Oyster mushrooms

Oyster mushrooms are named for their resemblance to actual oysters. The most commonly available varieties are white, gray, tan, or brown, although some varieties are yellow, pink, and even blue.

In the wild, oyster mushrooms grow on dead and decaying wood. They are usually found after the first fall frost, and again after hot days in spring. There are some poisonous look-a-likes so don't forage for these unless you are an expert.

However, these mushrooms are also easily cultivated so you can have luck finding them at farmers markets and specialty stores. In fact, they are one of these most popular cultivated mushrooms grown on farms and in greenhouses.

Jump to:

• Taste & texture
• Where to find oyster mushrooms
• How to cook oyster mushrooms
• Recipes
• More resources

Taste & texture

The big question if you've never had oyster mushrooms is what do they taste like?

Flavor

Oyster mushrooms generally have a pretty mild flavor with the tiniest hint of anise (black licorice). They are also often described as tasting similar to seafood.

I both agree and disagree with this statement. I don't think the mushrooms have any typical fishy flavors. However, they also don't have that earthy mushroom, forest-floor flavor either.

I'd describe oyster mushrooms as lacking that earthy taste, which sort of does give them the most mild hint of seafood flavor. That flavor is more like lobster or crab, with any fishiness removed.

Aroma

Oyster mushrooms are also missing that earthy aroma - about as opposite as you can get from the strong-smelling & tasting maitake mushrooms. Their mildness can be a good option for people who aren't big mushrooms fans.

Texture

The texture of oyster mushrooms is both soft and meaty, which can translate into sponginess depending on how they are cooked. It also means their texture can be a good meat substitute.

Where to find oyster mushrooms

You can sometimes find oyster mushrooms at a big grocery store, but you'll have the most luck at farmers markets or specialty stores. Asian grocery stores are your best chance if you have one near you.

Selection

Look for mushrooms that are fresh with no dark spots (an indicator they are going bad). They also should not look wilted.

Storage

Most mushrooms are best stored in paper bags in the fridge. This lets them breath and prevents condensation (which happens in plastic bags). However, oyster mushrooms have a lot of surface area and dry out quicker than other types of mushrooms, so they don't last as long.

Oyster mushrooms should make it 3 days in the fridge in a paper bag. You can try storing them in plastic if you have a problem with them drying out. But beware that they can spoil just as easily from condensation in the plastic.

King Oyster mushrooms are an exception. They last much longer than the average mushroom, easily for a week, sometimes two.

A note on foraging - there are some similar looking mushrooms that are poisonous. So don't forage for these unless you are an expert!

How to cook oyster mushrooms

Oyster mushrooms grow in clusters (except King Oysters), which can also be cleverly used to mimic certain meats. For example, the clusters can be cooked like 'chicken under a brick' or marinated & seared whole like a steak.

While they can be safely eaten raw, they are almost always cooked firs.t That's because they sometimes have a metallic flavor until they are cooked. Here are some more ways to try them:

• Cooked whole like "chicken under a brick"
• Marinated and cooked like a steak
• Seafood substitute for crab cakes
• Used to replace shrimp in a linguini
• Grilled in whole clusters for a meaty side
• Roasted with herbs and olive oil (the edges of the caps turn crispy)
• Used as taco meat
• Added to a stir fry
• Breaded and deep fried

Recipes

Oyster mushrooms can be used in place of button or cremini mushrooms, but they are usually reserved for recipes that make use of their larger shape. Here are some really fun ideas.

Oyster mushroom fried chicken

Batter oyster mushrooms as you would batter chicken, then deep fry them for a satisfying replacement. You might be skeptical, but give it a shot (or fry them alongside some chicken, so you have some of both!).

The recipe from The Edgy Veg uses a copycat KFC seasoning and the mushrooms come out super crispy. The reviews all rave about how even skeptics and carnivores loved them.

At least check out the recipe and look at the photo - it even looks like chicken!

Fried nuggets & po'boys

Instead of frying whole clusters of oyster mushrooms, tear them apart and fry into nuggets.

The recipe from The Burger Dude (easy vegan recipes) has instructions for either deep frying or air frying the mushrooms. He said they aren't quite as crispy when air fried - but the convenience might make it worth it, right?

He uses these mushrooms to replace chicken nuggets, as well as to make vegan po-boy sandwiches.

Sandwiches

For another meat alternative, use oyster mushrooms in place of chicken or beef on a sandwich.

If you aren't trying to be vegan, you can also use these recipes as a way to add mushrooms to your meat-based meals. I like to use equal amounts of meat and mushrooms, or sometimes 75% meat and 25% mushrooms if the meat flavor is critical.

In this buffalo sandwich recipe (by Avocado Skillet), the author notes, you can tell it isn't chicken, but it still tastes "meaty." If you're looking for a homemade buffalo sauce, the one she uses looks incredible. It's made with hot sauce and tahini (among other ingredients).

