18 Savory Oyster Mushroom Recipes Deliciously Creative

Looking to jazz up your weeknight dinners with something deliciously different? Oyster mushrooms are your new best friend—earthy, versatile, and ready to transform into everything from crispy stir-fries to creamy pastas. Whether you’re craving quick comfort food or seasonal flair, these 18 savory recipes will inspire you to get creative in the kitchen. Hungry yet? Let’s dive in!

Garlic Butter Sauteed Oyster Mushrooms

These buttery, garlicky mushrooms are a quick and luxurious side dish—perfect for elevating weeknight dinners or impressing guests.

Ingredients:

• 12 oz oyster mushrooms, torn into bite-sized pieces
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium-high heat. Add oyster mushrooms in a single layer and cook undisturbed for 3–4 minutes until golden on one side.
2. Flip mushrooms and add 4 minced garlic cloves, 1 tbsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 2–3 minutes until mushrooms are tender and garlic is fragrant.
3. Remove from heat and stir in 1 tbsp lemon juice and 1 tbsp parsley.

The key here is letting the mushrooms caramelize undisturbed at first—that’s what gives them their rich, meaty texture. Serve immediately, spooning any extra garlic butter over the top!

Tip: For extra depth, add a splash of white wine with the garlic and let it reduce slightly before finishing with lemon.

Crispy Fried Oyster Mushrooms with Spicy Mayo

These golden, crunchy mushrooms are a crave-worthy vegetarian alternative to fried chicken—tossed in a crispy batter and served with a creamy, spicy mayo dip.

Ingredients:

• 1 lb oyster mushrooms, torn into bite-sized pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup cold sparkling water
• Vegetable oil, for frying
• 1/2 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt. Gradually pour in 1 cup cold sparkling water, stirring until just combined (small lumps are okay).
2. Heat 1 inch of vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F). Working in batches, dip oyster mushrooms into the batter, letting excess drip off, then fry for 3–4 minutes per side until deeply golden. Transfer to a wire rack.
3. For the spicy mayo: Stir together 1/2 cup mayonnaise, 1 tbsp sriracha, and 1 tsp lime juice in a small bowl.

The mushrooms stay extra crisp thanks to the cornstarch-sparkling water batter, while the spicy mayo adds a cool, tangy kick. Tip: For extra crunch, double-fry the mushrooms—let them cool slightly after the first fry, then crisp again in hot oil for 1 minute.

Oyster Mushroom Risotto with Parmesan

This rich, earthy risotto lets oyster mushrooms shine, with their delicate texture and a savory Parmesan finish that makes every bite irresistible.

Ingredients

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 8 oz oyster mushrooms, torn into bite-size pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan, plus extra for serving
• 2 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat vegetable broth in a saucepan over low heat; keep warm.
2. In a large skillet, heat olive oil over medium. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Add Arborio rice, stirring to coat, then pour in white wine. Simmer for 2 minutes until mostly absorbed.
4. Add 1/2 cup warm broth, stirring frequently until absorbed. Repeat, adding broth in 1/2-cup increments, for 15 minutes.
5. Stir in oyster mushrooms, salt, and black pepper. Continue adding broth until rice is al dente (about 10 more minutes).
6. Remove from heat. Stir in Parmesan, butter, and parsley until creamy. Serve immediately with extra Parmesan.

The mushrooms add a subtle umami depth, while the slow-stirred rice creates a luxuriously velvety texture—no cream needed!

Tip: For extra flavor, sauté mushrooms separately in butter before adding to the risotto.

Grilled Oyster Mushroom Skewers with Chimichurri

These smoky, garlicky grilled oyster mushroom skewers with chimichurri are a vegetarian showstopper—perfect for summer BBQs or a quick weeknight treat.

