How to Prepare Oyster Mushrooms for Full, Savoury Flavour

A Local Favourite with Endless Possibilities

Wandering through the produce sheds at Queen Victoria Market, it’s easy to spot baskets of oyster mushrooms: velvety, delicate, and gathered in sculptural clusters. They’re a favourite among local cooks and chefs, admired for their tender texture, subtle umami flavour, and the way they hold seasoning so well. Whether you’re cooking for a weekday dinner or a weekend feast, oyster mushrooms bring a balance of comfort and creativity to the table. Knowing how to prepare oyster mushrooms lets you draw out their best qualities, like their crisp edges, rich aroma, and that beautifully earthy flavour.

Gentle Cleaning and Mindful Prep

Oyster mushrooms need only a light touch when cleaning. Skip soaking or scrubbing; a soft brush or a piece of paper towel is enough to remove any dirt. If they’re dusty, a quick wipe with a damp cloth will do. Trim off the tougher ends or thicker stems, then tear the larger caps into natural shapes rather than slicing. This gives your dish a rustic look and helps the mushrooms brown evenly, not steam. With this simple preparation, they’ll cook to a golden, savoury finish, perfect for stir-fries, pasta, or a generous brunch plate.

Sautéing: Simple, Quick, and Full of Flavour

Sautéing brings out the pure taste of oyster mushrooms with minimal fuss. Warm a wide pan over medium-high heat with a splash of olive oil or a knob of butter (or both), then add the mushrooms in a single layer. Give them space so they cook, not steam. Let them sit a few minutes until golden underneath before turning. Once browned, season with a pinch of salt and add aromatics such as garlic, shallots, or fresh thyme. Finish with a drizzle of soy sauce for umami depth or a squeeze of lemon for brightness. Serve over toasted sourdough, stirred through risotto, or as a rich side with roasted vegetables.

Roasting: Deep, Caramelised Flavour

For an easy, hands-off option, roasting draws out deeper, more caramelised notes. Heat the oven to 200°C, toss the mushrooms with olive oil, salt, and cracked pepper, then spread them on a lined tray. Roast for 15-20 minutes, stirring halfway, until golden with slightly chewy centres. Try mixing varieties such as oyster, king oyster, and shiitake to build layers of texture and taste. You’ll find plenty of ideas at the Market from local producers supplying Victoria’s kitchens, including growers focused on regenerative farming and small-batch mushroom farms built on sustainable methods.

Grilling: Smoky and Street-Food Inspired

When the weather warms and barbecues fire up across Melbourne’s balconies and backyards, grilled oyster mushrooms are a favourite. Brush them lightly with oil, season, and grill over high heat until lightly charred. For an extra glaze, mix soy sauce with melted butter (or a plant-based option) and brush halfway through cooking. Finish with chilli flakes, sesame seeds, or a squeeze of lime. The smoky aroma and savoury flavour recall the food stalls and open-air gatherings that fill the city in summer.

Every Day, Every Season

Once you’re comfortable preparing oyster mushrooms, they’ll become a regular ingredient in your kitchen. Try them tossed through handmade pasta with olive oil and herbs, layered over polenta with roasted root vegetables from the Market’s Green Sheds, or folded into bao buns with pickled vegetables for a fresh, light lunch. They also slip beautifully into soups and broths; just add them near the end of cooking for flavour and texture without heaviness. Oyster mushrooms move naturally with Melbourne’s seasons: lighter dishes in summer, slow-cooked favourites in winter.