Oyster mushrooms are edible mushrooms that are a member of the Pleurotaceae family. Their name reflects its oyster-like shape and its unique, slightly sweet but delicate flavor profile. They have a pale to dark gray/brown cap covering their gills. These mushrooms traditionally grow on decaying/dead hardwood trees across several countries in Asia. However, production is now done onsubstrateswhich may include sawdust or coffee grounds.
Oyster mushrooms are widely available – either fresh or dried, in many supermarkets and specialty grocery stores. Oyster mushrooms are a low-calorie, nutrient-dense food, rich in vitamins B and D, copper, potassium, and selenium. Oyster mushrooms provide an impressive amount of dietary fiber and protein, making them a popular ingredient in vegetarian and vegan dishes.
Oyster mushrooms have an interesting meaty texture which allows them to be used in various cuisines and cooking styles – including grilling, sauteing, roasting, or within a stew or soup, etc. Oyster mushrooms are often chosen as a meat substitute due to theumamiflavor they add and the texture they bring.
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How to Make this TastyOyster Mushroom Soup Recipe
- Preparation Time – 15 minutes.
- Cooking Time – 20 minutes.
- Total Time – 35 minutes.
- Serves – 4
Ingredients For this TastyOyster Mushroom Soup Recipe
The great thing about this tastyoyster mushroom soup recipeis that it is naturally vegan and dairy free, with an optional gluten-free recipe adjustment.
- 4 Tablespoon of Butter or Olive Oil – Divided
- 500 Grams (approx. 17.5 Oz.) of Oyster Mushrooms – Cut the mushrooms into 1-inch pieces but remove the tough stems.
- 150 Grams (approx. 5.25 Oz.) of Shiitake Mushrooms
Pro-tip – You can increase the number of oyster mushrooms or choose button or cremini mushrooms as a substitute. - 1 Large Yellow Onion – Finely Diced
- 3 Large Garlic Cloves – Minced
- 1 Tablespoon of Fresh Thyme – Chopped
Pro-tip – Fresh thyme offers a more delicate and subtle taste/aroma than the dried alternative. The thyme enhances and deepens the mushroom’s natural flavors and is an important ingredient for this mushroom soup. - 1 Tablespoon of Flour
Pro-tip – You can you any kind of flour – all-purpose, gluten-free all-purpose, white rice flour, etc. - 3 – 4 Cups of Mushroom Broth or Vegetable Broth
Pro-tip – As this is the base of the soup, it pays not to skimp and use a quality broth. - ¼ Teaspoon of Sea Salt – to Taste
- Freshly Cracked Black Pepper – to Taste
- 1 Can (13.5 Oz.) ofFull-Fat Coconut Milk
- 1 Tablespoon ofWhite Miso Paste
Pro-tip- You can omit the miso paste or substitute a tablespoon of gluten-freetamarior soy sauce. This adds an important umami layer to this tasty oyster mushroom soup.
Cooking Directions For this TastyOyster Mushroom Soup Recipe
In only 35 minutes, this oyster mushroom soup comes together for a delicious meal or meal starter. You can make this using a large pot or a Dutch oven.
1.
- Melt one tablespoon of butter or olive oil over medium-high heat.
- When the oil/butter begins to sizzle, add the mushrooms.
- Sauté the mushrooms for 4 – 5 minutes until they become golden brown. Remember to stir occasionally to prevent burning and to work in batches if needed because it is important not to overcrowd the pan when cooking. This ensures the mushrooms are sauteed and not steamed! Remove the mushrooms and reserve until later.
2.
- To the same pot, add another tablespoon of butter/oil and heat over medium heat.
- Add the diced onion and sauté for 5 – 6 minutes. The objective is for the onions to become translucent, with their edges browning slightly.
- Add the garlic and fresh thyme.
- Sauté these spices and aromatics for about one-half minute or until they become fragrant.
3.
- Add your choice of flour to the pot and stir enthusiastically.
- Cook for 30 more seconds, as this will ensure the raw flour is sufficiently cooked.
- Pour the mushroom or vegetable broth into the pot.
- Stir to remove the browned bits from the bottom of the pan.
- Return the mushrooms to the pot.
- Season the soup base with salt and black pepper and bring the mixture to a boil.
4.
- Reduce the heat to medium-low and cover.
- Simmer the oyster mushroom soup for an additional 15 minutes.
5.
- Add the full-fat coconut milk and stir well.
- Using a finer mesh strainer, dissolve the miso in water. Leave the chunky parts of the miso paste in the strainer, as this ensures the paste you use in the soup is creamy and smooth.
- Serve this creamy and delicious soup with a squeeze of lemon juice and top with sliced green onions!
Side Serving Suggestions for this Delicious Oyster Mushroom Soup
Oyster mushroom soup is a satisfying and comforting meal on its own. If you want to serve the soup with a side dish, the following works well –
Crusty Bread or Croutons
Any carb or crunch will do. Consider a warm, crusty bread, like –
- Sourdough.
- Baguette.
- Garlic bread.
- Crispy croutons. Making your own croutons is simple. Toast bread cubes with olive oil and herbs. There are many crouton options available at the grocery store.
Roasted Vegetables
Serving the soup with roasted vegetables offers a savory/sweet complement to the oyster mushroom soup. Select your favorite – sweet potatoes, carrots, parsnips, or Brussels sprouts.
Salad
A crisp salad offers the perfect contrast to the warm and creamy oyster mushroom soup. A simple, fresh green salad with a vinaigrette works well, or select a Caesar salad for a different perspective.
FAQS
What are the Storage Recommendations for this TastyOyster Mushroom Soup Recipe?
In the Refrigerator?
Before you store the mushroom soup, let the remaining soup cool to room temperature. Then pour the soup leftovers cool to room temperature, then transfer to an airtight storage container or bag. Oyster mushroom soup keeps well in the refrigerator for up to six days.
In the Freezer?
After cooling to room temperature, then transfer similarly to an airtight container. This mushroom soup will keep in the freezer for up to three months. It is helpful to let the soup thaw overnight in the refrigerator before reheating.
Do Oyster Mushrooms Need to Be Boiled Before Cooking Them in the Soup?
No. These types of mushrooms can be cooked raw and have no need to be blanched or boiled first.
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