They are good, they are good for you and you can use them in a thousand ways: mushrooms I am a real delight full of benefits and that you can use in the most varied ways in the kitchen, for example sautéed or breaded and fried, added in the preparation of sauces, broths and risottoin the filling of fresh pasta or as flavourings for cooking meat.
In addition to the mushrooms that we are used to seeing in Italy, such as the famous porcini mushrooms or the exquisite gallettithey exist other species with a singular appearance: some are not edible but others, incredibly, can be eaten even though at first glance you would never say so. This is the case of pink oyster mushroomcalled in this very for its incredible bright pink color. Similar to the yellow oyster mushrooms, more widespread and well-known in our areas, this particular variety is much loved for the completely different flavor from any other type of mushroom. A flavour that makes them highly appreciated in the kitchen, where they are used in a variety of ways.
What is the Pink Oyster Mushroom
Commonly known as the “pink oyster”, this unique mushroom is scientifically called Pleurotus djamor And It has tropical originswhich is why it is not seen growing in our woods but comes from abroad or is cultivated anyway. It is little known in Italy but at first glance it certainly leaves an impression: it is characterised, in fact, by a very special bright pink colortruly unique even in the world of mushrooms where There are some really strange varieties.
The pink oyster mushroom was first discovered and described by botanist George Eberhard Rumphius in 1750, who initially placed it in the boletus family. In 1959 it was moved to the genus Pleurotus by Karel Bernard Boedijn.
It is often called the “mushroom of love”, probably because of its particular color between salmon and pink that makes it really beautiful on an aesthetic level. The peculiarity of this mushroom, however, is that it is not only beautiful to look at: It’s also edible and really good.
Characteristics and properties of the pink oyster mushroom
The most notable feature of the pink oyster mushroom is its flavor, which is completely different from any other type of mushroom. Its relative, the yellow oyster mushroom, has very sweet and fruity flavor nuances, while the pink oyster mushroom it leans more towards a sweet and woody flavour which distinguishes it. It also has some particular peppery notes which makes it very versatile in the kitchen.
Also from nutritional point of view The pink oyster mushroom has some interesting properties: it is low in calories but very rich in essential nutrients such as proteins, vitamins, fibers and mineral salts and contains a series of compounds with antioxidant and immunostimulant properties.
Precisely because of its composition, the low fat content and its nutritional richness, the pink oyster mushroom is particularly suitable for healthy, vegan or low-calorie diets, also because It lends itself to healthy cooking such as grilling and roasting.
Culinary uses of the pink oyster mushroom
The unique organoleptic profile of the pink oyster mushroom makes it truly excellent in the kitchen to give a touch of original flavor to your recipes. With this type of mushroom you can do everything: they are excellent as a side dish simply span-fried or grilledbut they work very well also added to soups and stews.
The pink oyster mushroom is a excellent ingredient also for pasta dishes: its flavour goes well with creamy sauces and the appearance of the mushroom adds an original touch of colour to the recipe. The mushroom is also excellent in pairing with meat or inserted inside tasty omelettes and frittatas.
