Oyster mushrooms are more than enough on their own, cooked over low heat in a frying pan, wok or in the oven, lightly brushed with olive oil, garlic and a spice such as paprika. They can also be prepared steamed, with a drizzle of olive oil, pepper and salt, or herb salt, added at the end of cooking.
The aromatic richness of the oyster mushroom, however, invites you to explore a great variety of culinary paths – with the one key requirement being that you take care not to hide the particularly delicate character of this mushroom's flavour.
Cream-sauce recipes enhanced with a sweet or fine alcohol (chardonnay, cognac, etc.): oysters alone or combined with the white meat of poultry, scallops, or a vegetable with sweet flavours like the white parts of leek. Fresh, lightly steamed and quickly cooled oyster salads, combined with a mix of seasonal leaves, slices of heirloom tomato or sweet orange slices.