Pink Mushroom

This mushroom also goes by the name of Pink Flamingo Oyster, and you can easily see why. Pinks live up to their name and reputation for having some of the most vibrant colors and delicate almost, scalloped like edges.

This mushroom is a tropical/warm loving strain that we grow during the long, warm summer months. The only downside to this amazing mushroom is its very short shelf life. Pinks need to be processed or cooked shortly after harvesting.

Mushrooms have completely different flavors and textures once cooked. For instance, pinks have a semi-sour flavor when consumed raw, but when it’s cooked, the umami bacon-like flavors are very much sought after by all fungi lovers. Flavors aren’t the only thing to change during the cooking process, textures change as well. Pinks have a rubbery texture when they are raw, once cooked, its texture is more associated with beef.

Dish idea: Fajitas