This delicious Oyster mushroom recipe can whipped up in a matter of minutes. Packed with earthy and fresh flavors, it’s a superb vegan side, and can be served many different ways, including on bread, pasta and pizza.
There’s something magical about caramelized mushrooms, and in this Oyster mushroom recipe, we quickly caramelize them to perfection!
Caramelizing them brings out their earthy flavor, natural sugars and adds a delicious crispness around the soft texture of the mushrooms.
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!)
- What do they taste like? They have a lovely soft texture, and they’re generally quite mild with a subtle earthy earthy flavor.
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
- Oyster mushrooms can be used whole or chopped, and while they can eaten raw, they are typically best when cooked.
- Most cooking methods can be applied to these mushrooms. They can be grilled, sautéed, fried, braised or roasted.
The raw ingredients for this recipe look like a beautiful little garden.
How to Serve This
This is best served warm or hot.
- 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.
Recipe Tips and Substitutions
- 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.)
- 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.
I hope you love this Oyster mushroom recipe as my family and I do!
More mushroom recipes:
- Creamy Vegan Mushroom Sauce
- French Onion Mushroom Casserole
- Savory Polenta Cake with Mushrooms
- Vegan Cream of Mushroom Soup
- Marinated Grilled Portobello Mushrooms
- Asian Greens and Shiitake Mushrooms
This delicious Oyster mushroom recipe can whipped up in a matter of minutes. Packed with earthy and fresh flavors, it’s a superb vegan side, and can be served many different ways, including on bread, pasta and pizza.
*This recipe serves about 2 as a side dish or for pasta.
- about 7 ounces Oyster mushrooms
- olive oil for the pan
- 2 tablespoons shallots, thinly sliced
- 1 tablespoon fresh tarragon leaves, washed and dried
- 2 tablespoons cream sherry
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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.
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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.)
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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.)
Calorie count is only an estimate.
angiesrecipes says
This is one of my favourite mushrooms. They are so meaty and yummy.
angiesrecipes
valentina says
I agree! Thanks, Angie. 🙂 ~Valentina
Chef Mimi says
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!
valentina says
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
Marissa says
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!
valentina says
Thanks, Marissa! Hope you love it. 🙂 ~Valentina
Christina Conte says
I do love oyster mushrooms and this way of cooking them is A+! Thanks for the best recipes, Valentina!
valentina says
Thank YOU, Christina! 🙂 ~Valentina
Eha Carr says
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 !
valentina says
Hi Eha! I love your idea of wrapping them in flat bread with salad. Sounds SO good! Thank YOU! 🙂 ~Valentina
2pots2cook says
Amazing appetizer it is ! Thank you so much !
valentina says
Thanks so much, Davorka! 🙂 ~Valentina
John / Kitchen Riffs says
Love mushrooms, any and all. This is such a terrific way to serve them — thanks.
valentina says
Thanks, John. Enjoy! 🙂 ~Valentina
Colette says
THIS is what I want for dinner tonight.
I’m off to the market for mushrooms & shallots!
valentina says
YAY! Thanks, Colette. 🙂 ~Valentina
Dawn - Girl Heart Food says
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!
valentina says
Thanks, Dawn. Hope you love it! 🙂 ~Valentina
David Scott Allen says
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).
valentina says
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
Kathy @ Beyond the Chicken Coop says
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!
valentina says
Hope you stumble upon some, Kathy. Enjoy and thanks for visiting. 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man! says
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.
valentina says
Thanks, Jeff. Hope you enjoy! 🙂 ~Valentina