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Roasted Pink Oyster Mushrooms

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Difficulty: Beginner
Servings: 4
Description

Discover the delightful flavors of roasted pink oyster mushrooms, perfect for enhancing burgers, tacos, or as a savory snack that rivals jerky. With a meaty texture and umami-rich taste, these mushrooms from Steel Ridge Farm will elevate any dish.

Ingredients
  • ¾ pound Steel Ridge Farm's Pink Oyster Mushrooms
  • 1 garlic clove, minced
  • 1 ½ tbsp soy sauce (or tamari for a gluten-free option)
  • 1 tbsp maple syrup (or substitute with brown rice syrup)
  • 2 tbsp olive oil
  • ½ tbsp toasted sesame oil
  • 1 tsp Chinese five-spice powder
  • 1 tsp chili flakes (optional)
  • ¼ tsp salt
Instructions
    Preheat Oven
  1. 1
    Set your oven to 430°F. If using a convection oven, set it to 400°F fan.
    2. Prepare Mushrooms
  2. 2
    Use a paper towel to clean the mushrooms, avoiding water to prevent them from soaking. Trim any tough stems and tear larger mushrooms into manageable pieces, leaving smaller ones whole.
    3. Make the Marinade
  3. 3
    In a small bowl, combine the garlic, soy sauce, maple syrup, olive oil, sesame oil, five-spice powder, chili flakes, and salt.
    4. Coat the Mushrooms
  4. 4
    Place the mushrooms in a large bowl and drizzle with the marinade. Use your hands to gently mix until all pieces are well coated.
    5. Roast the Mushrooms
  5. 5
    Spread the mushrooms evenly on a parchment-lined baking sheet. Roast for 10 minutes, then stir. Continue roasting for another 5 to 10 minutes until they are golden brown and slightly crispy.
    6. Serve and Enjoy
  6. 6
    Use these mushrooms in tacos with salsa and guacamole, or as a topping for burgers and bruschetta. For a quick snack, bake them a bit longer until extra crispy.
Note

Alternative Cooking Methods

  • Sauté the mushrooms over medium-high heat or stir-fry in a hot wok for a slightly different texture.
  • Smoke in a pellet smoker at 350°F using hickory or applewood.

Storage

  • Keep roasted mushrooms in an airtight container in the fridge for up to three days, or freeze for longer storage, although they’ll lose some crispness.

Flavor Variations

  • For a Mexican twist, replace the Chinese five-spice with ground cumin.
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Find it online: https://steelridge.farm/recipe/roasted-pink-oyster-mushrooms/