This week we will feature our new favorite, the Pink Oyster mushroom.
The Pink oyster, Pleutorus Djamor, is a tropical strain of oyster mushroom known for it's vibrant pink color and delightful almost shrimp-like flavor. Even though we have spent many many years harvesting and enjoying local wild varieties, this one is new to us. I quickly searched the interwebs for some highly rated recipes and continued to come across a variety of tempura fried pink oysters. All of the recipes had a base tempura batter with their own added herbs, some with chopped chives, others cilantro. Use what you like! We did a simple base tempura batter with just some salt and pepper, as this was the first time trying the pink oyster we did not want to overtake the natural flavors with a ton of herbs. Batter dip, and fry for 3 to 4 minutes or until golden brown. We did however make a soy based dipping sauce I found on www.fullofplants.com which I shared below. This will definitely become a dish we make often, and I'm just as excited to try some keto friendly versions as well! Please feel free to comment and let us know if you try this recipe, or if you have a favorite Pink Oyster recipe you think we might enjoy!