Look no further for the best oyster mushroom recipe: these Pan-Fried Oyster Mushrooms are easy to make with simple ingredients and feature a savory flavor and a juicy, meaty texture. Enjoy them as a satisfying meatless main or a nutritious and tasty side.
Whether you follow a plant-based diet or are looking for ways to enjoy your farmer’s market haul, oyster mushrooms are a great way to add flavor, nutrition, and plant-based meatiness to meals. With many vitamins and antioxidants (source), there’s never a bad time to add this most delicious fungus to your diet.
These crispy and umami-rich morsels are tasty as a meat substitute — think adding them to your favorite pasta, tucking them into wraps, stirring them into stir-fries, or sprinkling them onto rice bowls or salads. Or, add satisfaction, chew, and rich umami flavor to your favorite burgers, sandwiches, and breakfast skillets.
Oyster mushrooms are one of my favorite varieties of the fungus, and I’ve cooked with them for years. In this post, I will share all my best tips for how to cook oyster mushrooms, from selection and cleaning tips to serving, and a recipe for my favorite preparation method: pan-frying. For more easy and delicious mushroom recipes, check out my Mushroom Etouffee, Wild Mushroom Avocado Toast, and Lion’s Mane Crab Cakes.
And for everyone who thinks plant-based cooking requires too much prep: this oyster mushroom recipe will prove that theory wrong! With minimal prep, and simple ingredients, this may be your new favorite easy vegan dinner.
All About Oyster Mushrooms
Oyster mushrooms, species Pleurotus Ostreatus, are gilled mushrooms that grow in clusters on trees, decaying wood, and logs. The most common variety in the United States is the American oyster mushroom, which is golden, tan, or light brown in color and has mushroom caps that look similar to oysters.
Cooking with oyster mushrooms is simple, as I’ll show you in the recipe below. When prepared as such, these fungi are juicy and meaty and have an incredible umami-rich flavor. They also boast many nutritional benefits (source), making them a fantastic addition to any diet, meatless or not.
Types of Oyster Mushrooms
There are currently over 202 known species of oyster mushrooms (source). The most common ones available at grocery stores and farmer’s markets are grey, golden (also known as yellow) and king oyster mushrooms. Occasionally, you can also find pink or blue varieties (especially at farmer’s markets). I usually buy oyster mushrooms at the farmer’s market or my local Asian and International grocery stores. You can even grow them at home with the right tools, or a countertop kit (Amazon, Walmart, Ace Hardware).
What Do They Taste Like?
When appropriately prepared, oyster mushrooms are meaty, crispy, satisfying, savory, and juicy. Though their name refers to seafood, it is due to their appearance. Oyster mushrooms taste more like poultry, with a texture and flavor similar to roasted chicken.
How to Clean
The best way to clean oyster mushrooms is by gently brushing them with a damp paper towel, clean tea towel, or a mushroom brush (Amazon, Williams Sonoma, Walmart). Refrain from rinsing or submerging them in water, as the extra moisture will negatively affect the texture of oyster mushrooms recipes when cooked, making them mushy.
How to Store
Keep fresh mushrooms in a paper bag or vented container in the refrigerator for 5-7 days. If necessary, keep them in a plastic container with the lid ajar, but avoid storing them in plastic bags or sealed airtight containers. The fungi need to breathe and will become slimy if stored without airflow.
How to Prepare Oyster Mushrooms
Though you can roast or air fry them, in my opinion, the best way to cook oyster mushrooms is by pan-frying them on modest heat with a mushroom press (Amazon, Walmart, Williams Sonoma) heavy lid, or heavy pan directly on top. Pressing mushrooms draws out their liquids, concentrates the flavor, and gives them a meatier texture.
Recipe Ingredients
Oyster Mushrooms: Use your favorite variety of oyster mushrooms. As noted above, golden (also known as yellow), king, pink, or blue mushrooms are all delicious in this recipe. If you don’t have or can’t find oyster mushrooms, you can also use another meaty and flavorful mushroom, such as maitake, Lion’s Mane, chanterelle, or Hen of the Woods (to name a few).
