Humble oyster mushrooms are transformed into umami bites of yumminess in this simple roasted oyster mushroom recipe. Once prepared, these oyster mushrooms can be a stand-alone on your dinner plate, tossed into a pasta dish, a flavorful topping for a risotto, an outstanding component of a bibimbap, or garnish for Sunday morning potatoes, garlicky kale, and poached eggs. Oyster mushrooms make for a delightful early spring forest find for the experienced mushroom hunter, or maybe you’ll spot them at your local farmers’ market or co-op.
Ingredients
- 1 lb. oyster mushrooms
- 3 tablespoons olive oil
- A handful of fresh herbs: sage, rosemary, and/or thyme
- Salt to taste
Preparation
Preheat your oven to 400ºF and then gently wash the oyster mushrooms and pat dry with a towel. Trim off any ends or coarser mushroom stem butts. While a knife can be used to slice the mushrooms, I prefer to delicately rip them into pieces (smaller ones can be kept whole).
Choose your favorite roasting, cast-iron, or sheet pan. Toss the mushrooms with your hands or a spoon with oil, salt, and your choice of freshly chopped herbs (sage is our herb of choice) in your pan. Pop the mushrooms in the oven and roast for 25 to 30 minutes, turning the mushrooms at one or two intervals to provide for even browning. Don’t fret when you notice the mushrooms “sweating” in the oven—this is expected. If needed, let roast an additional 5 or so minutes, until moisture has evaporated and the mushrooms are slightly crispy like bacon. Salt to taste.
Photo Notes: Oyster mushrooms and sage leaves before roasting. Cooking mushrooms is essential and fosters nutrition, food safety, and the ultimate umami flavor.
