20 Delicious Pink Oyster Mushroom Savory Recipes

Dive into the vibrant world of pink oyster mushrooms with our roundup of 20 Delicious Pink Oyster Mushroom Savory Recipes! Perfect for home cooks looking to add a splash of color and a burst of flavor to their meals, these recipes range from quick weeknight dinners to impressive dishes for special occasions. Whether you’re a mushroom lover or just curious, there’s something here to tantalize your taste buds. Keep reading to discover your next favorite dish!

Pink Oyster Mushroom Stir Fry

Get ready to add a pop of color and a burst of flavor to your dinner table with this vibrant Pink Oyster Mushroom Stir Fry. It’s a quick, healthy dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 cups pink oyster mushrooms, torn into bite-sized pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup green onions, sliced

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Toss in the pink oyster mushrooms and stir fry for 5 minutes until they start to soften.
4. Add the soy sauce, sugar, salt, and black pepper, stirring well to coat the mushrooms evenly.
5. Continue to cook for another 3 minutes, or until the mushrooms are tender and slightly crispy at the edges.
6. Garnish with sliced green onions and remove from heat.

The magic of this dish lies in the pink oyster mushrooms’ ability to crisp up beautifully while retaining a juicy interior, offering a delightful contrast in every bite.

Tip: For an extra kick, add a sprinkle of red pepper flakes with the seasonings.

Creamy Pink Oyster Mushroom Pasta

Dive into the luxurious world of fungi with this Creamy Pink Oyster Mushroom Pasta, a dish that marries the earthy tones of mushrooms with the richness of cream for a comforting meal.

Ingredients

• 8 oz pink oyster mushrooms, cleaned and torn into bite-sized pieces
• 12 oz fettuccine pasta
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the pink oyster mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften.
4. Pour in the heavy cream, Parmesan cheese, salt, and black pepper. Stir well and let the mixture simmer for 3 minutes until slightly thickened.
5. Add the cooked fettuccine to the skillet and toss to coat evenly with the creamy mushroom sauce.
6. Garnish with chopped fresh parsley before serving.

The pink oyster mushrooms not only add a pop of color but also a delicate, slightly seafood-like flavor that elevates this pasta dish beyond the ordinary.

Tip: For an extra layer of flavor, toast the mushrooms in a dry skillet for a minute before adding the butter to intensify their natural umami.

Grilled Pink Oyster Mushroom Skewers

These Grilled Pink Oyster Mushroom Skewers are a vibrant and smoky delight, perfect for adding a pop of color and flavor to your next barbecue.

Ingredients

• 1 pound pink oyster mushrooms, cleaned and trimmed
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
3. Add the pink oyster mushrooms to the bowl and toss gently until they’re evenly coated with the marinade.
4. Thread the mushrooms onto skewers, leaving a little space between each one for even cooking.
5. Place the skewers on the grill and cook for 3-4 minutes on each side, or until the mushrooms are tender and have nice grill marks.

The smoky flavor from the grill paired with the natural umami of the pink oyster mushrooms creates a dish that’s as visually stunning as it is delicious. Perfect for impressing guests or treating yourself to something special.

Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Pink Oyster Mushroom and Spinach Quiche

This Pink Oyster Mushroom and Spinach Quiche is a vibrant, earthy dish that brings a touch of elegance to any brunch table, with its stunning colors and rich flavors.

Ingredients

• 1 pre-made pie crust
• 1 tablespoon olive oil
• 1 cup pink oyster mushrooms, sliced
• 2 cups fresh spinach
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and bake for 10 minutes. Remove and set aside.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 cup pink oyster mushrooms and sauté until they start to soften, about 5 minutes. Add 2 cups fresh spinach and cook until wilted, about 2 minutes. Remove from heat.
3. In a bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the mushroom and spinach mixture.
4. Pour the egg mixture into the pre-baked pie crust. Sprinkle 1/2 cup shredded Gruyère cheese on top.
5. Bake at 375°F for 35-40 minutes, until the center is set and the top is golden brown. Let cool for 5 minutes before slicing.

The combination of earthy pink oyster mushrooms and creamy Gruyère cheese creates a quiche that’s as visually striking as it is delicious, perfect for impressing guests or treating yourself to a special breakfast.

Tip: For an extra flaky crust, chill the pie dough for at least 30 minutes before baking.

Spicy Pink Oyster Mushroom Tacos

These Spicy Pink Oyster Mushroom Tacos are a vibrant, flavorful twist on taco night, combining the meaty texture of mushrooms with a kick of heat.

