In the flexitarian world, we don’t do all-or-nothing mindsets. We’re all about flexible, realistic eating habits that fit into everyday life. Going fully vegetarian, vegan, or pescatarian isn’t always practical, and putting pressure on yourself to be perfect can lead to guilt or burnout.
I used to think I had to follow a specific set of food rules to eat “right.” But the more I let go of the all-or-nothing mindset, the easier it became to enjoy meals, feel good in my body, and eat in a way that supports my values, without the stress.
So, if you’re curious about eating more plants but don’t want to overhaul your lifestyle, you’re in the right place.
Small Sustainable Steps
Flexitarian eating is all about small, sustainable steps. Whether it’s changing a weekly habit, adding veggies to soups or sauces, or keeping flexitarian pantry staples on hand, it’s a gentle way to support your health and the planet, without the pressure of strict food rules.
You don’t need to be perfect to make progress, just start where you are.
So without further ado, here are 25 easy tips to help you eat more plants. Weekly habits, ingredient
25 Easy Ways to Eat More Plants
1. Weekly Habits to Try
Tip 1: Try Meatless Mondays to start your week with a plant-based focus. Tip 2: Go Vegan Before 6 like Mark Bittman for a flexible approach. Tip 3: Make one meal each day completely plant-based. Tip 4: Cook one new plant-forward recipe every week.
2. Easy Ingredient Swaps
Tip 5: Use lentils or beans instead of ground beef in tacos, chili, or pasta. Tip 6: Replace half the meat in any recipe with mushrooms, tofu, or legumes. Tip 7: Try dairy-free milk in smoothies, coffee, or baking. Tip 8: Swap mayo or cheese for hummus, avocado, or a creamy plant-based spread.
3. Sneaky Veggie Add-Ins
Tip 9: Add greens to smoothies. Spinach, kale, or frozen zucchini blend in easily. Tip 10: Stir shredded carrots, zucchini, or mushrooms into sauces and soups. Tip 11: Toss spinach or chopped greens into eggs, stir-fries, or grain bowls. Tip 12: Blend cauliflower into mashed potatoes, creamy soups, or sauces.
4. Smart Snacking
Tip 13: Keep veggies and dip ready to go. Try hummus, guacamole, or a dairy-free yogurt dip. Tip 14: Snack on roasted chickpeas, trail mix, or spiced nuts. Tip 15: Pair fruit with nut butter or enjoy a handful of seeds or nuts. Tip 16: Prep snack boxes with fruit, vegetables, crackers, and spreads.
5. Meal Prep and Pantry Staples
Tip 17: Batch-roast vegetables to use in bowls, wraps, or salads. Tip 18: Cook a big pot of grains or beans to mix and match all week. Tip 19: Keep frozen vegetables, canned beans, and whole grains stocked. Tip 20: Use flavorful sauces like tahini, pesto, or chimichurri to bring dishes to life.
6. Flex Your Favorites
Tip 21: Make veggie-forward versions of your favorite comfort foods. Tip 22: Build bowls instead of deli sandwiches using grains, greens, vegetables, protein, and sauce. Tip 23: Stretch meat dishes by mixing in lentils, beans, or chopped vegetables. Tip 24: Use theme nights to guide meals like Taco Tuesday with black beans or Stir-Fry Friday with tofu. Tip 25: Start meals by choosing the vegetables you want to use, then build the rest of the dish around them.
Start Your Flexitarian Journey
These tips are to generate some ideas for what works for you and your lifestyle. Still feeling lost? Start with one of two tips to try and go from there! Want more information on Flexitarian eating? Below, you can download my free grocery guide checklist!
This Agrodolce Sauce with Red Onion is a simple sauce and magical addition to almost any meal.
I enjoy making this every fall and winter to pair simply with roasted veggies or I make this in the spring and summer to pair with fresh burrata cheese and fresh tomatoes with crust bread. This Agrodolce Sauce with Red Onion elevates the simplest of dishes to unforgettable memories.
What Is Agrodolce Sauce?
Agrodolce is a classic sour Italian condiment that balances sweet flavors with sour flavors, its name literally means “sour and sweet” in Italian. It’s typically made by combining sweet elements like honey or sugar with vinegar or another acidic ingredient to create a sauce that’s bright, bold, and versatile.
