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Marietta Daisies Garden Club

15 Oyster Mushroom Recipes

In nature, oyster mushrooms are usually found on trees. Cultivated on sterilized straw, oysters are among the most successful of the specialty mushrooms, but are also the most perishable. Cultivated oyster mushrooms can range in texture and taste intensity and the color can range from white and yellow to gray, blue or brown.

Oyster Mushrooms and Trout

Serves 4


  • 4-6 oz trout fillets

  • 1 1/2 Tbsp olive oil

  • 1 cup shallot, chopped

  • 12 oz oyster mushrooms, sliced

  • 1/3 cup soy sauce (if you can find mushroom soy sauce use it instead, Buford Market)

  • 1/3 cup white or red wine

  • 1/3 cup water

  • black pepper (salt), to taste


In a large pan, heat oil and shallot over medium high heat. Cover, cook until shallot is tender. Add mushrooms. Continue cooking covered until mushrooms are soft. Add soy sauce, sherry, and water. Simmer until sauce thickens slightly. Remove from heat. Season with pepper and salt if desired. Set aside.

Sauté trout, flesh side down over medium heat in lightly oiled pan 2-3 minutes. Turn and cook until trout is opaque (about 3 minutes).

*Serve with warm mushroom sauce.

Oyster Mushrooms, Shiitake, White Button and Hon Shimeji Ragout

Makes 4 cups


  • 6 chopped shallots

  • 1 cloves garlic, thinly sliced

  • 3 Tbsp. butter

  • 8 ounces of each of the above mushrooms

  • 2 Tbsp. olive oil

  • 1/4 cup your choice of chicken or beef or pork or vegetable broth

  • 1/2 cup white wine

  • 1 Tbsp. fresh thyme, or 1 tsp. dried

  • Salt and pepper to taste

  • 1/3 cup heavy cream

  • 1 Tbsp. wheat, corn, or rice flour


In sauce pan, saute' shallots and garlic in the olive oil and half of the white wine to caramelize. Add mushrooms and butter to sauce pan. Cook for 10 minutes until soft and most liquid evaporates. Add remaining wine, broth, thyme, salt and pepper and stir.

In small bowl stir in cream and a flour of choice until smooth. Add to sauce pan of mushrooms and cook until thickened.

*This wonderful ragout is simple and delicious and can be used as a pasta topper, for crostini bread, or as a stuffer or topping for meats.

Wild Mushroom Saute'


  • 2 Tbsp. olive oil

  • 1 clove minced garlic

  • 1/4 cup of fresh chopped parsley

  • 1 cup finely sliced shiitake and oyster mushrooms

  • Salt and pepper to taste


In a hot skillet add all ingredients and sauté for 2-3 minutes.

*Serve on top of anything!

Strawberry-Scallop and Mushroom Salad

Serves 4


  • 8 oz. sea scallops

  • 2 cups fresh oyster mushrooms

  • 1/2 cup olive oil

  • 3 Tbsp. fresh lime juice

  • 1 Tbsp. fresh tarragon or 1 1/2 tsp. dried

  • 1 bunch water cress

  • 1 1/2 cups fresh sliced strawberries


Place scallops in the oven for 20-25 minutes. Remove and drain well.

In a bowl combine oil, lime juice and tarragon, add mushrooms. Toss scallops into mixture. Cover and chill at least 20 minutes.

Trim watercress and add chilled scallop mixture. Add strawberries on top.

*Serve and enjoy.

Broccoli with Oyster Mushrooms


  • 2 Tbsp. olive oil

  • 1 lb. broccoli, cut into bite size small florets

  • 1 tsp. maple syrup

  • 1/4 tsp. salt

  • 1 Tbsp. water

  • 1/2 lb. oyster mushrooms cut into quarter inch slices

  • 2 green onions

  • 1/4 tsp. ground nutmeg

  • 1/4 cup roasted cashews


In frying pan add 1 Tbsp. oil and heat. Add broccoli, salt, maple syrup and stir-fry for a minute. Add water and cook until broccoli is tender crisp. Remove and set aside.

Add last tbsp. oil to fry pan and heat. Add mushrooms, onions and nutmeg. Stir-fry until juice evaporates (a few minutes). Return broccoli to frying pan, mix and top with cashews.

