Pleurotus djamor, commonly known as the pink oyster mushroom, is a species of fungus in the family Pleurotaceae.
| Pleurotus djamor | |
|---|---|
| |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Pleurotaceae |
| Genus: | Pleurotus |
| Species: | P. djamor
|
| Binomial name | |
| Pleurotus djamor | |
Pleurotus djamor | |
|---|---|
 | Gills on hymenium |
 | Cap is offset |
 | Hymenium is decurrent |
 | Stipe is bare |
 | Spore print is pink |
 | Ecology is saprotrophic |
 | Edibility is choice |
Taxonomy edit
It was originally named Boletus secundus arboreus by the German-born botanist Georg Eberhard Rumphius, in 1750. It was sanctioned under the name Agaricus djamor by Elias Magnus Fries in 1821, before he transferred the species to the genus Lentinus. It was transferred to the genus Pleurotus by Karel Bernard Boedijn in 1959.[1]
Description edit
Macroscopic characteristics edit
The pink oyster mushroom has a pink color, though there are also white forms.[2] It has a fan-shaped, broadly convex to plane cap which is 2– 5 cm broad and 3-7 cm long, with an inrolled margin.[3] The gills range from light pink to cream, and are 0.5-0.7 μm in width. The stem is white with matted hairs and is very short or non existent.[4]
The flavor of the pink oyster mushroom has been described as meaty and fishy. Just like most mushrooms, it is quite umami. Its texture is both meaty and chewy. When fried until crispy, it resembles bacon or even ham. However, when it is raw, it has a sour taste.
The reason why it is very rare to find in supermarkets is that it has a shelf life of only about a day. Since it is only harvested from spring to fall, it is only available during that time.[5]
Microscopic characteristics edit
The spore print is pink, and the spores are inamyloid and ellipsoid. They measure 7-8 ×3-4.5 μm.The basidia measure 24.93-25.26 x 6.7-7.4 μm and have 4 spores each. The sterigmata are 1.5-1.75 μm in size. Clamp connections are present. [4]
Ecology and distribution edit
The pink oyster mushroom grows in tropical and subtropical areas, growing as far north as Japan and as far south as New Zealand.[2] In Hawai'i, pink oyster mushrooms often grow on fallen coconuts, and on the stalks of palm fronds, though they can also be found on fallen ōhiʻa branches in the forests of the Hawaiian island Kaua'i.[3]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 356 kJ (85 kcal) |
52.7 g | |
| Sugars | 23.10 g |
| Dietary fibre | 43.80 g |
2.86 g | |
30.20 g | |
| Vitamins | Quantity %DV† |
| Riboflavin (B2) | 188% 2.45 mg |
| Niacin (B3) | 411% 65.8 mg |
| Pantothenic acid (B5) | 664% 33.2 mg |
| Vitamin D | 17% 136 IU |
| Minerals | Quantity %DV† |
| Calcium | 0% 5 mg |
| Copper | 179% 1.61 mg |
| Iron | 61% 11 mg |
| Potassium | 153% 4600 mg |
| Sodium | 1% 13 mg |
Nutritional value per 100 g dried mushroom | |
| †Percentages estimated using US recommendations for adults,[7] except for potassium, which is estimated based on expert recommendation from the National Academies.[8] Source: [6] | |
Uses edit
Pink oyster mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta dishes, sprinkled on top of pizza, added to grain bowls, sautéed with eggs, boiled in soups, chowders, or stews, or cooked into risotto. They can also be sautéed and mixed with cream-based white sauces for added flavor. Due to their meaty texture, these mushrooms require thorough cooking to develop their flavor and an edible consistency.
Pink oyster mushrooms are widely cultivated.[2] They require less water spraying during fruiting than the Italian oyster. They also don't require as high a temperature as other oyster mushrooms, fruiting well at only 18-20°C. They can be cultivated on barley straw, sawdust, tea leaves and wheat straw. [9]
Cultural significance edit
Pink oyster mushrooms are a commonly found specimen in central Mexican communities. It is the most well known mushroom in Tlayacapan, Morelos, with 98.8% of surveyed locals being able to identify it. The species is collected by families and then often sold at vendors markets. Locals call it a variety of names: "seta", "cazahuate", "orejón", "hongo de pino", "blanco", "oreja de cazahuate".[10] Pink oyster mushrooms are also sold, door-to-door by mestizos in mountainous communities, such as San Lorenzo de Atzqueltán and Izolta.[11]
See also edit
References edit
- ^ Nicholl, David B. G.; Petersen, Ronald (October 2000). "Phenetic plasticity in Pleurotus djamor". MycoTaxon. 76: 18.
- ^ a b c Roberts, Peter Roberts; Evans, Shelley (December 10, 2014). The Book of Fungi; A Life-Size Guide to Six Hundred Species from Around the World. University of Chicago Press. p. 261. ISBN 9780226177199.
{{cite book}}: CS1 maint: date and year (link) - ^ a b Hemmes, Don E.; Desjardin, Dennis E. (20 June 2022). Mushrooms of Hawai'i; An Identification Guide. Echo Point Books & Media, LLC. p. 91. ISBN 9781648372339.
{{cite book}}: CS1 maint: date and year (link) - ^ a b Menolli Junior, Nelson; Asai, Tatiane; Capelari, Marina; Paccola-Meirelles, Luzia Doretto (April 2010). "Morphological and molecular identification of four Brazilian commercial isolates of Pleurotus spp. and cultivation on corncob". Brazilian Archives of Biology and Technology. 53 (2): 397–408. doi:10.1590/S1516-89132010000200019. ISSN 1516-8913.
- ^ "Pink Flamingo Oyster Mushrooms". www.specialtyproduce.com. 2019.
- ^ Stamets, Paul (2005). Mycelium running. Clarkson Potter/Ten Speed. pp. 198–199. ISBN 9781580085793.
{{cite book}}: CS1 maint: date and year (link) - ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ Pardo-Giménez, Arturo; Cunha Zied, Diego (2017). Edible and Medicinal Mushrooms; Technology and Applications. WIley. pp. 299, 340. ISBN 9781119149415.
{{cite book}}: CS1 maint: date and year (link) - ^ Álvarez-Farias, Zj (2016). "Ethnomycological knowledge of wild edible mushrooms in Tlayacapan, Morelos" (PDF). Mycosphere. 7 (10): 1491–1499. doi:10.5943/mycosphere/si/3b/1.
- ^ Haro-Luna, Mara Ximena; Ruan-Soto, Felipe; Guzmán-Dávalos, Laura (2019). "Traditional knowledge, uses, and perceptions of mushrooms among the Wixaritari and mestizos of Villa Guerrero, Jalisco, Mexico". IMA Fungus. 10: 16. doi:10.1186/s43008-019-0014-6. ISSN 2210-6340. PMC 7325656. PMID 32647620.
External links edit
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