Recipes & Photos by Zach Papaleoni of Spore to Fork
As a proud descendant of Northern Italian immigrants, the Italian oyster mushroom is near and dear to my heart. While similarities exist amongst the many different varieties of oyster mushrooms, the Italian oyster stands alone in its meatiness and highly aromatic anise bouquet. I have absolutely relished the opportunity to work with these incredible mushrooms! The recipes here include breakfast, an appetizer, a salad, a sandwich, and an entree. All are complete with both vegan and omnivorous options.
Have questions about our recipes? Please feel free to connect with us @sporetofork on Instagram with any questions or feedback. Zach at Spore to Fork believes that providing equal levels of care and attention to the cooking process truly gives the mushrooms the respect they deserve!
1. Caramelized Mushroom Onion Omelette
Yield: 1 serving
Vegetarian (optional) | Vegan (optional) | Gluten-Free
We’re kicking off this set of recipes with an excellent use of the Italian oyster mushroom--for breakfast! True caramelization of onions happens at low temperatures over a longer period of time than we might realize and therefore this recipe requires a touch more time and care then most quick-sauté omelets, but the rewards are worth every second.
Ingredients
2 tbsp fat (we like 1 tbsp bacon grease and 1 tbsp unsalted butter; substitute with 2 tbsp butter or vegan butter if desired)
¼ cup yellow cooking onion, thinly sliced
¼ lb Italian oyster mushrooms, cut or pulled into ¼” wide strips
2 eggs (substitute vegan egg replacement if desired)
Splash of milk (omit if desired)
Salt and pepper to taste
⅓ cup shredded mozzarella (substitute vegan cheese replacement if desired)
½ cup fresh basil, chopped
Method
1. Melt fat in small non-stick pan over low/medium heat. Add mushrooms and onions. Allow to carmelize slowly (the process takes about 20 minutes or so! Patience is a virtue). Season to taste with salt and pepper.
2. Whisk eggs and milk in a small mixing bowl until slightly airy.
3. Raise heat to medium/high, wait 15 seconds then add eggs. Move contents of pan quickly to allow eggs direct contact with the pan. Move pan around slowly, allowing the liquid egg to contact the hot surface. Take care not to burn the eggs! Drop heat down a touch if they’re getting dark.
4. Once eggs are set, sprinkle cheese and basil inside and fold egg disk in half. Lower heat and cook until interior is set and cheese is melted.
2. Italian Oyster Mushroom Antipasto
Yield: 8 servings
Vegetarian | Vegan (optional) | Gluten-Free
This recipe is a perfect sharable summer salad. It is a simple one-pan recipe which utilizes the spice blend unique to pepperoni and is a sure fire way to share your mushroom prowess at a cookout with friends and family.
Tip: This recipe is best prepared and eaten shortly after as extra virgin olive oil tends to congeal under refrigeration.
Ingredients
1 tsp cayenne powder
1 tbsp paprika
2 tsp aniseseed
½ tsp salt
¼ tbsp ground black pepper
1 lb Italian oyster mushrooms, chopped into bite-sized pieces
3 tbsp pure olive oil
1 tbsp garlic, minced
¼ cup dry red wine
¼ cup extra virgin olive oil
⅛ cup red wine vinegar
½ cup chopped green and black olives
2 cups cherry tomatoes, halved
1 cup roasted red peppers, julienne
1 cup fresh mozzarella balls (omit for vegan-style recipe)
1 cup sharp provolone, medium dice (omit for vegan-style recipe)
¼ cup fresh basil, chiffonade
1 tbsp fresh oregano, chopped
8 oz purslane (or your favorite salad greens)
Method
1. Mix first 5 ingredients in large mixing bowl. Add mushrooms and toss gently to coat.
2. Heat pure olive oil in large non-stick pan over medium heat. When oil is hot, add contents of mixing bowl, taking care to shake off excess seasoning first. Cook, stirring occasionally until golden brown.
3. Add garlic to pan with mushrooms and cook, stirring often, for 1 minute. Add wine and cook until absorbed by mushrooms. Remove pan from heat.
4. Whisk extra virgin olive oil and red wine vinegar in large mixing bowl. Add remaining ingredients (reserving a few herbs for garnish). Fold to combine then gently fold in contents of pan.
