oyster mushroom recipe

You can turn pearl oyster mushrooms into a deliciously crispy, chewy beef-like steak. Just take a cluster of mushrooms marinated in teriyaki sauce and pan-fry it between two cast iron skillets to make them flat and crispy. In 20 minutes, you will have yourself a flavorful mushroom steak.

Teriyaki Oyster Mushroom Steak

Tbsp Coconut oil

12.5 oz Oyster mushrooms

Teriyaki sauce

tsp Corn starch

Garlic powder

Salt and Pepper to taste

Bok choy

No need to wash oyster mushrooms. Cut off the last bit of the stem, and you are good to go.

To turn the teriyaki sauce into a marinade, you need to heat it over medium/high heat with cornstarch until it thickens. It should not take longer than a couple of minutes.

Preparation

Heat up your cast-iron skillet over medium/high heat. And add coconut oil.

Spread the cluster of oyster mushrooms evenly in a circle with caps down. Use a smaller cast iron skillet and press down the mushroom as much as you can. Try to distribute the weight evenly, so they get flattened evenly.

Fry them for approx. 8-10 minutes. Check time to time to ensure they don&#39;t get burnt. When

When the first side is ready, season it with salt, black pepper, and half of the garlic powder before flipping it over with a tong.

Turn the heat down to medium. Add a bit more oil, and season the other side as well. Press it down again with the smaller skillet and fry them approx. 4-5 minutes or until they are crispy but are not charcoal.

When they are ready, take it off the heat and let it cool for a bit.

Brush them generously with the teriyaki marinade on both sides. Grill it over medium heat in a grill pan to get the sauce sticky on both sides.

Serve it with sauteed bok choy. Cut it in half and sautee on a grill pan heated over medium heat until it softens and gets yummy charcoal stripes.

Frying

https://content.jwplatform.com/videos/DELngbTX.mp4

You can turn pearl oyster mushrooms into a deliciously crispy, chewy beef-like steak. Just take a cluster of mushrooms marinated in teriyaki sauce and pan-fry it between two cast iron skillets to make them flat and crispy. In 20 minutes you will have yourself a flavorful mushroom steak.

This Creamy Oyster Mushroom Soup is an easy and quick dinner or lunch that comes together in 1 pot and 35 minutes! It&#39;s naturally vegan, dairy-free, and nut-free, and has a gluten-free option.

Creamy Oyster Mushroom Soup

tbsp vegan butter (or olive oil, divided)

oyster mushrooms

shiitake mushrooms

onion

garlic

thyme (chopped)

flour rice

mushroom broth or vegetable broth (see notes)

tsp sea salt (or more to taste)

black pepper,

(13.5 ounces) full-fat coconut milk

tbsp white miso paste (optional)

In a Dutch oven or a large pot, melt 1 tbsp butter over medium-high heat. Once it starts to sizzle, add the mushrooms and saute for 4-5 minutes, stirring occasionally, or until golden brown. Work in batches if needed and make sure to not overcrowd the pot! You don&#39;t want to end up with steamed mushrooms.

To the same pot, add 1 tbsp butter and heat over medium heat. Add the onion and saute for 5-6 minutes, or until golden brown and translucent. Add the garlic and fresh thyme and saute for 30 more seconds, until fragrant.

Then, add flour and stir vigorously. Cook for 30 more seconds to cook the raw flour flavor. Pour the mushrooms broth or vegetable broth and stir to get any browned bits off the bottom. Return the mushrooms to the pot, season with salt, and black pepper, and bring to a boil.

Reduce the heat to medium-low and simmer for 15 minutes with a lid on.

Finally, add the coconut milk and stir. Using a finer mesh strainer, dissolve the miso into the water, leaving the chunky bits in the strainer so you have a smooth and creamy broth. Serve right away with a squeeze of lemon juice and top with green onions!

Garlic Butter Oyster Mushrooms are sautéed in a buttery garlic mixture until tender and loaded with incredible savory flavor! This easy oyster mushroom recipe is the perfect side dish to almost any entrée and takes just 10 minutes to cook. 

Garlic Butter Oyster Mushrooms

oyster mushrooms (sliced

unsalted butter (vegan as desired)

olive oil

garlic (minced or pressed)

parsley (chopped)

Optional splash of white wine (I usually do

Salt and pepper

If you haven’t already done so, start by cleaning the mushrooms. Take a wet paper towel and gently wipe off any dirt from the mushrooms. You do NOT want to rinse them because they absorb water easily and will turn out too chewy when cooked. Slice as desired.

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.

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.

Season to taste with salt and pepper. Serve and ENJOY!

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Teriyaki Oyster Mushroom Steak

Creamy Oyster Mushroom Soup

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Top 3 oyster mushroom recipe recipes from across the web

The most viewed oyster mushroom recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Teriyaki Oyster Mushroom Steak

Creamy Oyster Mushroom Soup

Garlic Butter Oyster Mushrooms

The most viewed oyster mushroom recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine