Category: Mushroom Recipes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Introduction
If you’ve never cooked pink oyster mushrooms before, this is where you start.
This 15-minute skillet recipe captures everything beautiful about Pleurotus djamor: the color, the fragrance, and the instant transformation from coral to gold as it hits the heat.
At The Mushroom Conservatory, this is our test-pan recipe — the one we use to gauge how a strain performs when it meets butter and fire. When done right, the edges curl like lace, the centers stay juicy, and the flavor walks the line between bacon and sea air.
Ingredients
- 8 to 10 oz pink oyster mushrooms, trimmed and separated
- 2 tablespoons olive oil or 1 tablespoon olive oil + 1 tablespoon butter
- 2 small garlic cloves, thinly sliced
- 1 teaspoon fresh thyme leaves or 1 tablespoon chopped parsley
- 1 teaspoon lemon zest + 1 to 2 teaspoons lemon juice
- Kosher salt – black pepper
Method
Step 1 – Prep
Pat the mushrooms dry with a towel. Moisture is the enemy of browning. Trim any tough stem bases and separate large clusters into manageable pieces.
Step 2 – Heat the Pan
Set a heavy skillet (cast iron or stainless) over medium-high heat. Add the oil or butter. When it shimmers, scatter the mushrooms in a single layer.
Step 3 – Sear
Let them sit untouched for 1 – 2 minutes until the edges begin to brown and curl. Stir once, then continue cooking for another 2 – 3 minutes until they’re golden and aromatic.
Step 4 – Add Garlic and Herbs
Reduce heat to medium. Push the mushrooms aside and add the garlic to the pan. Cook 30 – 45 seconds until fragrant, then toss everything together with the herbs.
Step 5 – Finish and Serve
Remove from heat. Add lemon zest and juice. Season with salt and black pepper to taste. Serve immediately.
Make It Yours
- Spicy – Add red pepper flakes with the garlic.
- Umami Boost – Deglaze with a splash of soy sauce or a drizzle of mushroom broth.
- Creamy Variation – Stir in a tablespoon of heavy cream or crème fraîche at the end.
- Toast Topper – Serve over ricotta on toasted sourdough, drizzle with honey – thyme syrup.
Notes and Tips
- Do not overcrowd the pan — pink oysters need space to crisp.
- Always salt at the end to preserve texture.
- A squeeze of lemon at the finish heightens their natural smokiness.
Serving Ideas
Serve as a side for roasted vegetables or fold into pasta, risotto, or polenta. It also makes an incredible base for mushroom tartines, omelets, and grain bowls.
Storage
Refrigerate any leftovers in a sealed container for up to 3 days. Reheat in a skillet over medium heat for best texture — avoid microwaving, which softens the crisp edges.