How to Prepare Oyster Mushrooms

Co-authored by Ollie George Cigliano and Jessica Gibson

Last Updated: September 9, 2022 Approved

Wild or cultivated oyster mushrooms are a great addition to a meal, if you cook them in a way that highlights their delicate flavor. Wash the oyster mushrooms well and trim away the tough center stalk. Slice or chop the oyster mushrooms before you quickly sauté them. You can also roast the larger king oyster mushrooms with oil and chicken stock for a rich flavor. Oyster mushrooms are also great in stir-fries because they cook quickly and add a meaty texture.

Ingredients

Simple Sautéed Oyster Mushrooms

2 tablespoons (30 ml) extra-virgin olive oil
1 pound (453 g) oyster mushrooms
Salt and freshly ground pepper to taste

Makes 2 to 4 servings

Stir-Fried Oyster Mushrooms

13 ounces (360 g) oyster mushrooms, tough ends removed and cut into bite sized pieces
1 tablespoon (15 ml) vegetable oil
2 cloves garlic, chopped
1/2 teaspoon (2 g) sugar
1/4 teaspoon (1 g) salt
2 teaspoons (10 ml) light soy sauce

Makes 1 to 2 servings

Roasted King Oyster Mushrooms

1 1/2 pounds (680 g) king oyster mushrooms
4 tablespoons (56 g) cold unsalted butter, diced
1/2 cup (120 ml) chicken stock or low-sodium broth
1/4 cup (120 ml) extra-virgin olive oil
Salt and freshly ground black pepper to taste
2 tablespoons (7 g) chopped flat-leaf parsley

Makes 3 to 5 servings

Method 1

Method 1 of 3:

Making Simple Sautéed Oyster Mushrooms

1
Trim the oyster mushrooms. Take a sharp knife and cut the tip off of the large, central stem that connects the oyster mushrooms together. The oyster mushrooms should fall away. Cut off the stems of each oyster mushroom, since these are tough.^{[1]
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- You can discard the stems or save them to make a vegetable stock.
2
Wash and cut the oyster mushrooms. Thoroughly wash the oyster mushrooms to remove any dirt, insects, straw, or wood debris. Take a paper towel or kitchen towel and blot the oyster mushrooms until they're dry, or they might get mushy. Cut the mushrooms into thick slices (about 1/2 inch or 12 mm thick).^{[2]
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- Try to use as little water as possible while washing since these mushrooms can become water-logged.
- Since oyster mushrooms grow on logs, straw, or sawdust, it's important to clean them well. Insects can hide in the gills so pay attention to cleaning them.
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3
Heat the oil in a pan and add the oyster mushrooms. Pour 2 tablespoons (30 ml) of extra-virgin olive oil into a large nonstick skillet. Turn the heat to medium-high. Once the oil is hot and shimmers, place the oyster mushrooms in the skillet.^{[3]
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4
Season and sauté the oyster mushrooms for 6 minutes. Stir the oyster mushrooms frequently so they don't stick to the pan. Sprinkle them with salt and pepper according to your taste. Continue to stir and cook the oyster mushrooms until they've softened and browned a little. This should take about 6 minutes.^{[4]
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5
Taste and serve the simple sautéed mushrooms. Transfer the oyster mushrooms to a serving platter and taste them. Adjust the salt and pepper, if needed. Serve the oyster mushrooms once they're cool enough to handle.^{[5]
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- Store the leftover oyster mushrooms in an airtight container in the refrigerator for 3 to 5 days.

Method 2

Method 2 of 3:

