30+ Delicious January Oyster Mushroom Recipes to Warm Your Day

January is the perfect time to indulge in warm, comforting meals that nourish both body and soul.

As the winter chill sets in, nothing beats the earthy, savory flavor of oyster mushrooms, which are a fantastic addition to any meal.

Whether you’re looking for a hearty soup, a flavorful stir-fry, or a rich curry, oyster mushrooms offer versatility and umami that can elevate any dish.

In this article, we’ve rounded up over 30 mouthwatering oyster mushroom recipes that are perfect for January.

From soups and stews to pastas and risottos, these recipes not only highlight the best of oyster mushrooms but also incorporate seasonal ingredients that will make your January meals both satisfying and full of flavor.

Whether you’re a seasoned cook or just starting to experiment with mushrooms, these recipes will inspire your next meal and keep you cozy all month long.

30+ Delicious January Oyster Mushroom Recipes to Warm Your Day

With over 30 diverse and delicious oyster mushroom recipes at your fingertips, you’re all set to create comforting and satisfying meals throughout January.

The versatility of oyster mushrooms means they can be incorporated into a wide range of dishes, making them the perfect ingredient for experimenting with new flavors and textures.

Whether you’re craving a creamy risotto, a hearty stir-fry, or a warming soup, these recipes will not only keep you nourished but also introduce you to the endless possibilities of this incredible mushroom.

So, gather your ingredients, get cooking, and embrace the earthy goodness of oyster mushrooms this January!

Oyster Mushroom Stir-Fry with Garlic and Soy Sauce

A quick and savory stir-fry featuring oyster mushrooms, garlic, and soy sauce. This simple recipe delivers a satisfying umami flavor, making it a great side dish or topping for grains like rice or quinoa. The mushrooms retain their tender yet meaty texture, perfect for those looking for a light but flavorful meal.

Ingredients:

• 200g oyster mushrooms, sliced
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the oyster mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until they soften and turn golden.
4. Stir in the soy sauce, sesame oil, and season with salt and pepper.
5. Cook for another 2-3 minutes, allowing the mushrooms to absorb the sauce.
6. Remove from heat, sprinkle with fresh parsley, and serve hot.

This oyster mushroom stir-fry is a fast and flavorful dish that pairs perfectly with a variety of proteins or serves as a light, plant-based meal on its own. The garlic and soy sauce infuse the mushrooms with a rich, savory taste that brings out their natural umami flavors, making it a comforting dish even in the colder months. This is ideal for a quick weeknight dinner or as part of a larger spread for family meals.

Creamy Oyster Mushroom Soup

This creamy oyster mushroom soup is rich, velvety, and full of earthy flavors. A blend of mushrooms and aromatics, finished with cream for a luxurious texture, makes this soup perfect for a chilly January evening. The delicate taste of oyster mushrooms shines through in each spoonful, offering both comfort and nourishment.

Ingredients:

• 250g oyster mushrooms, chopped
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Add the chopped oyster mushrooms and potato, cooking for another 5-7 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
4. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Stir in the heavy cream, and season with salt and pepper. Heat the soup over low heat until warm.
6. Ladle into bowls, garnish with fresh thyme, and serve.

This creamy oyster mushroom soup is an ideal starter or a stand-alone meal during January’s colder days. The earthy flavor of the oyster mushrooms combines beautifully with the creamy broth, making it a satisfying dish. The addition of potato creates a hearty, filling texture, while the thyme garnish enhances its aromatic profile. The soup is comforting yet light, perfect for warming up on a winter evening.

Baked Oyster Mushroom Casserole

A savory baked casserole that combines tender oyster mushrooms with creamy cheese, breadcrumbs, and a touch of garlic. This hearty dish is perfect for feeding a crowd and works wonderfully as a side dish for a winter meal. The crispy topping contrasts perfectly with the creamy mushroom filling, making each bite irresistible.

Ingredients:

• 300g oyster mushrooms, sliced
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes.
3. Add the oyster mushrooms and cook until they release their moisture and soften, about 5-7 minutes.
4. Stir in the heavy cream and Parmesan cheese. Cook for an additional 2-3 minutes until the cheese melts and the mixture thickens. Season with salt and pepper.
5. Transfer the mushroom mixture into the prepared baking dish.
6. In a small bowl, mix breadcrumbs with melted butter, then sprinkle over the top of the casserole.
7. Bake for 20-25 minutes until the top is golden and crispy.
8. Remove from the oven, garnish with chopped parsley, and serve.

This baked oyster mushroom casserole is a rich and indulgent dish perfect for cozy January nights. The creamy filling and crispy breadcrumb topping create a satisfying contrast that enhances the flavor of the mushrooms. Whether served as a side dish or a main course, this casserole offers a comforting, cheesy dish with the delicate umami flavor of oyster mushrooms shining through. It’s an ideal choice for family dinners or holiday meals.

Oyster Mushroom and Spinach Risotto

A creamy and hearty risotto made with oyster mushrooms, fresh spinach, and Parmesan cheese. This dish brings a rich, earthy flavor from the mushrooms, balanced by the vibrant greens and the comforting creaminess of the risotto. Perfect for a cozy dinner on a January evening, it’s filling yet light enough to enjoy as a main course or side dish.

