Pleurotus djamor, commonly known as the pink oyster mushroom, is a species of fungus in the family Pleurotaceae.

It was originally named Boletus secundus arboreus by the German-born botanist Georg Eberhard Rumphius, in 1750.

It was sanctioned under the name Agaricus djamor by Elias Magnus Fries in 1821, before he transferred the species to the genus Lentinus.

[3] Pink oyster mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or frying.

Due to their meaty texture, these mushrooms require thorough cooking to develop their flavor and an edible consistency.

it also contains 74 percentage of Nutrition [9] Pink oyster mushrooms are a commonly found specimen in central Mexican communities.

[10] Pink oyster mushrooms are also sold, door-to-door by mestizos in mountainous communities, such as San Lorenzo de Atzqueltán and Izolta.