Pink Oyster Mushroom Liquid Culture

Live, lab-tested Pink Oyster liquid culture in a ready-to-inject 10ml syringe. Startlingly vivid, remarkably fast, and famous for frying up with a bacon-like edge.

Pink Oyster is the sprinter of the oyster family. Under warm conditions it can move from inoculation to harvest faster than any other gourmet species, sometimes producing pins within days of introducing fresh air. The clusters come in a saturated flamingo pink that fades slightly with cooking but is genuinely startling in the fruiting chamber.

Sliced thin and fried hard in a dry pan, it crisps at the edges and takes on a savory, almost bacon-like quality — it is the species most often used as a meat substitute by growers who cook what they grow.

Two things to know. Pink Oyster wants heat, so it is a summer crop or a heated-tent crop rather than a cool basement one. And it has a genuinely short shelf life; harvest it young and eat it within a couple of days.

At a glance

• The fastest species we carry — fruit bodies in as little as two weeks
• Vivid flamingo-pink clusters, unlike anything else in cultivation
• Loves warmth, making it ideal for summer growing
• Fruiting temperature: 70-85°F (21-29°C)

Species: Pleurotus djamor · Volume: 10ml live liquid culture · Lab-tested, cleanroom-produced