Prep time
1 hour
Cook time
30 minutes
Course
Main
Skill level
Beginner
Season
Spring, Fall, Summer
Serves
4
The season for oyster mushrooms can be long. We typically find them in spring and fall in Nebraska, when temperatures warm after winter and the weather begins to cool down again in the fall.
Wild oyster mushrooms are always found on logs and dead timber and are usually pearl white, light brown, or gray. Interestingly, cultivated oyster mushrooms can come in a wide range of colors, such as blue, yellow, and even salmon pink. Underneath, oyster mushrooms show decurrent gills that run directly down to their stems.
For a satisfying, yet vegetarian meal, try this oyster mushroom gyro recipe. It’s super easy to pull together. Oyster mushrooms are so meaty that you won’t miss the meat.
Ingredients
- 12 oz. oyster mushrooms
- 4 Greek pita or naan breads
- Tomato, sliced
- Red onion, thinly sliced
- Feta cheese, crumbled
Marinade
- Juice of half a large lemon
- 3 cloves of garlic, crushed
- ½ tsp. ground black pepper
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- Dash of cinnamon
- ¼ tsp. turmeric
- ¼ tsp. red pepper flakes
- 2 tbsp. olive oil
- ¼ tsp. fine sea salt, plus extra
Tzatziki Sauce
- Half an English cucumber, grated
- 5 oz. Greek yogurt
- 1 tsp. lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
Also works with
Preparation
- In a large bowl, whisk marinade ingredients until fat is fully incorporated. Add oyster mushrooms and coat evenly. Cover and refrigerate for 1 hour.
- To make the tzatziki sauce, squeeze grated cucumber of excess moisture. Then stir with remaining ingredients in a small bowl and keep cold until ready to serve.
- Preheat oven to 400°F. Line a baking sheet with foil before placing the mushrooms on. Tear or cut the mushrooms into smaller pieces, if desired. Bake for 15 to 20 minutes, or until mushrooms are cooked through and become crispy at the edges. Season to taste with salt.
- Heat pita/naan on a cookie sheet at 400°F for 2 minutes, to make them more pliable. Then fill with tzatziki sauce, roasted mushrooms, tomato, red onion, and feta cheese. Serve immediately.
Oyster Mushroom Gyros
Prep time
1 hour
Cook time
30 minutes
Course
Main
Skill level
Beginner
Season
Spring, Fall, Summer
Serves
4
The season for oyster mushrooms can be long. We typically find them in spring and fall in Nebraska, when temperatures warm after winter and the weather begins to cool down again in the fall.
Wild oyster mushrooms are always found on logs and dead timber and are usually pearl white, light brown, or gray. Interestingly, cultivated oyster mushrooms can come in a wide range of colors, such as blue, yellow, and even salmon pink. Underneath, oyster mushrooms show decurrent gills that run directly down to their stems.
For a satisfying, yet vegetarian meal, try this oyster mushroom gyro recipe. It’s super easy to pull together. Oyster mushrooms are so meaty that you won’t miss the meat.
Ingredients
- 12 oz. oyster mushrooms
- 4 Greek pita or naan breads
- Tomato, sliced
- Red onion, thinly sliced
- Feta cheese, crumbled
Marinade
- Juice of half a large lemon
- 3 cloves of garlic, crushed
- ½ tsp. ground black pepper
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- Dash of cinnamon
- ¼ tsp. turmeric
- ¼ tsp. red pepper flakes
- 2 tbsp. olive oil
- ¼ tsp. fine sea salt, plus extra
Tzatziki Sauce
- Half an English cucumber, grated
- 5 oz. Greek yogurt
- 1 tsp. lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
Also works with
Preparation
- In a large bowl, whisk marinade ingredients until fat is fully incorporated. Add oyster mushrooms and coat evenly. Cover and refrigerate for 1 hour.
- To make the tzatziki sauce, squeeze grated cucumber of excess moisture. Then stir with remaining ingredients in a small bowl and keep cold until ready to serve.
- Preheat oven to 400°F. Line a baking sheet with foil before placing the mushrooms on. Tear or cut the mushrooms into smaller pieces, if desired. Bake for 15 to 20 minutes, or until mushrooms are cooked through and become crispy at the edges. Season to taste with salt.
- Heat pita/naan on a cookie sheet at 400°F for 2 minutes, to make them more pliable. Then fill with tzatziki sauce, roasted mushrooms, tomato, red onion, and feta cheese. Serve immediately.