Oyster Mushroom Recipe

Oyster mushrooms are beautiful and delicious! This basic pan-fried oyster mushroom recipe is quick and easy. The delicate mushrooms are quickly sautéed and tossed with garlic, butter and parsley. It’s our favorite way to cook them, hands down.

Looking to replace boring old white button mushrooms in your next sauté? This quick and simple recipe for oyster mushrooms is a must-try!

It’s one of my favorite mushroom recipes, right up there with classic roasted mushrooms and melty baked, stuffed mushrooms.

These fancy-looking ‘shrooms belong to the genus pleurotus ostreatus. They have delicate oyster-shaped caps with fine gills, and come in a variety of colors, shapes and sizes (including much rarer blue and pink varieties!)

Unlike common white button mushrooms, cremini or portobello mushrooms that are cultivated in soil, oyster mushrooms grow in clusters on trees.

This is the million-dollar question! Some people say oyster mushrooms have an oyster-like flavor, but honestly I don’t taste seafood at all. If anything, I would say they taste more like chicken

Oyster mushrooms are pleasantly mild-tasting, with a delicate-textured flesh and nutty flavor. Like all mushrooms, they’re full of umami, which means they don’t need much seasoning. I think they’re perfect to eat simply with just salt, pepper and garlic butter.

Garlic Butter Oyster Mushrooms

Oyster Mushrooms tossed in garlic butter are so fresh & flavorful, and only take 15 minutes to make!

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 82 kcal, Carbohydrate 7 g, Protein 4 g, Fat 5 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 8 mg, Sodium 129 mg, Fiber 3 g, Sugar 1 g, unSaturated Fat 3 g, servingSize 1 serving

Ingredients:

• 1 ½ pounds oyster mushrooms
• 2 teaspoons olive oil
• 1 teaspoon soy sauce
• 1 tablespoon butter
• 1 clove garlic (minced)
• fresh parsley or herbs to taste (chopped, salt, and pepper to taste)

Instruction:

1. Wipe the oyster mushrooms with a damp paper towel to remove any dirt or debris if needed.
2. Cut oyster mushrooms into individual mushrooms (and cut in half if they are large). Remove about ½ of the bottom stem.
3. Preheat olive oil in a skillet over medium heat. Toss mushrooms with soy sauce and add to the skillet.
4. Stir to gently coat with oil and then allow mushrooms to cook 3-4 minutes without stirring or until browned on one side. Stir and continue cooking until mushrooms are tender.
5. Push the mushrooms to one side and add the butter and garlic to the pan. Cook for 30 seconds or until fragrant. Stir into the mushrooms and cook 1 minute more.
6. Season with parsley, salt & pepper to taste.

Sauteed Oyster Mushrooms with Garlic Butter

Crisp sautéed oyster mushrooms pan-fried with butter, garlic and parsley leaves. Serve this quick and easy dish as a side or over pasta.

Prep: 10min

Total: 20min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 61 kcal, Carbohydrate 5 g, Protein 3 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 23 mg, Fiber 2 g, Sugar 1 g, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 10 ounces oyster mushrooms
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 1 clove garlic (finely chopped or grated)
• ¼ cup fresh Italian parsley leaves

Instruction:

1. Prep the mushrooms: Gently pat the mushrooms with a clean towel to absorb any excess moisture. Trim off the hard stem at the base of each clump of mushrooms. Separate large clusters into more bite-sized pieces, using your hands or a knife.
2. Place a large (10-12-inch) nonstick pan over medium-high heat. When a drop of water sizzles and evaporates on contact, add the oil to the pan. Arrange the mushrooms in one layer. Cook, without turning, until one side is golden brown and crisp. Sprinkle with salt and pepper to taste and toss. *Note: If the mushrooms don’t fit in one layer in your pan, cook them in 2 batches, adding a little more oil as needed.
3. Transfer the mushrooms to a serving platter. Without returning the pan to the heat, add the butter, garlic and parsley to the hot pan, swirling until the butter melts and the garlic is fragrant.
4. Pour the garlic butter over the mushrooms and serve.

Fried Oyster Mushrooms (Vegan Fried Chicken)

This is my take on Vegan Fried Chicken with these Fried Oyster Mushrooms. They are super crispy with a double batter and so easy to make!

Prep: 10min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 387 kcal, Carbohydrate 81 g, Protein 13 g, Fat 2 g, Saturated Fat 1 g, Sodium 1182 mg, Fiber 5 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 150 g oyster mushrooms
• 1 ½ cups plain flour
• 1 ½ tsp paprika powder
• 1 ½ tsp garlic powder
• 1 ½ tsp onion powder
• 1 tsp turmeric powder
• ¼ tsp cayenne pepper (add more or less depending on how spicy you like it)
• 1 tsp salt
• Cracked pepper
• Oil for frying, ive used canola oil
• Creamy BBQ – mix equal parts of mayonnaise with bbq sauce and a dash of apple cider vinegar
• Sriracha

Instruction:

1. Wipe oyster mushrooms with a damp paper towel to remove any dirt
2. In a large bowl, add the flour and all the spices. Mix together until well combined
3. In a second bowl, add ⅓ cup of the flour mixture with ¾ cups of water. Whisk together until to achieve a smooth batter consistency
4. Dip each mushroom into the wet batter mixture then into the flour mixture. Double coat each mushroom back into the wet batter and then back in the flour mixture, making sure the mushrooms are fully coated in flour
5. Heat oil in a pot over high heat and carefully drop mushrooms into the oil one at a time in batches. Don’t overcrowd the pot, you can fry a few at a time depending how large your pot is. Let them fry for a few minutes until nice and golden on all sides
6. Remove and place on paper towels to remove excess oil, then place on a cooling rack to keep crispy until the rest is done. Enjoy with your favourite dipping sauce!

Stir-fried oyster mushrooms (Neutari-beoseot-bokkeum: 느타리버섯볶음)

FAQ

What part of the oyster mushroom is edible?

What does oyster mushroom do for the body?

Do you cook the entire oyster mushroom?

What flavor goes with oyster mushroom?