Mushroom Recipes
There are endless ways to cook oyster mushrooms and enjoy their unique flavors. The below are some of our favorite recipes
Pan-Fried Blue Oyster Mushroom Recipe
​If you want to make a pan-friend blue oyster mushroom side dish it can be super simple and mouth-wateringly delicious. The recipe below uses a couple of Asian ingredients to complement the umami flavor of the mushroom.
Ingredients
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200 grams (give or take) blue oyster mushroom, cleaned and separated
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1 tablespoon of salted butter
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2 cloves of garlic, finely minced
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1 teaspoon soy sauce or tamari
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a splash of rice vinegar
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1/2 teaspoon toasted sesame oil
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1 teaspoon sesame seeds
Directions
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Heat your skillet or frying pan over medium heat for a few minutes until your mushroom squeaks when you rub it across the bottom of the pan.
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Add your blue oyster mushrooms to the skillet and let them toast on one side for about 2 minutes, until they start to brown.
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Stir the mushrooms and let them toast another minute or two.
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Add the butter, garlic, soy sauce, and rice vinegar, stirring to combine.
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Reduce the heat to low and let them caramelize together until they become dark brown and a little crispy. Stir them every so often to prevent any burning.
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Once cooked, remove from heat and stir in the toasted sesame oil and sesame seeds.
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Serve and enjoy!
We found this recipe at foodsguy.com
Pan-Fried King Oysters
If you are eating the mushrooms raw and finely sliced, select smaller mushrooms as they are said to be slightly stronger in flavour. Once cooked however, the mushroom's natural umami flavour is unleashed, so size doesn't matter – go as big or as small as you like.
Ingredients
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2 king oyster mushrooms
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olive oil
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40g of unsalted butter, cubed
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1 sprig of thyme, (optional)
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1 garlic clove, bashed (optional)
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flaky sea salt
Directions
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Carefully slice the mushrooms in half lengthways. Lightly score a 5mm diagonal crisscross pattern into the cut side of the mushrooms. This will help the mushroom cook more evenly as well as allowing the seasoning to thoroughly penetrate the flesh
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Place a pan over a high heat. Once the pan is almost smoking, add a drizzle of oil and the mushrooms cut-side down. Turn the heat down to medium-high
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Cook for 3–5 minutes depending on the size of the mushroom, until they turn a nice golden colour
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Add the butter to the pan. Once melted, add the thyme and garlic and season with salt
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Turn the mushrooms over and baste with the foaming butter until they are cooked all the way through
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Drain on kitchen roll, sprinkle with flaky sea salt and serve hot
We found this recipe at greatbritishchefs.com
Yellow Oyster Mushroom on melted Brie Toast
Sauté Yellow Oyster Mushrooms along with some regular oyster mushrooms, garlic scapes and a touch of thyme. Then layer them on a melted Brie toast and enjoyed them with a glass of chilled white wine.
Ingredients
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• 7 oz. (200 gr) mixed oyster mushrooms
• 3 tbsp butter (40 gr)
• 6 garlic scapes, chopped (or 2 garlic cloves, crushed)
• 1 tbsp white wine (optional)
• 4 sprigs of thyme
• 4 slices of thick crusted bread, toasted
• 4 oz. (125 gr) good quality Brie cheese (preferably with mushroom tasting rind)
Directions
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Brush the mushrooms with a dry brush to remove any dirt and tear the large mushrooms into about 1-inch pieces. Heat a large nonstick pan over medium high heat, when nice and hot add the butter, mushrooms and salt. Cook for 2 minutes, stir and add the garlic scapes and the wine (if using). Cook for 1-2 additional minutes until the edges of the mushrooms turn golden brown. Add thyme leaves and set aside.
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Heat the broiler. Cut the Brie cheese into about 1/4-inch (5-6 mm) slices. Top the toasts with the Brie and 1/4 of the mushroom mixture. Arrange the toasts on a baking sheet and place them under the broiler. Bake for 1-2 minutes, or until the Brie has slightly melted and has browned on the edges. Since ovens vary, check toasts often or you might end up with totally melted or burnt toasts.
We found this recipe at sprig-of-thyme.com
Mushroom Bacon
Pink Oyster Mushrooms are a unique variety that has an almost, pork-like flavor that's emphasized even more when crispy!
