Pink Oyster (Pleurotus djamor) is one of the fastest and most forgiving mushrooms you can grow, which makes it a brilliant first grow in your Flush. It rewards you with vivid pink clusters that look almost too good to eat.
What to expect
Pink Oyster fruits in tight, ruffled shelves of deep rose to salmon pink, fading to a softer tan as they cook. The flavour is bold and savoury — meaty with a hint of the seafood or bacon notes many growers chase by frying the clusters until the edges crisp. The texture is firm and slightly chewy, so it holds up beautifully in stir-fries, tacos and pasta. It is a warm-weather species, which is exactly why the Flush keeps things toasty for it.
Growing in your Flush
In Basic mode, choose the Pink Oyster preset and the cabinet holds 24°C, 88% humidity and around 650 ppm CO₂ for you. In Advanced mode, set those same targets from Set targets on the Home screen.
Pink Oyster pins fast and fruits fast, often giving a first flush around two weeks after the block is fully colonised. Keep fresh air moving: the Flush’s low CO₂ target encourages broad, well-formed caps, while stale, high-CO₂ air pushes long stems and small caps. A little indirect light helps it pin evenly and deepens that signature pink. Harvest just as the cap edges begin to flatten and before they start to curl upward.
Harvest & beyond
Pick the whole cluster at once by twisting it gently from the block, rather than cutting individual caps. After harvesting, give the block a few days’ rest with the door closed and the same targets running, and a colonised block will usually push a second, smaller flush. Two to three flushes from a single block is common before it is spent.