A Pink Mushroom? - Pink Oyster Mushroom
A Pink Mushroom? - Pink Oyster Mushroom
The pink oyster mushroom. These succulent and sweet mushrooms are great on a pizza or tossed through pasta, but our favourite way is sourdough, avo, micro-greens, sautéed mushrooms! They'll be the talk of the table. Scientific name Pleurotus Djamor.
Growing suggestion, pinks are a beautiful vibrant tropical mushroom and need to be grown in a warm, snug room above 17c. If you don’t have a room like this, maybe opt for one of our other selections.
*This is an MPI approved strain for cultivation and in accordance with Biosecurity Act 1993 and HSNO Act 1996
Everything you need to know.
- 100% grow guarantee
- Up to 1kg of fresh mushrooms
- Certified organic substrates
Start wthin seven days of arrival
Step 1: Prep
Things you’ll need: Sharp knife, fork.
Remove the grow window (cardboard tear out section), with your sharp knife cut a ‘X’ in the bag from corner to corner of the window. Lift the cut flaps and lightly scrape the substrate surface with a fork, you should only be scraping the very top surface of mycelium enough to leave lines kind of like one of those Japanese rock gardens. Tip, don’t remove the plastic flaps as these will help keep in the moisture and create humidity on the surface.
Step 2: Soak
Things you’ll need: A bowl with an inch (2.5cm) of water in it.
Get your bowl out and put about an inch (2.5cm) of water into it, then take the bag of substrate out of the box and place it cut side which means the ‘X’ side down into the cold water. The bag will naturally float as it is mainly wood this is totally normal, let it soak for at least 6 hours. You won’t notice much change. When done remove the bag from the water and pat it dry with a clean towel or paper towel and put the bag back inside the box with the ‘X’ facing out the window.
Step 3: Water
Things you’ll need: Water spray bottle
Keep your box indoors, away from direct sunlight but in a light filled room, the kitchen or laundry is perfect. You can grow with the box upright or laying on it’s back side. Spray with water a few times a day under the flaps, this may need to increase depending on the room you’re growing in. If it’s a hot or dry room be more generous with the watering. You should see mushrooms within 14 days. Tip, the cardboard may become wet from the spraying, place the box on a tray or plate to protect your counter top.
Step 4: Harvest
Things you’ll need: Hands
The best time to harvest your mushrooms is just before the caps start to fully invert. Said another way, when the edge of the mushrooms thins out and starts to crinkle. To harvest, grab the whole mushroom cluster with two hands and twist at the roots. They come off easy as, just like tearing paper. Make sure to clean the small and remaining mushrooms off the grow area so your next harvest of mushrooms can com through. For the second and maybe more harvests, continue to spray the window as normal and after the 5th day repeat from the SOAK process, keep the hydration up. Each harvest after your first will come slower and smaller as the nutrients have been used. It’s not uncommon for it to take up to 3 weeks between harvests.
Estimated time of delivery within 2 weeks from order. If you have a specific date in mind please reach out to us at email@example.com with your order number and required date.
We have countless recipe ideas on our Insta here, but our go-to is a simple but subtlely different frying technique.
Here's how to cook mushrooms the Good Vibes way 🌈🍄
1. Warm a pan over medium-high heat with your favourite butter.
2. Once the pan is to heat, add a handful of mushrooms, being careful not to crowd the pan. If there are too many mushrooms in your pan, they'll release too much moisture, and instead of lovely browning, you'll wind up with a steamed mushroom situation. Yuck.
3. Let the heat work its magic. The heat of your hot, dry pan will cause the mushrooms to release liquid. This liquid will cook off as the mushrooms brown. The key here is to leave them sitting where you placed them. DO NOT MOVE THEM AROUND.
4. After 8ish minutes flip them and repeat step 3. We're cooking them like you would a steak. Just let it sit and sear.
5. When the mushrooms are lovely and brown, they're done!
Pine pellets are a by-product from Nz’s massive forestry industry. Wood makes up nearly 50% of our substrate. This is a certified organic product.
We use buckwheat hulls where most use soy hulls, as a supplement. This is a waste product from a local organic baker who mills their own grain of which they source from a grower in the south island. This is a certified organic product.
Our rye grains come from a NZ grower in the south island also, we use them for spawn and they make up more than 10% of the substrate. This is a certified organic product.
This is used as a supplement also, originating from NZ and as our final ingredient to make our substrate. This is a certified organic product.
Wow that’s all I can say. What an great experience growing these beautiful delicious mushrooms. So easy, and so much excitement coming out each morning to see how much they have grown. Absolutely loved the entire process. Can’t wait to order my next batch. Thank you
- Jody Boulgaris -