Published: April 19, 2025
How to Cook with Oyster Mushrooms
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:
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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.
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Tucked into a grilled cheese sandwich or stuffed into a warm wrap with greens and sauce.
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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:
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Soups, chowders, or chili: oyster mushrooms add meatiness and richness.
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Stir-fries and pastas: they soak up sauces beautifully and pair well with creamy, savory, or spicy flavors, like my Vegan Yakisoba Recipe.
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Egg-based dishes: fold sautéed mushrooms into an omelet, serve with scrambled eggs, or bake them into a mushroom quiche or frittata.
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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:
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Breaded and baked or air-fried for crispy mushroom bites. Serve with a creamy dip like Dill Pickle Sauce.
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Vegan Po’ Boy Bowls: season and sear oyster mushrooms for a flavorful, plant-based spin on the classic.
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Homemade mushroom burgers: chopped into smaller pieces and mixed into the patty for moisture and umami.
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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
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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.
More Plant-Based Recipes With High Protein
How To Make Southwest Sauce: A Higher Protein Copycat Recipe
How To Make A Thick Strawberry Smoothie Bowl
The Best Silken Tofu Breakfast Scramble Recipe
Oyster Mushroom and White Bean Chowder
Equipment
- 1 soup pot
Ingredients
- 2 tbsp coconut oil or avocado oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 lbs Oyster Mushrooms see notes
- 2 celery stalks, diced
- 31 oz navy beans 2 cans or other white bean of choice
- 4 oz green chilis 1 can
- 6 cups vegetable broth
- 1 can coconut milk
- 1 tsp dried oregano
- 1 tsp cumin
- ¼ tsp black pepper
- 1 rosemary sprig
- 3 tbsp coconut 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
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.
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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