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Perfectly roasted oyster mushrooms
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5 from 2 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 mins
Cook Time25 mins
Course: Appetizer, Dinner, Side Dish
Cuisine: American, Chinese, French, Italian, Japanese
Servings: 2
Author: Thomas


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


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


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.


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.