Emily Johnson
Oyster mushrooms are a versatile ingredient that can be used in a variety of dishes. They are naturally gluten-free and soy-free, making them a great alternative for vegans and those with dietary restrictions. With a chewy texture and umami flavour, oyster mushrooms can be prepared in many ways, from stir-fries to pasta dishes, soups, and salads. They are also a healthy option, being low in calories and high in fibre, vitamins, and potassium. Whether served as a side or the main attraction, oyster mushrooms offer a unique and delicious culinary experience.
| Characteristics | Values |
|---|---|
| Taste | Chewy, meaty, umami, earthy, bittersweet |
| Nutrients | Low-calorie, high-fibre, vitamins C and B-12, potassium |
| Vegan alternatives | Scallops, bacon, pulled pork, fried chicken |
| Vegan recipes | Paella, stir-fry, polenta, gyros, soup, curry, tacos, quesadillas, rice paper rolls |
| Other recipes | Stroganoff, pasta, Indian mushroom gravy, pizza |
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What You'll Learn
Oyster mushroom soup
Oyster mushrooms are a versatile ingredient that can be used in a variety of dishes, from stir-fries to soups and salads. They are known for their meaty texture and ability to absorb spices, making them a popular choice for vegan and vegetarian dishes.
One delicious way to enjoy oyster mushrooms is in a soup. Here is a recipe for a creamy oyster mushroom soup that is vegan, dairy-free, and packed with flavour:
Ingredients:
- Butter or olive oil
- Shallots or onion
- Garlic
- Thyme
- King oyster mushrooms
- Shiitake mushrooms or any other variety of mushrooms
- Flour
- Vegetable or mushroom stock
- Coconut cream or coconut milk (optional)
- Salt and pepper to taste
Instructions:
Melt the butter or heat the olive oil in a large pot over medium heat. Add the shallots or onion and cook until they soften, about 2-3 minutes. Add the garlic and thyme and cook for another minute until fragrant. Stir in the king oyster and shiitake mushrooms and cook for 7-8 minutes until they reduce in size and release their liquids.
Next, add the flour and stir to combine. Pour in the stock and bring the soup to a boil. Reduce the heat and simmer for about 7-10 minutes, stirring occasionally. If using coconut cream or milk, add it now and stir well. Season with salt and pepper to taste.
This soup is ready in just 30 minutes and can be served with croutons or crusty bread for a hearty and comforting meal.
For a lighter option, you can make a brothy oyster mushroom soup. Here is a recipe adapted from Mississippi Vegan by Timothy Pakron:
Ingredients:
- Olive oil
- Leeks
- Celery
- Garlic
- Ginger
- Vegetable broth
- Water
- Oyster mushrooms
- Carrots
- Bay leaves
- Lemongrass
- Tamari
- Lemon juice
- Vinegar
- Kombu
- Scallions
- Sesame seeds
- Red pepper flakes (optional)
Instructions:
Heat the olive oil in a large pot over medium-high heat. Add the leeks and celery, sautéing until translucent, about 10 minutes. Then, add the garlic and ginger. Pour in the vegetable broth, water, oyster mushrooms, carrots, bay leaves, lemongrass, tamari, lemon juice, vinegar, and kombu. Bring the mixture to a boil and cook for 5 minutes.
Reduce the heat to low and simmer for an additional 30 minutes. Before serving, remove the bay leaves and kombu, and stir in the miso. Season with freshly ground black pepper and add tofu if desired. Garnish with scallions, sesame seeds, and/or red pepper flakes to taste.
This brothy soup is brimming with flavour and is the perfect tonic for a cold day. It is a healthy and healing recipe, perfect for cool evenings.
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Oyster mushroom stir-fry
Oyster mushrooms are versatile and can be used in a variety of dishes. They are low in calories, high in fibre, and packed with vitamins and minerals. They have a chewy texture and a slight umami flavour, making them a great meat substitute.
Oyster mushrooms are a great addition to stir-fries. Here is a simple recipe for an oyster mushroom stir-fry:
Ingredients:
- Oyster mushrooms
- Vegetable oil
- Garlic
- Soy sauce
- Sugar
- Salt
- Green onions
- Ginger
- Szechuan peppercorns
- Coriander
Instructions:
First, clean the oyster mushrooms by gently wiping them with a damp paper towel or quickly rinsing them under cold water. Remove the tough ends and cut the mushrooms into bite-sized pieces.
Heat vegetable oil in a wok or a large skillet over medium-high heat. Fry the green onion whites and ginger shreds until aromatic. Add the mushrooms to the wok and let them sear, stirring occasionally. After about 1-2 minutes, add the garlic and stir until fragrant, which should take about 30 seconds.
Next, sprinkle sugar and salt over the mushrooms and continue cooking and stirring until slightly charred, which should take about 2 minutes. Pour the soy sauce over the mushrooms and quickly stir for another minute, ensuring the sauce is absorbed evenly.
Finally, sprinkle Szechuan peppercorn powder or ground black pepper over the dish and add the green onion sections. Mix well and garnish with coriander stems.
This stir-fry can be served as a hearty side dish or a main course, paired with steamed rice and leafy greens for a full meal.
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Oyster mushroom polenta
Oyster mushrooms are versatile and can be used in a variety of dishes. They are a good source of vitamins C and B-12, as well as potassium, and have a chewy and meaty texture with a slight umami flavour. They are also naturally gluten-free and soy-free, making them a great alternative for vegans and those with dietary restrictions.
One delicious recipe idea is Oyster Mushroom Polenta. This dish is creamy, smooth, and satisfying, perfect for a chilly evening or a date night. It can be made gluten-free and is ready in about 30 minutes.
