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 430 °F (or 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 for 10 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. (You can stir, and return them to the oven for another 5 to 10 minutes for more crispy bits – just keep a close eye on them.)
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.