GARLIC BUTTER OYSTER MUSHROOMS

by with No Comment Oyster Mushrooms

This Garlic Butter Oyster Mushrooms recipe taken from Food With Feeling is a quick and delicious dish that highlights the natural, delicate flavor of fresh oyster mushrooms. Sautéed to perfection in golden, fragrant garlic butter, these mushrooms develop a beautifully tender texture with crispy edges that will keep you coming back for more.

Whether served as a savory side, a tasty appetizer, or even a topping for pasta or toast, this recipe is versatile, easy to prepare, and bursting with flavor. Ready in minutes, it’s the perfect way to enjoy farm-fresh goodness any day of the week.

Let’s get cooking and bring this mouthwatering dish to life!

INGREDIENTS:

  • 1 pound of oyster mushrooms, sliced or whole
  • 3 tablespoons of unsalted butter (plant based or regular)
  • 1 tablespoon of olive oil
  • 3 large cloves of garlic, minced or pressed
  • 1 tablespoon of fresh parsley, chopped
  • Optional splash of white wine (I usually do about 1 tablespoon but you can simply leave it out)
  • Salt and pepper to taste       

INSTRUCTIONS:

  1. Do NOT rinse the mushrooms because they absorb water easily and will turn out too chewy when cooked. Slice as desired.
  2. In a large skillet over medium heat, heat the butter and olive oil. Once hot, add in the mushrooms in an even layer. Let the mushrooms sit on medium heat and do not touch them for about 3 minutes. This will create some nice caramelization around the edges of the mushrooms. Stir and cook for 2 more minutes.
  3. Pour in the wine, if using, and cook for an additional 2 minutes. Stir in the garlic and parsley and cook for 1 additional minute.
  4. Season to taste with salt and pepper. Serve and ENJOY!

NOTE: Sautéed oyster mushrooms are best enjoyed immediately. However, if you have leftovers, place them in an airtight container in the refrigerator for up to 3 days.

Recipe by food with feeling

CORNMEAL-CRUSTED OYSTER MUSHROOM PO’ BOYS

by with No Comment Oyster Mushrooms

Get ready to bring a taste of New Orleans to your kitchen with this mouthwatering recipe for Cornmeal-Crusted Oyster Mushroom Po’ Boys! Perfectly crispy on the outside, tender on the inside, these plant-based po’ boys deliver all the satisfying crunch and bold flavors of the traditional sandwich—without the seafood.

Oyster mushrooms, with their delicate texture and savory bite, are the ideal stand-in for fried oysters. Coated in a spiced cornmeal crust and fried to golden perfection, they pair beautifully with the tangy crunch of coleslaw and creamy remoulade sauce, all tucked into a soft French roll.

Whether you’re looking for a new spin on comfort food or a crowd-pleasing dish for your next gathering, this recipe is guaranteed to impress. Let’s dive into this crispy, zesty, and utterly satisfying Southern classic, reimagined for plant-based food lovers!

INGREDIENTS:

For the Cajun Remoulade:

For Breading:

Other Ingredients:

 Preparation

1 : Make the remoulade. Combine the mayo, vinegar, relish, mustard and Cajun seasoning in a small bowl. Cover and place in the fridge until ready to use. Slice the tomato and set aside.

2: Make the breading. Mix together the panko, flour, cornmeal, paprika, kelp, garlic powder, onion powder, cayenne and celery salt in a shallow bowl. Mix the tamari, water and cornstarch together in a second shallow bowl.

3: Set a wire rack over a pan lined with paper towels.

4: Heat the oil in a medium frying pan over medium-high heat for about 2 minutes. When the oil is hot, the surface will look wavy or shimmering. Test that the oil is hot by dropping in a bit of flour or breadcrumbs. When it sizzles a lot, the oil is ready. While it heats, trim the oyster mushroom clusters into shrimp-size pieces.

5: The tamari slurry has a tendency to separate, so stir often to re-combine. Working a few at a time, dunk the mushrooms in the slurry, then coat them in the breading. Fry the mushrooms until crispy and golden brown, about 2 to 3 minutes per batch. Turn frequently. Fry them in 2 or 3 batches so you don’t overcrowd the pan.

6: Place the fried mushrooms on the cooling rack while you fry the rest. Slice the baguette into 2 or 3 pieces and toast them before you fry the last batch of mushrooms. Divide the fried mushrooms between the sandwiches and top with shredded cabbage, tomato, pickles and remoulade.

Recipe from One Green Planet

OYSTER MUSHROOM BACON

by with No Comment Oyster Mushrooms

Who says bacon has to come from a pig? If you’re looking for a smoky, savory, and satisfyingly crispy alternative, oyster mushroom bacon is about to be your new obsession!

Perfect for those who are living a plant-based lifestyle or simply looking to add variety to their meals, this recipe transforms humble oyster mushrooms into a flavor-packed treat.

Oyster mushrooms have a naturally meaty texture and ability to soak up marinades, making them the ideal base for recreating some delicious bacon. A blend of smoky seasonings, a touch of sweetness, and a crispy finish make this dish a versatile addition to your favorite meals. Crumble it over salads, layer it in a BLT, or snack on it straight out of the pan—we won’t judge!

Let’s dive into the kitchen and whip up some plant-based magic…

INGREDIENTS

INSTRUCTIONS

  • Heat a seasoned cast iron skillet over low heat and let warm up while prepping your ingredients.
  • 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.
  • 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.
  • Remove weight, flip mushrooms and reapply weight. Cook another 2 minutes.
  • Remove weight and brush mushrooms with marinade, flip mushrooms and brush other side with marinade. Cook 2 minutes.
  • 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!
  • 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.

