The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Pink Flamingo Oyster Mushrooms
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Pink Flamingo Oyster mushrooms grow in layered clusters like their gray and yellow relatives. Their color is intensely pink when raw and changes to an orange brown color when cooked. Darker pink mushrooms result from a darker growing environment. The mushroom’s caps are roughly two to 5 centimeters in size and are meaty in texture, despite their thin flesh. Pink Flamingo Oyster mushrooms taste like bacon or ham and their flavor intensifies when cooked. Undercooked or raw Pink Flamingo Oysters have a sour taste. The aroma is pungent, which is very characteristic of the oyster mushroom.
Pink Flamingo Oyster mushrooms are available in the spring through the fall.
Pink Flamingo Oyster mushrooms are named for their vibrant pink color. The scientific name for this tropical mushroom is Pleurotus djamor. They are in the Pleurotaceae family, along with the more commonly known grey oyster mushrooms. The fast fruiting Pink Flamingo Oyster mushrooms are also known as salmon oyster mushrooms and strawberry oyster.
Though there are no known medical benefits of the Pink Flamingo Oyster mushroom, the nutritional value is much the same as other mushrooms in the Pleurotus genus. Oyster mushrooms are one of the best mushroom sources of ergothioneine, an antioxidant that may reduce instances of cardiovascular disease by preventing plaque build-up in the arteries. Oyster mushrooms are also good sources of protein, fiber, postassium, vitamin B6 and folate.
The meaty texture of the Pink Flamingo Oyster mushrooms makes for a delicious edible mushroom. They can be sautéed with other vegetables or added to pasta dishes or soups. Pink Flamingo Oyster mushrooms compliment white sauces and risotto dishes. Due to their meaty texture, these cousins of the Golden oyster require thorough cooking (around 20 minutes) to develop their flavor and an edible consistency. If stored in a cool place, Pink Flamingo Oyster mushrooms can be preserved for up to a week. They can also be dried for longer preservation.
Pink Flamingo Oyster mushrooms can be found in the warm region of the topics, near to the equator. In Japan, they are known as Takiiro Hiratake. Half-way around the globe, in Mexico, they are known as Oreja de Patancán.
Pink Flamingo Oyster mushrooms are native to the tropics, specifically Indonesia. They were first discovered in the late 17th century by a German-born botanist named Georg Eberhard Rumphius in what is now Indonesia. The original scientific name for these Pink Oyster mushrooms was Agaricus djamor, which was officially recognized in 1821. They were transferred to the genus Pleurotus in 1959 by botanist Karel Bernard Boedijn who published several papers on Indonesian fungi. Now with modern cultivating techniques, Pink oyster mushrooms can be found outside of the tropics. They can be grown from spores in mediums like straw, hay or sawdust.
Recipes that include Pink Flamingo Oyster Mushrooms. One is easiest, three is harder.