Agrodolce can be thick and syrupy or light and pourable, depending on how long it’s reduced. It’s a delicious way to bring contrast and complexity to everything from roasted vegetables and grains to meats and seafood. There’s no single way to make it, taste as you go and adjust until you find your favorite balance.
Why I Made This Agrodolce Recipe
I love simple recipes with big flavors. This scrumptious sauce can be added to simple roasted or air-fried squash, Brussel sprouts, root vegetables, salmon, chicken, or baked tofu.
Red Onion: Another onion like shallots can be used
Herbs: Like rosemary and thyme
Avocado Oil: Olive oil works as well.
Honey: Option to sub for maple syrup
Red Chili Flakes: For a little kick
Apple Cider Vinegar: Option to use red wine vinegar, balsamic vinegar, or other vinegar of choice.
Salt & Pepper
Swaps and Additions
One of my favorite things about this recipe is it is so easily customized to the cooks liking! Because this recipe is flexible and easy to customize it goes well with almost everything!
Swap the onion: While red onions bring a vibrant color and natural sweetness, you can also use yellow onions for a slightly milder flavor or sweet onions for a sweeter sauce.
Switch up the fruit: Tart cherries are a great alternative, especially if you enjoy a tangier bite. Other add-ins include golden raisins, dried chopped cherries, sliced grapes, or other fruits that add a pop of sweetness and texture.
Citrusy finish: Juststir in a little lemon zest.
For Balance: To balance the sweet and sour, try seasoning with black pepper or a pinch of smoked paprika for a subtle, savory smokiness.
How to Make This Recipe
Sauté the Aromatics In a medium saucepan over medium heat, warm the avocado oil. Add the rosemary, thyme, and red onions. Sauté for about 5 minutes, stirring occasionally, until the onions are caramelized and fragrant.
Add Sweeteners and Vinegar Stir in the honey and red pepper flakes. Cook for another 1–2 minutes until everything starts to thicken slightly and take on a syrupy consistency with a touch of heat. Turn off the heat and stir in the apple cider vinegar.
Final Step: Season and Store Taste and adjust with salt and pepper as needed. Let cool before transferring to an airtight container. Store in the fridge for up to one week.
Serving Suggestions
This versatile condiment brings the perfect balance of sweet, tangy, and savory to a wide variety of dishes. Here are some of my favorite ways to use Agrodolce Sauce with Red Onion:
Chicken Agrodolce: Spoon it over seared or roasted chicken thighs or chicken breasts for an easy, flavor-packed dinner.
Air Fryer Tofu: A little goes a long way with crispy tofu for a plant-based twist.
Roasted or Cooked Vegetables: Especially delicious with Brussels sprouts, sweet potatoes, or carrots.
Meaty Fish: Try it with salmon, mackerel, or even swordfish for a restaurant-worthy meal.
Grain Bowls & Salads: Drizzle over farro, quinoa, or warm greens for extra depth.
Pizza & Sandwiches: Add a layer of flavor to veggie or cheese pizzas, paninis, or grilled cheese.
Cheese Plates: Serve alongside creamy goat cheese, aged cheddar, or burrata for an elevated appetizer. Make it even better with some fresh crusty sourdough bread!
Top with a sprinkle of fresh parsley or fresh rosemary to tie everything together. This sauce also makes a festive addition during the holiday season, perfect for entertaining or gifting.
Common Mistakes to Avoid
Even a simple recipe like agrodolce has a few spots where things can go sideways. Here’s what to watch out for:
1. Rushing the onions Don’t crank the heat too high. For that rich, caramelized flavor, let the onions cook slowly over medium heat until soft and golden. If you rush this step, they’ll end up bitter instead of sweet.
2. Skipping the acid The vinegar is what gives agrodolce its signature tang. Without it, the sauce will taste flat and overly sweet. Don’t skip it, and don’t add it too early or it may cook off before it has a chance to balance the flavors.
3. Overdoing the sweeteners It’s easy to go overboard with honey or dried fruit. Use a light hand and adjust to taste at the end. You’re looking for a perfect balance of sweet and sour, not a sticky syrup.
4. Not seasoning to taste Always finish with salt and black pepper. These simple seasonings enhance all the other flavors and make the sauce pop.
