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Pink Oyster Mushroom
Pleurotus djamor
38,00 € / kg
NUTRITION FACTS
Protein
2.8 g per 100 g
Fiber
1.9 g per 100 g
Minerals and Key Lipids
Potassium, Sodium, Magnesium, Calcium,
Omega-6 g per 100 g
Vitamins
Vitamins B complex, Vitamin C, Vit D ≥ 30 mg per
100 g g per 100 g
Functional Compounds
Natural antioxidants, Lovastatin,
Immunomodulating beta-glucans, Essential
amino acids g per 100 g
38,00 €
/ kg
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FLAVOR
Raw: pungent, slightly sour, seafood-like aroma.
Cooked: mild-woody, sweet- nutty, deep umami notes; bacon, lobster or crabmeat-like tones. g per 100 g
Cooked: mild-woody, sweet- nutty, deep umami notes; bacon, lobster or crabmeat-like tones. g per 100 g
TEXTURE & COLOR
Delicate, thin flesh yet meaty, cooks from chewy to crispy.
Vibrant pink caps fade to brown-orange with heat. g per 100 g
Vibrant pink caps fade to brown-orange with heat. g per 100 g
COOKING NOTES
Cook for 15 to 20 min for full tenderness and flavor.
Ideal for sautéing, roasting, frying, pizza, risotto, or boiling - avoid raw use.
Handle high-heat methods well, like stir-fries. g per 100 g
Ideal for sautéing, roasting, frying, pizza, risotto, or boiling - avoid raw use.
Handle high-heat methods well, like stir-fries. g per 100 g
DISH IDEAS
Pan-fried with butter, oil, salt and pepper for savory vegan “bacon” crumble.
Pink-oyster tempura.
Sautéed and folded into a bechamel or cream sauce for pasta.
Meat replacement in tacos or soba noodle bowls.
Ceviche or escabeche quick pickling. g per 100 g
Pink-oyster tempura.
Sautéed and folded into a bechamel or cream sauce for pasta.
Meat replacement in tacos or soba noodle bowls.
Ceviche or escabeche quick pickling. g per 100 g
PAIR WITH
Garlic, ginger, soy, basil, cilantro, sesame oil, onions, bell peppers, quinoa,
noodles. g per 100 g
STORAGE
Use immediately, typically 2 to 3 days, sometimes less than 1 day. g per 100 g