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Home » Sides » Oyster Mushroom Recipe (Pan-Fried)

Oyster Mushroom Recipe (Pan-Fried)

Aug 16, 2024 · by Valentina · 29 Comments

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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.

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 oyster mushroom 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

  • Creamy Vegan Mushroom Sauce
  • French Onion Mushroom Casserole
  • Savory Polenta Cake with Mushrooms
  • Vegan Cream of Mushroom Soup
  • Marinated Grilled Portobello Mushrooms

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

close up of sauteed

Oyster Mushroom Recipe (Pan-Fried)

Valentina K. Wein
This is a delicious Pan-Fried Oyster Mushroom recipe that can made in a matter of minutes. Packed with earthy fresh flavors, it’s an amazing vegan side dish, and can be served many different ways, including on bread, pasta or pizza.
*This recipe serves about 2 as a side dish or for pasta.
5 from 8 votes
Print
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine American
Servings 2
Calories 124 kcal

Equipment

  • cast iron skillet
  • wooden deglazing spatula

Ingredients
  

  • about 7 ounces Oyster mushrooms, preferably Pearl
  • olive oil for the pan
  • 2 tablespoons thinly sliced shallots
  • 1 tablespoon fresh tarragon leaves, washed and dried
  • 2 tablespoons cream sherry

Instructions
 

  • Clean the mushrooms. Use a damp cloth or paper towel to wipe off the mushrooms. 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 (if any) water.
  • Sauté the mushrooms and shallots. Separate the clumps of oyster mushrooms into smaller pieces (individual mushrooms). Then generously coat the bottom of a medium-sized skillet with olive oil and place it over medium-high heat. Once the skillet is hot, add the mushrooms and sauté, stirring often, until they’re golden brown, about 8 minutes. About half way through this time, add the shallots. They should be soft by the time the mushrooms are golden. (You can add a bit more oil if the pan seems too dry at any point.)
  • Deglaze the pan, add the herbs and season. Add the sherry, stir and continue to sauté just until it has cooked off. When you add it, use a flat-bottomed spatula to scrape off any bits of the ingredients that are stuck to the bottom of the pan. Add the herbs and season to taste with salt and pepper. (Here's How to Season to Taste.)

NOTES

Nutritional information is only an estimate.

NUTRITION

Calories: 124kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 22mg | Potassium: 567mg | Fiber: 3g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 3mg
Keywords unique vegan sides, great for pasta, great on bread
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Reader Interactions

Comments

  1. angiesrecipes

    February 21, 2021 at 9:31 pm

    This is one of my favourite mushrooms. They are so meaty and yummy.
    angiesrecipes

    Reply
    • valentina

      February 24, 2021 at 4:22 pm

      I agree! Thanks, Angie. 🙂 ~Valentina

      Reply
  2. Chef Mimi

    February 22, 2021 at 12:15 pm

    Fabulous! I can’t get beautiful mushrooms like these where I live, unfortunately. I can order some but I’d have to get a ten pound crate! But I love what you did here. I’ve never cooked with cream sherry. Very interesting. Great photos!

    Reply
    • valentina

      February 24, 2021 at 4:24 pm

      5 stars
      Thanks so much, Mimi. I hope you try mushrooms with sherry. I always deglaze with it when I sauté any mushroom variety. And it's great to add to water to hydrate dried mushrooms, too. 🙂 ~Valentina

      Reply
    • Janet N

      November 13, 2021 at 8:05 am

      Chef Mimi, I bought a mushroom growing kit last week at Walmart. Amazon sells them too. I have oyster mushrooms ready to harvest after only 9 or 10 days. I want to see if I can keep them going. I've looked at youtube videos about how to grow them on coffee grounds, straw and sawdust.

      Reply
      • valentina

        November 14, 2021 at 10:24 am

        Thanks for sharing this, Janet! 🙂 ~Valentina

        Reply
  3. Marissa

    February 22, 2021 at 12:50 pm

    5 stars
    I adore oyster mushrooms and am always on the lookout for new, fun ways to enjoy them. Boy does this recipe qualify!! Loving this combination of textures and flavors!

    Reply
    • valentina

      February 24, 2021 at 4:24 pm

      Thanks, Marissa! Hope you love it. 🙂 ~Valentina

      Reply
  4. Christina Conte

    February 22, 2021 at 1:59 pm

    5 stars
    I do love oyster mushrooms and this way of cooking them is A+! Thanks for the best recipes, Valentina!

