easy · 10 minutes prep · 10 minutes cook · serves 2
Crispy Pink Oyster 'Bacon'
Thin-sliced Pink Oyster, fried until crisp — a popular way to use a harvest the same day it's picked.
Made with Pink Oyster
Ingredients
- 200g Pink Oyster mushrooms, sliced into thin strips
- 1 tbsp oil
- 1 tsp smoked paprika
- 1 tsp maple syrup
- 1/2 tsp salt
Method
- Toss the sliced mushrooms with oil, paprika, maple syrup and salt.
- Lay the strips in a single layer in a hot, dry pan.
- Fry for 3–4 minutes per side until deeply golden and crisp at the edges.
- Drain briefly on paper towel before serving.
Pink Oyster’s thin, delicate flesh crisps up better than most gourmet mushrooms, which is what makes this particular treatment so popular. Cook it the same day you harvest for the best colour and flavour.
Storage: Best eaten immediately — texture softens quickly once cooled.