Ingredients

• 1 lb pink oyster mushrooms, shredded
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1/2 cup red cabbage, shredded

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shredded pink oyster mushrooms and cook for 5 minutes, stirring occasionally.
2. Add smoked paprika, chili powder, cumin, salt, and black pepper to the skillet. Stir well to coat the mushrooms and cook for another 5 minutes until they’re crispy around the edges.
3. Remove from heat and drizzle with lime juice. Stir to combine.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. Assemble the tacos by dividing the mushroom mixture among the tortillas. Top with avocado slices, chopped cilantro, and shredded red cabbage.

The crispy, spicy mushrooms paired with creamy avocado and fresh cabbage create a taco that’s bursting with texture and flavor. Perfect for when you’re craving something a little different.

Tip: For an extra kick, serve with a side of hot sauce or a sprinkle of crushed red pepper flakes.

Pink Oyster Mushroom Risotto

Dive into the creamy, umami-packed world of this Pink Oyster Mushroom Risotto, a dish that brings a splash of color and a burst of flavor to your dinner table.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 lb pink oyster mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pan, heat 2 tbsp olive oil over medium heat. Add 1 small onion and 2 cloves garlic, sautéing until translucent, about 3 minutes.
2. Add 1/2 lb pink oyster mushrooms, cooking until they release their moisture and start to brown, about 5 minutes. Remove from pan and set aside.
3. In the same pan, melt 2 tbsp butter. Add 1 cup Arborio rice, stirring to coat each grain in butter. Toast for 2 minutes until slightly translucent.
4. Pour in 1/2 cup dry white wine, stirring constantly until fully absorbed.
5. Begin adding warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
6. Stir in cooked mushrooms, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes to meld flavors.
7. Garnish with 2 tbsp fresh parsley before serving.

The vibrant pink oyster mushrooms not only add a stunning visual appeal but also a delicate, seafood-like flavor that elevates this risotto beyond the ordinary.

Tip: For an extra layer of flavor, try stirring in a splash of truffle oil just before serving.

Roasted Pink Oyster Mushroom Salad

This Roasted Pink Oyster Mushroom Salad is a vibrant, earthy dish that brings a touch of elegance to your table with minimal effort.

Ingredients

• 1 lb pink oyster mushrooms, cleaned and torn into large pieces
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts, roughly chopped

Instructions

1. Preheat your oven to 400°F. Toss the pink oyster mushrooms with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out on a baking sheet in a single layer.
2. Roast the mushrooms for 20 minutes, stirring halfway through, until they’re golden and crispy at the edges.
3. While the mushrooms roast, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, and honey in a small bowl to create the dressing.
4. In a large bowl, combine the mixed greens, roasted mushrooms, goat cheese, and toasted walnuts. Drizzle the dressing over the salad and toss gently to combine.

The contrast between the crispy mushrooms and creamy goat cheese makes this salad a textural delight, perfect for impressing guests or treating yourself to a gourmet meal at home.

Tip: For an extra flavor boost, add a sprinkle of fresh thyme leaves to the mushrooms before roasting.

Pink Oyster Mushroom and Garlic Butter Toast

Elevate your toast game with this luxurious Pink Oyster Mushroom and Garlic Butter Toast, a perfect blend of earthy flavors and rich, buttery goodness.

Ingredients

• 4 slices of sourdough bread
• 1/2 cup unsalted butter, softened
• 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup pink oyster mushrooms, cleaned and sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the softened butter, minced garlic, salt, and black pepper until well combined.
3. Spread the garlic butter evenly on both sides of the sourdough bread slices.
4. Heat olive oil in a skillet over medium heat. Add the pink oyster mushrooms and sauté for 5-7 minutes, until they’re golden and crispy.
5. Place the buttered bread slices on a baking sheet and bake for 10 minutes, or until golden and crispy.
6. Top the toasted bread with the sautéed pink oyster mushrooms and garnish with fresh parsley.

The combination of crispy, garlic-infused toast with the meaty texture of pink oyster mushrooms creates a dish that’s both comforting and sophisticated.

Tip: For an extra flavor boost, try adding a sprinkle of grated Parmesan cheese over the mushrooms before serving.

