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Pink Oyster
1 public strain
The pink oyster, a tropical and subtropical wood-decay fungus with fan-shaped pink caps (white forms also exist) and a very short or absent stem. It is widely cultivated, fruiting fast at warm temperatures, but the mushrooms keep only about a day before developing an unpleasant amine odor.
Edible and widely cultivated; sour when raw, meaty and chewy when well cooked, and often fried until crisp. Eat fresh: it keeps about a day (under 3 days per Ohio State) before turning tough and amine-smelling. The pink color is distinctive among oysters.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
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