Pleurotus djamor

Last updated

Pleurotus djamor
Pleurotus djamor crop.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Pleurotaceae
Genus: Pleurotus
Species:
P. djamor
Binomial name
Pleurotus djamor
(Rumph. ex Fr.) Boedijn (1959)
Pleurotus djamor
Information icon.svg
Gills icon.png Gills on hymenium
Offset cap icon.svg Cap is offset
Decurrent gills icon2.svg Hymenium is decurrent
Bare stipe icon.svg Stipe is bare
Transparent spore print icon.svg
Spore print is pink
Saprotrophic fungus.svgEcology is saprotrophic
Mycomorphbox Choice.pngEdibility is choice

Pleurotus djamor, commonly known as the pink oyster mushroom, is a species of fungus in the family Pleurotaceae.

Contents

Taxonomy

It was originally named Boletus secundus arboreus by the German-born botanist Georg Eberhard Rumphius, in 1750. It was sanctioned under the name Agaricus djamor by Elias Magnus Fries in 1821, before he transferred the species to the genus Lentinus. It was transferred to the genus Pleurotus by Karel Bernard Boedijn in 1959. [1]

Description

Macroscopic characteristics

The pink oyster mushroom has a pink color, though there are also white forms. [2] It has a fan-shaped, broadly convex to plane cap which is 2– 5 cm broad and 3-7 cm long, with an inrolled margin. [3] The gills range from light pink to cream, and are 0.5-0.7 μm in width. The stem is white with matted hairs and is very short or non existent. [4]

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 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. [5]

Microscopic characteristics

The spore print is pink, and the spores are inamyloid and ellipsoid. They measure 7-8 ×3-4.5 μm.The basidia measure 24.93-25.26 x 6.7-7.4 μm and have 4 spores each. The sterigmata are 1.5-1.75 μm in size. Clamp connections are present. [4]

Ecology and distribution

The pink oyster mushroom grows in tropical and subtropical areas, growing as far north as Japan and as far south as New Zealand. [2] 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. [3]

Pleurotus djamor
Nutritional value per 100 g (3.5 oz)
Energy 356 kJ (85 kcal)
52.7 g
Sugars 23.10 g
Dietary fibre 43.80 g
Fat
2.86 g
30.20 g
Vitamins Quantity
%DV
Riboflavin (B2)
188%
2.45 mg
Niacin (B3)
411%
65.8 mg
Pantothenic acid (B5)
664%
33.2 mg
Vitamin D
17%
136 IU
Minerals Quantity
%DV
Calcium
0%
5 mg
Copper
179%
1.61 mg
Iron
61%
11 mg
Potassium
153%
4600 mg
Sodium
1%
13 mg

Nutritional value per 100 g dried mushroom
Percentages estimated using US recommendations for adults, [6] except for potassium, which is estimated based on expert recommendation from the National Academies. [7]
Source: [8]

Uses And Benefits

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. [2] They require less water spraying during fruiting than the Italian oyster. They also don't require as high a temperature as other oyster mushrooms, fruiting well at only 18-20°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. it also contains 74 percentage of Nutrition [9]

Cultural significance

Pink oyster mushrooms are a commonly found specimen in central Mexican communities. It is the most well known mushroom in Tlayacapan, Morelos, with 98.8% of surveyed locals being able to identify it. 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". [10] Pink oyster mushrooms are also sold, door-to-door by mestizos in mountainous communities, such as San Lorenzo de Atzqueltán and Izolta. [11]

See also

Related Research Articles

<span class="mw-page-title-main">Shiitake</span> Species of edible mushroom

The shiitake is an edible mushroom native to East Asia, which is cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine.

<span class="mw-page-title-main">Chanterelle</span> Common name of several species of fungi

Chanterelle is the common name of several species of fungi in the genera Cantharellus, Craterellus, Gomphus, and Polyozellus. They are orange, yellow or white, meaty and funnel-shaped. On the lower surface, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down from the cap. Many species emit a fruity aroma and often have a mildly peppery taste.

<i>Flammulina filiformis</i> Species of edible mushroom

Flammulina filiformis is a species of edible agaric in the family Physalacriaceae. It is widely cultivated in East Asia, and well known for its role in Japanese and Chinese cuisine. Until recently, the species was considered to be conspecific with the European Flammulina velutipes, but DNA sequencing has shown that the two are distinct.

<i>Pleurotus ostreatus</i> Species of fungus

Pleurotus ostreatus, the oyster mushroom, oyster fungus, hiratake, or pearl oyster mushroom is a common edible mushroom. It is one of the more commonly sought wild mushrooms, though it can also be cultivated on straw and other media.