This vegan bacon swap is perfect for salads, vegan BLTs, over pasta or just as a snack! They are so addicting, just like bacon, that you'll be super lucky if you have enough to make it to your plate after you're done snacking.
Ingredients
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½ lb oyster mushrooms (preferably Pink!)
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2 tablespoons tamari sub soy sauce
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1 teaspoon liquid smoke
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2 tablepoons maple syrup
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½ teaspoon smoked paprika
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¼ teaspoon black pepper
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1 tablespoon olive oil
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sea salt
Directions
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Heat a seasoned cast iron skillet over low heat and let warm up while prepping your ingredients.
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Prep marinade by whisking together all ingredients. Prep Oyster mushrooms by cutting away any tough substrate and then tearing into strips. Be sure not to leave any stems too thick for the best results.
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Place mushrooms into a single layer on the skillet and apply a weight to the top (like a panini press or another pan). Dry fry on low heat for 3-4 minutes.
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Remove weight, flip mushrooms and reapply weight. Cook another 2 minutes.
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Remove weight and brush mushrooms with marinade, flip mushrooms and brush other side with marinade. Cook 2 minutes.
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Flip one last time, cooking another 1-2 minutes to desired level of crispiness. Lightly brush with marinade and sprinkle with salt to taste. Enjoy hot or cold!
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Important Note- Do not overcrowd your pan or skillet. If you need to cook the mushrooms in batches, carefully clean off skillet between batches to prevent burning.
We found this recipe at samcookskindness.com
Easy Lion’s Mane Steak
Ingredients
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1 large Lion's Mane mushroom (300-400 grams) from Mushroom People
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 tablespoon soy sauce or tamari
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1 teaspoon balsamic vinegar
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1 teaspoon smoked paprika
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Salt and pepper to taste
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Fresh herbs (rosemary or thyme)
Directions
Preparation:
- Slice the Lion's Mane mushroom into steak-like pieces, approximately 1 inch thick.
Marination:
- In a bowl, mix olive oil, minced garlic, soy sauce (or tamari), balsamic vinegar, smoked paprika, salt, and pepper.
- Coat the Lion's Mane steaks with the marinade and let them sit for 15-20 minutes.
Cooking:
- Heat a skillet over medium-high heat.
- Place the marinated Lion's Mane steaks on the skillet and cook for 4-5 minutes on each side until a golden-brown crust forms.
- For an added touch, safely press down the steaks with another lid or a suitable object during cooking.
Finishing Touch:
- Optionally, baste the steaks with the remaining marinade for extra flavor.
Herb Garnish:
- Sprinkle freshly chopped herbs like rosemary or thyme over the cooked steaks.
Serve:
- Plate the Lion's Mane steaks while hot, paired with your preferred side dishes.
Enjoy:
- Savor the delicious simplicity of these Easy Lion's Mane Steaks, appreciating the natural flavors with just a hint of gourmet flair.
We found this recipe at windycitymushroom.com
Chestnut Mushroom Omelette
Ingredients
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3 eggs
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1 ½ tablespoons creme fraiche
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4 ounces chestnut mushrooms, cleaned and trimmed
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2 tablespoons water
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1 1/2 tablespoons butter
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Generous seasoning of salt
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Freshly ground pepper
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2 tablespoons minced fresh parsley
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¼ cup shredded cheese of your choice
Directions
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In a bowl, beat the eggs with the creme fraiche.
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Heat a non-stick skillet over medium-high heat. When hot, add the mushrooms and the water. Cook the mushrooms in the water for 1-2 minutes, until just starting to wilt, but not completely softened. Chestnut mushrooms will take 2 minutes. Thinner, more delicate mushrooms will only take 1 minute. Do not overcook the mushrooms.
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Add in the butter, and saute the mushrooms until just tender. Turn the heat to medium. Add in the egg/creme fraiche mixture. Use a spatula to gently scramble the eggs. The eggs should cook slowly to retain their silky, light texture. Cook until just set. Sprinkle with shredded cheese. Season with salt, pepper and fresh parsley. Drizzle with hot sauce, if desired.
We found this recipe at steamykitchen.com
