sawdust from copper beech, willow, poplar, or alder.

Materials Needed

• Pink oyster mushroom spawn
• Substrate (sawdust, straw, newspaper shavings, or rolls of toilet paper)
• Large plastic bags or containers
• Sterilized water
• Spray bottle
• Hygrometer
• Thermometer

Step-by-Step Instructions

Step 1: Prepare the Substrate

Choose Substrate: Select a suitable substrate such as sawdust, straw, newspaper shavings, or rolls of toilet paper. Pink oyster mushrooms are not picky and can grow on various organic materials.

Sterilize Substrate: Pasteurize or sterilize the substrate to kill any competing organisms. For straw or sawdust, you can soak it in hot water (160-180°F) for about an hour. For newspaper shavings or toilet paper, you can use boiling water.

Drain and Cool: Allow the substrate to cool and drain excess water. The substrate should be moist but not dripping.

Step 2: Inoculate the Substrate

Mix Spawn with Substrate: Once the substrate is cool, mix in the mushroom spawn. Use a ratio of about 5-10% spawn to the total weight of the substrate.

Pack into Containers: Fill large plastic bags or containers with the inoculated substrate. Pack it down lightly to remove air pockets.

Step 3: Incubation (Spawn Run)

Seal and Store: Seal the bags or containers loosely to allow for some air exchange. Store them in a dark, warm place with temperatures between 75-86°F (24-30°C).

Monitor: Check the substrate regularly for signs of mycelium growth, which looks like white, fluffy threads spreading throughout the substrate. The hyphae, which are root-like extensions, excrete digestive enzymes that break down the food, leaving space filled with nutrients for the mycelium to absorb and grow into.

Step 4: Initiate Fruiting

Create Fruiting Conditions: Once the substrate is fully colonized, move the bags or containers to a cooler location with temperatures between 64-75°F (18-25°C). High humidity (90-100%) is crucial, so mist the substrate regularly with a spray bottle.

Light: Provide indirect light for 12 hours a day. Pink oyster mushrooms need light to form fruiting bodies properly.

Ventilation: Ensure good air exchange. Open the bags slightly or cut small slits to allow fresh air in while maintaining high humidity.

Step 5: Maintain Fruiting Environment

Humidity and Temperature: Continue to mist the substrate to maintain high humidity. Use a hygrometer to monitor levels.

Air Exchange: Ensure adequate ventilation to prevent carbon dioxide buildup, which can inhibit mushroom growth.

Step 6: Harvest

Monitor Growth: Within 1-2 weeks, you should see pink mushroom pins forming. Allow them to grow until the caps flatten out.

Harvesting: Harvest the mushrooms by gently twisting and pulling them from the substrate. Avoid cutting them as this can leave pieces behind that may rot.

Additional Tips

Contamination Prevention: Ensure all tools and surfaces are clean to avoid contamination.

Substrate Choice: Experiment with different substrates to see which works best in your environment.

Hydration: Avoid over-saturating the substrate as this can lead to mold growth.

Important Considerations

Insect and Snail Protection: Pleurotus djamor is coveted by insects and snails. Protect your grow area from these pests.

Strong Sporer: This species is an extremely strong sporer. Ensure proper ventilation to avoid respiratory issues from spores.

1. Dissolve the malt extract and agar in distilled water.
2.  Sterilize the solution by autoclaving at 121°C for 15-20 minutes.
3. Pour the sterilized media into petri dishes or other containers under sterile conditions.
4. The Yeast is optional, but you can add it to any recipe for nutritions, same for Peptone.

• Straw (wheat, rice, oat)
• Sawdust (hardwood, softwood)
• Corn cobs
• Coffee grounds
• Cottonseed hulls
• Sugarcane bagasse
• Paper products (newspaper, cardboard)
• Banana leaves
• Coconut coir
• Logs or stumps (hardwood)

• Gypsum (calcium sulfate)
• Calcium carbonate (lime)
• Bran (rice, wheat)
• Soybean meal
• Calcium phosphate
• Molasses
• Coffee grounds
• Vermiculite
• Limestone
• Grit (crushed rock)

75-150%

Mushrooms should be harvested before full maturity, when color and flavor are at their best. This species has a short shelf life after harvest, lasting no more than 3-4 days.

Should not be refrigerated. This tropical species can die if kept below ~8˚c.

The natural substrate of the Pink Oyster Mushroom is mainly hardwoods such as palm trees, rubber trees and bamboo in the tropics and subtropics, where it is widespread. It decomposes the lignin content of the wood, causing white rot. It relies on relatively high temperatures of 20-30°C, as well as a relative humidity of 95-100% in the air.

Pleurotus djamor is found in the tropics and subtropics of America and Asia. Its range includes South and Latin America, Southeast Asia, Hawaii, Japan, and the Antilles.

In the tropics, subtropics, on palms, rubber trees, bamboo, and grown on deciduous wood at 20-30° Celsius and 95-100% humidity, so it loves warmer regions, post decomposers, triggers white rot, throughout the year.

Identifying Pleurotus djamor, commonly known as the Pink Oyster Mushroom, involves several distinctive features. The fruiting bodies typically exhibit vibrant pink to salmon-colored caps that are fan-shaped or semicircular, with a smooth texture and a slightly velvety surface when young. The gills are decurrent, meaning they run down the stem, and are also pinkish. The stems are often short and centrally attached to the cap. Unlike some other oyster mushrooms, P. djamor lacks a distinct anise-like odor. When mature, the caps may fade to pale pink or white. This species prefers warm and humid climates and is often found growing on injured or dead wood, especially in tropical and subtropical regions.

Pleurotus djamor, known as the Pink Oyster Mushroom, holds a significant place in gourmet cuisine due to its appealing taste and unique appearance. Its pink fruiting bodies are not only visually striking but also offer a delicate flavor that is often described as mild and slightly sweet, with a subtle hint of seafood-like umami. This mushroom is particularly favored in East Asian cuisine, where it is valued for its tender texture and ability to absorb flavors when cooked. Chefs appreciate its versatility, using it in various dishes such as stir-fries, soups, risottos, and even as a garnish due to its vibrant color. Beyond its culinary qualities, Pleurotus djamor's popularity is also bolstered by its nutritional benefits, as it is rich in protein, vitamins, and minerals, making it a desirable choice for both gourmet chefs and health-conscious consumers alike. Some say Pleurotus djamor tastes like bacon.