oyster mushroom

This clever vegan re-creation of a Southern Louisiana étouffée comes from Jenné Claiborne, who included it in her 2018 cookbook "Sweet Potato Soul." Succulent oyster mushrooms stand in for the shrimp or crawfish used in a traditional étouffée. The seaweed called dulse brings a smoky, savory note and a mix of Creole and Old Bay seasoning provides the familiar flavors. Ms. Claiborne suggests spooning this over brown rice instead of the traditional white.

Vegan Mushroom Étouffée

grapeseed or coconut oil

all-purpose flour

yellow onion, diced

garlic cloves,

green bell pepper, diced

celery stalks, diced (about 1 cup)

salt

vegetable stock

bay leaf

dulse (seaweed) flakes

thyme

Old Bay seasoning, more to taste

oyster mushrooms, trimmed and roughly chopped (about 2 cups)

brown rice,

Lemon wedges,

parsley,

In a large Dutch oven or heavy pot, heat the oil over medium heat until it ripples, then sprinkle in the flour. (Test the oil by dropping a pinch of flour into the pot. If it sizzles, it is hot enough). Stirring constantly, cook flour and oil together until the mixture toasts and turns golden brown, 2 to 3 minutes.

Add onion, garlic, bell pepper, celery and salt and stir. Cook, stirring, over medium heat until the onion is translucent, about 3 minutes. Add tomatoes, stock, bay leaf, dulse, Creole seasoning, and Old Bay. Stir well and bring the pot to a simmer. Add mushrooms and simmer, stirring occasionally, until tender, about 20 minutes. Taste and adjust the seasonings with salt and Old Bay.

Serve étouffée spooned over rice, garnished with lemon and parsley.

Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures. The popular dish has multiple origin stories and, like banchan and kimchi, many variations. Cooks who ordinarily keep namul (seasoned vegetable) banchan in the fridge may add them to a bowl with leftover rice and seasonings like spicy-sweet gochujang and nutty sesame oil, for example. Or, if starting their bibimbap from scratch, some may prep each component separately. But here’s a fun way to accomplish everything at once: Roast a melange of bits and bobs on one sheet pan as rice heats and eggs oven-fry on another. The caramelized sweet potato and salty kale in this formula come highly recommended, but you can use any vegetables on hand, reducing cook times for delicate options such as spinach, scallions or asparagus.

Sheet-Pan Bibimbap

oyster mushrooms, torn into bite-size pieces

potato

onion

olive oil

Kosher salt and black pepper

cooked medium-grain white rice,

eggs

sesame oil,

gochujang,

Kimchi,

Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.

On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.

Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).

To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.

Crispy mushroom shawarma

200 g natural yoghurt

mushrooms

red onion

garlic

lemons

cumin

allspice

smoked paprika

pomegranate molasses

radishes ideally with leaves

cucumber

cherry tomatoes

white wine vinegar

jalapeño chillies

fresh mint (30 grams)

flatbreads

tahini

dukkah

This pilaf scores all the points for being both gluten-free and vegan (provided you use vegetable stock), and for being robust enough for no one to notice. Star anise and cinnamon make this a warming (and winning) combination for a festive Thanksgiving spread, complementing roast turkey and just about any dish that finds its way to your table. It also serves well as a stand-alone main, with some lightly cooked greens to go alongside. Feel free to swap out the fresh mushrooms for whatever foraged finds you can get your hands on, just make sure to break them up into large chunks, keeping intact their natural “meatiness.”

Sweet Spiced Mushroom and Apricot Pilaf

ancho chiles, stems discarded

30 grams dried porcini mushrooms

stock

salt and black pepper

oyster mushrooms, roughly torn into separate stems

portobello

yellow onion, peeled,

dried apricots (the plump orange kind), quartered

cinnamon

star anise

scallions, trimmed, then thinly sliced at an angle

Bring a small pot of water to a boil and heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.

Add the ancho chile to a heatproof bowl and pour over enough boiling water to cover. Let sit to rehydrate, about 20 minutes, then discard the soaking liquid and roughly chop the chile, seeds and all.

