Type what you have

Ingredients

• ✓ oyster mushroom
• butter
• garlic
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat.
2. 2 Add mushrooms and garlic in an even layer, making sure to not overcrowd.
3. 3 Cook for 5 minutes undisturbed. Season with salt and pepper to taste.

By Soup Loving Nicole

Ingredients

• ✓ oyster mushroom
• butter
• garlic
• white wine
• salt
• black pepper
• parsley

Instructions

1. 1 Melt butter in a heavy skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Add mushrooms and cook, stirring occasionally so mushrooms don't burn, for 3 minutes.
2. 2 Pour in the white wine and cook until the alcohol evaporates and mushrooms are soft, about 2 minutes. Season with salt and pepper and serve sprinkled with parsley.

By thedailygourmet

Ingredients

• ✓ oyster mushroom
• olive oil
• salt
• black pepper

Instructions

1. 1 Remove and discard tough ends mushroom stems. Place mushrooms in a large bowl; add oil, salt, and black pepper. Toss to combine. Marinate mushrooms at room temperature while the oven heats.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
3. 3 Spread mushrooms in a single layer on the prepared baking sheet.
4. 4 Roast in the preheated oven for 12 minutes. Flip mushrooms using tongs; continue roasting until reaches desired doneness, about 10 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ oyster mushroom
• oil
• onion
• flour
• almond milk
• lemon juice
• salt
• black pepper

Instructions

1. 1 Shred mushrooms with a fork.
2. 2 Heat oil in a skillet over medium-high heat. Add mushrooms and onion and fry until soft, 2 to 3 minutes. Throw in flour, stir well, and fry for another minute.
3. 3 Stir in almond milk and lemon juice until well combined. Simmer for 7 to 8 minutes. Season with salt and pepper.

By Valeria McElheran

Ingredients

• ✓ oyster mushroom
• linguine pasta
• butter
• parsley
• salt
• black pepper
• heavy cream
• green onion
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
3. 3 Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.

By TJ Lombard

Ingredients

• ✓ oyster mushroom
• buttermilk
• all-purpose flour
• salt
• black pepper
• garlic powder
• onion powder
• paprika
• mustard
• cooking spray
• vegetable oil

Instructions

1. 1 Preheat an air fryer to 390 degrees F (200 degrees C).
2. 2 Place oyster mushrooms into a bowl and pour buttermilk over top. Toss to coat mushrooms with buttermilk, then marinate for 15 minutes.
3. 3 Add flour, salt, pepper, garlic powder, onion powder, paprika, and ground mustard to a large resealable bag. Seal the bag and shake until evenly combined.
4. 4 One at a time, take a mushroom out of the buttermilk mixture and drop into the bag of seasoned flour. Toss until coated, then transfer to a plate. Once all mushrooms are coated, repeat the breading step once more (so all mushrooms have been breaded twice) and place mushrooms onto a clean plate.
5. 5 Spray the air fryer basket with nonstick spray. Working in batches, spread several breaded mushrooms over the bottom of the basket, making sure not to overcrowd.
6. 6 Air-fry mushrooms for 4 minutes. Liberally brush mushrooms with vegetable oil and air-fry for 4 more minutes. Use tongs to flip the mushrooms over and cook for 2 more minutes. Repeat to air-fry the remaining mushrooms.

By Soup Loving Nicole

Ingredients

• ✓ oyster mushroom
• tomato
• cremini mushroom
• portobello mushroom
• balsamic vinegar
• salt
• black pepper
• olive oil
• sweet onion
• bacon
• pizza crust
• alfredo sauce
• fontina cheese
• gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
2. 2 Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
3. 3 Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
4. 4 Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
5. 5 Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
6. 6 Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
7. 7 Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.

By innermuse

Ingredients

• ✓ oyster mushroom
• egg
• milk
• butter
• buckwheat flour
• all-purpose flour
• salt
• butter
• cremini mushroom
• tomato
• spinach
• butter
• gruyere cheese

Instructions

1. 1 Make the crêpe batter: Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; purée until smooth. Cover and refrigerate for 8 hours or overnight.
2. 2 Make the filling: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add cremini and oyster mushrooms; cook and stir until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until spinach is wilted, 3 to 4 minutes. Remove from the heat.
3. 3 Melt 1 teaspoon butter in another large skillet over medium heat. Pour about 1/4 cup batter (depending on the size of your pan) into the hot skillet' immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and the edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crêpe, then sprinkle with 3 tablespoons Gruyère cheese. Fold the crêpe in thirds over the filling, forming a triangle shape. Sprinkle 1 tablespoon Gruyère over top. Repeat to make remaining crêpes, adding 1 teaspoon butter for each one.

By Allrecipes

Ingredients

• ✓ oyster mushroom
• vegetable oil
• chicken breast
• cremini mushroom
• shiitake mushroom
• garlic
• all-purpose flour
• white wine
• chicken stock
• sage
• salt
• black pepper
• heavy cream
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
3. 3 Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
4. 4 Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
5. 5 Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

By JAYDA

Ingredients

• ✓ oyster mushroom
• butter
• olive oil
• onion
• portobello mushroom
• baby bella mushroom
• tarragon
• chicken broth
• potato
• thyme
• oregano
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat 1/4 cup butter and oil in a large pot over medium heat until butter melts, 1 to 2 minutes. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and stir until tender, 5 to 7 minutes.
2. 2 Stir chicken broth, potato, thyme, and oregano into the pot. Bring to a boil; let soup simmer until potato is tender, 15 to 20 minutes.
3. 3 Remove soup from heat and puree with an immersion blender until smooth.
4. 4 Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.

By Dregun

Ingredients

• ✓ oyster mushroom
• mixed peppercorn
• salt
• cream of mushroom soup
• black mushroom
• shiitake mushroom
• brown beech mushroom
• white mushroom
• garlic
• carrot
• celery
• onion
• olive oil
• milk
• beef broth
• barley
• water

Instructions

1. 1 Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
2. 2 Cover and cook on High for 1 hour.
3. 3 Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.

By Doug N

Ingredients

• ✓ oyster mushroom
• black pepper
• salt
• cinnamon
• paprika
• paprika
• coriander
• cumin
• chipotle pepper
• oregano
• brown sugar
• bitters
• soy sauce
• liquid smoke
• tomato paste
• coffee
• dark beer
• corn kernel
• pumpkin
• tomato
• garlic
• jalapeno pepper
• yellow onion
• cremini mushroom
• olive oil
• jackfruit
• pinto bean
• kidney bean
• black bean

Instructions

1. 1 Soak the black beans, kidney beans, and pinto beans in separate bowls in warm water for 1 hour to help remove gas-producing compounds. Pat the drained jackfruit dry.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Saute jackfruit pieces until browned, 5 to 7 minutes. Add cremini mushrooms, oyster mushrooms, onion, jalapenos, and garlic. Saute until onion is soft and translucent, 5 to 7 minutes.
3. 3 Turn off Saute function. Add drained beans, crushed tomatoes, pumpkin, corn, beer, coffee, and tomato paste. Fill the empty crushed tomato can with cold water and pour it in. Add liquid smoke, soy sauce, bitters, brown sugar, Mexican oregano, chipotle pepper, cumin, coriander, smoked paprika, paprika, cinnamon, salt, and black pepper. Stir to combine. Close and lock the lid. Select Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid; stir.

By Buckwheat Queen

Ingredients

• ✓ oyster mushroom
• parmesan cheese

Instructions

1. 1 Prepare the grill for medium heat.
2. 2 Oil grate. Place mushroom caps on the grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control — don't let them burn! You can let them blacken a little bit on the edges for extra flavor. As edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and let it melt. Serve and eat immediately!

By Allrecipes Member

Ingredients

• ✓ oyster mushroom
• vegetable oil
• beech mushroom
• shiitake mushroom
• chicken stock
• salt
• water
• cornstarch
• red bell pepper
• green onion
• white pepper

Instructions

1. 1 Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
3. 3 Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
4. 4 Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
5. 5 Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.

By Tao,RN

Ingredients

• ✓ oyster mushroom
• coconut oil
• red onion
• garlic
• green onion
• thai chile pepper
• shiitake mushroom
• soy sauce
• calamansi juice
• avocado oil mayonnaise

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and white parts of green onions; cook and stir until softened, about 3 minutes. Stir in chiles and mushrooms; cook, stirring, until tender and excess liquid evaporates, 5 to 8 minutes. Add soy sauce and calamansi juice; cook, stirring, until reduced to a glaze consistency, 5 to 7 minutes. Taste and add more soy sauce or calamansi juice to reach desired tanginess and saltiness.
2. 2 Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.

By Yana Gilbuena

Ingredients

• ✓ oyster mushroom
• cheddar cheese
• parmesan cheese
• cardamom
• cinnamon
• nutmeg
• skim milk
• firm tofu
• caper
• black pepper
• salt
• parsley
• curry powder
• garlic
• onion
• vegetable oil
• red swiss chard
• spinach
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
3. 3 Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
4. 4 In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
5. 5 Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.

By Melissa Richter Ayers

Ingredients

• ✓ oyster mushroom
• egg noodle
• bean sprout
• canola oil
• chicken breast
• celery
• green onion
• garlic
• xo sauce
• soy sauce
• oyster sauce
• brown sugar
• chicken stock

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
3. 3 Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

By AvelaineS

Ingredients

• ✓ oyster mushroom
• thai basil
• milk
• cornstarch
• five-spice powder
• rice wine vinegar
• white chicken
• cream-style corn
• chicken broth
• pepper
• salt
• garlic
• carrot
• green bell pepper
• celery
• onion
• enoki mushroom
• button mushroom
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

By soumitraghosh

Ingredients

• ✓ oyster mushroom
• green onion
• turmeric
• coconut cream
• shiitake mushroom
• kitchen string
• cheesecloth
• bay leaf
• black peppercorn
• garlic
• shallot
• garlic
• chicken leg quarter
• coconut oil
• brown sugar
• coffee
• soy sauce
• cane vinegar

Instructions

1. 1 Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
2. 2 Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
3. 3 Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
4. 4 Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.
5. 5 Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.

By Yana Gilbuena

Ingredients

• ✓ oyster mushroom
• cayenne pepper
• bay leaf
• thyme
• tamari
• vegetable broth
• red wine
• all-purpose flour
• tomato paste
• garlic
• leek
• carrot
• black pepper
• salt
• olive oil
• onion
• shiitake mushroom
• cremini mushroom
• button mushroom

Instructions

1. 1 Combine mushrooms and onions in a large bowl; toss gently to mix.
2. 2 Heat 2 tablespoons oil in a very large pot over medium-high heat. Add mushroom-onion mixture, in batches, to cover bottom of pot in a single layer; cook, without stirring too much, until begins to brown and caramelize on one side, 3 to 5 minutes. Stir and cook until other side is browned, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot; repeat with another batch mushroom-onion mixture. Repeat until all mushroom-onion mixture is cooked.
3. 3 Season mushroom-onion mixture with salt and black pepper; set aside.
4. 4 Reduce heat to medium-low; add 1 tablespoon oil to the same pot. Add carrots and leek; cook until leek turns light golden and starts to soften, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste; cook 1 minute. Add flour; cook and stir 1 minute more.
5. 5 Stir in wine, vegetable broth, tamari, thyme, bay leaves, and cayenne pepper while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Carefully add mushroom-onion mixture; bring to a simmer.
6. 6 Reduce heat to low; simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.

By Scott Horten

Ingredients

• ✓ oyster mushroom
• sesame seed
• black sesame seed
• green onion
• cornstarch
• water
• rice wine vinegar
• gochujang
• sesame oil
• brown rice syrup
• asian pear
• tamari
• vegetable broth
• vegetable oil
• garlic
• ginger
• shallot
• onion
• shimeji mushroom
• champignon mushroom
• cremini mushroom

Instructions

1. 1 Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.
2. 2 Select Saute function on a multi-functional pressure cooker (such as Instant Pot). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.
3. 3 Lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.
5. 5 Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.

By Buckwheat Queen