Recipes by Zach Papaleoni of Spore to Fork
Golden Oyster mushrooms (Pleurotus citrinopileatus) are vibrant, easy grows- so easy, in fact, that you can grow them right on your countertop with a simple Spray & Grow Kit. Actually, come to think of it, Goldens were the very first mushrooms we ever grew when we started down the rabbit hole back in 2020! Chefs absolutely love these mushrooms for their delicate texture and unique nutty flavor when cooked. We truly hope you enjoy!
(Have questions about our Golden Oyster recipes? Please feel free to connect with us @sporetofork on Instagram with
any questions or feedback. At Spore to Fork, we truly believe that the mushrooms we cook deserve the same level of care and respect in the kitchen that they receive during the growing process. Tag us when you try our recipes and we’ll give you a shout out!)
1. Butter-Poached Golden Oyster Mushroom Toast with Yolky Egg
Yield: 2 servings
Prep time: 5 minutes
Cook time: 20 minutes
We start at the beginning of the day with a quick yet decadent breakfast. Here, we utilize a tried an true cooking technique for mushrooms which just happens to also be a winner for eggs. Check it out!
Ingredients
1 stick unsalted butter
2 cloves garlic, smashed
1/2 pound Golden Oyster Mushrooms, cleaned and trimmed
Salt and pepper to taste
2 eggs
Fresh herbs or garnish (we use lavender)
2 thick slices of your favorite bread (use gluten free bread for gluten free option)
Method
1. In a 2qt pot over medium-low heat, melt the butter. Add garlic and let flavors meld for 5 minutes.
2. Add mushrooms, ensuring they are coated with the garlic-infused butter. Allow them to poach on low heat for 10-15 minutes, stirring occasionally.
3. Season with salt and pepper to taste.
4. Toast slices of your favorite bread.
5. While the bread is toasting, cook eggs to your liking (we actually like poaching our eggs along with the mushrooms, provided there’s enough butter to submerge them slightly).
6. Remove mushrooms with a slotted spoon and place a generous portion on each toast slice then top with egg. Garnish with fresh herbs and enjoy.
2. Truly Golden Oyster Mushroom Soup
Yield: 4 8-10oz servings
Prep time: 10 minutes
Cook time: 30 minutes
Next up it’s the soup round with the most absolutely gorgeous creamy texture you’ve ever tasted. A little saffron goes a long way ~ don’t break the bank!
Ingredients
2 tbsp unsalted butter
1 small onion, small dice
2 cloves of garlic, minced
1 pound of Golden Oyster Mushrooms, roughly chopped
1/2 tsp turmeric powder
1/4 cup dry white wine
1 qt vegetable stock
1 pt of heavy cream
0.1g saffron powder
Salt and pepper to taste
Fresh thyme sprigs for garnish
Method
1. In a large pot, melt the butter over medium heat. Add the chopped onions and garlic and sweat until they become translucent.
2. Add mushrooms and cook 5-7 minutes, or until they start to brown and become tender.
3. Sprinkle turmeric over mushrooms and stir well to evenly distribute. Remove a few good-looking mushroom pieces and reserve for garnish.
4. Add wine and reduce 1 minute. Pour in the vegetable stock and bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
5. Using an immersion blender or a regular blender, puree the soup until it's smooth and creamy.
6. If removed to blend, return the soup to the pot. Stir in the heavy cream. Heat gently and do not allow it to boil again.
7. Season with salt and pepper, taste then ladel into bowls. Garnish with saffron and fresh thyme.
3. Pickled Golden Oyster & Green Bean Salad
Yield: 4 servings
Prep time: 15 minutes (not including the 24-hr pickling process)
Cook time: N/A
Ingredients
6 oz pickled Golden Oyster Mushrooms (see sub recipe below)
8 oz green beans, trimmed, blanched, shocked then cut into bite-sized pieces
1 cup Campari tomatoes, sliced in ¼” rounds
1/4 cup crumbled feta cheese
1/4 cup red onion, thinly sliced in rounds
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Method
1. In a large bowl, combine the pickled golden oyster mushrooms, beans, tomatoes, feta cheese, and red onion.
2. In small bowl, whisk together olive oil and balsamic vinegar.
3. Drizzle the dressing over the salad and toss gently to coat the ingredients evenly and season with salt and pepper to taste. Serve immediately.
