Chef Hendry Recipes: Crispy Oyster Mushrooms

During Spring - Fall, I find the most delicious Oyster Mushrooms at the Union Square Farmer’s Market in NYC. They are from a small farm located in Ithaca, New York called Blue Oyster Cultivation that sets up shop at the market on Mondays + Saturdays. Below is my favorite way to cook oyster mushrooms. This works with yellow, blue and pink oyster mushrooms. Yellow are smaller and make a better garnish, whereas blue and pink and bigger and ‘meatier’.

Ingredients:

  • oyster shrooms

  • scallions

  • ginger

  • braggs liquid aminos (sub: soy sauce)

  • sesame seeds

  • hing powder (sub: onion + garlic, but I highly recommend adding hing to your kitchen!)

  • cumin

  • turmeric

  • red chili powder

Instructions:

  • Add a bit of veggie broth or water into the pan

  • Add scallions, chopped ginger, and garlic/onion if using

  • Add 1-2 tablespoons of Liquid Aminos, 1 tsp of cumin, 1 tsp red chili, 1/2 tsp turmeric and ~1/4 tsp hing powder (if using)

  • Stir in oyster mushrooms covering them completely with the sauce

  • Once well cooked and starting to stick, optional add 1-2 tablespoons of the veggie broth or water to moisten

  • Cook until brown and crispy

  • Serve with rice and vegetables of your choice!

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