Pink Oyster (Pleurotus djamor) - Originally hailing from the tropical regions of Southeast Asia, Pleurotus djamor is meaty and umami with a delicate chew when roasted, resembles bacon or ham when crisped thoroughly, and holds up well to all cooking methods. Like other in the Pleurotus family, these mushrooms are a high in B vitamins, niacin, and ergothioneine, while also being a good source of potassium and riboflavin.

Flavor: Savory, slightly sweet with a hint of earthiness and seafood.

Texture: Tender and velvety when cooked lightly, meaty and chewy when browned well, and crispy like bacon or ham when fried.

Cooking: Pan-steam first over medium heat in a dry pan with a splash of water. Once the water is evaporated and browning starts, add desired oil and seasoning and turn up the heat. Brown on all sides to desired crispness.

Also great roasted or air fried. Toss in oil or butter and seasoning/aromatics, salt & pepper or seasoning salt. Roast 375 or higher until water has reduced and mushrooms are browned. Turning halfway through helps speed up the browning process.

Key Nutrients: B vitamins, niacin, fiber, riboflavin, potassium.

Bioactive Compounds: Ergothioneine, beta-glucans, phenolic compounds, antioxidants and anti-inflammatory substances.