This Agrodolce Sauce with Red Onion is sweet, sour, and delicious. It is the perfect compliment for roasted veggies, baked tofu, or sandwiches, and salads.
It’s no surprise that a quiche recipe made it into one of the first 100 posts on this blog, quiche is one of my go-to brunch staples. I’ve made so many versions over the years, but this Mushroom Quiche is one I keep coming back to.
Here’s why I love it:
It’s easier than it looks: Using a store-bought pie crust makes this recipe way more approachable. You still get that golden, flaky pastry vibe without the hassle of making dough from scratch.
It feels fancy (but it’s not): This quiche may look impressive, especially with beautiful sautéed mushrooms and greens , but it’s actually made in just four simple steps. It’s a great make-ahead option for hosting or a cozy weekend brunch at home or a quick breakfast during the week!
It’s nourishing and satisfying: With protein-rich eggs, fiber-packed veggies, and a dose of healthy fats, this quiche isn’t just tasty, it’s also a well-balanced meal that’ll keep you full for hours.
Quiche is one of those dishes that works for just about any occasion. You can prep it ahead of time and dress it up with seasonal produce. This no-fuss version with oyster mushrooms and kale is a great place to start if you’re new to making quiche.
Tools You’ll Need
You don’t need much to make this quiche, and no rolling pin required (yay for store-bought crust!). Here’s what I recommend having on hand:
9-inch pie plate: Glass, ceramic, or metal all work, just be sure it’s deep enough to hold the filling.
Frying pan or skillet: For sautéing the veggies and mushrooms.
Cutting board and knife: To prep your vegetables and herbs.
Mixing bowl: For whisking the eggs.
Whisk or fork: Either works for beating the eggs until smooth.
Wooden spoon or spatula: For stirring your sautéed veggies.
Measuring cups and spoons: To portion ingredients
Aluminum foil or pie crust shield (optional): Helpful during the broil step to keep the crust from burning.
Ingredients for This Oyster Mushroom Quiche
This quiche is earthy, flavorful, and packed with texture. Here’s what you’ll need:
Oyster Mushrooms: I love mushrooms with eggs, especially when paired with thyme.
For this recipe, I used Pink Oyster Mushrooms, which grow in beautiful clusters on trees (hence the name!).
Kale: I used kale here, but you can easily swap it for another leafy green like spinach or arugula. Broccoli or another seasonal veggie would also be great!
Onion: Half a yellow onion adds a strong, savory flavor throughout the quiche. If you prefer something milder, try leeks, shallots, or scallions instead.
Garlic: Add more minced fresh garlic for more flavor.
Thyme: Fresh or dried, thyme adds a cozy, herbaceous note that ties the flavors together beautifully.
Eggs: The base of every great quiche, 8 large eggs will do the trick.
Avocado or olive oil: Use either to sauté the veggies.
Optional Heat: I love a little spice with my eggs. For this version, I used fresh jalapeño, but feel free to use red pepper flakes, your favorite hot sauce, or another hot pepper.
Optional Add-Ins & Swaps
This quiche is easy to customize. Here are a few of my favorite extras and substitutions:
Red Onion: Use instead of yellow for a sweeter bite.
Cheese Swaps: Try feta, parmesan, or a mix.
Mushroom type: Use wild mushrooms such as Morels or chanterelles or something from your local grocery store like cremini mushrooms or even white button mushrooms. You can mix and match mushroom types!
Leafy Greens: Swap kale for spinach, chard, or arugula.
Spice It Up: Add jalapeños, red pepper flakes, or hot sauce.
Make it your own!
How to Make a Mushroom Quiche Recipe
Making quiche is easier than you think. Here’s my cozy, no-fuss method that works every time.
1. Start with the Base
You can use homemade pastry dough or keep it easy with a store-bought pie crust, I usually go with store-bought to save time.
Gently roll the dough out into a 9-inch pie pan.
Prick the bottom with a fork about 10–15 times to help release steam and prevent bubbles.
If you have them, place pie weights (or dried beans/rice) over a piece of parchment to keep the crust from puffing up.
Pop it into a preheated oven at 350°F and pre-bake for 15 minutes. This helps prevent a soggy crust later on.
While that’s baking, get started on your veggie filling.