• 1 lb oyster mushrooms, stems trimmed and torn into large pieces
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup packed fresh parsley
• 2 tbsp red wine vinegar
• 1 small garlic clove, minced
• 1/4 tsp red pepper flakes

1. Prep mushrooms: Toss oyster mushrooms with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Thread onto skewers (if using wood, soak for 20 minutes first).
2. Make chimichurri: Pulse 1/2 cup parsley, 1 tbsp olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, and 1/4 tsp red pepper flakes in a food processor until finely chopped but not puréed.
3. Grill: Cook skewers on a medium-high grill (or grill pan) for 3–4 minutes per side until charred and tender.
4. Serve: Drizzle skewers with chimichurri while still warm.

The meaty texture of grilled oyster mushrooms paired with the bright, herby chimichurri makes this feel indulgent yet fresh—no one will miss the meat!

Tip: For extra depth, add a splash of liquid smoke to the mushroom marinade.

Creamy Oyster Mushroom Soup with Thyme

This velvety soup lets oyster mushrooms shine, with thyme adding an earthy depth that feels both comforting and elegant.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 12 oz oyster mushrooms, roughly torn
• 1 tsp fresh thyme leaves (plus extra for garnish)
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Melt 2 tbsp unsalted butter in a pot over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add oyster mushrooms and 1 tsp fresh thyme, sautéing for 6–8 minutes until mushrooms release their juices and edges turn golden.
3. Pour in 3 cups vegetable broth, bring to a simmer, and cook for 15 minutes to meld flavors.
4. Carefully blend the soup until smooth (immersion blender works best). Stir in 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Heat gently for 2 minutes.

The secret? Blending just half the mushrooms for texture, leaving some whole for a satisfying bite. Garnish with extra thyme for a pop of freshness.

Tip: For a lighter version, swap heavy cream with coconut milk—it pairs surprisingly well with the mushrooms!

Oyster Mushroom Tacos with Lime Crema

These meaty oyster mushroom tacos are packed with smoky flavor and topped with a tangy lime crema—perfect for a quick, veggie-packed weeknight meal.

Ingredients:

• 12 oz oyster mushrooms, shredded into strips
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp lime zest
• 1/4 cup chopped cilantro
• 1/2 cup thinly sliced red cabbage
• 1 avocado, sliced

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add oyster mushrooms and cook, stirring occasionally, for 8–10 minutes until crispy-edged.
2. Sprinkle with smoked paprika, cumin, garlic powder, and salt. Toss to coat and cook for 1 more minute.
3. In a small bowl, whisk sour cream, lime juice, and lime zest until smooth.
4. Assemble tacos: Layer warmed tortillas with mushrooms, red cabbage, avocado, and cilantro. Drizzle with lime crema.

The lime crema cuts through the smoky mushrooms beautifully, and the crispy edges mimic the texture of carnitas—without the meat!

Tip: For extra crunch, toast the tortillas directly over a gas flame for 10 seconds per side.

Stir-Fried Oyster Mushrooms with Soy and Ginger

These umami-packed mushrooms get a quick caramelized sear and a punch of flavor from fresh ginger and soy—perfect for a speedy weeknight side or vegan main.

Ingredients

• 1 lb oyster mushrooms, torn into bite-sized pieces
• 2 tbsp neutral oil (like avocado or grapeseed)
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp brown sugar
• 2 scallions, thinly sliced (for garnish)

Instructions

1. Heat neutral oil in a large skillet or wok over medium-high heat until shimmering. Add oyster mushrooms in a single layer and cook undisturbed for 3–4 minutes until golden brown on one side.
2. Stir in ginger and garlic, then cook for 30 seconds until fragrant. Add soy sauce, sesame oil, and brown sugar, tossing to coat the mushrooms evenly. Cook for another 2–3 minutes, stirring occasionally, until the sauce glazes the mushrooms and any liquid evaporates.
3. Remove from heat and garnish with scallions. Serve immediately.

The key here is patience—letting the mushrooms sear undisturbed creates crispy edges that contrast beautifully with the tender centers. The ginger’s warmth cuts through the richness for a balanced bite.

Tip: For extra texture, sprinkle with crushed peanuts or sesame seeds just before serving.

Oyster Mushroom and Spinach Stuffed Shells

These stuffed shells are a cozy, veggie-packed twist on the classic, with meaty oyster mushrooms and tender spinach tucked inside every bite.

