Pink Oyster Mushroom (Singapore) — 粉红平菇 (新加坡)

Flavour & Texture: Slightly smoky and savoury with a tender, slightly chewy bite. The pink colour mellows to golden when cooked.

How to Use:

• 🥓 Vegetarian "bacon" — Tear into strips, toss with oil and a pinch of smoked paprika, then pan-fry until crispy at the edges.
• 🍳 Brunch scramble — Sauté with butter and herbs, fold into scrambled eggs or omelettes.
• 🍕 Pizza & flatbread topping — Scatter raw over pizza before baking — they crisp up gorgeously.
• 🥗 Warm salad — Quick-sauté with garlic and toss into a salad of greens, cherry tomatoes, and shaved parmesan.

Pro tip: Cook them hot and fast to preserve the texture — low and slow makes them rubbery. The colour fades when cooked, but the flavour intensifies.

Storage: More delicate than other oysters — refrigerate in a paper bag and use within 3–5 days for best quality.