Transfer the dried porcini mushrooms to a medium saucepan and add the stock, 1 1/2 cups/360 milliliters water, 1 1/4 teaspoons salt and a good grind of pepper. Bring to a simmer over medium-high heat, then set aside.

Add the oyster and portobello mushrooms, onion, apricots, garlic, cinnamon, star anise, chopped ancho chile, 1/2 cup/120 milliliters oil, 1 teaspoon of salt and a good grind of pepper to a roasting pan (tin) that is about 10-by-13 inches/26-by-34 centimeters. Give everything a good stir, then bake until the vegetables are soft and well browned, 40 to 45 minutes, stirring halfway through. Remove from the oven, transfer half the mixture to a medium bowl, then arrange the remaining mushrooms in an even layer in the pan. Sprinkle the rice evenly on top of the mushrooms in the pan, without stirring, and set aside.

Bring the porcini mixture back up to a simmer over medium-high heat. Pour the porcini mixture over the rice, again without stirring, and cover the roasting pan tightly with foil. Return to the oven and bake until the rice is cooked through and has started to brown on the bottom of the pan, and the apricots begin to caramelize, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Remove the foil and gently stir everything together.

Add the scallions, parsley and the remaining 2 tablespoons/30 milliliters oil to the bowl with the reserved mushroom mixture; stir to combine. Spoon this over the rice mixture and serve.

This Thai inspired omelette is a great, healthy way to start the day.

Thai breakfast omelettes

lime

tbs fish sauce

brown sugar

red chilli, thinly sliced

mixed Asian mushrooms mushrooms

tsp turmeric

bean sprouts

spring onions, finely shredded

coriander

peanuts

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Traditional oriental flavours collide in this delicious recipe by Valli Little. Mixed mushroom noodles with tea-marbled eggs? Need we say more?

Mixed mushroom noodles with tea-marbled eggs

tsp Chinese five-spice powder

(125 milliliters) dark soy sauce

black tea bags (we used English breakfast)

yang chun dried wheat noodles (from Asian grocers)

bok choy, quartered lengthways

(80 milliliters) peanut oil

mixed Asian mushrooms,

garlic cloves, crushed

Black sesame seeds and micro radish, to serve

garlic clove, crushed

tbs each rice vinegar and peanut oil

soy sauce

tsp each sesame oil, chilli oil and finely grated ginger

tsp caster sugar

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At Spice Market, Jean-Georges Vongerichten fills spring rolls with oyster mushrooms and shiitakes, and spices them with ginger, lemon zest, garlic and green chilies. They recall a trip he took to Singapore years ago.

Mushroom Spring Rolls in Lettuce Cups

sambal oelek chili sauce (sold at Asian groceries)

honey

lemon juice

rice wine vinegar

butter,

oyster

shiitake mushrooms, stemmed, sliced 1/2-inch thick

green Thai chili

Salt

lemon

ginger (preferably use a Microplane)

chervil, tarragon

egg yolk, beaten

spring roll wrappers

vegetable oil,

white pepper, optional

Boston lettuce

To make the dipping sauce: In a small bowl, combine sambal oelek, honey, lemon juice, rice wine vinegar and salt. Mix well. Cover and refrigerate up to a week.

To make the spring rolls: Combine butter and garlic in a sauté pan over medium high heat, and stir until butter is foamy and garlic is fragrant but not browned. Add oyster mushrooms, shiitake mushrooms, chili and salt to taste. Cover and cook over medium heat until mushrooms have released their juices and are soft and glazed, about 6 minutes. Add lemon zest, ginger and chervil or tarragon, and sauté 1 minute. Remove from heat and spread across a small plate. Place in the freezer, uncovered, mixing occasionally until very cold, about 15 minutes.

Place a spring roll wrapper in front of you, like a diamond, so a point faces you. Lightly brush the four corners of the wrapper with beaten egg yolk. Place 2 tablespoons of the mushroom mixture into the bottom quarter of the wrapper. Starting from the bottom corner, roll the wrapper, folding in the side corners so they get wrapped up, and keep rolling until closed. Repeat to make 8 rolls.