Making Stir-Fried Oyster Mushrooms

1
Trim the oyster mushrooms. Use a sharp knife to cut the tip off of the large, central stem that connects the oyster mushrooms together. Once the oyster mushrooms fall away, you can trim off the stems of each oyster mushroom.^{[6]
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- Discard the stems or save them to make a vegetable stock.
2
Wash and chop the oyster mushrooms. Wash the oyster mushrooms to remove any dirt, insects, straw, or wood debris that might be trapped in the gills. Use a paper towel or kitchen towel to blot the oyster mushrooms until they're dry, or they might get mushy. Chop the mushrooms into bite-sized pieces.^{[7]
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- Clean the oyster mushrooms well since they grow on logs, straw, or sawdust.
3
Boil the oyster mushrooms for 20 seconds and drain them. Heat a large pot (at least 4 quarts or 3.78 liters) full of water to a boil over high heat. Stir in the mushroom pieces and boil them for 20 seconds so they soften a little. Set a strainer in the sink and drain the mushrooms through it.^{[8]
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- If you don't have a strainer, you can scoop the mushroom pieces out with a slotted spoon.
4
Sauté the garlic for 30 seconds. Pour 1 tablespoon (15 ml) of vegetable oil into a nonstick skillet and turn the heat to medium-high. Heat the oil for 1 minute and stir in 2 cloves of chopped garlic. Stir and sauté the garlic until it smells fragrant. This should take 30 seconds.^{[9]
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5
Stir in the oyster mushrooms and sugar. Place the drained oyster mushrooms into the skillet and stir them into the garlic. Sprinkle 1/2 teaspoon (2 g) of sugar over the mushrooms and stir the mixture.^{[10]
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6
Stir-fry the mushrooms for 1 1/2 minutes. Continue to stir and fry the mushrooms over medium-high heat until the mushrooms begin to brown around the edges. This should take 1 1/2 minutes.^{[11]
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7
Season and stir fry the mushrooms for 1 more minute. Sprinkle 1/4 teaspoon (1 g) of salt and 2 teaspoons (10 ml) of light soy sauce over the mushrooms. Stir and fry the mushrooms until the seasonings are absorbed. This should take 1 minute.^{[12]
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8
Serve the stir-fried oyster mushrooms. Turn off the heat and transfer the stir-fried mushrooms to a serving plate. Serve the mushrooms along with steamed rice and other stir-fried vegetables.^{[13]
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- Store any leftovers in an airtight container in the refrigerator for 3 to 5 days.

Method 3

Method 3 of 3:

Making Roasted King Oyster Mushrooms

1
Trim the king oyster mushrooms. Use a sharp knife and slice about 1 cm from the bottom of each stem. Discard the end pieces.^{[14]
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2
Wash and slice the king oyster mushrooms. Thoroughly wash the king oyster mushrooms to remove any dirt or grit. Use a paper towel or kitchen towel to blot the oyster mushrooms until they're dry. Cut the mushrooms lengthwise into thick slices (about 1/4 inch or 6 mm thick).^{[15]
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3
Preheat the oven and spread the king oyster mushrooms on a sheet. Turn the oven on to 425 °F (218 °C). Get out a rimmed baking sheet and lay the slices of king oyster mushroom on it. The mushrooms can be overlapping a little on the sheet.^{[16]
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4
Drizzle butter, stock, and olive oil over the mushrooms. Dice 4 tablespoons (56 g) of cold unsalted butter and scatter the pieces evenly across the mushrooms. Drizzle 1/2 cup (120 ml) of chicken stock or low-sodium broth and 1/4 cup (120 ml) of extra-virgin olive oil over the mushrooms. Sprinkle the mushrooms with salt and pepper to taste.^{[17]
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- You can also use woody herbs such as rosemary and sage to infuse the mushrooms with flavor.
5
Roast the king oyster mushrooms for 50 minutes. Put the sheet of mushrooms in the preheated oven and roast them until the liquids have evaporated. The mushrooms should become a little browned and soft. Turn them occasionally and roast them for 50 minutes.^{[18]
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6
Garnish the mushrooms with parsley and serve them. Remove the mushrooms from the oven. Use paper towels to blot any excess moisture from the mushrooms and transfer them to a serving plate. Chop 2 tablespoons (7 g) of flat-leaf parsley and sprinkle it over the mushrooms. Serve the king oyster mushrooms while they're still hot.^{[19]
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- Store the leftover oyster mushrooms in an airtight container in the refrigerator for 3 to 5 days.

Expert Q&A

Question

What can I use oyster mushrooms for?

Ollie George Cigliano
Private Chef & Food Educator
Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University.

Ollie George Cigliano

Private Chef & Food Educator

Expert Answer

Oyster mushrooms can make a great topping or sauce when prepared with diced shallots, thyme, and cream. Serve the sauce on freshly cooked pasta or toast and sprinkle it with freshly chopped parsley and shaved Parmesan as a finishing touch.