Crispy, crunchy, slightly chewy and addictive, these baked oyster mushrooms are one of my favorite things to make when I have more oyster mushrooms than I know what to do with. They make a great snack with a cold drink, and I'm surprised there aren't versions bagged in the snack aisle at fancy grocery stores yet.
I wrote about these years ago with two different versions that are both good, but typically done with a deep fryer. This baked oyster mushroom recipe is made for mushroom hunters cooking at home. All you need is an oven to make an addictive bar snack or nibble with a cold beer, that'll disappear quickly.
How to Bake Oyster Mushrooms
This is an easy roasted oyster mushroom recipe that anyone can make with only a few ingredients. All you'll need is fresh oyster mushrooms, seasoned flour, salt, oil and a baking sheet.
To make it, first the mushrooms are cleaned and trimmed into pieces. Oyster mushrooms are usually very clean and shouldn't need washing with water if you can avoid it.
The cleaned mushrooms are gently mixed with oil to coat.
Next, you mix flour, spices and salt. The flour mixture is mixed with the mushrooms
Finally, the mushrooms are spread on a baking sheet in a single layer to encourage even cooking. Bake the mushrooms at 400 F until crisp, turning them over if you see any spots of raw flour.
After cooking they can be stored at room temperature for a few days like potato chips. Reheating them gently will bring back the crisp texture.
Other mushrooms you can use
Besides oysters, you can do this with a number of other mushrooms. Here's a quick list.
- Crown coral mushrooms (Artomyces pyxidatus)
- Regular oyster mushrooms like Hysizygus ulmarius and all Pleurotii
- Black trumpet mushrooms
- Yellowfoot Chanterelles
Crispy Baked Oyster Mushrooms
- 1 baking sheet
- 1 large mixing bowl
- 1 sheet parchment paper
- 1 air fryer optional
- 5 ounces fresh oysters mushrooms
- ⅛ teaspoon kosher or fine salt and pepper
- 3 Tablespoons cooking oil like light olive oil, avocado, etc
- 2 tablespoons all purpose flour or equivalent
- 1 teaspoon spice mixture (optional or to taste) like blackening spice, a homemade spice blend, or a pinch of garlic powder, paprika and onion powder.
- Mix the salt and black pepper, flour, and seasoning of your choice (if using). I use blackening spice made without salt.
- Preheat the oven to 400F. Clean the oyster mushrooms. generally they're very clean and may only need to be brushed with a paper towel.
- Separate oyster mushrooms into bite sized pieces or small clusters, then toss with the oil. Most mushrooms I leave whole. Gently toss the mushrooms with the seasoned flour.
- Lay the mushrooms out without overlapping on a baking sheet lined with parchment paper or large cast iron pan.
- Oven roast the mushrooms in a preheated 400F oven for 20-25 minutes. Taste a mushroom, they should golden brown and crispy. If needed, keep them in the oven for another 5 minutes if they're large.
- Remove the mushrooms and allow to cool in the pan, then remove to a container and store at room temperature for up to 2 days.
- The mushrooms can be reheated gently in the oven to re-crisp them, but as long as most of the water has been cooked out and it wasn’t raining when you picked them they should keep a reasonably crisp texture.