Garlic: Adds savory, nutty flavor, enhancing the mushroom’s umami. Use fresh garlic whenever possible, though bottled garlic can work in a pinch.
Olive Oil: Extra virgin olive oil adds light, fruity notes to the dish. If needed, you can swap in another pure-flavored oil, such as avocado.
Salt and Pepper: Fine sea salt or kosher salt and freshly cracked pepper enhance the flavors of oyster mushroom recipes. Season the mushrooms before adding them to the pan and to taste before serving.
To Garnish: Top the freshly pan-fried fungi with minced fresh parsley and a squeeze of fresh lemon juice. For extra lemon flavor, pass a small bowl of lemon slices.
How to Make The Best Pan-Fried Oyster Mushrooms
- Prepare. Brush the mushrooms clean with a damp paper towel, kitchen towel, or mushroom brush. Cut off the tough bottom portion of the mushrooms, then slice them into your desired sized pieces. TIP: Save the tough mushroom stems for a nutritious homemade mushroom broth.
- Sauté garlic. Warm the olive oil in a skillet over medium heat. Once it is hot, add the minced garlic and sauté, stirring until slightly golden, for 30 seconds to 1 minute. Be very careful not to burn the garlic.
- Season. Add the oyster mushrooms to the skillet in an even layer. Sprinkle salt over the mushrooms to help them cook down.
- Press and cook. Place a bacon press, heavy skillet, or heavy pot lid directly onto the mushrooms and cook for 10 minutes on medium-low heat. The mushrooms will release a lot of liquid as they cook. Flip the mushrooms when the liquid has evaporated.
- Flip and cook. Remove the mushroom press from the shrooms, and use tongs to carefully flip them. Cook them for 5-10 minutes, uncovered, or until the mushrooms are browned, tender, and juicy.
- Season and serve. Season the mushrooms with black pepper, and more salt to taste. Serve them hot with minced fresh parsley and a squeeze of lemon.
Recipe Pro-Tips
- Cut to size. Leave the mushrooms whole for meaty steaks, or cut them into smaller pieces for bite-size mushrooms with a little more crispiness.
- Do not stir. You only need to turn the mushrooms between the two 10-minute cooking intervals. At this point, gently flip the mushrooms and replace the heavy press on top. Stirring them as they cook will prevent them from searing properly and developing a hearty meatiness.
- Heavily press. This will help the liquid express from the mushrooms as they cook, making them tender and giving them an incredible texture. My preferred option is a bacon press, but you can also use a heavy flat lid from a cooking pot or a cast iron skillet. If you only have a light lid, place it on the mushrooms and weigh it with two cans of beans.
- If you don’t press them. The pan-fried oyster mushroom recipe will still be delicious if you do not press them. Cook them uncovered on each side for about 10 minutes on medium to medium-low heat, or until tender and golden on each side.
Serving Suggestions
Looking for oyster mushroom recipe ideas? There are countless ways to serve them!
- Side Dish: Add extra nutrition, umami flavor, and texture to meals by serving them with a side of these golden pan-fried morsels.
- Meatless Main: Top your favorite pasta, curries, or whole grain bowls for a satisfying plant-based meal worthy of a special occasion but simple enough to enjoy for everyday meals. They also make a great addition to paninis, wraps, and pita pockets!
- Topper: Spoon these crispy and juicy bites on your favorite burgers, salads, pizzas, and more.
Storage Directions
- Refrigeration: Cool the cooked mushrooms to room temperature and transfer them to an airtight container. Store in the refrigerator for up to 5 days.
- Freezing: Leftovers from this oyster mushrooms recipe can also be frozen. Transfer the cooled vegetables to a freezer-safe container or zip-top bag and freeze for up to 3 months. Defrost overnight in the refrigerator or in a pan with olive oil over low heat.
- Reheating: For hot and crispy leftovers, reheat the mushrooms in a skillet with a drizzle of olive oil over medium-low heat for 2-4 minutes per side until heated through. They also can be warmed in an air fryer preheated to 375°F for 3-5 minutes, until crisp on the edges.
Frequently Asked Questions
No, you do not need to soak or rinse them. Soaking or rinsing can add extra moisture to the dish and make the mushrooms soggy or unpleasantly chewy. Instead, brush off any dirt with a damp paper towel or mushroom brush.