<i>Lycoperdon perlatum</i> Species of puffball fungus in the family Agaricaceae with a cosmopolitan distribution

Lycoperdon perlatum, popularly known as the common puffball, warted puffball, gem-studded puffball or devil's snuff-box, is a species of puffball fungus in the family Agaricaceae. A widespread species with a cosmopolitan distribution, it is a medium-sized puffball with a round fruit body tapering to a wide stalk, and dimensions of 1.5 to 6 cm wide by 3 to 10 cm tall. It is off-white with a top covered in short spiny bumps or "jewels", which are easily rubbed off to leave a netlike pattern on the surface. When mature it becomes brown, and a hole in the top opens to release spores in a burst when the body is compressed by touch or falling raindrops.

<i>Hydnum repandum</i> Species of edible fungus of the family Hydnaceae distributed in Europe

Hydnum repandum, commonly known as the sweet tooth, pig's trotter, wood hedgehog or hedgehog mushroom, is a basidiomycete fungus of the family Hydnaceae. First described by Carl Linnaeus in 1753, it is the type species of the genus Hydnum. The fungus produces fruit bodies (mushrooms) that are characterized by their spore-bearing structures—in the form of spines rather than gills—which hang down from the underside of the cap. The cap is dry, colored yellow to light orange to brown, and often develops an irregular shape, especially when it has grown closely crowded with adjacent fruit bodies. The mushroom tissue is white with a pleasant odor and a spicy or bitter taste. All parts of the mushroom stain orange with age or when bruised.

<i>Pleurotus eryngii</i> Species of edible musroom

Pleurotus eryngii is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia.

<i>Pleurotus</i> Genus of fungi

Pleurotus is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms, P. ostreatus. Species of Pleurotus may be called oyster, abalone, or tree mushrooms, and are some of the most commonly cultivated edible mushrooms in the world. Pleurotus fungi have also been used in mycoremediation of pollutants, such as petroleum and polycyclic aromatic hydrocarbons.

<i>Agaricus campestris</i> Species of fungus

Agaricus campestris is a widely eaten gilled mushroom closely related to the cultivated A. bisporus. A. campestris is commonly known as the field mushroom or, in North America, meadow mushroom.

<i>Pleurotus dryinus</i> Species of fungus

Pleurotus dryinus, commonly known as the veiled oyster mushroom, is a species of fungus in the family Pleurotaceae. It grows on dead wood and is also a weak pathogen; infecting especially broad-leaved trees.

<i>Marasmius oreades</i> Species of fungus

Marasmius oreades, also known as the fairy ring mushroom, fairy ring champignon or Scotch bonnet, is a mushroom native to North America and Europe. Its common names can cause some confusion, as many other mushrooms grow in fairy rings, such as the edible Agaricus campestris and the poisonous Chlorophyllum molybdites.

<i>Gomphus clavatus</i> Edible species of fungus native to Eurasia and North America

Gomphus clavatus, commonly known as pig's ears or the violet chanterelle, is an edible species of fungus in the genus Gomphus native to Eurasia and North America. Described by Jacob Christian Schäffer in 1774, G. clavatus has had several name changes and many alternative scientific names, having been classified in the genus Cantharellus, though it is not closely related to them. The fruit body is vase- or fan-shaped with wavy edges to its rim, and grows up to 15–16 cm wide and 17 cm tall. The upper surface or cap is orangish-brown to lilac, while the lower spore-bearing surface, the hymenium, is covered in wrinkles and ridges rather than gills or pores, and is a distinctive purple color.

<i>Pleurotus pulmonarius</i> Species of mushroom

Pleurotus pulmonarius, commonly known as the Indian oyster, Italian oyster, phoenix mushroom, or the lung oyster, is a mushroom very similar to Pleurotus ostreatus, the pearl oyster, but with a few noticeable differences. The caps of pulmonarius are much paler and smaller than ostreatus and develops more of a stem. P. pulmonarius also prefers warmer weather than ostreatus and will appear later in the summer. Otherwise, the taste and cultivation of the two species is generally described as largely the same. Another similar species, North America's Pleurotus populinus, is restricted to growing on aspen and cottonwood.

<i>Phyllotopsis nidulans</i> Species of fungus

Phyllotopsis nidulans, commonly known as the mock oyster or the orange oyster, is a species of fungus in the family Phyllotopsidaceae, and the type species of the genus Phyllotopsis. It is widely dispersed in temperate zones of the Northern Hemisphere, where it grows on decaying wood. The fungus fruit body consists of a fan-shaped, light orange fuzzy cap up to 8 cm (3 in) wide that grows singly or in overlapping clusters. On the cap underside are crowded orange gills. Mock oyster mushrooms have a strong, unpleasant odor, and are regarded as inedible though nonpoisonous.

