These simple roasted oyster mushrooms are a perfect four-ingredient side that comes together in 30 minutes! Great on salads, tacos, sandwiches and pasta or as a standalone side.
Slice the stem end of half a pound of oyster mushrooms. Separate them into bite-sized individual pieces. Wash them under running water quickly and then dry them thoroughly using a kitchen towel.
Preheat the oven to 360°F or the air-fryer to 425°F
Add oyster mushrooms to a mixing bowl along with one tablespoon of avocado oil, one teaspoon of salt, and half a teaspoon of black pepper. Use your hands or tongs to coat them properly. Then, transfer to air fryer tray or basket, or a baking sheet lined with parchment paper.
Air Fryer: If air-frying, roast at 400°F for 10 minutes, then flip the mushrooms, and roast again for another 5 to 10 minutes, checking after the 5 minute interval to ensure optimal crispness!
Baking: If using an oven, roast the oyster mushrooms at 360°F for 10 minutes. Then, flip, and roast for another 5 to 15 minutes. After the 5th minute, check in 3 minute intervals to ensure optimal crispness. It took me 25 minutes for my oyster mushrooms to be fully roasted.
Enjoy as-is, or garnish with a squeeze of lemon juice, parsely and/or hard cheese of your choice!
Notes
Air-fryer and oven timings provided as a reference point. However, each individual oven and air-fryer can be quite different (as will the sizes of the mushrooms and shallot slices) - so please check in reasonable increments to make sure you're getting to the right level of roasting!
You can use any mushroom in the recipe if oyster mushrooms aren't available, just make sure to watch oven or air fryer for browning (since times can be different!)