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Oyster mushrooms are beautiful and delicious! This basic pan-fried oyster mushroom recipe is quick and easy. The delicate mushrooms are quickly sautéed and tossed with garlic, butter and parsley. It’s our favorite way to cook them, hands down.
Looking to replace boring old white button mushrooms in your next sauté? This quick and simple recipe for oyster mushrooms is a must-try! Enjoy them on their own as a side dish, or top off a green asparagus risotto for a perfect pairing.
It’s one of my favorite mushroom recipes, right up there with classic roasted mushrooms and melty baked, stuffed mushrooms.
These fancy-looking ‘shrooms belong to the genus pleurotus ostreatus. They have delicate oyster-shaped caps with fine gills, and come in a variety of colors, shapes and sizes (including much rarer blue and pink varieties!)
Unlike common white button mushrooms, cremini or portobello mushrooms that are cultivated in soil, oyster mushrooms grow in clusters on trees.
This is the million-dollar question! Some people say oyster mushrooms have an oyster-like flavor, but honestly I don’t taste seafood at all. If anything, I would say they taste more like chicken 🙂
Oyster mushrooms are pleasantly mild-tasting, with a delicate-textured flesh and nutty flavor. Like all mushrooms, they’re full of umami, which means they don’t need much seasoning. I think they’re perfect to eat simply with just salt, pepper and garlic butter.
They’re also a natural pair with soy sauce in veggie stir-fries.
All parts of oyster mushrooms are edible, but you’ll get the best results if you take a few minutes to prep them properly before cooking.
Searing oyster mushrooms quickly over medium-high heat is the best method I’ve found to cook them. They develop an irresistibly tasty crust, almost as if they were dipped in batter.
The mushrooms are fantastic all on their own, or served as a side dish. Here are more ways to enjoy them:
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Great recipe. I think I should have used a bigger skillet – my 8″ cast iron skillet accommodated all my (0.13 pounds) in a single layer, yet they seem to have steamed more than they “crisped” up. Perhaps I didn’t have quite a high enough temp… My wife loved them anyway! I took the finished mushrooms and stirred them into a pound of fresh cooked bay scallops (EVOO, pepper, garlic, parsley, and a tiny bit of cayenne). The scallops had developed its own reduced thick “sauce” and took the oyster mushrooms wonderfully. All together, terrific!
Sounds like a fantastic dinner!
I love the simplicity of this recipe! Would cilantro work in place of parsley? Thanks!
Yes, cilantro would be wonderful!
This was amazing! Our family LOVED these. We used pink oyster mushrooms from our local farm. I will definitely be making these again and again. Thank you for the directions on how to prep and cook them too. I can’t believe how easy they are to make and how delicious they taste!
This an amazing recipe! I added lemon to make it like vegetarian crab legs.
My husband found a bunch of oysters on his hike today and I plan on following your recipe and serve it over pasta tonight. I’m sure it will be a 5 star meal!
Follow up. Forgot to add the stars! Too busy eating recipe placed over pork tenderloin and wild rice risotto
Fantastic and easy recipe. I added some herbes de Provence steeped in 1/2 teaspoon of olive oil right before removal. Then added fresh grated pecorino Romano cheese dusting over top to finish. Above board.
This was my first time cooking and eating oyster mushrooms. We went to Kennett Square Pa, the mushroom capital and purchased them. They are delicious. They do taste a little like chicken. Will definitely make this again. Thanks for the suggestions and the recipe!
Thanks Sherry — I’m so happy to hear that!!
this look so good I am adding oyster mushrooms to my grocery list so I can make this!
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