Adapted from Irena Macri

Serves 4

Oyster mushrooms are ideal here for their tender, meaty texture and ability to soak up bold spices. Pan-fried until golden and crisp at the edges, they make a satisfying snack, side, or topping that needs little more than a squeeze of lemon to shine.

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Pan-Fried Oyster Mushrooms

Servings: 4

Ingredients

  • 10 ounces oyster mushrooms, whole or torn into pieces
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce (or gluten-free tamari)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • Olive oil for cooking
  • 1 lemon, cut into wedges
  • Parsley, chopped (optional)
  • Flaky salt (optional)

Instructions

  • Preheat oven to 200°F.
  • If mushrooms are large, tear them into 2 or 3 pieces and, if needed, separate caps from the thick stems. Wipe clean with a damp paper towel.
  • In a bowl, toss the mushrooms with olive oil, soy sauce, spices, and flour, using your hands to coat evenly.
  • Heat 2–3 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer, leaving space between them; cook in batches, if needed. Cook for 2–3 minutes per side until crispy and golden brown. Add more oil, if needed, and adjust the skillet’s temperature, making sure it doesn’t get too hot.
  • Transfer to a plate lined with paper towels. Keep batches warm in a 200°F oven. Serve with lemon wedges, parsley, and flaky salt, if desired.

Pink oyster mushrooms.