Oyster Mushrooms


Grew some oyster mushrooms from a kit. Didn’t know they could get so big. The above specimen was turned into a wonderful mushroom soup. You will need:




fresh mushrooms



dried mushrooms for making stock (optional canned stock or bouillon)

milk or heavy cream

buttermilk or yogurt or sour cream



Melt plenty of butter in a soup pot, enough to absorb the flour when you thicken the soup  later.

Add chopped onions and cook till transparent.

Add chopped mushrooms and salt. Cook for 20 minutes or until tender.

Sprinkle some flour onto the mushroom mixture, adding as you go to absorb the fat & liquid in the pot.

Stir and scrape from bottom of the pot as the flour browns and coats the mushrooms.

While frying, make:


Crumble dried mushrooms into a saucepan. Boil in water until dried mushrooms are tender. Add some bouillon if you like–beef is best, but whatever you have on hand will work. Stir until boiling again. (You can also substitute pre-made stock, and simply bring it to a boil.)

Add stock to browned mushroom butter mix. Stir quickly as it thickens, scraping the bottom of the soup pot.

Add milk or heavy cream until you have the color, consistency and flavor you like. Heat to steaming, but do not let the milk boil. Add a little sour milk product like buttermilk or yogurt or sour cream for a richer flavor.

~ by Rick on January 20, 2019.

8 Responses to “Oyster Mushrooms”

  1. Marvellous! Just last night, a friend and I had salt-and-pepper oyster mushrooms at Dao Tai house, which is just a hop-skip-jump down 12th. Simply delightful. Oyster mushrooms are pretty new to me, I can’t wait to eat more of them now…. Do you recommend growing them, or was it more trouble than it was worth? I’ve heard they’re kinda expensive at the store.

  2. Hi Vinny! We’ve grown oyster mushrooms from kits twice now, and it was very easy both times. The first kit we grew produced four harvests, each batch a little smaller than the one before. The mushroom pictured is from our first harvest of this kit, and it’s far and away the largest mushroom we’ve grown. It was deliciously fragrant. Rick got the kit for $10 at the Broadway farmer’s market, so if it produces like the kit we had several years ago, it will probably be much less expensive than buying that many mushrooms.

  3. Also….for the purposes of me trying this on Saturday with my freshly grown shiitake mushrooms….could give some approximate recipe amounts? I know you will lose hipster Fred, and it’s *basically* knuckling under to The Man, but….

  4. Cred, not Fred. Lord knows we all want to lose hipster Fred.

  5. You grew some shitakes, eh? Excellent! Hipster Fred and I don’t use measurements, and honestly the amounts you use in this recipe are very flexible. Use lots of butter, enough to cover the bottom of your pan to about 1/4 or 1/2 inch when it’s melted. Add more butter if the mushrooms get dry. Use about 1/4 as many chopped onions as you have chopped mushrooms. Once the mushrooms and onions are well sauteed, sprinkle flour over them a little at a time until it absorbs all the butter, then stir and scrape it off the bottom of the pan until the flour starts to smell toasty. Add perhaps a quart of boiling stock to the soup while you stir and let the soup thicken, stirring constantly. And lastly add some milk/cream/buttermilk slowly until it looks and tastes right to you, remembering not to let it boil. Perhaps 1 to 2 cups of the dairy. If you’re using thick dairy like yogurt or sour cream, add it at the end and whisk it in.

  6. Let me know how it turns out!

  7. Ok! That is super helpful, I’ll let you know how it goes.

  8. Outrageously wonderful. I had an ounce of old dried Chanterelle mushrooms and another ounce of old (like…”expired” in 2011 old) dried Mastutake mushrooms in the cupboard. So first I made a couple of batches of stock with some onions, shallots, garlic, etc. Each of them smelled *terrible* at first, but I persevered. I don’t quite remember which stock I used for the mushroom soup, and which I used for the split pea…but in any case, it worked out great. I used a crapload of butter, and I maybe could have either used less, or added more flour to absorb it. Next time I will. But the result was sublime, and I’m very happy with this recipe! Looking forward to my next batch of soup. Thanks a ton for the idea!

    Turns out my neighbor has some experience growing mushrooms, too, so I’m gonna invite him over in a week or two when it’s time to start my 2nd rotation with my shiitake log. Fascinating little creatures, aren’t they!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: