Roasted Oyster Mushrooms

These roasted oyster mushrooms are meaty, juicy, and crispy on the edges. They have a mild umami flavor that’s versatile enough to accompany any savory dish. And they are super simple to make. {Includes oven and air fryer methods}

What prompted the roasted oyster mushrooms?

I moved to a new place five months ago but only recently had gas service for the stove and oven. I was excited about finally having oven privileges again so I set out to find things to roast.

It seems that oyster mushrooms are becoming more common in supermarkets, so I got some to experiment with. After a few times roasting them in the oven with just oil, salt, and pepper, I was so impressed with the flavor and texture that I wanted to write down the recipe and share it with you.

And I’m always interested in exploring ways to make a single ingredient sing on its own.

The beautiful simplicity of roasted oyster mushrooms

Not only are the mushrooms really tasty, but the recipe is extremely simple. All you need to do is: preheat the oven, prepare the mushrooms (clean, separate, and season them), and roast them for about 25 minutes (flipping them once) and you’re done!

The seasoning is also really straightforward – with oil, salt, and pepper, the flavors are mild and minimal to highlight the mushroom. The mild flavor makes it so you could use the mushrooms in practically any kind of savory meal.

Pairing this dish with others

Here are a few ideas of what you can cook to go with these mushrooms:

• Caesar Salad – the tangy garlicky dressing is great with mushrooms. This makes a good plant-based version of the chicken caesar salad.
• Japanese Curry – the curry has a delightful aroma and its well-rounded flavor is also really versatile so these mushrooms can easily be added to the curry.
• Ramen – it’s important for ramen toppings to have interesting textures and versatile flavor so these mushrooms fit the bill perfectly. I’m confident they’d be great with any of my plant-based ramen recipes.

Other awesome mushroom dishes

• Vietnamese Jackfruit Salad – sauteed oyster mushrooms accompany tender jackfruit, fresh herbs, lime, and chili. Huge, bright flavors here.
• Chinese Stir-Fried Mushrooms with Bamboo Shoots – a quick and easy Asian side dish with lots of umami and fun textures.
• Roasted Portobello Mushrooms – the mushroom caps are roasted whole and become crispy and juicy with a wonderfully concentrated flavor.

As always, if you try this recipe out, let me know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @gastroplant on Instagram! I’d love to see what you come up with.

Print Recipe

5 from 3 votes

Roasted Oyster Mushrooms

These roasted oyster mushrooms are meaty, juicy, and crispy on the edges. They have a mild umami flavor that’s versatile enough to accompany any savory dish. And they are super simple to make. (Includes oven and air fryer methods)

Prep Time5 minutes mins

Cook Time25 minutes mins

Course: Appetizer, Dinner, Side Dish

Cuisine: American, Chinese, French, Italian, Japanese

Servings: 2

Author: Thomas

Equipment

• Air fryer (optional)
• Oven (if not using air fryer)

Ingredients

• 1/2 pound oyster mushrooms 230 grams
• Salt
• Pepper
• Oil spray

Instructions

If using the oven method:

• 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.

If using the air fryer:

• 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.

Notes

The smaller and thinner pieces will be crispier than the larger and thicker pieces (which will be juicier). I tore the mushrooms into large and small pieces to create variety (some crispy bits, some juicy ones). If you want all your pieces to have a similar texture, try to tear (or cut) them into even-thickness pieces. It is possible to shred them thinly to achieve a texture similar to shredded chicken or pork.