2. Mix the Filling
In a very large skillet, sauté mushrooms and chopped vegetables in a little bit of oil over medium heat. Season with salt, pepper, and herbs, either now or mixed into the eggs. I like using local, in-season veggies from my farmers market.
In a large mixing bowl, whisk 8 large eggs until smooth.
You can either stir the mushroom mixture into the eggs or layer the cooked mushrooms into the crust first, both ways work!
3. Bake Until Set
Pour the egg mixture into the crust over the veggies (if they aren’t already mixed).
Bake at 350°F for 45 minutes, or until the center is set and no longer jiggly.
4. Top and Finish
Sprinkle 4 oz of shredded cheese over the top of the baked quiche.
Switch your oven to broil and return the quiche to the oven for 5–10 minutes, watching closely as the cheese melts and turns golden brown.
I recommend using a pie crust shield or wrapping the edges in foil to keep them from burning.
Let the quiche rest for about 10 minutes before slicing and serving.
Pro Tip for making ahead: You can prep your quiche a day or two in advance. Let it cool completely (about 1 hour at room temp), then cover and refrigerate. When you’re ready to eat, cut into slices and reheat in the microwave for 60–120 seconds.
Other Quiche Variations For The Seasons
I make this quiche all the time, but it’s rarely the same twice. I love switching things up based on what’s in season or what I have in the fridge. The veggies, cheese, herbs, and even the mushrooms get rotated out depending on the time of year.
Many of my quiches feature produce from my garden or veggies grown locally here in the Columbia River Gorge. One of my year-round staples is kale, it’s always easy to find or harvest.
Seasonal Quiche Combos to Try
One of the best things about quiche? You can make it year-round with whatever’s in season. Here are a few of my favorite seasonal veggie + cheese pairings:
Spring: Tender herbs, green onions, and wild morel mushrooms with tangy feta cheese.
Summer: Juicy tomatoes, garlic, and caramelized onion with nutty parmesan cheese.
Fall: Roasted butternut squash, sage, and creamy goat cheese.
Winter: Carrots, parsnips, and thyme with melty gruyère.
Feel free to play with these pairings, quiche is one of the most forgiving, customizable dishes out there. Use what’s fresh, what you love, or what needs using up.
Check Out More Brunchy Recipes From The Addy Bean!
4ozshredded sharp cheddar cheeseor other cheddar varietal
optional: chopped jalapeño or red pepper flakes
Instructions
1) The Crust
Preheat the oven to 350 degrees F.
Lay your pie crust over your pie dish, poke with a fork 10-15times all over. Bake crust for 15min.
2) The Quiche Filling
While the crust is baking, start to prepare quiche filling. Sautee on medium to low heat, kale, mushrooms, onion, and thyme, in avocado oil. After 10min of sautéing add garlic, salt, and pepper. Continue to sauté on low for 5 min.
While the veggies sautee, whisk eggs in a bowl.
3) The Bake
Once the pie crust is finished baking and the vegetable filling is ready, add vegetables directly into pie crust. Then, pour eggs over vegetable filling.
Pop the uncooked quiche in the oven, at 350 degrees F, for 45min.
4) The Cheese
Once the quiche has finished baking, sprinkle shredded cheese over the top. Turn the oven on broil and pop quiche in the oven. Option to place a protective foil rim or pie crust sheild over edges to prevent crust from burning. Continue to monitor cheese, the cheese will be melted after about 5min. For a browner cheese crust keep an eye on the cheese and continue to cook for up to 5min. This process should take 5-10min.
Cool for 10min before serving.
Notes
The serving size is a 4th of the quiche. I set it for this size if you are planning on eating this quiche alone for breakfast. Serve it in an 8th portion, like in the pictures, if you are serving this with a side of fruit, potatoes, or other breakfast noms!
Stop what you’re doing. This is not your average tuna salad. Pickle lovers, this one’s for you.
This creamy, crunchy tuna salad is packed with tangy flavor from chopped pickles, lemon juice, and a mayo-yogurt dressing that hits all the right notes.
Want to take it even further? Add a sprinkle of Trader Joe’s Dill Pickle Seasoning recipe for an extra dill-icious twist. High in protein and perfect for meal prep, sandwiches, or scooping onto crackers—this is the tuna salad you’ll want to make on repeat.
