Laura Smith
Mushrooms are a type of fungus that come in a variety of shapes and colours. While white mushrooms are commonly found in nature and supermarkets, pink mushrooms do exist. One example is the Pleurotus djamor, commonly known as the pink oyster mushroom. It has a pink colour, although there are also white forms. It has a fan-shaped, broadly convex to plane cap, with gills that range from light pink to cream. Pink oyster mushrooms are commonly found in central Mexican communities and are edible, although thorough cooking is required to develop their flavour and consistency. Another example of pink and white mushrooms is the Agaricus campestris, which has a smooth dark brown concave cap, white flesh, and distinctive pink gills.
| Characteristics | Values |
|---|---|
| Types of pink and white mushrooms | Meadow mushroom, Agaricus campestris, Pink oyster mushroom, Portobello mushroom |
| Cap colour | White, light grey, brown, pink |
| Gills colour | White, pink, light pink, cream, brown |
| Stem colour | White |
| Spore print colour | White, pink, red, brown, blackish brown |
| Cap shape | Smooth, concave, bell-shaped, conical, broadly convex, funnel-shaped |
| Habitat | Grass, lawns, meadows, tree stumps, central Mexican communities |
| Edibility | Edible, but cook before eating |
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What You'll Learn
Pink oyster mushrooms
Oyster mushrooms of the genus Pleurotus and Hypsizygus are commonly found in shades of pink and white. The pink oyster mushroom, or Pleurotus djamor, is a species of fungus in the family Pleurotaceae. It was originally named Boletus secundus arboreus by German-born botanist Georg Eberhard Rumphius in 1750. The pink oyster mushroom has a pink colour, though there are also white forms. It has a fan-shaped, broadly convex to plane cap which is 2–5 cm broad and 3–7 cm long, with an inrolled margin. The gills range from light pink to cream, and the stem is white with matted hairs and is very short or non-existent.
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Agaricus campestris
When foraging for Agaricus campestris, it is important to correctly identify the mushroom to avoid consuming poisonous lookalikes. One way to identify Agaricus campestris is by its habitat, as it is commonly found in fields, grassy areas, and lawns after rain. The mushroom often grows in small groups or fairy rings, and its cap turns upwards with age. Another way to identify Agaricus campestris is by its reaction to bruising. Cut the stem of the mushroom and wait 15 minutes; if the cut turns yellow, it is not Agaricus campestris. Additionally, the underside of the mushroom's cap should have a pleasant, mushroomy smell, rather than an unpleasant odour like embalming fluid.
It is important to note that mushroom identification can be challenging, and consuming wild mushrooms carries risks. While Agaricus campestris is an edible species, there are many similar-looking poisonous mushrooms, such as Agaricus xanthodermus and Amanita virosa. Therefore, it is crucial to correctly identify mushrooms before consuming them to avoid potential health risks. It is recommended to seek guidance from experts or experienced foragers when foraging for mushrooms to ensure accurate identification and avoid any potential dangers associated with consuming wild mushrooms.
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Meadow mushrooms
Agaricus campestris, commonly known as the meadow mushroom, is a widely eaten gilled mushroom. It is closely related to the cultivated button mushroom (A. bisporus) found in grocery stores. The meadow mushroom is also known as the field mushroom and the pink bottom. The cap of the meadow mushroom is white, may have fine scales, and is 3 to 12 centimetres (1+1⁄4 to 4+3⁄4 inches) in diameter. It is initially hemispherical in shape but flattens out with maturity. The gills are light pink, turning to red-brown and finally dark brown as the mushroom ages. The stipe is predominantly white and 3 to 10 cm (1+1⁄4 to 4 in) tall and 1–2 cm wide. The stalk has a delicate ring that often disappears. The mushroom has a mild taste.
The meadow mushroom is found in fields and grassy areas after rainfall from late summer onwards worldwide. It is often found on lawns in suburban areas, appearing in small groups, in fairy rings, or solitary. It is rarely found in woodland. The mushroom has been reported from Asia, Europe, northern Africa, Australia, New Zealand, and North America. Although edible, this mushroom is not commercially cultivated due to its fast maturation and short shelf life.
