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    Home » Vegan » Pan-Fried Oyster Mushrooms

    Pan-Fried Oyster Mushrooms

    Apr 21, 2023 · by Valentina · 29 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.

    Oyster mushrooms with tarragon on triangle of bread

    This is one of the best vegan oyster mushroom recipes out there. The secret "ingredient" is caramelization.

    There's something magical about caramelized mushrooms. Pan frying the oyster mushrooms to caramelize them brings out their earthy flavor, natural sugars and adds a delicious crispness around the soft texture of the mushrooms.

    Jump to:
    • What are Oyster mushrooms?
    • The Ingredients
    • Substitutions
    • Recipe Tips
    • How to Clean Oyster Mushrooms
    • How to Make Pan-Fried Oyster Mushrooms
    • Other Scrumptious Mushroom Recipes
    • Serving Suggestions
    • Pan-Fried Oyster Mushrooms Recipe
    raw oyster mushrroms on wood table

    What are Oyster mushrooms?

    • Oyster mushrooms are one of the most popular cultivated mushrooms in the world.
    • The two common varieties are Pearl Oyster Mushrooms and King Oyster Mushrooms. (This recipe uses Pearl.)
    • They are especially common in Asian cuisines, but are eaten throughout the world.
    • They're grown commercially in many countries, and can also be found growing on or near trees in mild climates. (Never pick and eat mushrooms if you’re unsure of their variety and if they’re safe to consume!)
    • In addition to white, Oyster mushrooms can be found in a variety of other colors including blue, yellow, pink, and brown and gray.
    • While they can be eaten raw, they're typically best when cooked.
    What do Oyster mushrooms taste like?

    They have a lovely soft texture, and they’re generally quite mild with a subtle earthy flavor.

    The Ingredients

    raw oyster mushrooms, shallots and tarragon on cuttin board

    The raw ingredients for this recipe look like a beautiful little garden

    (I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

    • Oyster mushrooms - Oyster mushrooms are typically in clusters. Select clusters that are firm, dry and smooth.
    • 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.
    • extra virgin olive oil - I like this one.
    • cream sherry - This adds a little bit of sweetness and deepens the flavor of the mushrooms.
    • Kosher salt - I cook with Kosher salt. I prefer it because of its larger flake size, it's less refined and usually doesn't contain additives, and it does a good job enhancing the flavor of foods without making them taste salty.
    • black pepper - Preferably freshly ground.

    (See recipe card below for quantities.)

    Substitutions

    • Tarragon. Fresh tarragon marries well with mushrooms and I love the combination. You can also use fresh thyme, rosemary or oregano if you prefer. (If you use thyme or rosemary, add it earlier in the cooking process so it has time to soften.)
    • Cream sherry. You can use dry sherry, but I prefer the cream sherry because it adds a delicious, subtle sweetness that’s wonderful with the other ingredients.

    Recipe Tips

    • One of the keys to browning the mushrooms is using a high or medium-high heat. And the pan must be very hot before it's ready, much like when you're searing fish or meat. This is ultimately what will make the mushrooms crispy.
    • When you deglaze the pan with the sherry, be sure to use a flat-edged spatula to scrape the bottom of the pan well. This will reincorporate any bits of the ingredients stuck to the bottom, making the flavor deeper and richer.
    • A cast iron skillet is idea for this vegan fried oyster mushroom recipe, though other skillets will work too. (If you're using a non-stick pan, be sure that your spatula is not metal.)
    clump 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 Make Pan-Fried Oyster Mushrooms

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

    - Generously coat the bottom of a 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. (Times will vary, but it will likely take about 8 minutes.)

    - About halfway through the cooking process, add the shallots. They should be soft by the time the mushrooms are golden.

    - Pour in the sherry, stir and continue to sauté just until it has cooked off. Use a flat-edged spatula to scrape off any bits of the ingredients that are stuck to the bottom of the pan. Add the tarragon and season to taste with salt and pepper.

    sauteed oyster mushrooms and tarragon in saute pan

    I love fried Oyster mushrooms, but you can also use other cooking methods for them, like grilling, sautéing, braising or roasting.

    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

    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. Delicious!
    • 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.
    • You can even use pulled oyster mushrooms to make vegan pulled pork. (Which is of course really just shredded oyster mushrooms typically mixed with BBQ sauce, but that's the name that's been adopted.)
    • 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. Either way, it's perfect served over rice.
    close up of sauteed oyster mushrooms in saute pan

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

    close up of sauteed

    Pan-Fried Oyster Mushrooms Recipe

    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 7 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
    • 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

    Calorie count is only an estimate.

    NUTRITION

    Calories: 124kcal
    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

        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

      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

      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

      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

      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

      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

      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

      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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