Three Reasons Why I Love This Dill Pickle Tuna Salad
Canned tuna is a pantry staple in my house. Having cans of tuna on hand is one of the easiest ways to whip up a high-protein, nutritious meal. This easy recipe comes together in under 5 minutes, and there are endless ways to make it. Lately, I’ve been loving this dill pickle-inspired version with a creamy mayo-yogurt base and a sprinkle of Trader Joe’s Pickle Seasoning for extra tangy flavor.
High in Protein: This recipe makes it easy to hit your protein goals. Enjoy it in a sandwich, wrap, or with crackers for a quick and satisfying meal.
Quick and Customizable: Just chop, mix, and you’re done. It’s a 5-minute recipe that’s flexible and fun to tweak depending on your mood or what you have on hand.
Perfect for Meal Prep: I like to make a big batch and store it in the fridge for easy lunches. It keeps well and gets even more flavorful after a day or two.
Tools You’ll Need
Large bowl: For mixing everything together.
Small bowl: To quickly whisk up your sauce.
Measuring cups and spoons: For seasoning and sauce ingredients.
Rubber spatula: Makes mixing easy without breaking up the tuna too much.
Ingredients for Easy Dill Pickle Tuna Salad Recipe
Here are the ingredients in this creamy, crunchy salad—and what each one brings to the dish:
Canned Tuna (in water or olive oil): A convenient, high-protein base that’s affordable and packed with omega-3s.
Celery (diced): A classic tuna salad add-in for crunch and fresh, clean flavor.
Red Onion (finely chopped): Adds sharpness and color. Tip: Soak in water for 5–10 minutes to mellow out the bite if desired.
Pickles (diced): Crunchy, salty, and briny. They add texture and that signature dill pickle punch.
Sea Salt: Enhances flavor. Start with a pinch and adjust to taste, especially if your pickles are salty.
Dressing
Dill Pickle Juice: A splash brings the whole salad to life with a bold, zippy finish.
Lemon Juice: Brightens the salad and balances out the richness of the mayo.
Dijon Mustard: Adds a subtle kick and depth without overpowering the dill flavor.
Regular Mayo: Classic, creamy base that binds everything together.
Optional – Pickle Seasoning Blend (like Trader Joe’s): Adds even more tangy, herby dill flavor. The amount of pickle flavor is totally up to you.
How to Make This Dill Pickle Tuna Salad
Once you prep your ingredients, this recipe only has 2 steps!
Prep your ingredients: Chop the veggies and drain your tuna.
Mix the sauce: In a small bowl, stir together the dill pickle seasoning, lemon juice, pickle juice, and salt.
Combine and taste: Add everything to a large bowl and mix well. Taste and adjust with more lemon, salt, or pickles to make it your own.
More Ingredient Add-Ins & Swaps
Mix it up with these optional touches to make this tuna salad your own:
More Pickles: Can’t get enough? Add extra chopped pickles or a spoonful of dill pickle relish for even more tang and texture.
Trader Joe’s Dill Pickle Seasoning or make your own!
Red Bell Peppers: A pop of color and natural sweetness that pairs well with the briny flavors.
Drizzle of Olive Oil: Adds richness, healthy fats, and a silky finish—especially nice if you’re using tuna packed in water.
Garlic Powder: A quick way to boost savory depth without chopping anything extra.
Fresh Herbs (Dill, Parsley, Chives, or Green Onions): Add brightness, flavor, and a little visual flair.
Plain Greek Yogurt or More Mayo: Want it creamier? Stir in 1–2 tablespoons at a time until it’s just right.
Easy Meal Prep Tips
This is one of my go-to Sunday meal prep recipes. It takes just minutes to make and keeps well for 3–4 days in an airtight container in the fridge.
Tip: Easily double or triple the batch if you’re feeding a crowd or want lunches ready for the week.
How to Serve This Tasty Tuna Salad
With crackers: For a quick protein snack or light lunch.
On a bed of lettuce: Think tuna salad lettuce cups!
In a wrap, in pita bread, or a sandwich: Cold and crunchy between two slices of wheat bread, or…
Tuna melt style: Serve it open face on a slice of bread with melted American or cheddar cheese.