When cooking with meadow mushrooms, they can be dried, sauteed in butter and frozen, or pickled. They can also be made into a powder for broth and seasonings, especially if they have bug damage. Fresh meadow mushrooms should be cooked before eating. They can be sauteed or fried, added to sauces, or even sliced raw and included in salads.
It is important to correctly identify meadow mushrooms before consuming them as several species may be confused with A. campestris. The most dangerous confusion may be with the deadly Amanita virosa (the destroying angel) or Amanita hygroscopica (the pink-gilled destroying angel). To distinguish between these species, look for a volva (a saclike cup) at the base of the mushroom. Amanita species will have this feature, while Agaricus will not. Another similar species is Agaricus xanthodermus (the yellow stainer), which causes gastrointestinal problems in many people. To identify this species, cut the stem of the mushroom and check if it stains yellow. If it does, throw it out.
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Portobello mushrooms turning pink
While there are mushrooms that are naturally pink, such as the pink oyster mushroom, it is not typical for Portobello mushrooms to turn pink. Portobello mushrooms are Agaricus bisporus in their mature state, and they are typically brown with a cap measuring 10–15 cm (4–6 in). They are commonly found worldwide in fields and grassy areas.
However, some mushrooms do turn pink when bruised or cut, which could be the case with Portobello mushrooms. For example, button mushrooms, which are also a type of Agaricus mushroom, tend to turn pink when bruised. This is a natural response of the fungus and is not necessarily a cause for concern.
On the other hand, in some mushrooms, a pink hue can indicate decay or spoilage. Mushrooms that have turned pink may be unsafe to consume, especially if they exhibit other warning signs such as squishiness, wrinkling, a strange smell, or sliminess. It is important to exercise caution when dealing with discoloured mushrooms and to check for these additional signs of spoilage before consumption.
If you are unsure about the safety of pink Portobello mushrooms, it is always best to discard them rather than risk consuming potentially spoiled food. It is important to prioritize your health and well-being when dealing with any questionable food items.
To avoid Portobello mushrooms turning pink, proper storage practices should be followed. Store the mushrooms in a cool, dry place, and ensure they are not damaged or bruised during handling. Additionally, it is important to purchase fresh mushrooms from a reliable source and consume them within their recommended shelf life.
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Mushrooms with pink spores
Another variety of mushroom with pink spores is the Rugosomyces carneus, commonly known as the Pink Domecap mushroom. This mushroom has a dryish cap (except in wet weather) and closely spaced gills. It is a widespread but not common sight in Britain, Ireland, Europe, Asia, and North America. While some consider this mushroom safe for consumption, others advise against it due to the reported presence of toxins in the fungi that may cause DNA mutations.
In addition to the above, mushrooms in the Galerina genus typically have gills that turn pink as the pink spores mature. These mushrooms have a conical to bell-shaped cap, a slender stalk, and gills that are attached to the stem. The caps can range from light to dark brown and may be smooth, striated, or scaly. They obtain nutrients from decomposing organic matter, so they often grow on tree stumps.
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Frequently asked questions
Yes, there are several types of mushrooms that are pink and white. One notable example is the Agaricus campestris, which has a white stalk and pink gills. Another example is the Pleurotus djamor, commonly known as the pink oyster mushroom, which has a pink colour but also appears in white forms.
Pink oyster mushrooms are commonly found in central Mexican communities, particularly in the state of Morelos. They are often collected by families and sold at vendors' markets or door-to-door in mountainous communities.
The flavour of pink oyster mushrooms has been described as meaty and fishy, with a high level of umami. They are widely cultivated and used in cooked applications such as sautéing, boiling, roasting, or frying.
The pink colour in mushroom gills is due to the presence of pink spores, which mature over time. The gills of certain mushroom species, such as the Agaricus campestris, will turn pink as the spores develop.
