Recipe Page: Oyster Mushroom

Crispy Oyster Mushroom “Katsu” with Curry Sauce

Duration: 35 minutes

Crunchy mushrooms with rich curry sauce.

Utensils

  • Baking tray (or frying pan)
  • 2 shallow bowls + 1 plate
  • Whisk or fork
  • Knife + chopping board
  • Saucepan
  • Tongs

Ingredients

  • 300–400 g oyster mushrooms, torn into large pieces
  • 60 g plain flour
  • 2 eggs (or 120 ml milk for a lighter dip)
  • 100 g panko breadcrumbs
  • 1 tsp salt + black pepper
  • 1 tsp garlic granules (optional)
  • Oil for frying (or 2–3 tbsp oil for oven baking)
  • Curry sauce:
  • 1 tbsp butter (or oil)
  • 1 small onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tbsp curry powder
  • 1 tbsp plain flour
  • 500 ml vegetable stock
  • 1 tsp soy sauce
  • 1 tsp honey or sugar (optional)

Instructions

  1. Heat oven to 220°C (200°C fan) if baking. If frying, heat a 1–2 cm layer of oil in a pan over medium-high.
  2. Set up breading: flour seasoned with salt/pepper; beaten eggs in a bowl; panko mixed with a pinch of salt (and garlic granules).
  3. Coat mushrooms: flour → egg → panko, pressing crumbs on well.
  4. Bake: place on oiled tray, drizzle with oil, bake 18–22 minutes, turning once, until crisp and golden. Fry: 2–3 minutes per side until golden; drain on kitchen roll.
  5. Make sauce: sauté onion in butter 5 minutes. Add garlic 30 seconds.
  6. Stir in curry powder and flour for 1 minute.
  7. Gradually whisk in stock. Simmer 8–10 minutes until thick. Add soy and honey/sugar.
  8. Slice katsu, pour sauce over, serve with rice and shredded cabbage.

Oyster Mushroom & Garlic Cream Toast

Duration: 15 minutes

Creamy garlicky mushrooms on toast

Utensils

  • Frying pan
  • Knife + chopping board
  • Spoon
  • Toaster or grill

Ingredients

  • 250 g oyster mushrooms, torn
  • 1 tbsp olive oil
  • 20 g butter
  • 2 garlic cloves, finely chopped
  • 2 tbsp crème fraîche (or 60 ml double cream)
  • 1 tsp Dijon mustard (optional)
  • Black pepper
  • 2–4 slices sourdough (or any toast)
  • Optional: handful of parsley, squeeze of lemon

Instructions

  1. Toast or grill the bread.
  2. Heat oil and butter in a frying pan over medium-high.
  3. Add mushrooms and cook 5–7 minutes until browned and slightly crisp at edges.
  4. Add garlic for 30 seconds, then reduce heat to low.
  5. Stir in crème fraîche (and Dijon). Loosen with a splash of water if needed.
  6. Season with black pepper (taste before salting).
  7. Spoon onto toast and finish with parsley and/or lemon.

Sticky Soy Oyster Mushroom Lettuce Wraps

Duration: 20 minutes

Sweet-savoury mushrooms in crunchy wraps.

Utensils

  • Frying pan or wok
  • Knife + chopping board
  • Small bowl (for sauce)
  • Spoon
  • Serving plate

Ingredients

  • 300 g oyster mushrooms, torn
  • 1 tbsp neutral oil (rapeseed/sunflower)
  • 2 garlic cloves, grated or chopped
  • 1 tsp ginger, grated (optional)
  • 1 spring onion, sliced
  • Lettuce leaves (gem, cos, or iceberg cups)
  • Sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sweet chilli sauce (or 1 tbsp honey + pinch chilli flakes)
  • 1 tbsp rice vinegar (or lime/lemon juice)
  • 2 tbsp water
  • 1 tsp cornflour mixed with 1 tbsp water (optional, for extra gloss)
  • To finish (optional):
  • Sesame seeds
  • Cucumber sticks
  • Coriander

Instructions

  1. Mix sauce ingredients in a bowl (add cornflour slurry if using).
  2. Heat oil in a pan on high, add mushrooms, and stir-fry 6–8 minutes until browned.
  3. Add garlic (and ginger) for 30 seconds.
  4. Pour in sauce and toss 1–2 minutes until sticky and coated.
  5. Stir through spring onion.
  6. Spoon into lettuce cups and top with sesame, cucumber, and coriander.
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