Oyster mushrooms are Fan-shaped, soft, with a mild Umami in flavour, when compared to button mushrooms. They appear in different colours starting from white, baby pink, cream, light grey etc. Mushroom is known for its low calorie, rich in protein, low in calorie aspects.
According to my daughters, it tastes much better than the button mushrooms and one of my twins who doesn’t love button mushroom started loving mushrooms by eating a pink variety of Oyster by seeing its cute colour :D. My family prefers simple olive oil, garlic salt and pepper tossed Oyster or Barbecue style (My jugaad style 😉 ) / marinated and baked version as a side dish or salad with fried rice or noodles.
How I made:
Oyster Mushroom – 2 packs
Sriracha sauce – 1 tablespoon
Tomato ketchup – 1 tablespoon
Vinegar – 1 tsp
Soy sauce – 1 tsp
Brown sugar or Maple syrup – as needed
Black Pepper powder – ¼ tsp
Olive oil – 1 to 2 tablespoons
-Clean the mushrooms, drain thoroughly.
-Heat the olive oil, drop Mushrooms, roast it, and remove.
-Prepare the sauce by mixing all the sauces from Sriracha to black pepper. Marinate the roasted mushroom in this sauce for 10 to 20 minutes.
-Bake in a pre-heated oven at 180°C for 10 minutes and serve as you wish.
Note: You can use Iron Tawa to roast, instead of the oven.