A sheet-pan of these roasted oyster mushrooms has a blend of tender and meaty mushrooms mixed with crispy, salty bits that are flavored with garlic and fresh thyme.
These roasted mushrooms are so good that you'll probably find yourself eating them right off of the sheet-pan. If they actually make it to the dinner table, you can serve roasted oyster mushrooms with pasta, buttered egg noodles, gnocchi or creamy oven baked polenta. Some people really like mushrooms with pan-seared beef liver.
Mushrooms also pair well with steak and chicken. They're fantastic over green salads (especially arugula) and they are a flavorful umami addition to grain bowls and rice bowls.
In this easy recipe, the mushrooms are roasted with olive oil and garlic powder (fresh garlic might burn in the oven) and then garnished with fresh thyme.
They are both crispy and meaty, savory and salty, and a tasty way to branch out from more common mushrooms like button and portobello.
Looking for more oyster mushroom recipes? Everything you need to know about cooking oyster mushrooms you can learn from reading my recipe how to cook oyster mushrooms, which includes a recipe for oyster mushrooms sautéed with garlic.
How to Clean and Prep Oyster Mushrooms
Oyster mushrooms are usually sold in clusters of attached mushrooms. To clean the oyster mushrooms, hold the stems and gently swish the cluster of mushroom caps in cold water to release any dirt. Gently shake off clinging water and gently pat the mushrooms dry with a towel.
Next, pull the clusters apart into individual mushrooms. You can do this with your hands, or use kitchen shears to snip the mushrooms free. This separates the mushrooms from the bottom stem, which can be tough and chewy.
Before cooking, you can leave the individual mushrooms whole, or tear them into pieces, or slice them with a knife. Usually, though, the mushrooms are left whole because they will shrink into small bite-sized mushrooms when cooked.
Step-by-Step Instructions
Roasting oyster mushrooms is quite simple. The most important tip is to keep on eye on them so they don't get too crispy and dry in the oven.
Step 1: Wash and dry the mushrooms. Separate the oyster mushrooms from the cluster.
Step 2: Spread the mushrooms out on a sheet-pan with olive oil, garlic powder and salt.
Step 3: Roast at 425F for 15 to 25 minutes, depending on the size of the mushrooms and how crispy you like them.
Step 4: Garnish with fresh thyme. Serve warm or at room temperature.
Helpful Tip: Oyster mushrooms shrink a lot when roasted. A full pound will shrink down to 2 large servings, or just enough for a pound of pasta.
Storage
Keep fresh raw mushrooms in a paper bag in the refrigerator. A paper bag is better than plastic because the mushrooms can breathe and moisture won't build up. It's best to cook the mushrooms within a few days of buying them.
Cooked oyster mushrooms taste best and have the best texture if eaten a day or two after they are cooked, but they'll stay fresh for up to 5 days.
FAQ
Yes, you can use this recipe to roast other types of mushrooms or a blend of several mushrooms.
They have a mild, earthy flavor that's similar to other types of mushrooms. You might also notice a slight aroma and flavor that is reminiscent of seafood (which is one of the reasons they're called oyster mushrooms)
The mushrooms grow in attached clusters, just like oysters in the ocean. In the wild, the clusters attach to trees and logs, just like real oysters attach to rocks.
Also, the shape of the mushroom cap slightly resembles the shape and color of an oyster.
No, you can roast the mushrooms using just oil and salt.
These mushrooms shrink quite a bit when cooked. A full pound of oyster mushrooms will cook down to 2 larger servings or 4 very small servings.
More Recipes for Mushroom Lovers
📖 Recipe
Roasted Oyster Mushrooms Recipe
A sheet-pan of roasted oyster mushrooms has a blend of tender and meaty mushrooms mixed with crispy, salty bits that are flavored with garlic powder and fresh thyme.
The roasting time depends on how crispy you want the mushrooms. Start checking the mushrooms after 10 minutes, and take them out of the oven when they have a texture you like.
If you'd like a faster way to cook mushrooms, try my recipe for sauteed oyster mushrooms with fresh garlic.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 2 to 4 servings
- Category: Side Dishes
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 pound oyster mushrooms, cleaned and separated (see notes section below)
- 2 tablespoons olive oil, avocado oil or sunflower oil
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- Several sprigs of fresh thyme (optional)
Instructions
- Heat oven to 425F
- Wash, dry and separate the mushrooms (see notes section below)
- On a large sheet-pan, toss the mushrooms with oil. Season with salt and garlic powder. Spread the mushrooms out in an even layer. If they seem crowded, use two sheet-pans.
- Slide the sheet-pan into the oven to roast. Check the oyster mushrooms after 10 minutes, gently stirring and flipping the mushrooms.
- Depending on how crispy you want the mushrooms, roast them for an additional 5 to 15 minutes.
- Taste, and add more salt if needed.
Roasting Tips
Larger/thicker pieces of mushroom might take longer to roast, while tiny or thin pieces will get crispy fast. This combination of soft, meaty pieces and crispy pieces is actually quite delicious!
If the mushrooms are still wet from being washed they might take longer to roast.
Notes
Cleaning & Prepping Oyster Mushrooms
Oyster mushrooms are usually sold in clusters of attached mushrooms. To clean the oyster mushrooms, hold the stems and gently swish the cluster of mushroom caps in cold water to release any dirt. Gently shake off clinging water and gently pat the mushrooms dry with a towel.
Next, pull apart into individual mushrooms. You can do this with your hands, or use kitchen shears to snip the mushrooms free.
Garlic vs Garlic Powder: Fresh garlic might burn in the oven, so it's safer to use garlic powder.
Jenny says
These mushrooms are so good I can eat almost the entire sheet-pan by myself!