Mix the salt and black pepper, flour, and seasoning of your choice (if using). I use blackening spice made without salt.
Preheat the oven to 400F. Clean the oyster mushrooms. generally they're very clean and may only need to be brushed with a paper towel.
Separate oyster mushrooms into bite sized pieces or small clusters, then toss with the oil. Most mushrooms I leave whole. Gently toss the mushrooms with the seasoned flour.
Lay the mushrooms out without overlapping on a baking sheet lined with parchment paper or large cast iron pan.
Oven roast the mushrooms in a preheated 400F oven for 20-25 minutes. Taste a mushroom, they should golden brown and crispy. If needed, keep them in the oven for another 5 minutes if they're large.
Remove the mushrooms and allow to cool in the pan, then remove to a container and store at room temperature for up to 2 days.
The mushrooms can be reheated gently in the oven to re-crisp them, but as long as most of the water has been cooked out and it wasn’t raining when you picked them they should keep a reasonably crisp texture.
Nutitrion
Serving Size: 1.5 oz
Calories: 119 kcal
Carbohydrates: 5 g
Protein: 1 g
Fat: 6 g
Saturated Fat: 1 g
Trans Fat: 0.04 g
Sodium: 3 mg
Sugar: 1 g
Unsaturated Fat: 10 g
Reviews
Dave Hedlund on 2025-06-11 (5 stars): Just made a double batch with Aspen oysters. Very good! Thanks for another great recipe.
Scott on 2024-05-18 (5 stars): One of our favorite recipes. These actually freeze and reheat really well. Enjoy during the winter months.
Deb on 2022-05-26 (5 stars): I'd like a link to the fried recipe. What a great idea.
Keith on 2020-06-04 (5 stars): I can't wait to try this technique with the mushrooms that I reliably find in abundance- honey, chanterelles and hen of the woods. Also really liked your show and look forward to more episodes. Nothing makes me feel closer or more a part of nature than foraging. I think YouTube channels like Primitive Technology get millions of views because there is no music or voices- only the sounds of the environment. I'd love to see you do the same thing with just the foraging section of the video. It would be great if you could capture that feeling- of changing from someone walking through an environment to someone that is now part of the environment. Also for the cooking section, you could do both a simple recipe and a "next level version"- a recipe for someone just starting to cook wild ingredients and something for those of use wanting to experience new ingredients, recipes antechniques. But whatever twists/turns the show takes, count me as a fan.
Julian A Milillo on 2020-06-03 (5 stars): I'm starting a small mushroom growing business and I was hoping to write you but have had a hard time finding a way to contact you. I apologize for doing it through here but I've been looking for over an hour. I hope it's ok.
I did want to ask as well. This looks a lot like a mushroom I tried in Laos. They were flavored with lime and spicy peppers and were very crispy. Were they an inspiration for preparing it like this? It's a great idea to cook them this way especially because they'll keep for a bit longer I'd think. I'm always looking to extend my mushrooms edible life span. I will definitely have to try this and see how well they keep.