Make a gyro sandwich with oyster mushrooms. Roast them to get a chewy interior and crispy exterior, just like gyro meat. Follow the recipe from My Pure Plants.

Transform the classic Philly cheesesteak into a vegan sandwich with pan fried, shredded oyster mushrooms. The recipe from My Pure Plants gives the mushrooms a quick marinade before pan frying (or follow instructions for baking).

Oyster mushroom shawarma

Another chicken-related alternative is to use oyster mushrooms for shawarma. The recipe from Justine Doiron uses a spicy balsamic glaze and even stacks them in the oven for a fun presentation.

The recipe looks stunning but is relatively easy to make.

Skewers

Oyster mushrooms hold up to high-heat grilling and can even be marinated (for a short amount of time).

The recipe from Cooking for Peanuts uses a maple-chili-garlic marinade for 10 minutes, then grills them on skewers. They can also be roasted, which is nice when you don't want to grill in winter.

Popcorn shrimp mushrooms

Oyster mushrooms can also replace shrimp, especially with a similar texture and neutral flavor.

The recipe from Justine Doiron coats oyster mushrooms in cornmeal for a lighter and crispier coating than regular breadcrumbs. They are then fried in a pan filled with a shallow amount of oil.

Steaks

Whole clusters can be cooked in a pan or even grilled. When working with wild oyster mushrooms, Forager Chef recommends using a weight to press them down in the pan. There are specific tools for this, or you can use a cast iron pan, or even a brick.

He also gives advice for cooking a bunch at once. You can use a grill or a pancake griddle and put the mushrooms right on top. Then set a baking sheet over them with a heavy pan on top to weigh them down.

Check out his mushroom steak recipe. Wicked Kitchen also has a BBQ mushroom steak recipe that's cooked in a cast iron pan.

Pasta

Any type of mushroom is delicious in pasta, especially in creamy sauces. Oyster mushrooms are often described as creamy once cooked, making them well suited for pasta.

They can act as a meat replacement for something like a shrimp alfredo, thanks to their pretty mild flavor. Or they can be paired with bolder mushrooms for a rich, savory mushroom pasta.

This pasta from Give Recipe uses papparedelle noodle, garlic, cream, parmesan, and oyster mushrooms.

Another one to try: baked goat cheese oyster mushroom pasta from Avocado skillet. It uses 1 baking dish, a block of goat cheese, and looks absolutely delicious.

Lastly, try smoking them and adding to pasta. Forager Chef has options for a creamy pasta as well as a spicy arrabiata pasta.

Tacos

Mushrooms are a popular taco meat alternative, and oyster mushrooms are no exception. They are especially well suited for fish tacos, but can work for pork, chicken, or steak tacos too.

• Sauteed mushroom tacos from Cafe Sazon Vida
• Fried oyster mushroom "fish" tacos from Fabulous in the Kitchen
• Vegan baja fish tacos from The Edgy Veg

Soups

I love a good, classic mushroom soup, especially when using a variety of mushrooms. While I tend to reserve the more expensive mushrooms for more specific uses, I do think they are worth the splurge to make a standout soup.

This creamy potato & mushroom soup from Natalie Marble Cooks uses a mix of mushrooms (like oyster, maitake, shiitake, etc), potatoes, parsnip, and fresh herbs for a really delicious, well balanced soup.

Another soup option is uniquely suited to the neutral flavor of oyster mushrooms - a faux clam chowder. Other types of mushrooms give off a noticeably earthy flavor, but oyster mushrooms don't.

Use them in this No-Clam Chowder recipe from Veggie Society.

Sauteed or pan fried

Oyster mushrooms pair well with soy sauce and sesame seed oil, making them a favorite in stir fries. Here's a few recipes to try:

• Sauteed oyster mushrooms with garlic butter by Family Style Food
• Crispy pan-fried oyster mushrooms by The Sophisticated Caveman
• Teriyaki oyster mushrooms (perfect for a stir fry) by My Pure Plants

Red beans & rice

Red beans and rice is a classic New Orleans dish that usually includes a ham hock and shredded pork. It's rich, delicious, and perfect for winter.

You can easily add a variety of mushrooms to replace, or just enhance, the savory flavors of this stew. Or if you want a vegan version, follow the recipe from Cilantro and Citronella that uses smokey oyster mushrooms in place of meat.

Risotto & polenta

Mushroom risotto is a classic. It can be made with almost any type of mushroom, although I personally like to use a bunch of different ones for depth of flavor.

Polenta is another great option for topping with mushrooms. This recipe from Resplendent Kitchen roasts the oyster mushrooms, crisping them up a bit, and then adds them to the polenta.

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