In a deep fryer, wok or skillet, heat oil to 350 degrees. Add spring rolls, working in batches if necessary, and fry until golden brown, about 5 minutes. Remove with slotted spoon. Drain on paper towels. If desired, season lightly with salt and white pepper. Divide dipping sauce among 4 very small bowls, and place a bowl on each of 4 plates. Place 2 lettuce leaves on each plate, place a spring roll on each leaf. Wrap spring rolls in the lettuce and dip.

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It&amp;rsquo;s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Winter Squash and Wild Mushroom Curry

vegetable oil

butternut

green chiles,

shallots

black mustard seeds

cumin seeds

curry leaves (optional)

cayenne

turmeric

coconut milk

lime juice

Cilantro sprigs,

This dish of cauliflower and oyster mushrooms in sherry and cream is pan-simmered, though the cauliflower is blanched beforehand in highly salted water to keep it crisp. The addition of sherry to the cream sauce keeps it from being bland, and the mushrooms are seared for a bit of chew.

Cauliflower With Oyster Mushrooms and Sherry

milk

cauliflower,

thyme,

Amontillado or other dry sherry

heavy cream

In a large saucepan, combine the milk, salt and 2 quarts water; bring to a simmer. Blanch the florets until barely tender, about 2 minutes; the cauliflower should still have a little crispness and bite. Drain well and transfer to a baking sheet to cool.

In a large (14-inch) sauté pan, heat 3 tablespoons of the canola oil over medium heat. Add the mushrooms to the pan in a single layer, allowing them to become browned and crisped on both sides, stirring as needed, about 10 minutes. Season lightly with sea salt. Add the shallots and thyme, and, if needed, more canola oil. Sauté until the shallots are tender, about 2 minutes.

Add the blanched cauliflower florets to the pan and mix well. Add the sherry, scraping the bottom of the pan with a wooden spoon and stirring until reduced to one quarter of the original amount. Add the cream and allow it to reduce to a thickened sauce that coats the cauliflower. Turn off the heat, and stir in the chilled butter, a few cubes at a time, to create a rich, velvety emulsion.

Transfer to a warmed serving dish and garnish with thyme sprigs. Serve as soon as possible, while still hot.

Stuff spiced, sautéed wild mushrooms into pan-crisped tortillas with melted cheddar for an easy, cheesy weeknight dinner.

Crispy Mushroom Quesadillas

coriander seeds

fennel seeds

oregano

½ tsp. smoked paprika

Tbsp. olive oil

Kosher salt

garlic cloves, thinly sliced

unsalted butter

10"–12" flour tortillas

Pickled

spice mill

With their frills and fans, maitake and oyster mushrooms are a texture lover’s dream—and you can make either (or both!) the star of this easy weeknight mushroom quesadilla recipe. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat. For extra flavor sauté the seared mushrooms with garlic, butter, and a mix of smoky and earthy spices before scattering them over warmed tortillas topped with melted cheese (we like cheddar, but Monterey jack or low-moisture mozzarella cheese works too). If you’re missing a few spices, any combination will work—and if all else fails, chili powder makes a solid substitute.

Bon Appétit

Finely grind coriander, cumin, fennel, oregano, and paprika in a spice mill or with a mortar and pestle.

Heat oil in a large nonstick skillet over medium-high. Add mushrooms in a single layer and cook, undisturbed, until very crisp underneath, about 3 minutes. Turn mushrooms over and season with salt. Continue to cook, tossing every minute or two, until browned all over, about 5 minutes. Sprinkle spices over and add garlic and butter; season with more salt. Cook, tossing often, until fragrant, about 1 minute. Transfer to a plate and let cool slightly. Wipe out skillet; reserve. Season mushrooms with more salt if needed.

Place reserved skillet over medium-low heat. Lay a tortilla in pan and top one side with half of cheese and half of mushrooms. Fold tortilla up and over filling. Repeat with remaining tortilla, cheese, and mushrooms to make another quesadilla. Cook, turning once, until golden and cheese is melted, about 5 minutes. Transfer to plates and top with onion, cilantro, and hot sauce.