5. Plate and serve with garlic bread if desired.
3. Chicago-Style Mushroom Sandwich
Yield: Four 6" hoagies
Vegan | Gluten-Free (optional)
This meatless beef substitute is a vegan homage to the classic Chicago-style Beef Sandwich. Flavors and textures pop with great satisfaction from start to finish with this sandwich.
Ingredients
2 tbsp pure olive oil
2 tbsp unsalted butter
1lb Italian oyster mushrooms, cut or pulled into strips
1 green bell pepper
1 tsp salt
½ tsp ground black pepper
2 tsp garlic powder
2 tsp Italian seasoning
½ tsp red pepper flakes
2 tbsp flour (we prefer Wondra)
½ cup dry red wine
1 cup mushroom stock (or beef stock if preferred)
2 6-8” fluffy fresh hoagie rolls (substitute gluten-free rolls if desired)
¼ cup hot giardiniera, chopped
Method
1. Heat olive oil and butter in large non-stick skillet over medium heat until butter melts and bubbles subside. Add mushrooms and green peppers. Cook, stirring occasionally, until liquid releases and evaporates from mushrooms.
2. Remove contents of pan with tongs and place in large mixing bowl. Toss with salt, pepper, garlic powder, Italian seasoning, red pepper flakes and flour. Place back in pan and cook over medium heat until mushrooms are golden brown and crisp.
3. Add wine and stock to pan and allow to reduce for 2 minutes. Do not toss the mushrooms with the stock (this keeps them crispier!). Taste and re-season if desired.
4. Use tongs to place mushrooms into hoagie rolls. Top with giardiniera and enjoy!
4. Baked Feta & Mushrooms
Yield: 6-8 appetizer servings
Vegetarian | Gluten-Free
One pot - BIG flavor. Just because it was the height of chanterelle season when we made this dish, we went 50/50 chanterelles and Italian oysters. As long as you stick to the ratio of 8oz feta to 1 lb mushrooms, you can use whatever varieties you’d like for this dish!
Ingredients
3 tbsp pure olive oil
8 oz good feta (not crumbled)
1 lb Italian oyster mushrooms, bite-sized pieces
¼ lb shallot, julienne
¼ tsp kosher salt
Cracked black pepper to taste
Drizzle of extra virgin olive oil
1 tbsp fresh oregano, chopped
¼ cup roasted red peppers, julienne
Method
1. Pre-heat oven to 400°.
2. Coat bottom of large cast iron skillet with 1.5 tbsp pure olive oil, place feta at center and surround with mushrooms and shallots. Drizzle remaining pure olive oil on the mushrooms and season them with salt and pepper.
3. Place skillet in oven and roast 15 minutes, stir mushrooms and continue roasting another 15 minutes. For extra bubbly cheese, finish them under the broiler quickly!
4. Carefully remove skillet from oven and transfer contents to a serving platter. Drizzle with extra virgin olive oil and top with fresh oregano and roasted red peppers.
5. Italian Oyster Red Sauce
Yield: 4 servings
Vegetarian (optional) | Vegan (optional | Gluten-Free (optional)
Vegetarian (optional) | Vegan (optional | Gluten-Free (optional)
Quick and absolutely delicious, this mushroom-packed tomato sauce will brighten your day.
Ingredients
2 tbsp pure olive oil
½ lb Italian oyster mushrooms, cut into bite-sized pieces
1 tbsp garlic, minced
1/3 cup dry white wine
1 28 oz can crushed tomatoes
1 tbsp capers, drained
1 bay leaf
½ lb pasta, dry (use gluten-free pasta if desired)
1 tbsp fresh basil, chiffonade
1/2 tbsp fresh oregano, chopped
Salt and pepper to taste
Parmigiano Reggiano to taste (omit or substitute for vegetarian or vegan options)
Method
1. Heat olive oil in large nonstick skillet over low/medium heat. Add garlic and cook until tender, taking care not to burn. Add mushrooms, raise heat to medium and cook, stirring occaisionally, until mushrooms are golden brown.
2. Deglaze pan with wine and reduce slightly. Add tomatoes, capers and bay leaf. Bring to a gentle simmer for 15 minutes, stirring occasionally.
3. Cook pasta in salted water to desired doneness (reserve 1 cup of pasta water).
4. Add reserved pasta water, 1 tbsp basil and ½ tbsp oregano to sauce and stir. Taste and season with salt and pepper.
5. Serve over pasta. Top with Parmigiano Reggiano (if desired) and garnish with remaining herbs.