Pink Oyster Mushroom Soup

Dive into the earthy, slightly sweet flavors of this Pink Oyster Mushroom Soup, a vibrant dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound pink oyster mushrooms, cleaned and roughly chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the pink oyster mushrooms to the pot, cooking until they begin to soften, about 8 minutes.
3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 15 minutes.
4. Stir in the heavy cream, salt, black pepper, and fresh thyme leaves. Simmer for an additional 5 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if necessary.

The velvety texture of this soup, combined with the unique, delicate flavor of pink oyster mushrooms, makes it a standout dish that’s sure to impress.

Tip: For an extra touch of elegance, garnish each bowl with a few sautéed pink oyster mushroom slices and a sprinkle of thyme.

Pink Oyster Mushroom and Cheese Omelette

Start your morning with a burst of color and flavor with this Pink Oyster Mushroom and Cheese Omelette, a delightful twist on the classic breakfast staple.

Ingredients

• 3 large eggs
• 1/4 cup pink oyster mushrooms, thinly sliced
• 1/4 cup shredded cheddar cheese
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh chives, chopped

Instructions

1. In a bowl, whisk the eggs with 1/4 tsp salt and 1/4 tsp black pepper until well combined.
2. Heat 1 tbsp unsalted butter in a non-stick skillet over medium heat until melted.
3. Add the pink oyster mushrooms to the skillet and sauté for 2 minutes until they start to soften.
4. Pour the whisked eggs over the mushrooms, tilting the skillet to spread evenly.
5. Cook for 2 minutes, then sprinkle the shredded cheddar cheese on one half of the omelette.
6. Fold the other half over the cheese and cook for another minute until the cheese melts.
7. Garnish with 1 tbsp fresh chives before serving.

The vibrant pink oyster mushrooms not only add a pop of color but also a subtle, earthy flavor that pairs beautifully with the creamy cheddar cheese. This omelette is a quick yet impressive way to elevate your breakfast game.

Tip: For an extra fluffy omelette, add a splash of milk to the eggs before whisking.

Pink Oyster Mushroom Curry

Dive into the vibrant flavors of this Pink Oyster Mushroom Curry, a dish that’s as visually stunning as it is delicious, perfect for spicing up your weeknight dinner routine.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 lb pink oyster mushrooms, cleaned and torn into large pieces
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup fresh basil leaves
• 1 lime, juiced

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the thinly sliced onion, minced garlic, and grated ginger, sautéing for about 3 minutes until fragrant.
2. Add the pink oyster mushrooms to the skillet, cooking for 5 minutes until they start to soften.
3. Stir in 2 tbsp red curry paste, coating the mushrooms and onions evenly. Cook for 1 minute to release the flavors.
4. Pour in the can of coconut milk, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp salt. Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes, stirring occasionally.
5. Remove from heat and stir in the fresh basil leaves and lime juice. Serve warm over rice or noodles.

The curry’s creamy coconut milk base beautifully complements the earthy pink oyster mushrooms, while the lime and basil add a fresh, zesty finish that elevates the entire dish.

Tip: For an extra layer of flavor, toast the curry paste in the oil before adding the onions and garlic.

Pink Oyster Mushroom Pizza

Transform your pizza night with this vibrant Pink Oyster Mushroom Pizza, a delightful twist that’s as visually stunning as it is delicious.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1 cup pink oyster mushrooms, thinly sliced
• 1/2 cup tomato sauce
• 1 1/2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 425°F and lightly grease a pizza pan or baking sheet with 1 tbsp of olive oil.
2. Roll out the pizza dough on the prepared pan to your desired thickness. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
3. Sprinkle the shredded mozzarella cheese over the sauce, then arrange the pink oyster mushrooms on top.
4. Drizzle the remaining 1 tbsp of olive oil over the pizza, then sprinkle with 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes.
5. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Garnish with fresh basil leaves before serving.

The Pink Oyster Mushroom Pizza stands out with its unique, slightly sweet and seafood-like flavor from the mushrooms, paired perfectly with the spicy kick of red pepper flakes.

Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding the toppings.

