The Best Pan-Fried Oyster Mushroom Recipe
Look no further for the best oyster mushroom recipe: these Pan-Fried Oyster Mushrooms are easy to make with simple ingredients and feature a savory flavor and a juicy, meaty texture. Add them to your favorite pasta, tuck them into wraps, layer them onto burgers, or stir them into breakfast skillets.
Servings: 4 servings
Equipment
- 1 bacon press optional (Amazon, Walmart, Williams Sonoma)
Ingredients
- 2 lbs oyster mushrooms or maitake mushrooms
- 1 tbsp extra virgin olive oil
- 2 cloves minced garlic
- ½ tsp sea salt
- ½ tsp black pepper
- chopped fresh parsley to garnish
- fresh lemon for serving to garnish
Instructions
- Brush the mushroom caps clean with a damp paper towel or kitchen towel, and cut off the tough bottom portion of the mushrooms. Leave the mushrooms whole for meaty steaks, or cut them into smaller pieces for bite-size mushrooms with a little more crispiness.
- Warm the olive oil in a skillet over medium heat. Once it is hot, add the minced garlic and sauté, stirring until slightly golden, for 30 seconds to 1 minute. Be very careful not to burn the garlic.
- Place the mushrooms down onto the skillet in an even layer, and sprinkle with salt. Place a bacon press, heavy skillet, or heavy pot lid directly onto the mushrooms and cook for 10 minutes on medium-low heat. Adjust the heat as needed if the mushrooms start to burn.
- Flip the mushrooms and press them again. Cook for 5-10 minutes or until the mushrooms are browned, tender, and juicy.
- Season the mushrooms with black pepper, and more salt to taste. Serve them hot with minced fresh parsley and a squeeze of lemon.
Video
Notes
Storage Directions
- Refrigeration: Cool the mushrooms to room temperature and transfer to an airtight container. Store in the refrigerator for up to 5 days.
- Freezing: Leftovers from this oyster mushrooms recipe can also be frozen. Transfer the cooled vegetables to a freezer-safe container or zip-top bag and freeze for up to 3 months. Defrost overnight in the refrigerator or in a pan with olive oil over low heat.
- Reheating: For hot and crispy leftovers, reheat the mushrooms in in a skillet with a splash of olive oil over medium-low heat for 2-4 minutes per side until heated through. They also can be warmed in an air fryer preheated to 375°F for 3-5 minutes, until crisp.
- Cut to size. Leave the mushrooms whole for meaty steaks, or cut them into smaller pieces for bite-size mushrooms with a little more crispiness.
- Do not stir. You only need to turn the mushrooms between the 10-minute cooking intervals. At this point, flip the mushrooms and replace the heavy press on top. Stirring them as they cook will prevent them from searing and developing a hearty meatiness.
- Heavily press. This will help the liquid express from the mushrooms as they cook, making them tender, meaty, and ultra-flavorful. My preferred option is a bacon press, but you can also use a heavy flat lid from a cooking pot or a cast iron skillet. If all you have is a light lid, place it on the mushrooms and weigh it down with two cans of beans.
- Pressing is optional. Without a mushroom press the oyster mushrooms will still be delicious. Cook them on each side for 10 minutes, or until golden and tender.