*Serve over rice or noodles

Oyster Mushroom Soup

Makes 5 gallons


  • 2 sticks of butter

  • 4 or 5 large diced onions

  • 2 lbs diced carrots

  • 1 stalk diced celery

  • 6 lbs sliced oyster mushrooms

  • 15 lbs peeled and diced potatoes


Peel and cook 15 lbs potatoes, mash to a creamy base. Add 4 pints of cream, vegetables, mushrooms and let simmer. Salt, pepper to taste. Garnish with parsley.

Oyster Mushroom Stew

Serves 3 or 4

  • 4-6 oz. of button mushrooms, trimmed

  • 3 Tbsp. butter

  • 4 cups milk

  • 1/2 tsp. Worcestershire sauce

  • 2 or 3 drops Tabasco

  • Salt and white pepper to taste

Melt butter in heavy 2-quart saucepan and heat until bubbling. Saute mushrooms only until golden, stir constantly, do not brown. Add milk and simmer, add seasonings, stir well and serve.

Chilled Oyster Cous Cous Salad

Serves 2-4


  • 2 Tbsp. olive oil

  • 1 Tsp. white balsamic vinegar

  • 1 Tsp maple syrup

  • 1 Tbsp. shallots, finely sliced

  • 2 cups snow peas, remove strings

  • 2 cups cherry tomatoes cut in halves or quarters

  • 2 cups whole oyster mushrooms, slice thin


Prepare Cous Cous for 2-4 servings and chill. Mix olive oil, vinegar, and syrup together in bowl to form a dressing. Toss shallots, snow peas, cherry tomatoes, and mushrooms together with dressing. Then toss mixture with chilled Cous Cous.

*Serve on a bed of arugula and enjoy.

Chicken (or fish) with Oyster Mushrooms

Serves 4


  • 2 whole chicken breasts or 4 fish fillets

  • 6 Tbsp. of butter

  • 2 Tbsp. lemon juice

  • 1 garlic clove, leave whole

  • 1 medium onion, thinly sliced

  • 1 pound oyster mushrooms

  • 1 cup white wine (dry)

  • 1/2 cup cream

  • Salt and pepper to taste


Top chicken or fish each with 1/2 Tbsp. butter and lemon juice, broil until done.

Melt 4 Tbsp. butter in skillet. Add whole garlic and onion, saute about 5 minutes until tender. Add mushrooms and saute' 5 minutes more. Add wine and cream, and reduce for about 5 minutes. Pour reduced sauce over broiled chicken or fish.

*Serve with a side of vegetables or salad

Sourdough Bread Stuffed with Oyster Mushrooms


  • 1 large onion, chopped

  • 1/2 clove garlic

  • 1/2 stick butter

  • 1 lb oyster mushrooms

  • 1/2 cup chopped fresh parsley

  • 1/2 tsp. dried thyme

  • Dash salt and pepper

  • 1/2 cup dry white wine

  • 1 round loaf of sourdough bread

  • Olive oil

  • 4 strips bacon diced


Preheat oven to 400º. Cut a 4-5 inch hole in the top of a round loaf of sourdough, save the "lid". Hollow it out, leaving a shell 1 1/2 inches at least.(when removing inside of loaf, try to take out in large sections that can then me cut into cubes and made into croutons for salads at a later time)

On low heat saute' bacon, onion and garlic in butter for 15 minutes until tender. Add mushrooms, parsley, thyme, salt and pepper and saute' for 5 minutes. Add wine and reduce 10 minutes. Fill bread bowl with mushroom mixture and cover with lid. Rub the loaf with olive oil and bake for 20 minutes.

*Serve immediately in wedges.

Oyster Mushroom and Cheese Casserole


  • 3 cups chopped

  • 2 cups bread cubes, fresh

  • 1 cup grated cheese, Gruyere

  • 4 Tbsp. butter

  • 1 Tbsp. minced shallots

  • Salt and Pepper to taste


In a well buttered casserole dish, place a layer of mushrooms, then a layer of bread crumbs and a layer of cheese, dot all with butter. Repeat these layers ending with a layer of cheese. Cover and bake for about 20 minutes in 375 F oven. At the end uncover to brown.

Pork with Oyster Mushrooms

Serves 2


  • 12 oz. pork fillet

  • 1 large sweet onion

  • 12 oz. Oyster Mushrooms

  • 6 oz. cream

  • 1 teaspoon fresh thyme

  • Salt and pepper to taste

  • Olive oil for frying


Slice pork, onions and mushrooms into thin strips. Saute' pork until just cooked, add thyme, onions and mushrooms and fry until cooked through. Season salt and pepper, then add cream, reduce and serve.

*Serve with a side of mashed potatoes.

