Oyster Mushroom Recipe

If you’ve recently started cultivating on your own, you may be contemplating what you can do with the mushrooms you’ve gathered.

There’s a near-endless number of recipes that include beautiful mushrooms!

We’re sharing five of our top oyster mushroom recipes to make the perfect quick and healthy lunch, breakfast, and dinner (some are non-vegan! ).

Be aware that these recipes can be suitable for any oyster mushroom you prefer, such as oyster king, blue oysters, or pink oysters.

Of course, if you wish to refrain from cultivating these mushrooms alone, You can pick them up during your next trip to the store.

Mushrooms on Toast

The most straightforward and most enjoyable ways to appreciate your mushrooms!

You can also include the stems of the mushroom in this meal if you enjoy eating the branches (and if the stems of your selected mushrooms are relatively easy and woody).

Ingredients

1/2 pound (about 215 grams) of oyster mushrooms

A few slices of top-quality bread

Butter or Olive oil

Salt & pepper

Directions

Cut your mushrooms to any size you prefer, or break them into pieces.

Cook a frying pan over a medium heat. Drop the butter knob and one tablespoon of olive oil into the. Sauté for a few minutes the mushroom.

Sprinkle with salt and pepper. Stir often for 5 to 10 minutes.

In the meantime, toast your bread and spread butter on it. Once the mushrooms have become golden on the edges, lift them from the pan onto the toast.

To make a different version of this recipe, add a bit of cream and fresh chopped parsley towards the close. You can also cook the mushrooms with sesame oil rather than butter.

Oyster Mushroom Stroganoff

It’s an excellent method to transform your mushrooms into a delicious, meaty gourmet dinner typically served with bread or rice.

It can also add to tagliatelle to make it an incredibly delicious creamy mushroom pasta. Without meat or other ingredients, the dish is delicious!

Ingredients

1/2 pound (about 250 grams) oyster mushrooms

1/4 lb (about 110 grams) chestnut mushrooms

2 Tbsp Olive Oil

1 Tbsp Butter

1 Onion

2 Cloves Garlic

1 tbsp Paprika

1 Tbsp Flour

1 Cup white wine

1 and 1/2 cups vegetable stock

4 tbsp creme fraiche

Juice from half of a lemon

Directions

The butter and oil are heated in a large pot. Add the garlic and onion, and cook for 7 mins until tender and translucent.

Chop the different kinds of mushrooms into big pieces and then add them to the pan, adjusting the heat to medium-high. After 5 minutes, once they begin to turn a shade of brown begin to turn brown, add the paprika and mix well.

Add the flour, and stir until the mushrooms are coated.

Add the wine, and mix well, deglazing the pan. Let it boil for an hour, then add the stock and cook for 5 minutes or until it thickens.

Pour the double cream into a bowl. Mix well, and let it warm too. Add the lemon juice, and add the seasoning right before serving. Serve with a crusty loaf of bread, rice, or Tagliatelle pasta.

Thai Mushroom Soup

A straightforward yet rewarding dish. To make this dish simpler, it is possible to use Thai Green Curry paste. It’s also vegetarian.

P.S. Are you looking for mushrooms to make this dish but need clarification on whether they’re wrong? Our guide can help you decide.

Ingredients

1/2 1 pound (about 250g) fresh Oyster Mushrooms

Three fresh chilis cut, then crushed (use fewer chilis if you like less heat)

Three kaffir lime leaves

Two stalks of lemon grass cut into pieces of 5cms and then mashed

2 cups of water or vegetable stock

1 cup coconut milk

1/2 1 lb (about 215g) of the spring or spinach

Three tablespoons of lime juice

Three tablespoons of light soy sauce

A small amount of fresh coriander

Directions

Slice the mushroom into smaller pieces.

Bring the stock or water to a simmer and include the leaves of lime and lemon grass crushed.

Simmer for 5 minutes. Add the chilis, mushrooms, coconut milk, and the greens.

Cook for an additional 5 minutes or until the mushrooms have softened. Remove the pot from the stove and add lime juice, soy sauce, coriander, and lime juice.

Serve the delicious steaming broth in deep bowls, and then savor.

If you prefer your soup to be a little thicker and more filling, you can add noodles in the last five minutes of cooking.