Roasted Crispy Oyster Mushrooms Recipes

EASY ROASTED OYSTER MUSHROOMS

Steps:

• Cut off any tough ends of the mushroom stems and discard. Place mushrooms in a large bowl. Add olive oil, salt, and pepper. Stir until evenly combined. Let mushrooms sit to absorb the oil while the oven preheats.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread mushrooms out on the prepared baking sheet in one layer.
• Roast in the preheated oven for 12 minutes. Using tongs, flip mushrooms over and continue roasting to desired doneness, about 10 minutes more.

ROASTED OYSTER MUSHROOMS

Steps:

• Preheat your oven to 450 degrees F (230 degrees C).
• While the oven preheats, prepare the mushrooms. Separate the bunches into individual mushrooms. Give them a gentle rinse and dry them with a paper towel. Use a knife to cut off and discard any dirty or tough parts on the stem end. If any of the mushrooms are much larger than bite-size, cut or tear them in half along the stem.
• Prepare a baking sheet lined with aluminum foil. Spray a light coat of oil onto the foil. Place the mushrooms onto the foil. Spray a light coat of oil onto them and season them with salt and pepper.
• When the oven is heated, place the baking sheet of mushrooms in the oven. Bake until the bottom side of the mushrooms is blistered and golden brown, about 12 minutes. Remove the baking sheet from the oven. Flip each of the mushrooms and return the sheet to the oven until the other side is golden, 8-10 minutes.
• Serve immediately.
• Preheat air fryer to 360 degrees F (180 degrees C) for 8 minutes.
• Prepare the mushrooms as described above while the air fryer preheats.
• When the air fryer has finished preheating, remove the basket from it. Spray a light coat of oil onto the grate surface of the basket. Place as many mushrooms as will fit in a single layer. Spray a light coat of oil onto the mushrooms and season them with salt and pepper.
• Return the basket to the air fryer and cook at 360 F (180 C) until the mushrooms are nicely browned as shown in the photos, 8-10 minutes, flipping them once halfway through.
• Serve immediately.

CRISPY ROASTED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
• Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.

CRISPY AIR FRIED OYSTER MUSHROOMS (OR OVEN ROASTED)

Steps:

• Combine the cornstarch with your spices of choice and the salt and mix. At the same time, prepare the vegan buttermilk by combining the milk and lemon juice (it's best to let this sit for 5-10 minutes).
• Place the cornstarch bowl next to the buttermilk bowl, next to the breadcrumb bowl, next to your baking tray or air fryer basket to create a simple "dredging station."
• Prepare and clean the oyster mushrooms (read FAQs for tips) and allow them to dry if needed.
• Cover the mushrooms with the cornstarch mixture before dipping each mushroom into the vegan buttermilk and then the breadcrumbs, making sure to coat it well. Repeat until all the mushrooms are fully coated.
• For this recipe, I've tested air-frying and roasting the oyster mushrooms, so you can do either.Drizzle or spray some oil (spray is best if you have one) over the mushrooms, then arrange them in a single layer within your Air Fryer basket or an oven tray (to roast). It's best to lightly grease the pan/air fryer tray to make sure none stick.
• Air-fryer: cook the mushrooms, untouched, for 12 minutes at 400ºF/200ºC.Oven: roast the mushrooms for 20 minutes at 400ºF/200ºC.Once cooked, you should have golden brown and super crispy oyster mushrooms ready to enjoy!
• Fridge: store any leftover crispy oyster mushrooms in an airtight container in the fridge for 3-4 days, lined with a paper towel. They will soften over time - however, you can re-crisp them up somewhat when reheating.You may also be able to freeze the leftover fried oyster mushrooms for later and reheat with an air fryer/oven - though I haven't tried, so I can't guarantee results.Reheat: while technically you can microwave these, the results will be soft. For that reason, I recommend broiling them

ROASTED CRISPY OYSTER MUSHROOMS

Steps:

• Procedure:
• • Preheat oven to 400°
• • Cover baking sheet with foil
• • Put covered baking sheet in oven while preheating
• • Remove all Oyster mushroom “fans” from main stem so that you have individual pieces of mushroom
• • Toss all ingredients together in large bowl. Make sure all mushrooms are covered with oil and seasonings. (Add additional oil or seasonings if needed)
• • Remove hot baking sheet from oven
• • Spray baking sheet with PAM
• • Pour all mushrooms onto hot baking sheet and spread out to make one layer of separate mushrooms.
• • Place in oven
• • Bake for 30 – 40 minutes or until all mushrooms are brown and crispy to your taste.

ROASTED MUSHROOM LARB

Steps:

• Heat oven to 425 degrees.
• Spread the mushrooms in an even layer on a sheet pan and drizzle with the oil. Season with salt and, using your fingers, toss to coat. Roast, turning the pan halfway through, until mushrooms are golden brown and crisp around the edges, about 25 minutes.
• Meanwhile, toast the rice in a small skillet over medium, stirring often, until it begins to smell nutty and turn golden, about 4 minutes. Remove from heat and allow to cool slightly. Transfer to a mortar and pestle or a spice grinder and process to a medium-coarse powder.
• Zest and juice 1 lime into a medium mixing bowl. Add the sugar, soy sauce, garlic and chile. Stir to dissolve the sugar. Add the roasted mushrooms to the bowl and toss to coat. Add the onion, scallions, cilantro, mint and basil. Stir to combine, then sprinkle on the toasted rice powder.
• Cut the remaining lime into wedges. Serve the mushroom larb alongside steamed rice with lime wedges for squeezing.