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  • Writer's pictureYiannoulla Burness

Spiced Oyster Mushrooms

I am using pearl oyster mushrooms to create a spicy flavourful dish. The texture of this mushroom is a little chewy and has a delicate flavour. The mushrooms are marinated for 15 minutes in a spicy seasoning. Heat up a pan and when hot add marinated mushrooms, pan fry until nice and golden, cooking and turning them quickly to retain their natural juices. Enjoy them strait from the pan sizzling hot and full of flavour. Mushrooms are served over mashed purple yam drizzled with Greek style yoghurt.

EQUIPMENT: Wok or open fry pan


OYSTER MUSHROOMS: Mushrooms are incredibly versatile and can be prepared in many ways with different ingredients. They work well as a side dish or as a main for those who are swapping out meat. Add them to soups, stir fries, casseroles, wraps, pasta dishes, loaves, burgers. They can be grilled, roasted and sautéed, some varieties can be eaten raw tossed in a salad.

When preparing mushrooms for cooking all they need is a gentle wipe with a slightly damp paper towel. Washing under running water is not recommended as they tend to absorb water.

If mushrooms are being pan fried do them in batches to allow even cooking.

Store mushrooms in a paper bag, they keep longer and stay fresh for a few days.

Mushrooms are low in calories, fat free, cholesterol free, gluten free, low in sodium. They are loaded with vitamins and mineral which contribute to a healthy immune system and a healthy heart.



6g or 3 teaspoon coriander seed

8g or 1 tablespoon fennel seed

4g or 1 teaspoon yellow mustard seed

2g or 1 teaspoon dried oregano

5g or 3/4 teaspoon salt (I use Himalayan pink salt)

3g or 1 teaspoon cumin powder

3g or 1 teaspoon onion powder

4g or 1 1/4 teaspoon garlic powder

9g or 1 tablespoon chipotle powder

8g or 2 teaspoon smoked paprika


*Add coriander, fennel and mustard seeds, dried oregano and salt to a spice grinder and grind to a powder.

*In a bowl add powder from spice grinder and the rest of powder ingredients and mix well. Store in a glass jar. I usually keep the seasoning in the fridge.


150g pearl oyster mushrooms

2 -3 tablespoon grape seed or light tasting oil

1/4-1/2 teaspoon salt

1-1/2 tablespoons spicy seasoning

Extra grape seed oil to cook mushrooms


*Clean mushrooms with a slightly damp paper towel. If mushrooms are large slice them in half otherwise leave whole, remembering they do shrink in size when cooking.

*Place grape seed oil, salt and spicy seasoning into a small bowl and mix together to form a paste.

*Place mushrooms in a bowl, take a pastry brush and dip into the paste and brush over the mushrooms so they are well coated. If you don't have a brush pour paste mixture over mushrooms and gently toss with your hands until well coated.

*Leave to marinate for 15 minutes.

*Heat a wok or open pan on high heat, add enough grape seed oil to just coat the pan turn heat to medium then add marinated mushrooms. Fry in batches if there are too many mushrooms crowding the base of the pan.

*Cook turning from side to side until they are nice and golden and cooked through 2-3 minutes.

* Remove from pan and eat while hot and juicy.

*Delicious served as a main or a side with rice, noodles, wraps, vegetable mash, sourdough bread sandwich or whatever you like.

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