Crispy Blue Oyster Mushroom “Steaks” with Garlic Butter & Lemon
Serves 2–3 curious mushroom lovers
Blue oyster mushrooms don’t just sit on the plate—they strut. With their ruffled caps and naturally savory bite, they’re the kind of mushroom that can carry a dish all on their own. In this recipe, we treat them like the main event: seared until golden, basted in garlicky butter, and finished with a bright squeeze of lemon. Simple, dramatic, and deeply satisfying.
Ingredients
300–400 g fresh blue oyster mushrooms, kept in large clusters
2 tbsp olive oil
2 tbsp butter (or plant-based butter)
3 cloves garlic, thinly sliced
1 tsp fresh thyme (or rosemary)
Salt & freshly cracked black pepper
Zest of ½ lemon + lemon wedges for serving
Optional garnish: chopped parsley or chives
The Method (aka the Mushroom Glow-Up)
Meet Your Mushrooms
Gently brush off any growing bits and trim the very bottom of the stems. Keep the clusters intact—this is how we get that steak-like drama.Sear for Stardom
Heat a wide pan over medium-high and add the olive oil. When it shimmers, place the mushroom clusters in the pan, cut-side down. Don’t touch them. Let them sizzle and caramelize for 3–4 minutes until deeply golden.Flip & Butter-Baste
Turn the mushrooms over. Add the butter, garlic, and thyme to the pan. As the butter melts, tilt the pan slightly and spoon the garlicky goodness over the mushrooms. Season generously with salt and pepper.Finish with Brightness
Once the mushrooms are tender with crisp edges (another 2–3 minutes), remove from heat. Sprinkle with lemon zest and give them a final squeeze of fresh lemon juice.
To Serve
Pile the mushroom “steaks” onto a warm plate. Finish with herbs and serve alongside creamy polenta, crusty bread, or a simple green salad. No sides? No problem. These mushrooms can hold their own.
Chef’s Note
Blue oyster mushrooms have a natural umami richness that makes meat completely forgettable. Cook them hot, don’t overcrowd the pan, and let them do their thing—they know what they’re doing.
Elevating flavour naturally, one mushroom at a time. 🍄✨
Optional (But Highly Encouraged) Umami Boost
If you want to take these blue oyster mushroom steaks from excellent to unforgettable, deglaze the pan.
After flipping the mushrooms and basting them in garlic butter, add ¼ cup hot mushroom stock made from your dried mushrooms directly to the pan. Use a wooden spoon to gently scrape up the golden bits stuck to the bottom—this is pure flavour. Let the stock simmer for 30–60 seconds until slightly reduced, glazing the mushrooms in a glossy, savory sauce before finishing with lemon zest.
This step deepens the mushroom flavour without overpowering the delicate texture of the blue oysters. It’s subtle, earthy, and quietly luxurious—the kind of move that makes people ask, “What did you do to these?”
Quick Stock Tip (For the Home Cook)
Steep a small handful of dried mushrooms in hot water for 10–15 minutes, strain, and you’ve got liquid gold. No waste. Maximum flavour.