Oyster mushrooms are quickly cooked in a pan with tamari (soy sauce), sesame oil, garlic, ginger, and fresh lemon juice.
This simple oyster mushrooms recipe take about 6-8 minutes to cook.
This oyster mushroom recipe is vegan, vegetarian, dairy free, keto, low carb, whole30, paleo, and gluten free (look for gluten free soy sauce).
Serve tamari oyster mushrooms as a side dish over rice / risotto, farro, or with Asian rice noodles or pasta, tofu, chicken, or steak.
What are Oyster Mushrooms?
Oyster mushrooms are meaty and mild mushrooms. They are often a fantastic vegan and vegetarian substitute for meat because they are hearty and flavorful.
There are two kinds of oyster mushrooms (pearl and king). Either mushroom can be used but these are pearl oyster mushrooms.
Pearl oyster mushrooms have smaller heads, have a smaller stem, and are more delicate than king mushrooms.
Can you eat Oysters Mushrooms Raw
Oyster mushrooms taste much better cooked in my opinion.
Evidence suggests that oyster mushrooms are safe to eat, but I do not recommend eating them raw, mostly because of taste.
Most people don't eat the more fibrous stems when cooked. I leave them on if they are small and tender and take off the larger ones but cook them anyway.
How To Cook Oyster Mushrooms
Add a little sesame oil to the pan. Really any fat can be used for this oyster mushrooms recipe - try butter, peanut oil, vegetable oil, or olive oil.
Add the mushrooms head (flattest) side down. Add the tamari and other ingredients and cook a couple minutes undisturbed or until crispy and browned.
The trick to cooking oyster mushrooms is to not overcrowd the pan too much. They do shrink in size relatively fast in a hot pan so it's ok to have them touching but not overlapping.
Once the oyster mushrooms are in the pan, try not to disturb them until they reach a golden brown seared look and have some crispy edges.
I use a stainless steel pan but it is easier for most people to cook (and clean) in a non-stick pan.
Don't get hung up on all the ingredients in this oyster mushroom recipe. If you don't feel like chopping garlic, ginger, or even the chives, just skip it.
Tamari Oyster Mushrooms Recipe FAQS
Nope! They are very porous and sponge like. Wipe them clean with a dry or damp paper towel.
Moisture / Water are terrible for all mushrooms. Store oyster mushrooms in a paper bag with a handful of paper towels in and around them. You have about 3 days before they start to go bad - either by getting moldy or wilty.
Yup! Especially the tender smaller ones. I eat all the stems unless they are uber fibrous and large. They will have a different texture than the delicate mushroom, so ultimately it's your decision.
Things In My Kitchen:
- 12" PFOA free non stick pan - I use this non stick pan for cooking lots of scrambled eggs. PFOA free and comes with a glass lid.
- Microplane Zester - For mincing / zestin' the ginger.
- Old School Juicer - For juicin' the lemon.
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Tamari Oyster Mushrooms Recipe
EatSimpleFood.com
Oyster mushrooms are quickly sautéed in a pan with sesame oil, soy sauce / tamari, garlic, ginger, lemon juice, and garnished with chives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 6 oz oyster mushrooms, tough stems removed
- 1 ½ tablespoon toasted sesame oil, divided
- 1 ½ tablespoon soy sauce or gluten free tamari
- 1 medium clove garlic, thinly sliced
- 2 teaspoon ginger, minced
- 1 ½ tablespoon lemon juice
- 1 tablespoon chives, sliced (optional as garnish)
- salt to taste
Instructions
- Wipe any dirt off mushrooms with a paper towel and cut off any larger tough stems. Leave stems on any small tender mushrooms. Leave mushroom caps whole (don't slice!).
- Bring a large nonstick pan to medium high heat and add enough sesame oil to lightly coat the pan (~ 1 Tbsp).
- Add mushrooms and drizzle on soy sauce and lemon juice. Don't overcrowd the pan, you want the caps to be touching the surface.
- Reduce heat if smoking and let mushrooms set until golden brown and starting to crisp (2-4 minutes). It's important to not move or stir the mushrooms in order to get it browned.
- Flip mushrooms, and add garlic and ginger and a little more sesame oil if needed. I like to make a divet in the middle and add the garlic, ginger, and oil. See picture above in the pan.
- Cook an additional 2-3 minutes or until browned.
- Add salt to taste and garnish with optional chives. Happy Eating! Beckie
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Serving Suggestion
Serve this Tamari Sesame Oyster Mushroom recipe on top or on the side of one of these main dishes:
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