Recipes by Zach Papaleoni of Spore to Fork
Ah the Pink Oyster--one of the mushroom world’s most absolute beauties! The Pink Oyster (Pleurotus djamor) is widely distributed naturally throughout the world in sub-tropical to temperate zones. They love the warmth and are super easy grows! When cooked they often lose their color, but we did our best to communicate a variety of techniques to keep them bright and vibrant on your plates. Enjoy!
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. Pink Oyster Mushroom Ceviche
Yield: 8 servings
As you can see in the photo, allowing Pink Oysters to marinate in citrus keeps that color true to form. We hope you enjoy our vegan twist on this South American classic.
Ingredients
Juice of 3-4 limes (reserve some sliced for garnish)
Juice of 1 pink grapefruit
1 small red onion, fine julienne
1 red bell pepper, small dice
1 ripe avocado, medium dice
1 cup cherry tomatoes, halved
8 oz Pink Oyster mushrooms, torn into bite-sized pieces
½ cup cilantro, rough chop
1 Fresno chili pepper or jalapeño, minced
Salt and pepper to taste
Tortilla chips for serving
Method
1. In a large bowl, mix the lime juice and pink grapefruit juice together.
2. Add the Pink Oyster mushrooms, red onion, red bell pepper, avocado, cherry tomatoes, cilantro, and chili pepper. Fold gently.
3. Season the ceviche with salt and pepper to taste. Remember that the flavors will develop as the ceviche marinates, so start with a little seasoning and adjust later if needed.
4. Cover the bowl and refrigerate for 30 minutes to an hour. This allows the flavors to meld and the mushrooms to "cook" slightly in the citrus juices.
5. Before serving, give the ceviche another gentle toss. Taste and season if desired.
Serve your ceviche chilled with tortilla chips for scooping and enjoying.
2. Pickled Pink Oyster Mushrooms
Yield: 1 quart-sized jar
Pickling these vibrant mushrooms with a touch of fresh beet makes for a lovely color and unmatched flavor.
Ingredients
1 cup white vinegar
1 cup water
¼ cup sugar
1 tbsp salt
1 tsp black peppercorns
3 garlic cloves, smashed
1 bay leaf
½ tsp celery seed
½ tsp anise seed
½ tsp dill seed
8 oz Pink Oyster mushrooms, stems trimmed
1 small beet, peeled and thinly sliced
½ cup red onion, fine julienne
Method
1. In a saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, garlic, bay leaf, celery seeds, anise seeds, and dill seeds. Bring this mixture to a boil, stirring until the sugar and salt dissolve. Remove from heat and let it cool to room temperature.
2. In a clean, sterilized glass jar, layer the sliced Pink Oyster mushrooms, beet slices, and red onion slices alternately.
3. Once the pickling solution has cooled to room temperature, pour it over the mushrooms, beets, and red onion in the jar, ensuring they are completely submerged. If you’re short a touch on liquid, top with a small amount of additional vinegar.
4. Seal the jar tightly and place it in the refrigerator. Allow the mushrooms, beets, and red onion to pickle for at least 24 hours to develop their flavors. For best results, let them pickle for a few days to a week.
5. Once pickled to your liking, they are ready to be enjoyed! They make a tasty addition to salads, sandwiches, or as a flavorful side dish.
Feel free to adjust the pickling time to suit your taste preferences, and enjoy your homemade pickled mushrooms with a delightful combination of flavors.
3. Pink Oyster Mushroom Maple "Bacon"
Yield: Four 6 servings
Enjoy our take on a classic vegetarian bacon recipe. Pinks hold up nice with this technique and the flavor is out of this world.
Ingredients
3 tbsp butter (or vegan butter substitute)
3 tbsp pure maple syrup
1 tsp smoked paprika
1 tsp garlic powder
¾ tsp salt
¼ tsp cracked black pepper
12 oz Pink Oyster mushrooms, cut into bacon-sizes strips
Method
1. Preheat your oven to 350°F (175°C).
2. 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 flavors.
3. Line a baking sheet with parchment paper for easy cleanup.
4. 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.
5. Spread the coated mushroom pieces in a single layer on the parchment-lined baking sheet.
6. 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.
7. 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!
4. Pink Oyster Mushroom Hummus
Yield: 6 appetizer servings
Preparing Pink Oyster mushroom hummus with roasted red pepper for color is a unique twist on a traditional recipe. The mushrooms at a real depth of flavor without sacrificing texture or color. Definitely check this one out!
Ingredients
8 oz 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
Method
1. Start by roasting the Pink Oyster mushrooms. Preheat your oven to 375°F (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.
2. 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.
3. Season your hummus with salt, pepper, and a touch of cumin.
4. 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.
5. Creamy Pink Oyster Mushroom Soup
Yield: 4 servings
A vegan soup to celebrate the vibrant colors of autumn and Pink Oyster mushrooms!
Ingredients
1 medium-sized onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 small beet (about the size of a golf ball), peeled and diced
8 oz Pink Oyster mushrooms, rough chop
1 can (14 ounces) coconut milk (full-fat for creaminess)
Salt and pepper to taste
Fresh parsley or chives for garnish (optional)
Method
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for a few minutes until they become translucent.
2. Add the diced beets to the pot. Sauté for another 5 minutes.
3. Pour in broth and add the Pink Oyster mushrooms. Bring the mixture to a simmer for about 15-20 minutes, or until the beets are tender.
4. Use an immersion blender to carefully blend the soup until smooth. If you don't have an immersion blender, you can use a regular blender, but be sure to cool the soup slightly before blending and blend it in batches.
5. Stir in the coconut milk and simmer for an additional 5 minutes, stirring occasionally.
6. Season the soup with salt and pepper to taste. Adjust the seasoning to your preference. Garnish with fresh herbs and enjoy.