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Pan-Fried Oyster Mushrooms Recipe

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4.3 from 4 reviews

Pan-Fried Oyster Mushrooms are a quick and flavorful vegetarian appetizer or side dish featuring crispy golden oyster mushrooms seasoned with a blend of spices, soy sauce, and lightly coated in flour. Finished with a drizzle of aged balsamic vinegar and a sprinkle of grated Parmesan cheese, this recipe offers a delicious combination of savory, smoky, and tangy flavors with a perfect crispy texture.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Frying
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

Mushrooms and Coating

  • 10 oz oyster mushrooms (300 grams, whole or torn into pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon light soy sauce (or tamari for gluten-free, low-sodium soy sauce if preferred)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ¼ teaspoon black pepper
  • ⅔ teaspoon salt
  • 2 tablespoons all-purpose flour (or gluten-free flour)

For Cooking and Serving

  • Olive oil for cooking (2-3 tablespoons)
  • 1 tablespoon aged balsamic vinegar
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Prepare Mushrooms: Tear large oyster mushrooms into 2-3 pieces if they are big enough, then gently wipe them clean using a damp paper towel to remove any dirt without soaking them.
  2. Coat Mushrooms: In a mixing bowl, toss the mushrooms with 1 tablespoon olive oil, light soy sauce, garlic powder, onion powder, smoked paprika, turmeric, cumin, black pepper, salt, and flour until each piece is evenly coated with the spice and flour mixture.
  3. Heat Oil: Place a frying pan over medium-high heat and add 2 to 3 tablespoons of olive oil, heating until shimmering but not smoking.
  4. Cook Mushrooms: Arrange the coated mushrooms in a single layer in the pan, leaving space between each piece. Cook for about 2-3 minutes on each side or until they are crispy and golden brown.
  5. Drain Mushrooms: Remove mushrooms from the pan and transfer them to a plate lined with paper towels to absorb excess oil.
  6. Serve: Drizzle the cooked mushrooms with aged balsamic vinegar and sprinkle with grated Parmesan cheese. Optionally, serve with lemon wedges and flaky salt for added brightness and texture.

Notes

  • Use tamari instead of soy sauce to make this recipe gluten-free.
  • Adjust spices to your taste preference, especially the smoked paprika and cumin for more smokiness.
  • Ensure mushrooms are not crowded in the pan to achieve a crispy texture; cook in batches if needed.
  • For a vegan version, omit Parmesan cheese or use a vegan cheese alternative.
  • Use low-sodium soy sauce to reduce salt content if needed.
  • The flour helps the mushrooms crisp up nicely; gluten-free flour can be substituted for a gluten-free preparation.

Find it online: https://cheftinaskitchen.com/pan-fried-oyster-mushrooms-recipe/