You can eat oyster mushrooms’ small, tender stems but not their tough main stem, which can be woody and fibrous. Trim off the main stem where it becomes firm, and chop the rest of the mushroom into pieces of your desired size. Use the tough stems to make a nutritious mushroom broth.
Though they are safe to eat raw, their taste can be somewhat unpleasant. Cooking oyster mushrooms develops their savory flavor, tenderizes them, and gives them a satisfying mouthfeel and texture.
When cooking oyster mushrooms, you will know they are done when the oyster mushrooms are golden brown, tender, and you can easily slice into them. Another sign is that the moisture in the pan will be completely evaporated.
Though it is pretty hard to overcook oyster mushrooms, it can be done if they are left over heat for excessive periods. You will know they are overcooked if they are burnt or turn slimy.
Though you can prepare them either way, I usually prefer to cut the oysters because it allows for more precision pieces. If you are making a recipe that doesn’t require precision, such as shredded mushroom taco filling, you should be able to tear them.
Cook these fungi for 15-20 minutes over medium to medium-low heat, turning them halfway through the cooking time.
Look for oyster mushrooms in the produce aisle. Oyster mushrooms are almost always available at Asian grocery stores, and with great quality at good prices. You may also find them at an International grocery store. The farmer’s market will often have a greater variety of oyster mushrooms, like pink, yellow, blue, and grey. However, these may come at a higher price. Health food stores like Sprouts and Whole Foods may carry them. You can also grow them at home with a countertop kit (Amazon, Walmart, Ace Hardware), but this process takes a while. Personally, I buy mine at Asian grocery stores and at the farmer’s market.
More Oyster Mushroom Recipes
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Brush the mushroom caps clean with a damp paper towel or kitchen towel, and cut off the tough bottom portion of the mushrooms. Leave the mushrooms whole for meaty steaks, or cut them into smaller pieces for bite-size mushrooms with a little more crispiness.
Warm the olive oil in a skillet over medium heat. Once it is hot, add the minced garlic and sauté, stirring until slightly golden, for 30 seconds to 1 minute. Be very careful not to burn the garlic.
Place the mushrooms down onto the skillet in an even layer, and sprinkle with salt. Place a bacon press, heavy skillet, or heavy pot lid directly onto the mushrooms and cook for 10 minutes on medium-low heat. Adjust the heat as needed if the mushrooms start to burn.
Flip the mushrooms and press them again. Cook for 5-10 minutes or until the mushrooms are browned, tender, and juicy.
Season the mushrooms with black pepper, and more salt to taste. Serve them hot with minced fresh parsley and a squeeze of lemon.
- Refrigeration: Cool the mushrooms to room temperature and transfer to an airtight container. Store in the refrigerator for up to 5 days.
- Freezing: Leftovers from this oyster mushrooms recipe can also be frozen. Transfer the cooled vegetables to a freezer-safe container or zip-top bag and freeze for up to 3 months. Defrost overnight in the refrigerator or in a pan with olive oil over low heat.
- Reheating: For hot and crispy leftovers, reheat the mushrooms in in a skillet with a splash of olive oil over medium-low heat for 2-4 minutes per side until heated through. They also can be warmed in an air fryer preheated to 375°F for 3-5 minutes, until crisp.
- Cut to size. Leave the mushrooms whole for meaty steaks, or cut them into smaller pieces for bite-size mushrooms with a little more crispiness.
- Do not stir. You only need to turn the mushrooms between the 10-minute cooking intervals. At this point, flip the mushrooms and replace the heavy press on top. Stirring them as they cook will prevent them from searing and developing a hearty meatiness.
- Heavily press. This will help the liquid express from the mushrooms as they cook, making them tender, meaty, and ultra-flavorful. My preferred option is a bacon press, but you can also use a heavy flat lid from a cooking pot or a cast iron skillet. If all you have is a light lid, place it on the mushrooms and weigh it down with two cans of beans.
- Pressing is optional. Without a mushroom press the oyster mushrooms will still be delicious. Cook them on each side for 10 minutes, or until golden and tender.
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