Pink Oyster Mushroom and Avocado Sushi

Dive into the vibrant world of sushi with this Pink Oyster Mushroom and Avocado Sushi, a delightful twist on the classic that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 pink oyster mushrooms, thinly sliced
• 1 ripe avocado, sliced
• 2 nori sheets
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Combine the sushi rice and water in a rice cooker and cook according to manufacturer’s instructions. Once done, let it sit for 10 minutes.
2. In a small bowl, mix together the rice vinegar, sugar, and 1/2 tsp salt. Gently fold this mixture into the cooked rice until well combined.
3. Heat a skillet over medium heat and add the sesame oil. Sauté the pink oyster mushrooms for 3-4 minutes until they’re slightly crispy. Remove from heat and set aside.
4. Lay a nori sheet on a bamboo mat. Spread half of the rice evenly over the nori, leaving a 1-inch border at the top.
5. Arrange half of the avocado slices and sautéed mushrooms in a line along the bottom edge of the rice. Roll the sushi tightly using the bamboo mat, pressing gently as you go.
6. Repeat with the second nori sheet and remaining ingredients. Slice each roll into 8 pieces with a sharp, wet knife.
7. Serve with soy sauce for dipping.

The combination of creamy avocado and earthy pink oyster mushrooms creates a sushi roll that’s unexpectedly rich and satisfying, with a pop of color that makes it a showstopper.

Tip: For an extra flavor boost, lightly toast the nori sheets over an open flame for a few seconds before rolling.

Pink Oyster Mushroom Burgers

These Pink Oyster Mushroom Burgers are a vibrant, meat-free delight that’ll make your taste buds dance with their earthy flavors and satisfying texture.

Ingredients

• 1 lb pink oyster mushrooms, shredded
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 burger buns
• Lettuce and tomato slices for serving

Instructions

1. Preheat your grill or skillet over medium heat and brush with 1 tbsp olive oil.
2. In a large bowl, combine shredded pink oyster mushrooms, breadcrumbs, Parmesan cheese, beaten egg, garlic powder, smoked paprika, salt, and black pepper. Mix until well combined.
3. Form the mixture into 4 equal patties, pressing firmly to ensure they hold together.
4. Grill or pan-fry the patties for 4-5 minutes on each side, until golden brown and crispy.
5. Toast the burger buns lightly on the grill or in a toaster for 1-2 minutes.
6. Assemble the burgers by placing a mushroom patty on each bun, then topping with lettuce and tomato slices.

The magic of these burgers lies in the pink oyster mushrooms’ natural umami and meaty texture, making them a standout even for meat lovers.

Tip: For an extra flavor boost, add a slice of your favorite cheese to the patty in the last minute of cooking, allowing it to melt beautifully.

Pink Oyster Mushroom and Sweet Potato Hash

Start your morning with a vibrant and hearty Pink Oyster Mushroom and Sweet Potato Hash that’s as nutritious as it is colorful.

Ingredients

• 2 tablespoons olive oil
• 1 large sweet potato, diced into 1/2-inch cubes
• 1 cup pink oyster mushrooms, torn into bite-sized pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 cloves garlic, minced
• 2 green onions, sliced

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sweet potato and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add the pink oyster mushrooms, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika to the skillet. Cook for another 5 minutes, until the mushrooms begin to wilt.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Continue cooking the hash for another 5 minutes, or until the sweet potatoes are tender and the edges are crispy.
5. Garnish with sliced green onions before serving.

The combination of earthy mushrooms and sweet potatoes creates a delightful contrast, while the smoked paprika adds a subtle depth that makes this dish stand out.

Tip: For an extra crispy finish, press the hash down with a spatula during the last few minutes of cooking.

Pink Oyster Mushroom Frittata

Start your morning with a burst of color and flavor with this Pink Oyster Mushroom Frittata, a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 6 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup pink oyster mushrooms, cleaned and sliced
• 1/4 cup diced red bell pepper
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat your oven to 375°F. In a bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the pink oyster mushrooms and red bell pepper, sautéing for about 5 minutes until the vegetables are softened.
3. Pour the egg mixture over the sautéed vegetables in the skillet. Cook without stirring for 2 minutes, then sprinkle the chopped chives evenly over the top.
4. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the edges are lightly golden.
5. Let the frittata cool for a couple of minutes before slicing. The vibrant pink mushrooms not only add a unique hue but also a subtle, earthy flavor that elevates this simple dish.

Tip: For an extra fluffy texture, let the egg mixture sit for a minute after whisking before pouring it into the skillet.

Pink Oyster Mushroom and Leek Pie

This Pink Oyster Mushroom and Leek Pie is a showstopper with its vibrant colors and rich, earthy flavors, perfect for impressing at your next dinner party.

