Roasted Oyster Mushrooms with a Herby Yogurt Sauce

This plate of roasted oyster mushrooms with a herby yogurt sauce is two servings and I ate the entire thing in five minutes, it’s THAT good.

I honestly meant to save some for my husband to try, but I could not stop eating them. If you think you’ll love them too, maybe double the portion size? Just kidding! It’ll be more than enough. They’re wonderful on their own, but the combination of the crispy roasted oyster mushrooms with the super herby yogurt sauce is incredible.

I realize 18 ounces of oyster mushrooms seems like a ton. But, they cook down and shrink A LOT. You’ll definitely be surprised. They’re roasted at a high heat in the oven until they’re as crispy as possible but still a bit meaty.

The yogurt sauce is extremely easy to make as well, you just mix all the ingredients together in one bowl. I like to make a big batch of it and use it as a condiment with my lunches and dinners throughout the week. It’s great with all different roasted veggies and proteins.

Ingredient Notes:

• Garlic Powder – My favorite garlic powder is from Burlap & Barrel. You can buy it on their website or on Amazon!
• Extra-Virgin Olive Oil – For cooking the mushrooms in this recipe, I use an every day cooking olive oil, such as Kosterina’s Everyday or Grazza’s Sizzle. But for the extra-virgin olive oil in the yogurt sauce, I’ll use a higher quality olive oil not intended for cooking.
• Greek Yogurt – I prefer using full-fat, but you can use whatever kind you’d like.
• Fresh Chives and Basil – If you don’t have one, double up on the other. Or you can substitute one of the fresh herbs with freshly chopped parsley.

Roasted Oyster Mushrooms with a Herby Yogurt Sauce

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Side Dish, Veggie Side

Cuisine Mediterranean

Servings 2

Equipment

• 1 Large Bowl
• 1 Sheet Pan
• 1 Medium Bowl

Ingredients

  

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For the Mushrooms:

• 18 oz. oyster mushrooms end roots trimmed, then mushrooms picked apart into chunks
• 1 ½ teaspoons garlic powder
• ½ teaspoon red pepper flakes
• ¼ cup extra-virgin olive oil plus more for drizzling
• Kosher salt
• Freshly ground black pepper
• Herby Yogurt Sauce recipe below

For the Herby Yogurt Sauce:

• ½ cup Greek Yogurt
• ½ lemon juiced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon thinly sliced chives plus a little extra for garnish (if desired)
• 1 tablespoon roughly chopped basil
• Kosher salt
• Freshly ground black pepper

Instructions

 

For the Mushrooms:

• Adjust rack to top position and preheat oven to 400°F. Place a sheet pan on the top rack to preheat.
• In a large bowl combine the mushroom pieces, garlic powder, red pepper flakes, olive oil, and a generous amount of Kosher salt and freshly ground black pepper. Mix with your hands to combine well.
• Remove hot sheet pan from the oven and carefully spread mushrooms out onto sheet pan. Return to oven and roast for 15 minutes. Then remove from oven and flip mushrooms. Place back in the oven and roast for an additional 10 minutes, until browned and crispy, but still meaty. Taste and sprinkle with more salt, if needed.
• Spread Herby Yogurt Sauce onto a plate and place mushrooms on top. Drizzle with a bit of extra-virgin olive oil and sprinkle with additional chives. Serve and enjoy!

For the Herby Yogurt Sauce:

• In a medium bowl, combine the Greek yogurt, lemon juice, olive oil, chives, and basil. Season well with Kosher salt and freshly ground black pepper.

Notes

Herby Yogurt Sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. 

Mushrooms can be stored in an airtight container in the refrigerator for up to two days, however will no longer be crispy. 

Keyword celiac, easy, gluten free, healthy, simple

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