Ingredients

• 20 jumbo pasta shells
• 2 tbsp olive oil
• 8 oz oyster mushrooms, chopped
• 3 cloves garlic, minced
• 4 cups fresh spinach, roughly chopped
• 1 (15 oz) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add oyster mushrooms and sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant. Add spinach and cook for 2 minutes until wilted. Remove from heat.
3. In a bowl, mix ricotta, Parmesan, oregano, salt, and pepper. Fold in the mushroom-spinach mixture.
4. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with the filling and arrange in the dish. Top with remaining marinara and sprinkle with mozzarella.
5. Bake for 25 minutes until bubbly and cheese is melted. Let cool for 5 minutes before serving.

The earthy mushrooms and creamy ricotta make these shells feel indulgent, while the spinach keeps them fresh and vibrant.

Tip: For extra depth, sauté the mushrooms until lightly browned—their natural umami shines when caramelized!

Roasted Oyster Mushrooms with Balsamic Glaze

Roasted Oyster Mushrooms with Balsamic Glaze

These meaty roasted oyster mushrooms get a glossy, tangy-sweet finish from a simple balsamic reduction—fancy enough for guests but easy enough for weeknights.

Ingredients:

• 1 lb oyster mushrooms, torn into large pieces
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 garlic clove, minced
• 1 tbsp chopped fresh thyme

Instructions:

1. Preheat oven to 425°F. Toss oyster mushrooms with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper on a rimmed baking sheet. Spread in a single layer.
2. Roast for 20 minutes, flipping halfway, until edges are crispy and golden.
3. Meanwhile, simmer 2 tbsp balsamic vinegar, 1 tsp honey, and 1 minced garlic clove in a small saucepan over medium-low heat for 3–4 minutes until slightly thickened.
4. Drizzle glaze over roasted mushrooms and toss with 1 tbsp fresh thyme. Serve immediately.

The balsamic reduction caramelizes on the mushrooms, creating a sticky, umami-packed bite with pops of herbal freshness. Tip: For extra depth, add a pinch of red pepper flakes to the glaze while simmering.

Oyster Mushroom and Goat Cheese Tart

This savory tart is a showstopper with its buttery crust, creamy goat cheese, and earthy mushrooms—perfect for impressing guests or treating yourself to a gourmet weeknight meal.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 8 oz oyster mushrooms, torn into bite-sized pieces
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1 tbsp honey
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork, leaving a 1-inch border unpricked around the edges.
2. Heat olive oil in a skillet over medium heat. Add oyster mushrooms and cook for 5–6 minutes until lightly browned. Stir in garlic, thyme, salt, and black pepper; cook for 1 minute until fragrant. Remove from heat.
3. Spread goat cheese evenly over the puff pastry (within the border). Top with the mushroom mixture, then drizzle with honey. Brush the edges with beaten egg.
4. Bake for 20–25 minutes until the crust is puffed and golden. Let cool for 5 minutes before slicing.

The contrast of tangy goat cheese and sweet honey against the umami-rich mushrooms makes every bite irresistible. Plus, puff pastry does most of the work for you!

Tip: For extra crispness, bake the pastry alone for 5 minutes before adding toppings (just keep an eye on it).

Oyster Mushroom Carbonara with Pancetta

This twist on classic carbonara swaps in meaty oyster mushrooms for a veggie-forward bite, while crispy pancetta keeps it rich and satisfying.

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta, diced
• 8 oz oyster mushrooms, torn into bite-sized pieces
• 2 large eggs
• 1/2 cup grated Pecorino Romano, plus extra for serving
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 cloves garlic, minced
• 2 tbsp olive oil

Instructions:

1. Cook spaghetti in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium. Add pancetta and cook until crispy (5–6 minutes). Transfer to a paper towel-lined plate, leaving fat in the pan.
3. In the same skillet, sauté mushrooms and garlic until golden and tender (4–5 minutes). Season with 1/4 tsp salt and 1/4 tsp black pepper.
4. Whisk eggs and 1/2 cup Pecorino in a bowl. Working quickly off heat, toss hot pasta with mushroom mixture, then stir in egg mixture, adding reserved pasta water 1 tbsp at a time until creamy (about 3–4 tbsp). Fold in pancetta.

