I stumbled on a simple trick that turns roasted crispy oyster mushrooms into ready-to-use Shredded Oyster Mushrooms for sandwiches, bowls, and more.
I never believed oyster mushrooms could be this addictive until I tried roasting them, the edges turning almost snack like. When I first wrote this Pleurotus Recipe I was kinda shocked, the tiny crisp bits and a hint of garlic powder made me stop and stare like wait is this really mushrooms.
It even works as a great stand in for Shredded Oyster Mushrooms when you want something meaty but not heavy. The flavor flips between smoky and bright in a weird good way, and I keep reaching back for one more piece just to check.
Ingredients
- Oyster mushrooms: meaty, umami rich, low calorie, decent protein, fiber, B vitamins.
- Cornstarch: gives crisp coating, mostly carbs, gluten free when used alone.
- Olive oil: healthy monounsaturated fat, helps browning, adds subtle fruitiness.
- Garlic powder: concentrated savory punch, low calorie, boosts aroma and flavor.
- Smoked paprika: smoky warm flavor, slight sweetness, adds color without calories.
- Soy sauce: salty umami boost, adds sodium, tamari option if gluten free.
- Lemon juice: bright acidic tang, lifts flavors, small vitamin C boost.
- Parsley: fresh herb lift, provides vitamin K and bright, green flavor.
Ingredient Quantities
- 1 pound oyster mushrooms, torn into bite sized pieces
- 3 tablespoons cornstarch or arrowroot powder
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika or regular paprika
- 1 tablespoon soy sauce or tamari (optional)
- 1 tablespoon lemon juice or rice vinegar (optional)
- 2 tablespoons chopped fresh parsley or sliced green onions for garnish (optional)
How to Make this
1. Preheat oven to 425 F and line a baking sheet with parchment paper or lightly oil it, use a wire rack on the sheet if you have one for extra crispiness.
2. Tear 1 pound oyster mushrooms into bite sized pieces and pat them dry with paper towels to remove as much moisture as you can, this helps them get crispy.
3. Put the mushrooms in a large bowl, if you want a little umami add 1 tablespoon soy sauce or tamari and 1 tablespoon lemon juice or rice vinegar, toss and let sit a minute so they soak it up.
4. Sprinkle 3 tablespoons cornstarch or arrowroot powder over the mushrooms and toss until each piece is lightly coated, no big clumps.
5. Drizzle 2 tablespoons olive oil or avocado oil over the coated mushrooms and toss again so the oil is distributed.
6. Season with 1 teaspoon fine salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder and 1/2 teaspoon smoked paprika or regular paprika, toss one more time to combine.
7. Spread the mushrooms in a single layer on the prepared sheet, dont overcrowd the pan or they will steam instead of crisp, leave space between pieces.
8. Roast in the preheated oven for about 18 to 25 minutes, flipping or shaking the pan halfway through, roast until edges are browned and crispy, if you have convection check them around 15 to 18 minutes.
9. For extra crispness you can broil 1 to 2 minutes at the end but watch carefully so they dont burn.
10. Remove from oven, taste and add a little extra salt or a squeeze of lemon if needed, then garnish with 2 tablespoons chopped fresh parsley or sliced green onions and serve hot.
Equipment Needed
1. Rimmed baking sheet, lined with parchment paper or lightly oiled
2. Wire rack to set on the sheet for extra crispiness (optional but helpful)
3. Large mixing bowl for tossing mushrooms and coatings
4. Measuring spoons (tablespoon and teaspoon) and a 1 cup measuring cup for small amounts
5. Silicone spatula or large spoon for mixing and spreading
6. Tongs or a spatula to flip or shake the mushrooms halfway through
7. Paper towels or a clean kitchen towel to pat the mushrooms dry
8. Oven mitts and a timer to watch roasting and broiling times
FAQ
Roasted Crispy Oyster Mushrooms Recipe Substitutions and Variations
- Cornstarch or arrowroot powder: potato starch, tapioca starch, or plain all purpose flour — potato and tapioca give the same light crisp, flour works but itll be a bit heavier; use the same amount for starches, about one and a half times for flour.
- Olive oil or avocado oil: grapeseed oil, sunflower oil, or neutral vegetable oil, pick one with a high smoke point for roasting, they’ll behave pretty much the same.
- Soy sauce or tamari: coconut aminos for a soy free option, liquid aminos, or a splash of Worcestershire if you dont need it vegan; coconut aminos are less salty so taste and adjust.
