5 Easy and Delicious Oyster Mushroom Recipes

If you’ve started growing your own mushrooms, you may be wondering what to do with your harvest. 

Thankfully, there’s a nearly endless list of recipes that feature delicious mushrooms!

We’re sharing 5 of our favorite oyster mushroom recipes for a quick and nutritious breakfast, lunch or dinner (some of which are even vegan!).

Note that these recipes will work for any type of oyster mushroom you prefer, whether that’s king oysters, blue oysters or pink oysters, for example. 

And of course if you don’t want to grow these mushrooms yourself, you can pick some up on your next trip to the grocery store.  

1) Mushrooms on Toast

One of the simplest yet best ways to enjoy your mushrooms! 

You can include the mushroom stems in this recipe if you enjoy eating them (and if the stems of your chosen mushroom aren’t too tough and woody). 

Ingredients (for 2): 

• 1/2 pound (about 225 g) oyster mushrooms
• A couple slices of good-quality bread
• Butter or Olive oil
• Salt & pepper

1. Slice your mushrooms to whatever size you like or just pull them apart into chunks.
2. Heat a frying pan on medium heat, then drop a knob of butter and a tablespoon of olive oil into the pan. Saute the mushrooms.
3. Season with salt and pepper and stir frequently for 5 – 10 minutes.
4. Meanwhile, toast and butter your bread. When the mushrooms are golden around the edges, slide them out of the pan and onto the toast.

For a nice variation on this, you could add a little cream and fresh parsley towards the end. Or try cooking your mushrooms in sesame oil instead of butter.

2) Oyster Mushroom Stroganoff

This is a delicious way to turn your mushrooms into a rich, meaty gourmet dinner which is often served with rice or bread. 

Your stroganoff can also be added to tagliatelle to turn it into a creamy mushroom pasta. Even without meat, this mushroom dish tastes incredible! 

Ingredients (for 2):

• 1/2 pound (about 225 g) oyster mushrooms
• 1/4 pound (about 110 g) chestnut mushrooms
• 2 tbsp Olive Oil
• 1 tbsp Butter
• 1 Onion
  
• 2 Cloves Garlic
  
• 1 tbsp Paprika
  
• 1 tbsp Flour
  
• 1 cup white wine 
• 1and 1/4 cups vegetable stock 
• 4 tbsp creme fraiche 
• Juice of half a lemon 

1. Heat the oil and butter in a wide saucepan. Add onion and garlic and cook for 7 minutes, or until soft and translucent.
2. Chop both types of mushrooms into large chunks and add to the pan, turning the heat up to medium-high. After about 5 minutes, when the mushrooms begin to color, add the paprika and stir well. 
3. Add the flour and stir to coat the mushrooms.
4. Add the wine and stir well, deglazing the pan as you go. Allow to boil for a minute, then add the stock and boil for 5 minutes until it begins to thicken.
5. Spoon in the double cream. Mix well and allow to heat through. Add the lemon juice and season just before serving. Serve with rice, crusty bread or tagliatelle pasta.

3) Thai Mushroom Soup

A remarkably simple yet rewarding dish. To simplify this dish, you can also use Thai green curry paste. It’s also naturally vegan. 

P.S. Have some mushrooms you’d like to use for this curry, but aren’t sure if they’ve gone bad? Our guide can help you decide. 

Ingredients (for 2): 

• 1/2 pound (about 225g) fresh Oyster Mushrooms
• 2-3 fresh chilis cut and smashed (use fewer chilis if you prefer less spice)
• 3 kaffir lime leaves
• 2 stalks lemon grass cut into 5cms pieces and smashed
• 2 cups water or vegetable stock
• 1 cup coconut milk
• 1/2 pound (about 225g) spinach or spring greens
• 3 tablespoons lime juice
• 3 tablespoons light soy sauce
• Handful of fresh coriander

1. Cut the mushrooms into small chunks.
2. Bring the water/stock to a boil and add the lime leaves and crushed lemon grass.
3. Simmer for 5 minutes. Then add the chilis, coconut milk, mushrooms and greens.
4. Simmer for another 5 minutes until the mushrooms are soft. Turn off the heat and add the lime juice, soy sauce and coriander.
5. Serve the fragrant steaming broth into deep bowls and enjoy.

If you like your soup a bit thicker or more filling, you can also add noodles during the last 5 minutes of cooking.

4) Mushroom Stir Fry

This is a quick, healthy and delicious, this is a Chinese-inspired mushroom stir fry. It’s an excellent way to use up mushrooms that you’ve previously preserved or frozen. 

• 1/2 pound (about 225g) Oyster Mushrooms
• 1 cup (about 200g) egg noodles
• 3 tablespoons toasted sesame oil
• A clove or two of garlic, crushed or chopped
• 1 teaspoon freshly grated ginger
• 1.5 cups (about 300g) Vegetable of choice (Cabbage, Broccoli, Green Beans, Spring Greens etc.)
• 4 tablespoons soy sauce
• 4 tablespoons water
• Bean sprouts (optional)
• Sesame seeds (optional)
• Slice of lemon

1. Slice up your mushrooms and vegetables in advance.
2. Cook the noodles in a pan of boiling water for the length of time instructed on the package. Drain and put to one side in a bowl of cold water.
3. Heat a wok or large frying pan on a high heat until it begins to smoke, then add the toasted sesame oil. When hot, add your garlic and ginger and stir continuously for 30 seconds before adding in the mushrooms and continuing to stir-fry.
4. After 3-4 minutes your mushrooms should be starting to brown. Add your vegetables and continue to stir fry for another 4-5 minutes until cooked through but still a little crunchy.
5. Next, mix up the soy sauce and water in a cup and add it into the wok, followed by the cooked noodles, bean sprouts and sesame seeds (if using).
6. Stir quickly before the liquid all evaporates. After 1 minute, remove from heat and squeeze the lemon in. Serve and enjoy!

5) Cream of Mushroom Soup

This creamy classic is hard to beat. Here’s our favorite way to prepare it:

Ingredients (for 2): 

• 1/2 pound (about 225g) oyster mushrooms
• 1/4 pound (about 110 g) chestnut mushrooms
• 3 tbsp olive oil
• 1 tbsp butter
• 3 Shallots, diced
• 2 Cloves Garlic, sliced
• 1 cup of White Wine
• 750ml vegetable or chicken stock
• 3/4 cup creme fraiche
• Handful of chopped chives or parsley

Directions: 

1. Heat a heavy saucepan on a medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Add the mushrooms and fry in batches, so as not to overcrowd the pan. Remove them and set aside on a plate when brown at the edges.
2. Add another tablespoon of oil to the same pan and fry the shallots on a low-medium heat for 6 or 7 minutes until soft. Add the garlic and cook for 2 minutes.
3. Add the wine and boil down for 2 minutes to a glaze. Then add 300ml of the stock and boil down again for another 3-4 minutes. Add all the mushrooms back in with the rest of the stock and simmer for 5 or so minutes until they are nice and tender.
4. Puree the mixture in a blender, leaving just the odd chunk or two of mushroom intact. Return to pan, add the cream and simmer for 5 minutes before seasoning and sprinkling the chives or chopped parsley in. Enjoy!

More Oyster Mushroom Recipes from Around the Web:

• Goat cheese and oyster mushroom frittata
• Malaysian spiced noodles with Oyster mushrooms & tofu
• Oyster mushroom sandwich
• Oyster mushroom risotto
• Roasted mushroom salad
• The Mushroom Bureau site 

 P.S. If you’re wondering “what is the best way to cook oyster mushrooms,” we have a primer on that, too.