Pan-Fried Oyster Mushrooms

Aug 16, 2024 · by Valentina · 29 Comments

This post may contain affiliate links.

Cooking Oyster Mushrooms is quick and easy, and Pan-Fried Oyster Mushrooms are the best! They can made in a matter of minutes, and are packed with earthy fresh flavors. They're a fantastic vegan side dish, topping on pizza or bread, and are delicious mixed into pasta.

Slice of Oyster mushroom pizza on a plate of arugula.

With a lovely soft texture, Oyster mushrooms are quite mild with a subtle earthy flavor, and while they can be eaten raw, they're typically best when cooked.

There is a secret key "ingredient" added when cooking Oyster mushrooms over high heat on the stove: caramelization!

There's something magical about caramelized mushrooms.

Pan frying the Oyster mushrooms to caramelize them intensifies their earthy flavor, brings the natural sugars to the surface, and adds a delicious crispness around the soft texture of the mushrooms.

Jump to:

More Fresh Ingredients
How to Clean Oyster Mushrooms
How to Cook Oyster Mushrooms: Pan-Fried with Shallots and Tarragon
Serving Suggestions
Variations
How long will they keep?
Other Scrumptious Mushroom Recipes
Pan-Fried Oyster Mushrooms Recipe

More Fresh Ingredients

I add a small handful of fresh ingredients to the mushrooms, though even if you only use salt, pepper and olive oil, they'll be super delicious.

Raw oyster mushrooms, shallots and tarragon on cutting board.

I think the raw ingredients for this recipe look like a beautiful little garden.

Oyster mushrooms - The two common varieties are Pearl Oyster Mushrooms and King Oyster Mushrooms. This recipe uses Pearl Oyster Mushrooms which are usually in clusters. You can substitute with King Oyster Mushrooms if you'd like. These are not in clusters and are more dense, plump and meaty. They should be cut in half or quartered, lengthwise, if used in this recipe. For both, try to select those that are firm, dry and smooth. (In addition to white, Oyster mushrooms can be found in a variety of other colors including blue, yellow, pink, and brown and gray.)

One image of Pearl Oyster Mushrooms and one image of King Oyster Mushrooms.

shallots - Shallots are slightly more mild and delicate than red onions and won't overpower the mushrooms. Try to choose those that are firm, heavy for their size and without bruises.
fresh tarragon - Tarragon has a licorice-like flavor that is especially delicious when paired with mushrooms. Look for perky bunches and avoid any brown, bruised or yellow leaves. You can substitute with oregano, sage, rosemary or thyme. (Note that rosemary and sage should be very finely chopped if used.)
cream sherry - This adds a little bit of sweetness and deepens the flavor of the mushrooms. I absolutely love sherry with mushrooms! The recipe calls for a very small amount -- if you'd like to skip it, you can use white wine, water or vegetable stock.

Several clusters of raw oyster mushrooms on wood.

How to Clean Oyster Mushrooms

For any oyster mushroom recipe, all you need to clean them is a damp cloth or paper towel. Wipe them gently.
If they're particularly dirty, quickly and gently rinse them with cold water. The idea is to clean them without allowing them to soak up too much or any water. They are like sponges.

How to Cook Oyster Mushrooms: Pan-Fried with Shallots and Tarragon

- Once you’ve cleaned the mushrooms, separate the clumps into smaller pieces (individual mushrooms).

- Generously coat the bottom of a large skillet with olive oil and place it over medium-high heat. Once the skillet is very hot, add the mushrooms and sauté, stirring often, until they’re golden brown. Recipe tip: One of the keys to caramelizing the mushrooms is to get the pan very hot before you begin, much like when you're searing fish or meat. This is ultimately what will make the mushrooms crispy.

- About halfway through the cooking process, add the sliced shallots.

- Add the sherry to deglaze the pan. Once the sherry is added, it will loosen any bits of the ingredients that are stuck to the bottom of the pan. Use a flat-edged spatula to scrape them off and mix them back into the mushrooms. This will make the flavor deeper and richer.

- Add the tarragon and season to taste with salt and pepper.

Cast iron skillet filled with fried oyster mushrooms and tarragon leaves.

Serving Suggestions

This is best served warm or hot, and can be enjoyed as part of a plant based meal or with meat and chicken.
A favorite way to serve this Oyster mushroom recipe is on garlic bread — or even just a slice of grilled crusty bread. The flavor from the mushrooms seeps into the nooks and crannies of the bread. This Overnight Asiago Bread would be amazing!
Sautéed Oyster mushrooms are great mixed into pasta or rice.
Use it as a pizza topping!
It’s also lovely in a warm spinach salad.
Oyster mushroom tacos are another delicious idea.
This vegan Oyster Mushroom recipe is a delicious stir fry in and of itself, and it's also excellent mixed into other stir fries with all sorts of vegetables.

Variations

As I mentioned, this recipe is also great sans shallots and tarragon.
If you're a garlic lover, add it to the mix. Or, just the mushrooms with garlic is great, too.
I love fried Oyster mushrooms, but you can also use other cooking methods for them, like grilling, braising or roasting.

Golden caramelized oyster mushroom in a cast iron skillet.

How long will they keep?

You can keep the mushrooms in a tightly sealed container in the refrigerator about 3 days. I think they're at their best right out of the pan though, and I do not recommend freezing them.

Other Scrumptious Mushroom Recipes

I hope this becomes of your favorite easy vegan oyster mushroom recipes, too!