Ingredients

• 1 1/2 cups pink oyster mushrooms, cleaned and sliced
• 2 large leeks, white and light green parts only, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves
• 1 cup heavy cream
• 2 eggs
• 1 pre-made pie crust
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. In a large skillet over medium heat, warm the 2 tbsp olive oil. Add the leeks, 1 tsp salt, and 1/2 tsp black pepper, sautéing until soft, about 5 minutes.
2. Add the pink oyster mushrooms and 1 tbsp fresh thyme leaves to the skillet. Cook until the mushrooms are tender and their liquid has evaporated, about 8 minutes. Remove from heat and let cool slightly.
3. In a bowl, whisk together the 1 cup heavy cream and 2 eggs. Stir in the mushroom-leek mixture and 1/2 cup grated Parmesan cheese.
4. Pour the filling into the pre-made pie crust, spreading it evenly. Bake at 375°F for 35-40 minutes, until the filling is set and the crust is golden.

The combination of pink oyster mushrooms and leeks creates a luxurious texture and depth of flavor that’s both rustic and refined.

Tip: For an extra crispy crust, blind bake it for 10 minutes before adding the filling.

Pink Oyster Mushroom Tempura

Dive into the delicate crunch and vibrant color of Pink Oyster Mushroom Tempura, a dish that brings a playful twist to your appetizer spread.

Ingredients

• 1 cup Pink Oyster Mushrooms, cleaned and patted dry
• 1 cup all-purpose flour
• 1 cup ice-cold sparkling water
• 1 egg yolk
• 1 tsp salt
• 1/2 tsp sugar
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup ice-cold sparkling water, 1 egg yolk, 1 tsp salt, and 1/2 tsp sugar until just combined. The batter should be lumpy.
2. Heat vegetable oil in a deep fryer or large pot to 350°F.
3. Dip each Pink Oyster Mushroom into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding.
4. Fry for 2-3 minutes until the tempura is golden and crispy. Remove with a slotted spoon and drain on paper towels.

The magic of this tempura lies in its ethereal crispness, courtesy of the sparkling water, which makes each bite a light, airy delight.

Tip: Keep your batter ice-cold for the crispiest tempura—even a few ice cubes in the mix won’t hurt!

Pink Oyster Mushroom and Chickpea Stew

Warm up your kitchen with this vibrant Pink Oyster Mushroom and Chickpea Stew, a dish that’s as nourishing as it is colorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound pink oyster mushrooms, torn into bite-sized pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the pink oyster mushrooms to the pot, cooking until they begin to soften, about 5 minutes.
3. Stir in the chickpeas, diced tomatoes, vegetable broth, smoked paprika, and ground cumin. Bring the mixture to a simmer.
4. Reduce the heat to low and let the stew simmer for 20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
5. Garnish with fresh parsley before serving.

The smoky paprika and earthy mushrooms create a depth of flavor that’s beautifully balanced by the bright acidity of the tomatoes.

Tip: For an extra creamy texture, mash a few of the chickpeas before adding them to the stew.

Pink Oyster Mushroom and Herb Dumplings

These Pink Oyster Mushroom and Herb Dumplings are a delightful twist on the classic, offering a burst of earthy flavors wrapped in a tender, chewy dough.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup warm water
• 1/4 tsp salt
• 1 tbsp vegetable oil
• 1 cup finely chopped pink oyster mushrooms
• 2 tbsp chopped fresh cilantro
• 1 tbsp chopped green onions
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 1/2 tsp sesame oil

Instructions

1. In a large bowl, mix 1 cup all-purpose flour, 1/2 cup warm water, 1/4 tsp salt, and 1 tbsp vegetable oil until a dough forms. Knead for 5 minutes, then cover and let rest for 30 minutes.
2. While the dough rests, combine 1 cup finely chopped pink oyster mushrooms, 2 tbsp chopped fresh cilantro, 1 tbsp chopped green onions, 1 tsp grated ginger, 1 tbsp soy sauce, and 1/2 tsp sesame oil in a bowl for the filling.
3. Divide the dough into 12 pieces. Roll each into a thin circle, place a spoonful of filling in the center, fold, and pinch the edges to seal.
4. Steam the dumplings in a bamboo steamer over boiling water for 10 minutes, or until the wrappers are translucent and the filling is cooked through.

The combination of pink oyster mushrooms and fresh herbs gives these dumplings a uniquely vibrant flavor and color, making them a standout dish for any gathering.

Tip: For a crispy bottom, pan-fry the steamed dumplings in a bit of oil until golden after steaming.

Conclusion

We hope this roundup of 20 delicious pink oyster mushroom recipes inspires your next kitchen adventure! From hearty mains to savory sides, there’s something for every home cook to love. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!