Ingredients:
- 500g of oyster mushrooms, torn into halves or quarters if large
- Extra virgin olive oil or rosemary-infused olive oil
- Fine salt and black pepper
- Organic polenta (medium to medium-coarse grind)
- Dried thyme (optional) or 1 teaspoon fresh thyme
- Water and vegetable broth
- Plant-based milk (plain and unsweetened), such as cashew or soy milk
- Vegan butter or extra virgin olive oil
- Nutritional yeast
- Red wine vinegar
Instructions:
Preheat your oven to 210°C/410°F. Grease a baking sheet. Toss the mushrooms with olive oil, salt, and pepper, and spread them evenly on the sheet. Roast for 20 minutes, flipping halfway through to ensure even cooking.
For the polenta, bring the water and vegetable broth to a boil in a saucepan. Slowly whisk in the polenta and continue whisking until it thickens. Add in the plant-based milk, salt, pepper, butter or olive oil, thyme, and nutritional yeast. Stir until well combined and creamy.
Remove the mushrooms from the oven before they get too crispy. Drizzle them with red wine vinegar and toss.
To serve, spoon the polenta onto plates, top with the mushrooms, and enjoy!
You can also get creative and add sauces or sides to your Oyster Mushroom Polenta. Some ideas include a tomato and chipotle butter sauce, a lemon butter sauce, or a sun-dried tomato purée. For a more indulgent option, try adding vegan walnut pesto or carrot top chimichurri.
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Oyster mushroom pasta
Oyster mushrooms are a versatile ingredient that can be used in a variety of dishes, including stir-fries, soups, salads, and, of course, pasta. They are known for their chewy texture and umami flavour, making them a great meat substitute in vegetarian and vegan dishes.
Ingredients
- Oyster mushrooms
- Pasta of your choice (linguine, orecchiette, or any other shape or variety)
- Butter
- Cream
- Parmesan cheese
- Green onions/scallions
- Parsley
- Salt and pepper
- Lemon zest and juice (optional)
Instructions
- Bring a large pot of lightly salted water to a boil and cook the pasta until it is tender yet firm (al dente). This usually takes around 11 minutes. Drain the pasta and set it aside.
- Melt some butter in a large skillet over medium heat.
- Add the oyster mushrooms to the skillet and cook until they are tender and lightly browned, stirring occasionally. This should take around 5 minutes.
- Add the cooked pasta to the skillet with the mushrooms. You can also add some of the pasta cooking liquid if desired.
- Increase the heat to medium and add the cream. Stir constantly until the pasta is al dente and the sauce has slightly thickened.
- Remove the skillet from the heat and add the butter, Parmesan cheese, green onions, parsley, salt, and pepper. Stir to combine.
- Taste the pasta and adjust seasoning if needed.
- Serve the pasta in bowls and top with additional Parmesan cheese and lemon zest and juice, if desired.
You can also try adding other ingredients to this dish, such as garlic, spinach, pancetta, or soy sauce, to give it an extra boost of flavour. Enjoy your oyster mushroom pasta!
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Oyster mushroom curry
Oyster mushrooms are a versatile ingredient that can be used in various dishes, including stir-fries, soups, salads, and curries. They are known for their meaty texture and umami flavour, making them a popular choice for vegan and vegetarian recipes. Here is a recipe for a delicious oyster mushroom curry:
Ingredients:
- Oyster mushrooms
- Olive oil
- Neutral oil
- Onion
- Garlic
- Ginger
- Green chilli
- Curry leaves
- Curry powder
- Cilantro
- Water
- Salt
Instructions:
Start by cleaning the oyster mushrooms with a damp paper towel or napkin. Avoid washing them, as they tend to absorb moisture, which can affect their texture and ability to crisp up during cooking. Trim any tough stems and tear the mushrooms into smaller pieces or leave them whole, as oyster mushrooms are delicate.
Heat some olive oil in a cast-iron skillet or saucepan over medium heat. Add the mushrooms in batches and cook for about 2 minutes on each side, or until they are golden-brown and slightly crisp. Set the mushrooms aside.
In the same pan, add a little more oil if needed and heat over medium heat. Saute the onion, garlic, and ginger until fragrant. Then, add the green chilli, curry leaves, and curry powder. You can use a store-bought curry powder or make your own blend with spices like fennel and cardamom.
Once the spices are toasted and fragrant, add the mushrooms back to the pan and saute for a few minutes. Coat the mushrooms with the spices, allowing them to absorb the flavours. Be careful not to overcook the mushrooms, as they should only be slightly caramelized.
Add 2 cups of water to the pan and bring it to a simmer. Cover the pan and cook over medium-low heat for 5 minutes. Then, uncover and continue cooking for another 5 minutes. Taste the curry and adjust the seasoning with salt as needed.
Garnish the curry with chopped cilantro and serve. This curry is perfect as a plant-based main course, offering a hearty and flavourful dish that mimics the texture of meat. Enjoy it with rice or bread for a satisfying and comforting meal.
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Frequently asked questions
Oyster mushrooms are versatile and can be used in a variety of recipes. Here are some ideas:
- Sautéed oyster mushrooms with garlic, butter and parsley.
- Oyster mushroom soup.
- Oyster mushroom stir-fry.
- Oyster mushroom polenta.
- Oyster mushroom pasta.
- Oyster mushroom curry.
- Oyster mushroom tacos.
- Oyster mushroom gyros.
Oyster mushrooms have a chewy and meaty texture with an umami flavour. They pair well with garlic, butter, parsley, thyme, chilli peppers, lemon juice, cream, rice, bread and pasta. Oyster mushrooms are also a good substitute for meat.
The two most common types are king oyster mushrooms and tree oyster mushrooms. King oyster mushrooms are thicker and suitable for recipes that use scallops or bacon. Tree oyster mushrooms are ideal for pulled "pork" recipes and have tougher stems.