Store-bought pizza dough, a bottle of your favorite BBQ sauce, and a melange of meaty mushrooms make this California Pizza Kitchen–inspired pie a weeknight hit.

BBQ Mushroom Pizza

mixed mushrooms, cut or torn into large pieces (about 3½ cups)

extra-virgin olive oil,

lb. store-bought pizza dough, room temperature

(or more) barbecue sauce

fresh mozzarella, torn (about 1 cup)

smoked Gouda, coarsely grated (about ½ cup)

red onion, thinly sliced

Kosher salt, freshly ground pepper

red pepper flakes and cilantro leaves (for serving)

As a child of suburbia, I have a special fondness for mall restaurants, the ultimate champion of which is California Pizza Kitchen. In particular, the chain’s BBQ Chicken Pizza looms large in my memory: sweeter than pizza probably should be, but savory too, with just enough cilantro sprinkled over the top to count as the inclusion of a vegetable. It was the meal I requested for at least one grade school birthday and shared with friends many times once I got my driver’s license and had the freedom to go anywhere (of course we picked…the mall).
This recipe is a vegetarian twist on the CPK fan favorite. All of the heavy hitters are the same: tangy barbecue sauce, melty cheese (a combo of mozzarella and smoked Gouda for richness and to double down on smoky flavor), and sweet red onion. But instead of chopped chicken breast, the meaty component is mushrooms (I like a mix of king trumpet, maitake, and oyster), which go crispy and tender in the oven in a way that chicken never could. With store-bought pizza dough and your favorite barbecue sauce on deck, it’s a recipe that comes together in minutes, no trip to the mall required. —Kendra Vaculin

Place a rack in upper third of oven and preheat to 475°. Drizzle 6 oz. mixed mushrooms, cut or torn into large pieces (about 3½ cups), with extra-virgin olive oil in a large bowl; toss to coat. Set aside.

Swirl 2 Tbsp. extra-virgin olive oil in a 12" cast-iron skillet to coat bottom and ½" up sides. Place 1 lb. store-bought pizza dough, room temperature, in pan; lift, stretch, and press dough so it fills pan. If dough shrinks from edges, cover with a kitchen towel and let rest 10 minutes before stretching again.

Bake just until crust is starting to set but hasn’t taken on any color, about 5 minutes. Carefully remove skillet from oven and spread ⅓ cup barbecue sauce over entire surface of crust. Top with 6 oz. fresh mozzarella, torn (about 1 cup), and 2 oz. smoked Gouda, coarsely grated (about ½ cup), followed by ½ small red onion, thinly sliced, and reserved mushrooms. Season with kosher salt and freshly ground pepper.

Return skillet to oven and continue to bake until crust is golden brown underneath, cheese is melted, and mushrooms are golden, 16–20 minutes longer.

Heat broiler. Broil pizza until mushrooms are browned and crispy and cheese is browned in spots and bubbling, about 2 minutes. (Begin checking after 1 minute.)

Drizzle more barbecue sauce over pizza if desired. Top with crushed red pepper flakes and cilantro leaves.

This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich, tomato-y sauce that tastes like it simmered for hours.

Pasta With Creamy Mushroom Ragù

Tbsp. extra-virgin olive oil

onion,

tomato paste

black pepper

rigatoni

Parmesan,

Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, this mushroom ragù recipe can accommodate a tight weeknight schedule. Once mushrooms reach peak tenderness, they won’t soften much more—and that means that after they join the onions, garlic, and tomato paste and get simmered in cream and water, they’ll be tender and flavorful in minutes (rather than hours). When you’re prepping your mushrooms, trim off any parts of the stems that feel too tough to chew. Save them in the freezer with your vegetable and meat scraps, then use them to add umami to your next pot of broth.
This mushroom sauce is equally delicious when spooned over a bowl of creamy polenta or layered into meatless lasagna. To do so, simply stir in the butter and Parmesan cheese but don’t add any pasta cooking liquid.

Top 23 oyster mushroom recipes from across the web

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Top 23 oyster mushroom recipes from across the web

The most viewed oyster mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mushroom Étouffée

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Golden Oyster Mushroom Steaks

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The most viewed oyster mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine