These roasted oyster mushrooms are slightly sweet, deeply savoury, and packed with umami. The meaty, chewy texture makes them perfect for meat-free burgers, tacos or bruschetta. Roasted oyster mushrooms are utterly delicious and oh-so versatile.
Servings2
Ingredients
- ¾ pound pink oyster mushrooms
Oyster mushroom marinade
- 1 garlic clove, minced
- 1½ tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- ½ tablespoon sesame oil
- 1 teaspoon Chinese five-spice
- 1 teaspoon chilli flakes (optional)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400 °F fan.
- Clean the mushrooms by wiping them with a paper towel. Then use a sharp knife to remove any tough pieces of stem. Roughly tear large mushrooms and keep small mushrooms whole.
- Mix the marinade ingredients in a small bowl. Then, drizzle it over the mushrooms and use your hands to coat the mushrooms in the marinade.
- Transfer the pink mushroom mix to a parchment-lined baking tray that fits the mushrooms snugly. Spread the mushrooms out in an even layer and roast for 15 minutes. Stir the mushrooms and return them to the oven for another 5 to 10 minutes – or until they are golden brown and slightly crispy.
Notes
- This recipe is incredibly versatile. See the blog post ingredient section for substitute ideas, or try the stovetop instructions if you are in no mood to turn the oven on.
- If you want to double the recipe, use two baking trays for the first 20 minutes, and combine the mushrooms from both trays for another 8 minutes.
- Replace the Chinese five-spice with ground cumin for a Mexican flavour profile – this is perfect for roasted oyster mushroom tacos. Or find the best substitutes for Chinese five-spice.