🟢 Veg
⏱️ 35 mins
🌶️ Spicy
⚡ 250 cal
Mycelia Organic Recipe Collection
Discover delicious ways to cook with our premium oyster mushrooms
9
Curated Recipes
Browse Our Recipes
Oyster Mushroom Satay
🟢 Veg
⏱️ 35m
🌶️
Crispy Fried Oyster
🟢 Veg
⏱️ 20m
🌶️
Oyster Shawarma
🟢 Veg
⏱️ 45m
🌶️
Taiwanese Popcorn Oyster
🟢 Veg
⏱️ 30m
🌶️
Oyster Shrimp Fried Rice
🔴 Non-Veg
⏱️ 30m
🌶️
Garlic Butter Oyster
🟢 Veg
⏱️ 15m
🌶️
Oyster Mushroom Soup
🟢 Veg
⏱️ 30m
🌶️
Oyster Scrambled Eggs
🔴 Non-Veg
⏱️ 15m
🌶️
Oyster Mushroom Masala
🟢 Veg
⏱️ 25m
🌶️
🟢 Vegan
⏱️ 50 mins
🌶️ Mild
🍽️ 4 servings
👩🍳 Instructions
💬 Comments
Be the first to comment!
🟢 Veg
⏱️ 25 mins
🌶️ Spicy
⚡ 320 cal
👩🍳 Instructions
💬 Comments
Be the first to comment!
🟢 Vegan
⏱️ 30 mins
🌶️ Spicy
⚡ 180 cal
👩🍳 Instructions
💬 Comments
Be the first to comment!
🔴 Non-Veg
⏱️ 20 mins
🌶️ Mild
⚡ 220 cal
👩🍳 Instructions
💬 Comments
Be the first to comment!
🟢 Vegan
⏱️ 45 mins
🌶️ Spicy
⚡ 320 cal
👩🍳 Instructions
- Prepare the middle eastern-style salad and place in the fridge: In a medium-size mixing bowl whisk together 1 minced garlic clove, juice of ½ a Lemon, and 2 tbsp olive oil. Then add
- tomatoes, cucumber, red onion, chopped parsley, and chickpeas, if you are using. Toss everything together and season with salt to taste.
- In a small bowl mix together; garlic granules, 1 tsp salt, black pepper, ground cumin, smoked paprika, dried oregano, onion powder, ground coriander, a pinch of cinnamon, and cayenne pepper to your heat tolerance, and set aside.
- In another small bowl whisk together; ¼ cup olive oil, the zest & juice 1 lemon, maple syrup or agave, 2 tbsp of the Spice Mix we just created and salt to taste.
- Heat about 1 tbsp olive oil in a large pan over medium-high heat.
- Add 3-4 mushroom clusters, ensuring your pan isn't crowded, and place a heavy cast iron pan on top of them. (ensure the cast iron pan fits inside your large pan so it is pressing on the mushrooms).
- Cook for 4 minutes, season with a bit of the seasoning mix, flip, and cook for another 4-5 minutes, or until the liquid in the pan has evaporated.
- Liberally season both sides of the mushrooms with the seasoning mix, remove them from the pan and set them on a plate.
- Repeat with the remaining mushrooms.
- Preheat your oven to 400F, and place a foil-covered, oven-safe metal cooling rack inside of a lipped baking sheet. Then, using 1-3 skewers, layer the mushrooms clusters on top of each other, leaving space at the end of the skewer to place inside one of the open grids of the cooling rack. The cooling rack-covered tin foil should help the skewers stand up right.
- Drizzle some of the cooking sauce onto the mushrooms, and sprinkle with more of the spice mix.
- Roast the mushrooms in the preheated oven for 20-30 mins, brushing with cooking sauce every 10 minutes or so.
- Thinly slice the mushrooms and serve hot in a steamed pita with garlic yogurt sauce, middle-eastern style salad, tahini and hot sauce if you desire.
💬 Comments
Be the first to comment!
🔴 Non-Veg
⏱️ 30 mins
🌶️ Mild
⚡ 380 cal
👩🍳 Instructions
- Prepare spring onion oil: Chop 1/2 cup spring onions and 1 inch ginger. Heat 1/4 cup vegetable oil and 1 teaspoon sesame oil in a small pan. Once hot, pour over the spring onions and ginger. Add a pinch of salt and set aside.
- Prepare ingredients: Chop 1/2 brown onion, mince 5-6 garlic cloves, grate 1 inch ginger, and chop 1/4 cup spring onions for garnish.
- Cook oyster mushrooms: Heat a wok or large pan on high heat. Add oyster mushrooms and fry until slightly brown. Season with salt. Remove and set aside.
- Sauté aromatics: In the same pan on medium heat, add oil and sauté the chopped onion, minced garlic, and grated ginger (O,G,G) until fragrant and golden. Be generous with these aromatics.
- Cook shrimp: Add the shrimp to the pan and cook until pink and cooked through, about 3-4 minutes. Season with salt and pepper.
- Scramble eggs: Push ingredients to one side of the pan. Crack 3 eggs into the empty space and scramble until just cooked.
- Add rice: Crank up the heat to high. Add 2-3 cups of cooked rice (use less water if cooking fresh rice). Break up any clumps and stir-fry vigorously.
- Combine: Add the cooked oyster mushrooms back to the pan. Mix everything together, ensuring the rice is evenly heated and slightly crispy.
- Season: Taste and adjust salt and pepper as needed. Remember to salt well at each level of the cooking process.
- Finish: Drizzle the prepared spring onion oil over the fried rice and toss to combine.
- Serve: Garnish with fresh spring onions and serve hot with chili paste on the side.
Nutrition (per serving)
Protein
24g
Carbs
45g
Fat
12g
Fiber
3g
💬 Comments
Be the first to comment!
🟢 Veg
⏱️ 30 mins
🌶️ Medium
⚡ 280 cal
👩🍳 Instructions
- Prepare mushrooms: Clean oyster mushrooms and tear them into bite-sized, popcorn-like pieces. Pat dry thoroughly with paper towels to remove excess moisture.
- Make the batter: In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, white pepper, five-spice powder, salt, and sugar.
- Add wet ingredients: Crack in 1 egg and gradually add 1/2 cup cold water while whisking. Mix until you get a smooth, slightly thick batter. The batter should coat the back of a spoon.
- Rest the batter: Let the batter rest for 10 minutes. This helps develop a crispier texture.
- Heat oil: In a deep pot or wok, heat vegetable oil to 350°F (175°C). The oil should be about 2-3 inches deep. Test with a wooden chopstick - it should bubble vigorously.
- Coat mushrooms: Dip mushroom pieces into the batter, ensuring they're fully coated. Let excess batter drip off.
- First fry: Carefully drop battered mushrooms into the hot oil in small batches. Fry for 3-4 minutes until light golden and crispy. Don't overcrowd the pan.
- Drain: Remove mushrooms with a slotted spoon and place on a wire rack or paper towels. Let rest for 2 minutes.
- Second fry (optional but recommended): Increase oil temperature to 375°F (190°C). Fry the mushrooms again for 1-2 minutes until extra crispy and golden brown. This double-frying technique creates the signature crunch.
- Season immediately: While still hot, toss the fried mushrooms with fried garlic, fried shallots, white pepper, and fresh basil leaves.
- Serve: Transfer to a serving plate. Optionally sprinkle with chili powder or Taiwanese pepper salt. Serve immediately while hot and crispy.
Nutrition (per serving)
Protein
9g
Carbs
32g
Fat
14g
Fiber
3g
💬 Comments
Be the first to comment!
🟢 Veg
⏱️ 15 mins
🌶️ Mild
⚡ 160 cal
👩🍳 Instructions
- Prepare mushrooms: Clean oyster mushrooms gently with a damp cloth. Tear into large, bite-sized pieces.
- Heat pan: In a large skillet, heat olive oil over medium-high heat until shimmering.
- Sear mushrooms: Add mushrooms in a single layer (work in batches if needed). Let them cook undisturbed for 2-3 minutes until golden brown on one side.
- Flip and cook: Turn mushrooms and cook for another 2 minutes until tender and golden. Season with salt and pepper.
- Add butter and garlic: Reduce heat to medium. Add butter and minced garlic to the pan. Stir constantly for 1-2 minutes until garlic is fragrant but not burnt.
- Finish: Squeeze fresh lemon juice over the mushrooms. Toss to coat everything in the garlic butter.
- Garnish: Remove from heat. Sprinkle with chopped fresh parsley and optional red pepper flakes or Parmesan cheese.
- Serve: Transfer to a serving dish and serve immediately while hot. Perfect with crusty bread to soak up the garlic butter!
Nutrition (per serving)
Protein
5g
Carbs
8g
Fat
12g
Fiber
2g
💬 Comments
Be the first to comment!
💬 Comments
Be the first to comment!