Oyster Mushroom

    Oyster Mushroom


    Origin: Japan

    Don’t be concerned – oyster mushrooms get their name from their resemblance to shellfish, not because they taste like oysters. With an oyster shell shape, these are easier to tear than slice, and work well in pasta dishes and stir-fries. 

    Oyster mushrooms tend to have a subtle, savoury anise flavour. Because their flavour is mild, without the strong earthiness of some mushroom varieties, they work well in a range of different dishes. Oyster mushrooms also take on a tender, pleasing texture when cooked. This mushroom gets its name due to its similar appearance to the oyster.

    These delicate mushrooms cook quickly, so give them a quick sauté or add them in toward the end of stir-fries. They are more perishable than other mushrooms, so use them as soon as possible. 

    They can be quite pretty added to salads, though best to sauté them lightly prior to adding as they tend to have a slightly metallic flavour when uncooked. Cooking brings out their delicate flavour, turning their spongy texture into something uniquely velvety. We recommend using oyster mushrooms for cooked dishes and using button mushrooms for salads and other raw dishes.

    Oyster mushrooms are used in stir-fried dishes, since their cap is thin and cooks quickly. Asian chefs simply tear these mushroom into desirable sizes before adding it to their woks.

    If you prepare a dish that requires a long cooking time, add these mushrooms at the last stage of cooking. Once heated briefly in butter or oil, they add character to a light cream sauce poured over fillets of sole or chicken breasts.

    A popular choice for Asian cuisine, they’re great for flavouring soups or sauces and work well in more delicate preparations, like dumplings or tempura. 

    Oyster mushrooms are great sautéed and eaten on their own as a side dish, or incorporated into a stir fry recipe.

    When cooking them, be sure to leave extra space for moisture to cook off. Don’t overcrowd them or they’ll become soggy and steam rather than truly sautée. Oyster mushrooms also go great in soups and stews. Cooking methods like frying, roasting, and grilling can retain more texture in the mushrooms while braising and sautéing makes them softer.

    Cooking tips

    • Stir-fry garlic, ginger, beef strips, and oyster mushrooms. Finish with a dash of soy sauce.
    • Stir them through Asian soups at the end of cooking, until just tender.

    By shredding king oyster mushrooms, seasoning with spices, and baking, you can create a vegan mushroom pulled pork that rivals the real stuff! The perfect pulled pork alternative for sandwiches, tacos, nachos…or whenever you need vegan pulled pork.

    Buttermilk Fried Mushrooms are about to revolutionise vegetarian cooking. With air fried oyster mushrooms and a crunchy coating, it tastes just like fried chicken!

    A Southern Eggs Benedict has a southern BBQ twist on the delicious classic, with shredded BBQ mushrooms, homemade Hollandaise sauce, and a poached egg.

    Oyster mushrooms are delicious sliced and baked in chicken & mushroom pies with soured cream & dill.

    * Store oyster mushrooms in a loosely closed plastic bag in the fridge, where they should stay fresh for 5 to 7 days.