Over rice: My favorite way! Serve it warm or cold with chopped pickles and sauerkraut for a tangy twist.
Craving Something Heartier? Try My Protein Pasta Salad
If you love this Dill Pickle Tuna Salad but want something a little more filling, I’ve got you. My Protein Pasta Dill Pickle Tuna Salad combines everything you love about classic tuna salad! It has a creamy dressing, crunchy veggies, and bright pickle flavor, with the added bonus of high-protein pasta to make it a more complete meal.
Store it in an air-tight container and it’s perfect for meal prep and meal planning, potlucks, or whenever you want a satisfying lunch that doesn’t skimp on flavor or nutrition.
Recipe Coming SOON!
Optional but Delicious: A DIY Dill Pickle Seasoning Blend
Trader Joe’s makes a seasonal Dill Pickle Seasoning! But if it’s out of season or sold out, you’ll want to keep this recipe on repeat year-round.
Try making your own DIY dill pickle seasoning blend at home. It’s simple, customizable, and made with pantry staples.
DIY Dill Pickle Seasoning Blend: Mix together the following ingredients in a small jar or spice container:
1 tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon True Lemon –True Lemon is a non-GMO, shelf-stable powder made from real lemon juice and peel. One packet adds a clean, citrusy punch that works great in seasoning blends.
½ teaspoon sugar
½ teaspoon kosher salt
¼ teaspoon mustard powder
Optional: pinch of celery seed or dill seed for extra flavor
Tip: Taste and adjust as you go, add more salt or citric acid if you want it tangier.
10 Ways to Use Your own DIY Pickle Seasoning or Trader Joe’s Pickle Seasoning
This tangy, dill-forward blend adds a punch of flavor to more than just tuna salad. Besides blended into a Tuna Salad, here are 10 easy and delicious ways to use it:
Popcorn: Sprinkle it over freshly popped popcorn to make dill pickle popcorn!
Chicken Salad: Stir into mayo or Greek yogurt-based chicken salad for extra zing.
Soup: Add to creamy soups like potato, cauliflower, or broccoli cheddar for a subtle tang.
Cottage Cheese Dip: Mix with cottage cheese and a splash of pickle juice for a protein-rich dip.
Freshly Scrambled Eggs: Add a pinch just before serving to brighten up your breakfast.
Cream Cheese Bagel Spread: Stir into softened cream cheese and spread on a toasted bagel.
French Fries Seasoning: Combine with vinegar powder and sprinkle over fries or roasted potatoes.
Greek Yogurt Dip: Mix with yogurt, lemon juice, pickle juice, dill, and parsley for a dill-licious dip!
Potato Salad: Use it as a flavor booster in classic or mustard-based potato salad recipes.
Impossible or Beef Burgers: Mix the seasoning into Impossible meat or ground beef to make impossible or ground beef patties. Grill and top with plenty of sliced pickles for the ultimate dill pickle burger experience.
This creamy, crunchy Dill Pickle Tuna Salad is packed with tangy flavor and high-protein ingredients, making it the perfect quick lunch or meal prep staple.
In a medium bowl, mix the tuna, pickles, celery, red onion, and dill.
In a small bowl, whisk together the Greek yogurt, mayo, pickle juice, Dijon, lemon juice, garlic powder, salt, and pepper.
Pour the dressing over the tuna mixture and stir to combine. Taste and adjust seasoning if needed.
Chill for 20 minutes before serving for the best flavor (optional but recommended).
Notes
Nutrition Disclaimer: Nutrition information is an estimate and may vary based on ingredients used and portion sizes. This information should not be considered a substitute for professional dietary advice. Always consult with a registered dietitian or healthcare provider for personalized guidance.
Ever spotted oyster mushrooms at the grocery store or farmers market and thought, “They look cool, but what do I do with them?” I’ve been there too.
My first experience with these fresh mushrooms was in the summer of 2021. I picked up a cluster of blue oyster mushrooms and had pan-fried oyster mushrooms, in butter with a pinch of salt. One bite and I was hooked. After that, I’ve been exploring different ways to cook with them. Still, I think my favorite way is simply sautéed in butter and salt.