This recipe is a must if you love mushrooms and cheese, you‘ve got to try it!

Cheese and Mushroom Tart


  • Puff pastry

  • Oyster Mushrooms

  • Shallots

  • Thyme

  • Garlic

  • Balsamic vinegar

  • Egg – to brush the edges of puff pastry – they will be nicely golden, if you don‘t have any eggs you can use heavy cream or milk to brush the edges of the tart

  • Shredded Cheese – it‘s important to use a flavorful cheese like Gruyere cheese, Appenzeller cheese (or other Alpine-style full-bodied cheese), sharp aged cheddar would also work.

  • Salt and pepper


Slice the shallots, mushrooms, chop the garlic. Don‘t slice the mushrooms too thinly, you want them still crunchy after being cooked.

First saute' the onions with butter and thyme until soft, then add the garlic. Transfer and reserve the onions mixture to a plate.

Using same pan cook the mushrooms with oil over high heat for a minute without stirring. As soon as you stir the mushrooms they will release liquid and they won‘t brown. When browned add balsamic vinegar saute' until all the liquid has evaporated.

Too much liquid in the mushrooms would cause the puff pastry to be soggy.

Add the onions mixture back to the pan and stir until combined with muchrooms. Season to taste with salt and pepper.

Take the pan off the heat and transfer the mushrooms to a plate, let them cool slightly.

Don‘t put hot mushrooms on puff pastry

it will start to melt and become sticky, and won‘t be as puffy

as it should be after being baked.

Take puff pastry out of the fridge (take it out only if you have all you ingredients ready, warm puff pastry is sticky and hard to work with).

Score the puff pastry around the edges leaving a 1-inch (2,5 cm) border. You don‘t want to cut the pastry all the way through, just score it with a pairing knife, this will help to puff up the border of the tart. Prick the dough several times with a fork – it will help to release steam from underneath the pastry and the dough won‘t puff up under the mushrooms.

Sprinkle the dough with shredded cheese. Spread sautéed mushrooms with onions on top of the cheese.

Bake the tart at 375°F or 190°C for about 20-25 minutes. It‘s ready when it‘s nicely puffed and golden.

*Cut into squares and enjoy!

Oyster Mushroom Fettuccini

Serves 6


  • 6 oz. Oyster mushrooms, or a variety of mushrooms

  • 1 pkg. Fettuccini

  • 3 Tbsp. extra virgin olive oil

  • 1 clove garlic, sliced

  • 1/2 cup pine nuts

  • 1 pkg. (3 oz.) sun dried tomatoes, softened and sliced


Cook fettuccini according to package instructions.

In medium sauce pan, heat oil and saute' remaining ingredients for 2-3 minutes.

Toss with hot, cooked fettuccini.

Mushroom Bruschetta

  • 16 ounces Oyster mushrooms

  • 2 tlbs olive oil

  • Baguette or really any bread that you have.

  • Ricotta Cheese spread - simply combine 1/2 cup ricotta with 2 Tbsp grated parmesan, 1 teaspoon lemon juice and 1 tsp of lemon zest, season with salt and pepper.

  • 1 tlbs fresh thyme

  • 1 tps balsamic vinegar

  • Honey for drizzle topping

  • 2 large shallots thinly sliced – you can also use regular onions (yellow or white).

  • 1 clove garlic thinly sliced

  • Salt and pepper to taste


Preheat the oven to 425°F (220°C).

Make the mushroom topping: Melt the butter over medium-low heat, add the shallots and garlic cook for 2-3 minutes or until softened. Add thyme, cook for 30 seconds. Transfer the onions and garlic to a plate, reserve.

Add olive oil to the same sauce pan and increase the heat to high. Add all the mushrooms in an even layer and don’t stir for the first 1-2 minutes letting the mushrooms at the bottom brown. Then start stirring – the mushrooms will release water. Cook the mushrooms, stirring from time to time, until all the water is evaporated. Don’t stir for a minute letting the mushrooms brown again.

Reduce the heat to low, add the onions back to the pan, add balsamic vinegar. Cook for about 30 seconds or so or until the mushrooms have mostly absorbed the vinegar (but they should not be dry!). Season with salt and pepper to taste.

Make bread toast: Place baguette slices on a baking sheet, brush with olive oil.

Bake for about 5 minutes or until golden. Take from oven and cool.

(These can be made a day ahead if desired.)

When cooled smear each slice with ricotta cheese mixture.

Top each with mushrooms. Drizzle with honey and a sprinkle with fresh thyme leaves.


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