Kitsie's Farm

Organic Fruits and Vegetables from Iba, Zambales Philippines

Oyster Mushroom Recipes

Stir-fry Oyster Mushrooms


200 grams fresh oyster mushrooms (rinsed)

2 tablespoons peanut oil or vegetable oil

1/2 tablespoon sesame oil

3 garlic cloves (minced)

One 1/8-inch-thick slice fresh ginger, peeled and minced

1 cup fresh or thawed frozen peas [or – sliced sitsaro or abitsuelas]

Pinch of sugar

2 tablespoons broth [sabaw ng manok o baka]

2 cakes tokwa, cut into cubes

2 tablespoons soy sauce or more

Salt and pepper to taste


  • Slice mushrooms into pieces.
  • Using a wok or skillet, heat the peanut and sesame oils together until bubbling.
  • Add the ginger, garlic, mushrooms, peas, and sugar and quickly stir-fry for 2 to 3 minutes.
  • Add the broth, salt and pepper. Cover and simmer for 3 to 5 minutes.
  • Add the tokwa and soy sauce. Cook uncovered for 3 minutes.
  • Serve immediately.


Oyster Mushroom Omelet


50 grams oyster mushrooms, sliced length-wise

¼ cup vegetable oil [or 2 tablespoons butter]

1 small white onion, finely sliced

2 whole eggs

Salt and pepper to taste

Optional:  Add cheddar cheese (cubed), sliced tomatoes and bell pepper


  • Heat the oil in a small sauté pan or skillet [preferably use a non-stick skillet].
  • Sauté onions until golden brown.
  • Add the mushrooms and cook until soft, 1-2 minutes. Do not overcook.
  • [Optional: add other vegetables and cheese to mushrooms]
  • Spread out ingredients on half of skillet. Lower heat.
  • In a separate bowl, break the eggs and beat lightly until mixed well.
  • Stir in the eggs to the skillet, making sure to fill in all sides of the pan.
  • Add salt and pepper.
  • Fold the eggs over the mushrooms and gently turn over the omelet.
  • Best served while hot.

Oyster Mushroom Tempura


1 egg

1 cup very cold water, or melted ice cubes

2/3 cup all-purpose flour

1/3 cup cornstarch

1 teaspoon baking powder

Salt to taste

500 grams oyster mushrooms, cut or torn into large pieces

Oil for deep-frying



  • Beat the egg slightly in a mixing bowl.
  • Stir in the cold water, flour, cornstarch, baking powder, and salt to make a thin batter.
  • Dip the mushrooms into the batter.
  • Heat the oil to 200°C in a frying pan or induction cooker.
  • Deep-fry the mushrooms until golden brown.
  • Drain on paper towels and serve immediately.
  • Best when served with tempura sauce and ground ginger.


Mushroom – Garlic Pasta Sauce


For the pasta:

½ kilo spaghetti, fettuccine or angel hair pasta

1 tablespoon olive oil

2 teaspoons salt

Water for boiling [3-4 cups]

For the pasta sauce:

1/3 c. butter, cut into pieces
2 cloves of garlic, chopped fine
500 grams oyster mushroom

[Optional: add 100 grams ground beef or chicken, or seafood]
2 tablespoons heavy cream [double amount if adding meat or seafood]
2 tablespoons chopped parsley
Salt & pepper to taste
Parmesan cheese, grated


For the pasta:

  • Boil water. Add olive oil and salt.
  • Add pasta when water boils. Cook until soft enough to break (al dente).
  • Rinse pasta under cold water and set aside.

For the pasta sauce:

  • Melt butter over medium heat. Add garlic and sauté for 1 minute.
  • [If adding ground meat or seafood, sauté these before the mushrooms.]
  • Sauté mushrooms.  Raise heat as mushrooms exude water.
  • Stir mixture for 20 to 25 minutes.
  • Stir in cream and parsley until thickened, 3 to 5 minutes.
  • Season with salt and pepper.
  • Pour mushroom sauce over pasta.
  • Sprinkle with Parmesan cheese and serve.


Baked Cream Dory with Oyster Mushrooms


4 large Dory Fillets (about 1.5 kg)

300 grams Oyster Mushrooms, sliced

1 teaspoon oregano
1 teaspoon sage

Salt and white pepper to taste
2 tablespoons butter

3 cloves garlic, chopped finely

4 bay leaves, torn into smaller pieces
2 tablespoons fresh lemon juice

1 9”x13” [or 10”x15”] baking dish, preferably a pyrex glass dish


  • Preheat oven to 200°C.
  • Wash fish and cut into large pieces, about 4-5 inches each.
  • Season cream dory with salt, pepper, oregano and sage. Set aside.
  • Heat butter in skillet. Sauté garlic until golden brown; do not burn the garlic.
  • Add mushrooms and stir to coat.
  • Add 1 tablespoon lemon juice to mixture and remove from heat.
  • Line baking dish with aluminium foil, making sure there is enough foil left to cover the fish.
  • Scatter mushrooms on baking tray, and top with the cream dory.
  • Sprinkle remaining lemon juice over the fish and scatter torn bay leaves around the fish.
  • Fold over the aluminium foil to cover sides and top.
  • Bake in oven for about 30 minutes, or until fish is done.
  • Open foil and broil in the last 5 minutes, if you want the fish to brown a bit.
  • Serve immediately.


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