Pink Oyster Mushroom is a tasty edible mushroom in its young stage. Dishes made from oysters retain a distinct mushroom flavor and aroma, as well as beneficial properties, regardless of the preparation method. Pink Oyster Mushroom is an excellent remedy for stomach ailments, including healing for ulcers and gastritis. It is easily cultivated on straw, cotton, and corn waste, growing in clusters or fused groups.
Cap: 3-8 cm in size, tongue-shaped or rounded, initially convex or slightly depressed, fibrous, with a thin curled edge, later lobed, thin, weakly hairy, with a thin hairy edge. Initially rich pink, later whitish-pink with yellowish specks. Gills: frequent, descending toward the stem. Initially red-pink, later whitish-pink, yellow-orange. Stem: 1-2 cm long and 0.5-1 cm in diameter, lateral, curved, tapered, whitish-pink. Flesh: thin, tender, white, pinkish, odorless.
Cultivating Pink Oyster Mushroom on a home plot: in a shaded area, on a 2.5-3 m2 area, dig 30 cm deep, and fill with nutrient-rich mix.
First layer: (spread on the bottom) fallen leaves, grass, or tree bark (10 cm). Second layer: forest compost or soil from under trees (10 cm). Then evenly sprinkle dry mycelium previously mixed with 1 liter of dry soil over the entire area. Third layer: plant residues, like in the first layer, but 3 cm thick. Fourth layer: garden soil (3-5 cm). After sowing, water using drip irrigation.
First mushrooms appear after 1.5-2 months, then every 1-1.5 weeks. In indoor spaces, cultivate similarly, but plant in trays. The mycelium can live up to 5 years. Cultivation can be done at any time of the year.