The oyster mushrooms add an unexpected umami depth that plays perfectly against the salty pancetta—no one will miss the traditional guanciale here.

Tip: For extra silkiness, use the pasta water immediately after draining—it cools fast!

Spicy Oyster Mushroom Curry with Coconut Milk

This creamy, aromatic curry balances heat and richness with tender oyster mushrooms and a luscious coconut base—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 2 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 (13.5-oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 lb oyster mushrooms, torn into bite-sized pieces
• 1/2 cup fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions:

1. Heat 2 tbsp coconut oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp red curry paste, 1 tsp turmeric, and 1/2 tsp cayenne, stirring to coat the onions. Cook for 1 minute to toast the spices.
3. Pour in the coconut milk, 1 cup vegetable broth, 1 tbsp soy sauce, and 1 tbsp brown sugar. Bring to a gentle simmer, stirring to combine.
4. Add the oyster mushrooms and simmer for 8–10 minutes, stirring occasionally, until the mushrooms are tender and the sauce thickens slightly.
5. Remove from heat and top with cilantro. Serve with lime wedges for squeezing over.

The magic here? Oyster mushrooms soak up the curry’s bold flavors while keeping their delicate, meaty texture—no one will believe this is vegan!

Tip: For extra depth, swap half the broth with 1/2 cup crushed tomatoes.

Oyster Mushroom and Wild Rice Pilaf

This earthy, nutty pilaf is a showstopper side dish—tender oyster mushrooms and chewy wild rice mingle with caramelized shallots and fresh herbs for a cozy yet elegant bite.

Ingredients:

• 1 cup wild rice blend (uncooked)
• 2 ½ cups vegetable broth
• 2 tbsp olive oil, divided
• 2 large shallots, thinly sliced
• 12 oz oyster mushrooms, torn into bite-sized pieces
• 2 garlic cloves, minced
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. In a medium saucepan, combine wild rice blend and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add shallots and cook for 4–5 minutes, stirring often, until softened and lightly golden. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add oyster mushrooms and cook undisturbed for 3 minutes to sear. Stir and cook another 3–4 minutes until edges are crispy. Add garlic, dried thyme, salt, and black pepper; cook for 1 minute until fragrant.
4. Fluff the cooked rice with a fork and gently fold in the mushrooms, shallots, fresh parsley, and lemon juice. Taste and adjust seasoning if needed.

The secret here? Letting the mushrooms sear undisturbed creates crispy, meaty edges that contrast beautifully with the fluffy rice.

Tip: For extra richness, drizzle with a little truffle oil just before serving.

Oyster Mushroom and Leek Quiche

This savory quiche is a showstopper with its buttery crust and creamy, earthy filling—perfect for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust (or homemade, if preferred)
• 2 tbsp olive oil
• 2 cups oyster mushrooms, torn into bite-sized pieces
• 1 large leek (white and light green parts only), thinly sliced
• 3 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/2 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, prick the bottom with a fork, and blind bake for 10 minutes. Remove and set aside.
2. Heat olive oil in a skillet over medium heat. Add oyster mushrooms and leeks, sautéing until softened and lightly browned, about 8 minutes. Let cool slightly.
3. In a bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg until smooth.
4. Spread the mushroom-leek mixture evenly over the pre-baked crust. Sprinkle Gruyère cheese on top, then pour the egg mixture over everything.
5. Bake for 30–35 minutes, until the filling is set and the top is golden. Let cool 10 minutes before slicing.

The nutmeg adds a subtle warmth that pairs beautifully with the earthy mushrooms and sweet leeks—elevating this quiche beyond the ordinary.

Tip: For extra crispness, brush the crust edges with an egg wash before baking.

