Availability: 10 in stock
Pink Oyster Agar Plate
Looking for the best Pink Oyster Agar Plate around? Our Agar Plates are made-to-order, providing you with the absolute cleanest, aggressive mycelium on arrival.
Pleurotus djamor, commonly known as the pink oyster mushroom, is a species of fungus in the family Pleurotaceae. It was originally named Agaricus djamor by the German-born botanist Georg Eberhard Rumphius and sanctioned under that name by Elias Magnus Fries in 1821.
The flavor of the pink oyster mushroom has been described as meaty and fishy. Just like most mushrooms it is quite umami. Its texture is both meaty and chewy. When fried until crispy, it resembles bacon or even ham. However, when it is raw, it has a sour taste.
The pink oyster mushroom, unsurprisingly, has a pink color. It has a curly cap which is 2 – 5 cm in diameter. The caps are also quite thin. The stem is very short or even non existent.
The reason why it is very rare to find in supermarkets is that it has a shelf life of only about a day. Since it is only harvested from spring to fall, it is only available during that time.
Pink oyster mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta dishes, sprinkled on top of pizza, added to grain bowls, sautéed with eggs, boiled in soups, chowders, or stews, or cooked into risotto. They can also be sautéed and mixed with cream-based white sauces for added flavor.
Due to their meaty texture, these mushrooms require thorough cooking to develop their flavor and an edible consistency. Pink oyster mushrooms pair well with coriander, parsley, mint, basil, garlic, ginger, onion, sesame oil, soy sauce, bell pepper, red cabbage, broccolini, baby corn, leeks, quinoa, noodles, rice, and potatoes.
Gerly123derivative work: Ak ccm – This file was derived from: Pleurotus djamor.jpg:, CC BY-SA 3.0, Also, images should be attributed to José Roberto Peruca,
Frequently Asked Questions
An agar plate is a petri dish with solidified nutrient solution (I make mine with light malt extract, generally). The dish is sealed with parafilm to keep it sterile while the transfer colonizes the plate. The mycelial bodies grow on our agar plates in sterile incubators before being shipped to you!
Keep your agar plates ideally in the fridge, within a ziplock bag. Let them come to room temperature before opening them – it’ll prevent condensation!
Grab your scalpel and get to work! Need a scalpel? Check my gear page!
Slides from agar plates can be propagated onto other mediums very easily. The beauty of agar plates is the ability to be absolutely certain that your sample is healthy and clean!
Some photos on this page have been sourced from iNaturalist or Wikipedia, taken mark-groeneveld, Alan Rockefeller, Matthew Borella, Denis Zabin, kaju, Andrey Loria, Juan Carlos Pérez Magaña or others not yet added to this list. See a photo your recognize that isn’t properly credited? Get a giftcard for letting us know!
Sometimes, contam happens! All of our samples come with a 30 day replacement policy. Please head to our Help Center to get the process started.
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All of my agar plates are made-to-order. This ensures that you have nothing but the freshest, most voracious mycelium when it gets to your doorstep.
Please check for your individual species on this page to see colonization times.
If you’re interested in ordering agar plates and other items like liquid culture, or mushroom spores, you can have your order shipped in two by adding this item!
Please note that once started, Agar Plates are non-refundable or returnable.
For each agar plate in your order, you’ll receive a healthy, colonized agar plate, and an additional piece of parafilm in case you need to reseal it.