Sub-recipe: Pickled Golden Oyster Mushrooms
Lets move now on to our next course, a vibrant and flavorful salad which is absolutely fantastic any time of the year. This dish uses a sub-recipe of Pickled Golden Oysters (below) but if you’re in a time crunch, it will also serve well with a nice sauté!
Ingredients
1-1/4 cup white vinegar
1-1/4 cup water
1 tbsp salt
1 tbsp sugar
1 tsp mustard seeds
8 black peppercorns
2 sprigs fresh thyme
2 garlic cloves, smashed
6 oz Golden Oyster Mushrooms, cleaned and separated
Method
1. Heat first 6 ingredients in small pot to a boil then allow to cool.
2. Place mushrooms, thyme and garlic in a wide-mouthed mason jar and pour in the brine.
3. Seal jar tightly and refrigerate 24 hours.
4. Big Crispy Golden Oyster with Pesto
Yield: 4 servings as part of a meal
Prep time: 10 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Alright so please bear with us now as we get a little crazy and cook an entire Golden Oyster cluster at once. This makes for a great appetizer with fresh bread or, even better, a gorgeous way to top a nice big bowl of family-style pasta!
Ingredients
1 whole cluster of Golden Oyster Mushrooms
2 tbsp pure olive oil
Salt and pepper to taste
2 tbsp all-purpose flour (or rice flour for a gluten-free option)
2 tbsp fresh rosemary leaves
2 tbsp pesto
1 tbsp hard Italian cheese
Method
1. Place a large skillet on medium-high heat and allow it to preheat.
2. In a large mixing bowl, coat the mushroom cluster in olive oil, season with salt and pepper then lightly dust with flour.
3. Carefully place the flour-coated mushroom cluster in the hot skillet. Use a second skillet (preferably cast iron) on top to press. Allow it to sear for 3-5 minutes on each side or until the mushrooms develop a crispy, golden-brown exterior.
4. Sprinkle ½ the rosemary on the upper (cap) side of the cluster and flip to toast the herbs. Top with pesto and serve immediately.
5. Golden Oyster Mushroom Curry with Daal
Yield: 4 servings
Prep time: 30 minutes
Cook time: 45 minutes
Ingredients
1 cup red lentils, washed and soaked 30 minutes
4 cups water
1 cooking onion, small dice
2 plum tomatoes, medium dice
2 cloves garlic, minced
1 tsp ginger, grated
1 tsp ground turmeric
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
½ tsp red chili powder (adjust to taste)
Salt to taste
4 tbsp vegetable oil, divided
1lb Golden Oyster Mushrooms, sliced
2 cups cooked rice
Fresh cilantro for garnish (optional)
Method
1. In a pot, combine soaked red lentils and water. Bring to a boil, then reduce heat and simmer until lentils are soft.
2. In a separate sauté pan, heat 2 tbsp vegetable oil. Add onions and sauté until golden brown. Add garlic, ginger, dry spices and sauté briefly.
3. Strain lentils and place back in their pot.
4. Add chopped tomatoes to sauté pan and cook until the they break down and the mixture forms a thick paste.
5. Place contents of sauté pan into pot of lentils. Wash sauté pan and bring back to stovetop.
6. Heat sauté pan over medium heat, add remaining oil and sear mushrooms, tossing frequently until golden brown. Season with salt.
7. Serve items over a bed of rice, garnish with fresh cilantro (if desired) and enjoy.
6. Mushroom Bacon Crisps
Yield: 8 servings
Prep time: 5 minutes
Cook time: 30-40 minutes
Last but not least, we messed around with three simple ingredients to make a little bit of a masterpiece. Chop this baby up to place on crackers for an appetizer, use it as a burger topping or come up with your own application and tag us!
Ingredients
8 oz Golden Oyster Mushrooms, separated into individual pieces
10 strips thick-cut bacon
Cracked black pepper to taste
Method
1. Pre-heat oven to 375°. Line a sheet pan with parchment paper.
2. Arrange mushrooms in a rectangle on the pan, gills down. Top with bacon, making sure to overlap slightly. Season with black pepper and place in oven 30-40 minutes or until bacon is crisp.
3. Remove from oven, flip to cutting board and cut into desired shapes and sizes.