Have you ever seen a more fun-looking edible mushroom? Often the brightest colored and most visually intriguing mushrooms should not be eaten, but Pink Oyster mushrooms are certainly an exception! The brightly colored pink caps grow in clusters on narrow stems. The mushrooms are popular in Chinese, Japanese, and Korean cooking, but they can be added to any kind of cuisine.
These deliciously delicate oyster mushrooms taste like bacon or ham, and their flavor intensifies when cooked. The aroma is pungent, which is very characteristic of the oyster mushroom. Their meat-like flavor and succulent texture makes Pink Oyster mushrooms a wonderful meat substitute in many dishes. Their quick prep time is also appealing; Pink Oyster mushrooms can be quickly chopped or torn into pieces for a more rustic look.
According to a study published in Food Chemistry, Oyster mushrooms contain significant levels of numerous vitamins and minerals:
- Vitamin C
- Folic acid
- Vitamins B-1 and B-2.
In addition to its nutritional benefits, the Pink Oyster mushroom may increase heart health and support a healthy immune system. Oyster mushrooms also have significant antibacterial activity. One 1997 study found that the active compound benzaldehyde found in Oyster mushrooms reduces bacterial levels.
Texture and Recommended Preparation
Oyster mushrooms have a milder flavor and more tender consistency than a Shiitake mushroom. They can generally be added to a number of dishes to add volume, texture, and an understated flavor without overpowering the other ingredients in the dish. Pink Oyster mushrooms in particular have an uncanny flavor profile to bacon or ham, so they can be used as a vegetarian or vegan substitute. Try some Pink Oyster mushrooms with your eggs in the morning for a “bacon and eggs” flavor or add some crisped Pink Oyster mushrooms to a vegetarian carbonara.