DRIED OYSTER MUSHROOMS

$15.00

~~$15.00~~ $15.00

Sale Sold Out

Type PIECES AND WHOLE POWDER

Quantity

Mild, Meaty & Made for Just About Everything

Oyster mushrooms are one of those ingredients that play nicely with almost everything.

With their mild savory flavor and tender, meaty texture, dried Oyster mushrooms (Pleurotus spp.) are an easy pantry staple for soups, stir-fries, noodles, risotto, sauces, gravies, and vegetable dishes.

Rehydrate the whole mushrooms and pieces when you want that satisfying mushroom texture, or reach for the powder when you simply want to sneak an extra layer of savory umami into whatever you're cooking.

Simple. Versatile. Delicious.

🍄 Why You'll Love Them

🍲 Incredibly Versatile – Mild enough for everyday cooking but flavorful enough to add real depth to a dish.
🥢 Tender & Meaty – Rehydrated Oyster mushrooms have a satisfying texture that works beautifully in soups, noodles, stir-fries, and rice dishes.
🌱 Great for Plant-Based Cooking – Their savory flavor and substantial texture make Oyster mushrooms especially useful in vegetarian and vegan recipes.
💧 Easy to Rehydrate – Soak the whole mushrooms and pieces in hot water, then cook just as you would other mushrooms.
🥄 Two Ways to Use Them – Choose whole mushrooms and pieces for texture or powder for easy seasoning.
What Do Oyster Mushrooms Taste Like?

Oyster mushrooms have a mild, savory flavor with gentle earthy and umami notes.

They're less intense than Porcini or Shiitake, which makes them incredibly versatile. Instead of taking over a recipe, they complement the other ingredients.

Flavor Profile:
Mild • Savory • Earthy • Umami • Slightly Sweet

💧 How to Rehydrate Dried Oyster Mushrooms

Place the dried mushrooms in a bowl.
Cover generously with hot water.
Soak for approximately 20–30 minutes, or until tender.
Drain and gently squeeze away excess water.
Chop or slice as desired.
Cook thoroughly before eating.

Save that mushroom water! Strain the soaking liquid very well to remove any natural grit, then use it in soups, sauces, gravy, risotto, or broth.

Free mushroom stock. We don't waste flavor around here. 🍄

🍳 How to Use Dried Oyster Mushrooms

Try the rehydrated mushrooms in:

Soups and stews
Stir-fries
Ramen and noodle bowls
Risotto
Pasta
Fried rice
Gravies
Curries
Casseroles
Vegetable dishes

They pair beautifully with garlic, onions, butter, olive oil, soy sauce, ginger, thyme, rosemary, cream, rice, noodles, and potatoes.

🥄 How to Use Oyster Mushroom Powder

Oyster mushroom powder gives you the flavor without needing to rehydrate anything.

Add it directly to:

Soups and soup bases
Sauces and gravies
Dry rubs
Seasoning blends
Stews and curries
Rice
Mashed potatoes
Pasta sauces
Marinades
Dressings
Savory breading mixtures

Start with ½–1 teaspoon per serving and adjust to taste.

Whole & Pieces or Powder?

Choose Whole & Pieces if:
You want actual mushrooms in your finished dish and enjoy their tender, meaty texture.

Choose Powder if:
You want an easy way to add mushroom flavor and umami without changing the texture of your dish.

Frankly, this is one of those situations where having both in the pantry isn't unreasonable. 😆

🍚 Oyster Mushroom Congee

I would actually simplify the existing recipe and make the Oyster mushroom the star, rather than requiring customers to go buy dried scallops to make the recipe.

Ingredients

1 oz dried Oyster mushrooms
1 cup medium-grain rice
1 carrot, finely diced
4 cups vegetable or chicken broth
1 tsp sesame or neutral cooking oil
1 tbsp soy sauce
1 tsp grated fresh ginger
1 spring onion, chopped
Salt and pepper to taste

Directions

Rehydrate the Oyster mushrooms in hot water for 20–30 minutes. Drain, reserving the soaking liquid, and chop the mushrooms into bite-sized pieces.

Rinse the rice several times until the water runs mostly clear.

Add the rice, broth, 1 cup strained mushroom soaking liquid, mushrooms, carrot, ginger, and oil to a large pot.

Bring to a boil, then reduce to a gentle simmer. Cook for approximately 35–45 minutes, stirring occasionally, until the rice has broken down and the congee is creamy.

Stir in soy sauce and season to taste.

Serve hot topped with chopped spring onion.