If you’ve been curious about oyster mushrooms, how to clean them, how to cook them, or what kind of recipes they work in, this article is for you. You don’t need to feel intimidated by these fantastic fungi. I’ll walk you through everything you need to know to start cooking with confidence.
What are Oyster Mushrooms?
Oyster mushrooms are fast-growing fungi that grow in clusters on trees and resemble oysters, hence the name. They come in a variety of colors, including pink, yellow, blue, and gray.
Known for their tender, meaty texture and mild, earthy flavor with nutty and briny notes, they’re a favorite in plant-based cooking. Oyster mushrooms are rich in vitamin D, fiber, and antioxidants, making them both flavorful and nutritious.
Where To Find Oyster Mushrooms
Local mushroom growers are in just about every major city these days, when I lived in Alabama we had Midway Mushrooms and now that I am in the Pacific Northwest we have Columbia Mushroom Company and Bridgetown Mushrooms in Portland.
Check out your local farmer’s market or give it a quick google search for mushroom growers in your area. Many mushroom growers sell mushroom growing kits so you can grow your own oyster mushrooms at home. Many grocery stores also sell mushrooms from local growers.
How to Clean Oyster Mushrooms
Oyster Mushrooms don’t need much cleaning and prep once you bring them home from the store or farmers market.
Brush off debris with your fingers and a damp paper towel
You can quickly rinse the mushrooms under cool running water and pat dry but, do not submerge in water.Mushrooms can become waterlogged and lose some of their flavor if water is not used sparingly.
How to Store Oyster Mushrooms
Store fresh oyster mushrooms in a paper bag in the refrigerator. This helps prevent moisture buildup and keeps them from getting slimy. If you’ve already opened the package, transfer the mushrooms to a paper towel-lined container with the lid slightly ajar.
Avoid an airtight container, which trap moisture and cause faster spoilage. Use within 5 to 7 days for best quality.
How to Cook with Oyster Mushrooms
Oyster mushrooms are incredibly versatile and can be used in everything from quick weeknight meals to more complex, flavor-packed dishes. Below are three tiers of recipe ideas—starting with the easiest ways to enjoy them and moving up to more involved, restaurant-worthy creations.
Cooking Quick, Easy, & Simple Mushroom Recipes
These methods require minimal prep and highlight the mushroom’s natural flavor and tender texture:
Simply Sautéed in a hot pan with olive oil or butter, seasoned with salt and pepper. Optional: finish with a splash of white wine for brightness.
Tucked into a grilled cheese sandwich or stuffed into a warm wrap with greens and sauce.
Pan-fried with garlic in a large skillet until golden brown. Serve as a simple side dish sprinkled with fresh parsley or spooned over toast.
Cooking Moderately Easy Mushrooms Recipes
These recipes take a bit more time but are still approachable for a weeknight:
Soups, chowders, or chili: oyster mushrooms add meatiness and richness.
Stir-fries and pastas: they soak up sauces beautifully and pair well with creamy, savory, or spicy flavors, like my Vegan Yakisoba Recipe.
Egg-based dishes: fold sautéed mushrooms into an omelet, serve with scrambled eggs, or bake them into a mushroom quicheor frittata.
Rice bowls and tacos: use them solo or mixed with other mushrooms as a hearty filling.
Trying More Complex Mushroom Recipes
These dishes require a little more prep, but they’re worth it for the texture and flavor payoff:
Vegan Po’ Boy Bowls:season and sear oyster mushrooms for a flavorful, plant-based spin on the classic.
Homemade mushroom burgers: chopped into smaller pieces and mixed into the patty for moisture and umami.
Creamy mushroom risotto: stir them into arborio rice with broth, garlic, and Parmesan for a rich, savory main.
Recipe: Pink Oyster Mushroom Soup with White Beans
A great way to use oyster mushrooms is in this creamy, satisfying soup. It’s simple to make, filling, and totally plant-based. Not only is this recipe 100% plant-based but it is high in plant-based proteins with 25g of protein per serving.
Ingredients
Pink Oyster Mushrooms (16 oz): These mushrooms are rich in antioxidants and fiber. They add a meaty texture and earthy, nutty flavor to the soup, making it more satisfying without any actual meat.
Navy Beans (2 cans, rinsed and drained): A budget-friendly pantry staple packed with plant-based protein, fiber, and iron. Navy beans help create a creamy base and keep you fuller longer. For more on flexitarian pantry staples check out my article!
Vegetable Broth (2 cups): Gives depth and flavor to the soup. Use low-sodium broth to better control salt levels, or use homemade!
Coconut Milk (1 can, full-fat): Adds richness and creaminess while keeping the soup dairy-free. To cut the fat and calories in this recipe you can cut the coconut milk in half and replace it with water or more vegetable broth.
Coconut Oil:
For sautéing aromatics and spices. You could also use avocado or canola oil.
Aromatics: Onion, Garlic, and Celery: These form the flavor foundation.
Diced Green Chilis (1 can): Adds mild heat and acidity to balance the creaminess. Feel free to adjust based on spice preference.
Fresh Rosemary and Parsley: Rosemary infuses the broth with a woodsy, comforting aroma. Parsley adds a fresh pop of color and vitamin K.
Cumin, Oregano, Black Pepper, and Sea Salt: A warming spice blend that gives the soup a Southwestern vibe without overpowering the main ingredients.
Optional: Coconut Flour or All-Purpose Flour (2 tbsp): Used to thicken the soup. Coconut flour adds fiber and keeps it grain-free, but either works.
Topping Options (optional but recommended): Sliced avocado, jalapeños, Greek or coconut yogurt, or fresh herbs. These not only boost flavor and texture but can also add healthy fats or extra protein, depending on what you choose.
How To Make Creamy Pink Oysters with White Beans
Sauté the aromatics: Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add garlic and onion. Cook for 3–5 minutes until soft and fragrant.
Add vegetables: Stir in celery and mushrooms. Sauté for 5 minutes, until mushrooms begin to soften and release liquid.
Simmer: Add navy beans, green chilis, coconut milk, vegetable broth, oregano, cumin, pepper, salt, parsley, and rosemary. Stir well. Bring to a simmer and reduce heat to low.
Thicken (optional): If you prefer a thicker chowder, mix 2 tablespoons coconut flour with ½ cup of hot soup broth in a small bowl. Stir this slurry into the pot. Simmer uncovered for 30 minutes, stirring occasionally.
Serve: Remove the rosemary sprig. Taste and adjust seasoning. Serve hot with your favorite toppings.
Recipe Tip: Mix and Match Your Mushrooms and Beans
No pink oyster mushrooms? No problem. This recipe also works well with blue oyster, king oyster, shiitake, or even cremini mushrooms. Just slice them to a similar size so they cook evenly.
You can also swap the navy beans for cannellini beans, great northern beans, or chickpeas if that’s what you have on hand. Each one adds a slightly different texture and flavor, but all work well with the creamy broth.
31oznavy beans2 cans or other white bean of choice
4oz green chilis1 can
6cupsvegetable broth
1cancoconut milk
1tspdried oregano
1tspcumin
¼tspblack pepper
1rosemary sprig
3tbspcoconut flour
Optional Toppings
Greek Yogurt, Coconut Yogurt, fresh herbs such as parsley, cilantro, chives, sliced avocado, pickled jalapenos, or a dash of your favorite hot sauce .
Instructions
Sauté the aromatics:
Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add garlic and onion. Cook for 3–5 minutes until soft and fragrant.
Add vegetables:
Stir in celery and mushrooms. Sauté for 5 minutes, until mushrooms begin to soften and release liquid.
Simmer:
Add navy beans, green chilis, coconut milk, vegetable broth, oregano, cumin, pepper, salt, parsley, and rosemary. Stir well. Bring to a simmer and reduce heat to low.
Thicken:
For a thicker chowder, mix 2 tablespoons coconut flour with ½ cup of hot soup broth in a small bowl. Stir this slurry into the pot. Simmer uncovered for 30 minutes, stirring occasionally.
Serve:
Remove the rosemary sprig. Taste and adjust seasoning. Serve hot with your favorite toppings.
Notes
Oyster Mushrooms: Use Pink or Blue Oyster Mushrooms or another mushrooms of choice. Nutrition Disclaimer: The nutrition information provided is an estimate generated using online tools and is for informational purposes only. Actual values may vary based on specific ingredients, brands used, and portion sizes. For the most accurate results, please calculate using your preferred nutrition calculator.
