Welcome to Pearsons Mushroom Farm in the Top End of Australia!

Recipes Using Oyster Mushrooms

This basic pan-fried oyster mushroom recipe is quick and easy.  The delicate mushrooms are quickly sautéed and tossed with garlic, butter and parsley.  It’s our favourite way to cook them, hands down and will compliment any meal perfectly.

Sautéed Mushrooms with Garlic

• 300g mushrooms 
• 1 tablespoon (15 ml) extra virgin olive oil
• 2 tablespoons (30 g) butter
• 1 clove garlic, finely chopped or grated 
• ¼ cup (15 g) fresh Italian parsley leaves
•  Salt and freshly ground black pepper 

Heat a large non-stick pan over medium-high heat and add olive oil.

Arrange the mushrooms in one layer in the pan. This is important! If the mushrooms are crowded, they will steam in the pan rather than sear. Cook them in two batches if your pan isn’t large enough.  Cook 3-4 minutes, or just until they develop a nice golden-brown crust. Transfer the mushrooms to a serving platter. Toss the butter, garlic and parsley into the hot pan until melted, then pour over the mushrooms and serve.

Creamy Mushroom Pasta

• 225g uncooked pasta
• 3 tbsp butter   
• 450g mushrooms (bite size pieces)        
• 2 cloves garlic chopped  
• ½ tsp salt     
• ½ tsp black pepper     
• ½ cup heavy cream     
• ¼ cup parsley (chopped)     
• ¼ cup cheese (parmesan or mozzarella)          

Cook pasta in salted water for 10 minutes.    Save ½ cup pasta water, set aside and drain pasta. 

Mushroom sauce.  Melt 1 tbsp butter in pan over med heat.  Fry mushrooms in single layer until both sides are golden.  Transfer to plate and repeat using butter for each batch.  Transfer all mushrooms back into pan and add garlic salt and pepper and cook 1-2 minutes.  Add cream and pasta water and parsley and simmer 5 minutes.  Toss in pasta and cook together 2-3 minutes.  Serve immediately topped with grated cheese.

Pink Oyster Mushroom Maple “Bacon”

Roasted Pink oyster mushrooms are slightly sweet, deeply savoury, tasting like bacon and packed with umami. The meaty, chewy texture makes them perfect for meat-free burgers, tacos and bruschetta. Or serve them as a vegan mushroom jerky-like snack and the flavor is out of this world.

• 3 tbsp butter
• 3 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ¾ tsp salt
• ¼ tsp cracked black pepper
• 30g Pink Oyster mushrooms, cut into bacon-sizes strips

Preheat your oven or Air fryer.
In a small saucepan, melt the butter over low heat. Stir in the maple syrup, smoked paprika, garlic powder, salt, and black pepper. Let the mixture simmer for a minute or two to combine the flavours.  Cool.
Place Pink Oyster mushroom pieces in a mixing bowl, and pour the butter and maple syrup mixture over them. Toss to ensure the mushrooms are evenly coated.
Spread the coated mushroom pieces in a single layer on baking paper.
Bake 15-20 minutes, or until the mushroom bacon becomes crispy and browned, turning them over once or twice during baking to ensure even cooking.
Remove the baked mushroom bacon from the oven and let it cool for a few minutes.
Serve your delicious baked vegetarian mushroom bacon for breakfast, on sandwiches, in salads, or any way you like!

Pink Oyster Mushroom Hummus

Pink Oyster mushrooms add depth of flavour to this hummus with roasted red peppers for colour. 

• 250g Pink Oyster mushrooms, rough chop
• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup roasted red pepper (you can use store-bought or roast your own)
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cumin, pinch
• Smoked paprika, garnish  
• Fresh parsley, chopped
• Pita chips

Start by roasting the Pink Oyster mushrooms. Preheat your oven or Air fryer to 190°C. Toss the mushrooms with a bit of olive oil, salt, and pepper, and roast them for about 15-20 minutes until they are tender and slightly crispy. Set them aside to cool. In a food processor, combine the roasted Pink Oyster mushrooms (set a couple aside for garnish), chickpeas, tahini, roasted red pepper, minced garlic, lemon juice, and olive oil. Blend until the mixture is smooth and creamy. If it’s too thick, you can add a bit of water or more olive oil to reach your desired consistency.
Season your hummus with salt, pepper, and a touch of cumin.
Transfer the hummus to a serving dish, and garnish it with a few additional roasted pink oyster mushrooms, some parsley and a drizzle of olive oil for presentation.