Recipe from Sam Cooks Kindness

VEGAN BBQ OYSTER MUSHROOM STEAKS

by with No Comment Oyster Mushrooms

Who says you need meat to enjoy a flavorful, juicy steak?

With the incredibly meaty flavor of oyster mushrooms, you can create a vegan BBQ “steak” that’s smoky, tender, and bursting with mouthwatering flavor. This recipe is perfect for summer BBQs, weeknight dinners, or even as a hearty addition to your holiday spread.

Oyster mushrooms have a unique meaty texture that soaks up marinades beautifully, making them the ideal star for this vegan BBQ dish. Paired with your favorite BBQ sauce and grilled or pan-seared to perfection, these mushroom steaks are sure to impress both vegans and meat lovers alike.

Ready to elevate your vegan BBQ game? Let’s dive into the recipe and turn oyster mushrooms into the most satisfying “steak” you’ve ever tasted!

Ingredients

  • 2 Clusters Oyster Mushrooms
  • 100g Primal Kitchen BBQ Sauce
  • ½ c beer
  • 1 spring onion, finely sliced
  • Granulated garlic
  • BBQ blend seasoning 
  • Cracked black pepper
  • Salt, flakes
  • Organic High Oleic Sunflower oil

Instructions

  1. Preheat oven 200c (fan) / 375f convection or 400f bake.
  2. Trim the ‘hay’/stem from the bottom of the mushroom, keeping it all intact in one piece.
  3. Get cast-iron pan rippin’ hot and heat up 2 tbsp oil and swirl to evenly coat. Place mushrooms stem side down, into the pan on the outer edge hot spots.
  4. Press mushrooms with another cast-iron pan/heavy pot. Apply a little pressure until you hear the sizzle. Lift top pan, wipe off the liquid with a towel, set to the side. Mushrooms will be releasing liquid, leave the water to evaporate for a couple of minutes.
  5. Add beer to BBQ sauce in a bowl. Season mushrooms with BBQ blend seasoning, black pepper, granulated garlic, salt, and a 1 ½ tbsp oil. Flip mushrooms carefully with tongs.
  6. Repeat the pressing step again and leave to cook for a few more minutes. Season mushrooms again with bbq seasoning, granulated garlic, black pepper, and salt.
  7. Add a little oil around the edge of the pan and swirl, to prevent sticking, then flip mushrooms carefully again. Turn mushrooms again until charred and crispy on both sides, then place gently into the bowl of BBQ sauce, push down with hands until mushrooms are completely coated.
  8. Place saucy mushrooms onto a parchment-lined baking sheet and add a little more BBQ sauce to the top of each mushroom.
  9. Cook in the oven for 10-15 minutes. Remove and serve on a chopping board, garnish with green onion.

Recipe from The Wicked Kitchen 

For a video demonstration, we love this one below by Derek Sarno!

https://www.youtube.com/watch?v=v-5ABYcopAE&ab_channel=DerekSarno

OYSTER MUSHROOM RISOTTO

by with No Comment Oyster Mushrooms

There’s something undeniably comforting about a bowl of risotto — warm, creamy, and packed with rich flavors, especially from those mushrooms. When paired with the earthy, umami-packed goodness of oyster mushrooms, this classic Italian dish transforms into an irresistible treat that’s perfect for any occasion.

This dish is surprisingly simple to make with a little patience and the right technique. In this recipe, we’ll walk you through step-by-step instructions on how to make a perfectly creamy risotto that highlights the delicate, meaty texture of oyster mushrooms.

Let’s get cooking!

Ingredients

Instructions

  1. Start by heating the chicken stock in a saucepan. Once it starts to simmer, turn the heat down to low and keep warm.
  2. Then on a medium heat, using the large saucepan, add 2 tablespoons of olive oil and the diced onion.
  3. Gently cook the onion for a few minutes until it starts to turn translucent.
  4. Then add half the minced garlic and the Arborio rice to the saucepan and stir to coat the rice with the onion and oil.
  5. Cook for 2-3 minutes before adding the white wine.
  6. Stir through the wine, allowing it to evaporate before adding a ladle or two of the chicken stock to the rice.
  7. Once the stock has nearly evaporated, continue to add another ladle of stock, stirring gently to cook evenly and so the bottom doesn’t stick.
  8. Continue this process until the rice has softened and cooked to al dente perfection. You can check this by squishing a grain of the cooked rice on the kitchen bench with the back of a spoon – if there is evidence of very fine white particles in the center of the gain – which is the uncooked part of the rice, then you’ve cooked it perfectly. Also taste test the risotto to ensure there are no hard pieces of rice. The additional hot boiled water is available to ladle extra liquid if required beyond the chicken stock. I find I need an extra ladle or two to ensure a creamy mushroom risotto.
  9. While the risotto is cooking, on a medium heat, add the remaining olive oil to the frying pan.
  10. Then add the remaining minced garlic to the pan and cook for 30 seconds.
  11. Add the oyster mushrooms to the pan to gently cook until the mushrooms have softened and cooked through.
  12. The final step is to add the cooked mushrooms, grated Parmesan cheese, chopped parsley and salt and pepper to taste to the risotto rice. Stir gently to combine and then serve.

This dish can be served as is or garnished with additional parmesan cheese and parsley.

Recipe from Plant Food At Home