Oyster Mushroom and Truffle Oil Pizza

This earthy, umami-packed pizza feels fancy but comes together with minimal effort—perfect for a cozy night in.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 8 oz oyster mushrooms, torn into bite-sized pieces
• 2 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp truffle oil
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 475°F with a pizza stone or inverted baking sheet inside.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Add oyster mushrooms and cook, undisturbed, for 3 minutes until lightly browned. Stir in garlic, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute more. Remove from heat.
3. Stretch dough into a 12-inch round on parchment. Brush with remaining 1 tbsp olive oil, then sprinkle mozzarella evenly over the top. Scatter mushrooms and Parmesan over the cheese.
4. Transfer pizza (on parchment) to the hot stone/sheet. Bake for 12–14 minutes until crust is golden and cheese bubbles.
5. Drizzle with truffle oil and sprinkle with fresh thyme. Slice and serve immediately.

The truffle oil’s richness plays off the mushrooms’ meaty texture, while the thyme adds a bright finish—no red sauce needed!

Tip: For extra crisp crust, preheat the stone/sheet for a full 30 minutes.

Braised Oyster Mushrooms with Red Wine Sauce

These tender oyster mushrooms soak up a rich, velvety red wine sauce, making them a showstopping vegetarian main or side dish.

Ingredients:

• 1 lb oyster mushrooms, torn into large pieces
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup vegetable broth
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add oyster mushrooms and cook undisturbed for 4 minutes until golden on one side. Flip and cook 3 more minutes. Transfer to a plate.
2. Reduce heat to medium. Add garlic and sauté 30 seconds until fragrant. Pour in red wine, vegetable broth, balsamic vinegar, brown sugar, thyme, salt, and black pepper. Simmer 10 minutes until reduced by half.
3. Return mushrooms to the skillet. Stir in butter and cook 2 minutes to glaze. Serve warm.

The mushrooms develop a meaty texture while the sauce reduces to a glossy, restaurant-worthy finish—no cream required!

Tip: For deeper flavor, use mushroom broth instead of vegetable broth.

Oyster Mushroom and Lentil Stew

This hearty stew is packed with earthy mushrooms and protein-rich lentils, simmered in a savory broth that’ll warm you up from the inside out.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 8 oz oyster mushrooms, roughly torn
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 2 cups baby spinach

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 3 garlic cloves and cook for 1 minute until fragrant.
2. Add the oyster mushrooms and sauté for 5 minutes until they release their juices and begin to brown.
3. Stir in the lentils, 4 cups vegetable broth, 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp soy sauce, and 1 tbsp tomato paste. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until lentils are tender.
4. Fold in the baby spinach and cook for 2 minutes until wilted. Taste and adjust seasoning if needed.

The smoky depth from the paprika and soy sauce makes this stew taste like it’s been simmering all day—even though it comes together in under an hour.

Tip: For extra richness, stir in a splash of coconut milk or cream just before serving.

Oyster Mushroom and Kale Pasta with Lemon Zest

This vibrant pasta dish balances earthy mushrooms, hearty kale, and a bright pop of lemon for a quick yet elegant weeknight meal.

Ingredients:

• 8 oz dried spaghetti or linguine
• 3 tbsp olive oil, divided
• 8 oz oyster mushrooms, torn into bite-sized pieces
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 4 cups chopped kale (stems removed)
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1 tbsp lemon zest (from 1 large lemon)
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add oyster mushrooms and cook undisturbed for 3 minutes until golden. Stir and cook 2 more minutes until tender.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil, garlic, and red pepper flakes. Cook 30 seconds until fragrant.
4. Add kale, 1/2 tsp salt, and black pepper. Toss until kale wilts, about 2 minutes.
5. Add drained pasta to the skillet with lemon zest, Parmesan, and 1/4 cup reserved pasta water. Toss to combine, adding more water if needed.

The lemon zest cuts through the richness while the mushrooms add a satisfying meaty texture—no one will guess this comes together in 20 minutes!

Tip: For extra depth, splash in 1 tbsp white wine when cooking the garlic.

Conclusion

With 18 creative and savory oyster mushroom recipes, there’s something here for every home cook to love! Whether you’re a mushroom enthusiast or just looking to try something new, these dishes are sure to delight. Give them a try, share your favorites in the comments, and don’t forget to pin this roundup for later. Happy cooking!