- Lemon juice or rice vinegar: lime juice, apple cider vinegar, or white wine vinegar, lime gives similar brightness, vinegars add tang without extra citrus.
Pro Tips
1) Really dry them first, like press with paper towels and let them sit a minute after any soy or vinegar so they soak it up, then pat again before you coat. If theyre wet nothing will crisp up.
2) To avoid clumps put the cornstarch/arrowroot in a zip bag with the mushrooms or sift it over them, then shake or toss gently till each piece has a thin dusting. Too much powder makes a chalky crust so go light.
3) Bake on a wire rack if you can and give each piece room, dont crowd the pan or theyll steam. If you dont have a rack spread out on parchment and flip more often. With convection check earlier, with regular oven follow the usual time.
4) Finish smart: broil for just 60-90 seconds at the end if you want extra browning but watch it the whole time, salt and squeeze lemon only after theyre out of the oven, and re-crisp leftovers in a hot skillet or toaster oven not the microwave.
Roasted Crispy Oyster Mushrooms Recipe
I stumbled on a simple trick that turns roasted crispy oyster mushrooms into ready-to-use Shredded Oyster Mushrooms for sandwiches, bowls, and more.
4
servings
133
kcal
Equipment: 1. Rimmed baking sheet, lined with parchment paper or lightly oiled
2. Wire rack to set on the sheet for extra crispiness (optional but helpful)
3. Large mixing bowl for tossing mushrooms and coatings
4. Measuring spoons (tablespoon and teaspoon) and a 1 cup measuring cup for small amounts
5. Silicone spatula or large spoon for mixing and spreading
6. Tongs or a spatula to flip or shake the mushrooms halfway through
7. Paper towels or a clean kitchen towel to pat the mushrooms dry
8. Oven mitts and a timer to watch roasting and broiling times
Ingredients
-
1 pound oyster mushrooms, torn into bite sized pieces
-
3 tablespoons cornstarch or arrowroot powder
-
2 tablespoons olive oil or avocado oil
-
1 teaspoon fine salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon garlic powder
-
1/2 teaspoon smoked paprika or regular paprika
-
1 tablespoon soy sauce or tamari (optional)
-
1 tablespoon lemon juice or rice vinegar (optional)
-
2 tablespoons chopped fresh parsley or sliced green onions for garnish (optional)
Directions
- Preheat oven to 425 F and line a baking sheet with parchment paper or lightly oil it, use a wire rack on the sheet if you have one for extra crispiness.
- Tear 1 pound oyster mushrooms into bite sized pieces and pat them dry with paper towels to remove as much moisture as you can, this helps them get crispy.
- Put the mushrooms in a large bowl, if you want a little umami add 1 tablespoon soy sauce or tamari and 1 tablespoon lemon juice or rice vinegar, toss and let sit a minute so they soak it up.
- Sprinkle 3 tablespoons cornstarch or arrowroot powder over the mushrooms and toss until each piece is lightly coated, no big clumps.
- Drizzle 2 tablespoons olive oil or avocado oil over the coated mushrooms and toss again so the oil is distributed.
- Season with 1 teaspoon fine salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder and 1/2 teaspoon smoked paprika or regular paprika, toss one more time to combine.
- Spread the mushrooms in a single layer on the prepared sheet, dont overcrowd the pan or they will steam instead of crisp, leave space between pieces.
- Roast in the preheated oven for about 18 to 25 minutes, flipping or shaking the pan halfway through, roast until edges are browned and crispy, if you have convection check them around 15 to 18 minutes.
- For extra crispness you can broil 1 to 2 minutes at the end but watch carefully so they dont burn.
- Remove from oven, taste and add a little extra salt or a squeeze of lemon if needed, then garnish with 2 tablespoons chopped fresh parsley or sliced green onions and serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 134.5g
- Total number of serves: 4
- Calories: 133kcal
- Fat: 7.95g
- Saturated Fat: 1.05g
- Trans Fat: 0g
- Polyunsaturated: 0.83g
- Monounsaturated: 5.5g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 480mg
- Carbohydrates: 13.4g
- Fiber: 2.6g
- Sugar: 1.5g
- Protein: 4g
- Vitamin A: 150IU
- Vitamin C: 7.8mg
- Calcium: 15mg
- Iron: 1.5mg