    Reply
    • valentina

      February 24, 2021 at 4:24 pm

      Thank YOU, Christina! 🙂 ~Valentina

      Reply
  5. Eha Carr

    February 22, 2021 at 3:43 pm

    5 stars
    Absolutely adore oyster mushrooms and am hugely lucky to have them with half-a-dozen other 'Asian' mushrooms available in every supermarket ! Am happy to serve them in recipes such as yours instead of meat be it indeed with pasta or rice or just delightfully wrapped in flatbread with a green salad aside ! Dry sherry for me please and love thyme as an alternate to tarragon . . . have both in my kitchen garden. Whereas I happily eat white button mushrooms raw in salads, Asian mushrooms methinks do best in a sauteed or stirfried state - thank you !

    Reply
    • valentina

      February 24, 2021 at 4:25 pm

      Hi Eha! I love your idea of wrapping them in flat bread with salad. Sounds SO good! Thank YOU! 🙂 ~Valentina

      Reply
  6. 2pots2cook

    February 24, 2021 at 3:43 am

    5 stars
    Amazing appetizer it is ! Thank you so much !

    Reply
    • valentina

      February 24, 2021 at 4:26 pm

      Thanks so much, Davorka! 🙂 ~Valentina

      Reply
  7. John / Kitchen Riffs

    February 24, 2021 at 7:14 am

    5 stars
    Love mushrooms, any and all. This is such a terrific way to serve them -- thanks.

    Reply
    • valentina

      February 24, 2021 at 4:26 pm

      Thanks, John. Enjoy! 🙂 ~Valentina

      Reply
  8. Colette

    February 24, 2021 at 4:03 pm

    THIS is what I want for dinner tonight.
    I'm off to the market for mushrooms & shallots!

    Reply
    • valentina

      February 24, 2021 at 4:26 pm

      YAY! Thanks, Colette. 🙂 ~Valentina

      Reply
  9. Dawn - Girl Heart Food

    February 25, 2021 at 4:49 am

    5 stars
    We always have mushrooms on hand and this oyster mushroom recipe looks absolutely delicious! Tarragon pairs wonderfully with them so love that you used it here! Can't wait to give this one a try!

    Reply
    • valentina

      March 02, 2021 at 10:42 pm

      Thanks, Dawn. Hope you love it! 🙂 ~Valentina

      Reply
  10. David Scott Allen

    February 26, 2021 at 10:24 am

    As I am always saying, the simplest foods are the best. These are ingredients I have on hand all the time - I get beautiful mushrooms from the market, always have shallots, we grow tarragon, and have been known to sip sherry. It's like you called and asked, "What do you have on hand, David?" Love this - it will be a nice side to a steak we are planning this weekend (post second vaccination).

    Reply
    • valentina

      March 02, 2021 at 10:49 pm

      Hi David,
      Congrats on getting your 2nd vaccination. My dad just go his over the weekend. (PHEW!)
      Love that you have all of these ingredients. And I agree with you about simple foods. Sometimes just a couple of ingredients are all we need. Enjoy! 🙂 ~Valentina

      Reply
  11. Kathy @ Beyond the Chicken Coop

    February 27, 2021 at 6:13 am

    5 stars
    I really love mushrooms, but rarely use oyster mushrooms. I need to see if they are available at our grocery store and give these a try. They looks so tasty and simple to make!

    Reply
    • valentina

      March 02, 2021 at 10:49 pm

      Hope you stumble upon some, Kathy. Enjoy and thanks for visiting. 🙂 ~Valentina

      Reply
  12. Jeff the Chef @ Make It Like a Man!

    February 27, 2021 at 8:54 am

    I could imagine so many uses for these mushrooms, although your suggestion of eating them on garlic toast sounds like perfection. I've never prepared mushrooms with taragon, but that sounds like a really nice combination.

    Reply
    • valentina

      March 02, 2021 at 10:50 pm

      Thanks, Jeff. Hope you enjoy! 🙂 ~Valentina

      Reply
  13. Jeff the Chef @ Make It Like a Man!

    April 22, 2023 at 7:33 am

    Great article! I so often default to button mushrooms, but why? I love oyster mushrooms, so thanks for the inspriation.

    Reply
  14. Anne Norris Hough

    May 29, 2023 at 11:53 am

    Sounds delicious. I will try this recipe with the Pearl Oyster mushrooms I just grew with the kit I ordered from Amazon.

    Reply
    • Valentina

      May 29, 2023 at 3:00 pm

      So cool you grew them with the kit! I hope you love them. Enjoy. 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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