Dry Pink Oyster Mushrooms
Dry Pink Oyster Mushrooms
Buy Healthy Dry Pink Oyster Mushrooms
Product Name: Pink Oyster Mushrooms
Scientific Name: Pleurotus djamor
Product Type: Dried
Growing: These mushrooms are grown naturally at Mushroom Farm. We grew it without any chemicals or pesticides.
Substrate Sterilization Method: Boiling Method
In India, Oyster mushrooms are cultivated all year round on bags containing a mixture of straw and water. They are harvested in clusters and then cut off one by one. The pink oyster mushroom, a naturally-occurring variety of the normally white Pleurotus djamor, closely resembles most other oyster mushroom species, except for the bright pink color, which unfortunately fades with cooking. The taste is also broadly similar to that of other oysters. The Pink Oyster grows quickly and due to this it is resistant to contamination by molds. It fruits heavily, which makes it a favorite with hobbyist growers. The color makes it popular wherever it is sold. Unfortunately, pink oysters have a very short shelf-life, so they are not sold in very many places.
The Pink Oyster mushroom has a short stem. The cap and stem grow in various attractive shades of pink. Unlike the grey-colored Oyster mushroom, the Pink Oyster mushroom has a cap about 5 cm across. Pink Oyster mushrooms have a meaty flavour and texture.
Beta-glucan Polysaccharides, Anti-oxidant Amino Acids (Ergothioneine), Lovastatins, Minerals, Range of B vitamins, and High in Protein.
Most commonly this mushroom is consumed as food. Add the powder to smoothies, or to soups, stews, and mushroom dishes to give depth of flavor. Oyster mushrooms are unique in that they don’t have the typical deep, earthy flavour that we associate with other mushrooms such as the shiitake or the field mushroom. They are quite mild and sweet, which means they are perfect for adding taste and texture to all kinds of cuisine. When freshly picked, they have a subdued smell that is similar to anise, though this smell wears away shortly after they are picked. By growing your own oyster mushrooms, you can ensure that they are as fresh and distinctive as possible when you use them in your dishes. Their thin texture, fast cooking times, and have a subdued flavour which make them widely used in dishes such as rice dishes, stir-fries, and stews. The mild taste ensures that it does not overpower any dish that it is used in, and even when used extremely fresh, picked straight from us, the gentle taste it imparts compliments rather than dominates a dish.
Nutritional Importance and Benefits
- Multiple studies have assessed the biochemistry of the pink mushroom specifically (and/or its white variant) and found many substances known to have medicinal value.
- One study, for example, specifically assessed the anti-oxidant effect of an extract of the mushroom and found that it is indeed strong enough that eating the mushroom likely has related health benefits.
- The Pink oyster mushroom was one of the species assessed for antibiotic activity against several species of disease-causing bacteria; although the pink oyster was not the most potent in the study, the differences were minimal, and the pink oyster extract was effective against the bacteria.
- In general, these mushrooms can act beneficial for these functions: Anti-tumor and anti-cancer properties, Immune support, Cholesterol reduction, Hypertension treatment, Vascular health support, Antiviral properties, Antibacterial properties, Antioxidant properties, and Arthritis treatment.
Other Related Products
FSSAI, ISO QMS, ISO FSMS, GMP, HACCP
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