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Air fryer king oyster mushrooms: scallops and bacon
Prep
8 min
Cook
16 min
Total
24 min
Yield
2 servings
Ingredients
300 g (about 10 oz) king oyster mushrooms (2–3 large stems)
1 tbsp neutral oil with a high smoke point (avocado, sunflower, light olive)
1 tsp soy sauce or tamari
½ tsp flaky salt (added after cooking)
Optional for scallops: pinch of white pepper, squeeze of lemon
Optional for bacon: 1 tsp maple syrup, ½ tsp smoked paprika, ¼ tsp garlic powder
Method
Trim the dry base. For scallops, slice the thick stems crosswise into 2–3 cm coins. For bacon, slice lengthwise into thin 3–4 mm planks.
Score a shallow crosshatch into both cut faces of each scallop coin — 2 mm deep. This helps the dense flesh cook through and hold seasoning.
Wipe clean with a barely-damp paper towel. Do not rinse — king oyster absorbs water and won't brown once wet.
Toss with oil and soy in a bowl until every surface is coated but no oil pools at the bottom. For bacon, add the maple, paprika, and garlic powder now.
Preheat the air fryer to 400 °F (200 °C) for 3 minutes.
Arrange in a single layer with gaps. Air fry scallops 14–16 minutes, flipping at the halfway mark, until golden and tender through. Air fry bacon planks 10–12 minutes, flipping once, until edges are crisp.
Salt immediately while hot. For scallops, finish with white pepper and a squeeze of lemon. Serve right away.
Air fryer oyster mushrooms: crispy in 12 minutes
Prep
5 min
Cook
12 min
Total
17 min
Yield
2 servings
Ingredients
250 g (about 8 oz) fresh oyster mushrooms, any colour
1 tbsp neutral oil with a high smoke point (avocado, sunflower, light olive)
Trim the cluster at the base. Pull the cluster apart into thumb-sized pieces. Tear, don't slice — torn edges crisp better than knife cuts.
Wipe clean with a barely-damp paper towel if needed. Do not rinse — oyster mushrooms absorb water and won't crisp once wet.
Toss with oil and dry seasonings (everything except salt) in a bowl. Use your hands. Oil should coat every surface but not pool at the bottom.
Preheat the air fryer to 400 °F (200 °C) for 3 minutes.
Arrange in a single layer in the air fryer basket with gaps between pieces. If they touch on more than 25% of their surface, cook in two batches.
Air fry for 6 minutes, shake or flip pieces, then continue for another 4–6 minutes until deeply golden at the edges and surface is dry rather than wet.
Salt immediately with flaky salt while still hot. Toss to distribute. Serve right away — they lose crispness as they cool.
How to Cook Lion's Mane (Tastes Like Crab)
Prep
15 min
Cook
15 min
Total
30 min
Yield
2 servings (about 6 small cakes)
Ingredients
250 g fresh lion's mane mushroom, torn into small shreds
1 large egg
3 tbsp mayonnaise
1 tsp Dijon mustard
½ cup panko breadcrumbs, plus more for coating
2 green onions, finely sliced
1 tsp Old Bay or seafood seasoning
1 tbsp fresh parsley, chopped
Zest of ½ lemon
2 tbsp neutral oil for frying
Salt and pepper to taste
Method
Tear the lion's mane into small shreds along its natural strands. Do not chop — tearing keeps the crab-like texture.
Dry-sear the shreds in a dry pan over medium-high heat for 5–7 minutes, pressing them down with a spatula, until they shrink by half and release their water. This is the step most recipes skip; it's what stops soggy cakes.
Let the seared mushroom cool, then squeeze out any remaining liquid in a clean towel.
Mix egg, mayonnaise, and Dijon in a bowl. Fold in the mushroom, panko, green onion, Old Bay, parsley, and lemon zest. Season with salt and pepper.
Form into 6 small patties. Coat each in extra panko. Chill 10 minutes so they hold together.
Fry in neutral oil over medium heat, 3–4 minutes per side, until deep golden and crisp.
Serve hot with lemon wedges and a remoulade or garlic aioli.
How to cook pink oyster mushrooms
Prep
5 min
Cook
10 min
Total
15 min
Yield
2 servings
Ingredients
250 g fresh pink oyster mushrooms
1½ tbsp neutral oil with a high smoke point (avocado, sunflower, light olive)
½ tsp flaky salt (added at the end)
Optional finishers: black pepper, splash of soy sauce, a few drops of maple syrup, fresh thyme
Method
Trim the cluster at the base. Tear into strips about the size of a slice of bacon — roughly 1 cm wide, 5–8 cm long. The torn edges are what crisp.
Wipe clean with a barely-damp paper towel if needed. Do not rinse — pink oysters absorb water dramatically.
Heat a cast-iron or carbon-steel pan dry over medium-high heat for 3 minutes. A drop of water flicked on it should evaporate in under a second.
Add the mushrooms with no oil. Spread in a single layer. They will hiss and release water. Don't stir for the first 3 minutes — let them sear.
Toss once, then cook another 2–3 minutes until the pan is dry and the edges are dark gold.
Now add the oil, drizzled around the edge of the pan. Toss to coat. Cook another 2–3 minutes until the mushrooms are deeply browned with crispy edges.
Salt off the heat with flaky salt. Add finishers if using. Serve immediately.
Mushroom jerky recipe (king oyster, the only one worth it)
Prep
15 min
Cook
8 hr
Total
14 hr
Yield
~120 g finished jerky
Ingredients
500 g fresh king oyster mushrooms (3–4 large stems)
3 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp rice vinegar or apple cider vinegar
1 tbsp maple syrup, plus 1 tbsp for brushing
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
Method
Wipe king oyster stems clean with a damp paper towel. Trim the caps off and reserve. Slice stems lengthwise into 4–5 mm thick planks.
Whisk all marinade ingredients in a bowl. Add the mushroom planks and toss to coat every surface.
Transfer to a zip-top bag, press out the air, refrigerate for 4–6 hours. Flip the bag halfway through.
Drain the planks; pat the surface lightly to remove pooled marinade. Arrange in a single layer on dehydrator trays with at least 1 cm space between pieces.
Set the dehydrator to 60 °C (140 °F). Run for 6 hours, then check every 30 minutes until pliable but not brittle. Total time typically 6–8 hours.
Optional finish: brush both sides of each piece with maple syrup. Return to the dehydrator at 60 °C for 30 minutes to set the glaze.
Cool completely before packaging. Store in an airtight glass jar at room temperature for 2 months, or refrigerated for 6+ months.
Cooking guides
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