<i>Pleurotus citrinopileatus</i> Species of fungus

Pleurotus citrinopileatus, the golden oyster mushroom, is an edible gilled fungus. Native to eastern Russia, northern China, and Japan, the golden oyster mushroom is very closely related to P. cornucopiae of Europe, with some authors considering them to be at the rank of subspecies. In far eastern Russia, P. citrinopileatus, they are called iI'mak, is one of the most popular wild edible mushrooms.

<i>Pleurotus populinus</i> Species of fungus

Pleurotus populinus, the aspen oyster mushroom, is a gilled fungus native to North America. It is found on dead wood of aspen and cottonwood trees. Although morphologically similar to Pleurotus ostreatus and Pleurotus pulmonarius, it has been shown to be a distinct species incapable of cross-breeding. P. populinus is reported to be edible. Unlike P. ostreatus, which fruits in the autumn and winter, P. populinus fruits in late spring and summer.

<i>Pleurotus tuber-regium</i>

Pleurotus tuber-regium, the king tuber mushroom, is an edible gilled fungus native to the tropics, including Africa, Asia, and Australasia. It has been shown to be a distinct species incapable of cross-breeding and phylogenetically removed from other species of Pleurotus.

<i>Pleurotus euosmus</i> Species of fungus

Pleurotus euosmus, also known as tarragon oyster mushroom, is a species of edible fungus in the genus Pleurotus, It is quite similar to the better-known Pleurotus ostreatus, but it is distinguished by its strong smell reminiscent of tarragon and substantially larger spores.

<i>Pleurotus parsonsiae</i> Species of fungus

Pleurotus parsonsiae, also known as velvet oyster mushroom, is a species of edible fungus in the genus Pleurotus, endemic to New Zealand.

References

  1. Nicholl, David B. G.; Petersen, Ronald (October 2000). "Phenetic plasticity in Pleurotus djamor". Mycotaxon. 76: 18.
  2. 1 2 3 Roberts, Peter Roberts; Evans, Shelley (December 10, 2014). The Book of Fungi; A Life-Size Guide to Six Hundred Species from Around the World. University of Chicago Press. p. 261. ISBN   9780226177199.{{cite book}}: CS1 maint: date and year (link)
  3. 1 2 Hemmes, Don E.; Desjardin, Dennis E. (20 June 2022). Mushrooms of Hawai'i; An Identification Guide. Echo Point Books & Media, LLC. p. 91. ISBN   9781648372339.{{cite book}}: CS1 maint: date and year (link)
  4. 1 2 Menolli Junior, Nelson; Asai, Tatiane; Capelari, Marina; Paccola-Meirelles, Luzia Doretto (April 2010). "Morphological and molecular identification of four Brazilian commercial isolates of Pleurotus spp. and cultivation on corncob". Brazilian Archives of Biology and Technology. 53 (2): 397–408. doi: 10.1590/S1516-89132010000200019 . ISSN   1516-8913.
  5. "Pink Flamingo Oyster Mushrooms". www.specialtyproduce.com. 2019.
  6. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels" . Retrieved 2024-03-28.
  7. National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN   978-0-309-48834-1. PMID   30844154.
  8. Stamets, Paul (2005). Mycelium running. Clarkson Potter/Ten Speed. pp. 198–199. ISBN   9781580085793.{{cite book}}: CS1 maint: date and year (link)
  9. Pardo-Giménez, Arturo; Cunha Zied, Diego (2017). Edible and Medicinal Mushrooms; Technology and Applications. WIley. pp. 299, 340. ISBN   9781119149415.{{cite book}}: CS1 maint: date and year (link)
  10. Álvarez-Farias, Zj (2016). "Ethnomycological knowledge of wild edible mushrooms in Tlayacapan, Morelos" (PDF). Mycosphere. 7 (10): 1491–1499. doi: 10.5943/mycosphere/si/3b/1 .
  11. Haro-Luna, Mara Ximena; Ruan-Soto, Felipe; Guzmán-Dávalos, Laura (2019). "Traditional knowledge, uses, and perceptions of mushrooms among the Wixaritari and mestizos of Villa Guerrero, Jalisco, Mexico". IMA Fungus. 10: 16. doi: 10.1186/s43008-019-0014-6 . ISSN   2210-6340. PMC   7325656 . PMID   32647620.