Pink Oyster Mushroom

The pink oyster mushroom grows in tropical and subtropical areas, growing as far north as Japan and as far south as New Zealand. In Hawai'i, pink oyster mushrooms often grow on fallen coconuts, and on the stalks of palm fronds, though they can also be found on fallen ōhiʻa branches in the forests of the Hawaiian island Kaua'i.

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 are widely cultivated. They require less water spraying during fruiting than the Italian oyster. Pink oyster mushrooms can be grown at relatively warm temperatures of 25-30°C. They can be cultivated on barley straw, sawdust, tea leaves and wheat straw. Pink oyster mushrooms contain high levels of vitamin C and potassium compared to other mushrooms.

Pink oyster mushrooms are a commonly found specimen in central Mexican communities. It is the most well known mushroom in Tlayacapan, Morelos. The species is collected by families and then often sold at vendors markets. Locals call it a variety of names: "seta", "cazahuate", "orejón", "hongo de pino", "blanco", "oreja de cazahuate". Pink oyster mushrooms are also sold door-to-door by mestizos in mountainous communities, such as San Lorenzo de Atzqueltán and Izolta.