Ingredients:

• 200g oyster mushrooms, sliced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
2. Add the sliced oyster mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
3. Stir in the Arborio rice, coating the grains with the oil and mushroom mixture for 1-2 minutes.
4. If using, pour in the white wine and let it cook off for 1-2 minutes.
5. Add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
6. Continue this process for about 18-20 minutes, until the rice is tender and creamy.
7. Stir in the spinach and Parmesan cheese, season with salt and pepper, and cook for an additional 2 minutes until the spinach wilts.
8. Serve hot, garnished with extra Parmesan, if desired.

This oyster mushroom and spinach risotto is the perfect dish to enjoy on a chilly evening. The mushrooms add depth with their earthy flavor, while the spinach offers a fresh, green contrast. The creamy texture of the risotto provides a comforting, hearty base for this savory dish, making it a satisfying option for any meal. It pairs beautifully with a glass of white wine or a crisp green salad.

Oyster Mushroom Tacos with Avocado Salsa

A fresh and zesty take on tacos, featuring marinated oyster mushrooms topped with a vibrant avocado salsa. This recipe is perfect for a light yet filling meal, with a balance of savory mushrooms, creamy avocado, and a hint of citrus. It’s an easy weeknight dinner or a fun dish for a January gathering with friends or family.

Ingredients:

• 200g oyster mushrooms, sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 4 small soft corn tortillas
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1 small tomato, diced
• Juice of 1 lime
• Fresh cilantro, chopped

Instructions:

1. In a bowl, toss the oyster mushrooms with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
2. Heat a skillet over medium-high heat and cook the mushrooms for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
3. While the mushrooms are cooking, prepare the avocado salsa by combining the diced avocado, red onion, tomato, lime juice, and cilantro in a bowl. Season with salt and pepper to taste.
4. Warm the tortillas in a dry skillet or microwave for 30 seconds.
5. Assemble the tacos by placing a generous spoonful of the sautéed oyster mushrooms on each tortilla and topping with the avocado salsa.
6. Serve immediately, garnished with extra cilantro if desired.

These oyster mushroom tacos with avocado salsa are an exciting and healthy option for taco lovers. The smoky, spiced mushrooms create a rich base, while the creamy avocado salsa adds freshness and a burst of flavor. This dish is versatile and can be served as a main or appetizer, making it a perfect choice for a casual January meal. The combination of textures and vibrant flavors is sure to satisfy your taste buds.

Oyster Mushroom and Bean Chili

This hearty and comforting chili features oyster mushrooms as the star ingredient, blending perfectly with beans, tomatoes, and a variety of spices. It’s a satisfying, plant-based dish that’s perfect for warming up during the colder months of January. The mushrooms add a meaty texture, making this chili both filling and nutritious.

Ingredients:

• 250g oyster mushrooms, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, red bell pepper, and garlic, cooking until softened, about 5-7 minutes.
2. Add the oyster mushrooms and cook until they release their moisture and become tender, about 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1-2 minutes to allow the spices to bloom.
4. Add the diced tomatoes, kidney beans, black beans, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, allowing the flavors to meld.
5. Taste and adjust seasonings, adding more salt or chili powder if desired.
6. Serve the chili hot, garnished with fresh cilantro.

This oyster mushroom and bean chili is a hearty, flavorful dish that’s perfect for any winter meal. The mushrooms add a rich, umami flavor that pairs well with the beans and tomatoes, creating a filling and satisfying bowl of chili. It’s ideal for a cozy dinner or meal prep for the week, as it’s both nutritious and delicious. The fresh cilantro adds a touch of brightness, balancing the richness of the chili.

Oyster Mushroom and Sweet Potato Hash

This delicious and hearty hash combines the earthy flavor of oyster mushrooms with the sweetness of roasted sweet potatoes, creating a satisfying breakfast or brunch dish. The combination of textures and flavors, along with a touch of garlic and fresh herbs, makes it perfect for a cozy January morning.

Ingredients:

• 200g oyster mushrooms, sliced
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and slightly crispy on the edges.
2. While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
3. Add the sliced oyster mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
4. When the sweet potatoes are done, add them to the skillet with the mushrooms and onion mixture. Sprinkle with smoked paprika, salt, and pepper. Stir to combine and cook for another 2-3 minutes, allowing the flavors to meld.
5. Serve hot, garnished with fresh thyme or rosemary.

This oyster mushroom and sweet potato hash is a perfect, nutrient-packed breakfast option to start the day. The sweet potatoes add natural sweetness that balances the savory mushrooms and smoky paprika. This dish is not only satisfying but also versatile—you can top it with a fried egg for extra protein or add a side of avocado for a creamy finish. It’s a great choice for January mornings when you need something hearty yet light.

Oyster Mushroom and Leek Quiche

This savory quiche combines tender oyster mushrooms with the delicate flavor of leeks, all set in a flaky, buttery crust. With a creamy custard filling made from eggs and cheese, this quiche is perfect for a brunch or a comforting dinner. The earthy mushrooms and mild leeks create a perfect balance of flavors.

Ingredients:

• 200g oyster mushrooms, sliced
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 1 pre-made pie crust (or homemade if preferred)
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a pie dish with the pre-made crust and set aside.
2. Heat olive oil in a skillet over medium heat. Add the leeks and sauté for 5 minutes until softened.
3. Add the oyster mushrooms and cook for another 5-7 minutes, until the mushrooms are tender and golden brown. Season with salt and pepper.
4. In a mixing bowl, whisk together the eggs, heavy cream, Gruyère cheese, nutmeg, salt, and pepper.
5. Spread the mushroom and leek mixture evenly into the pie crust. Pour the egg mixture over the top.
6. Bake for 30-35 minutes, until the custard is set and golden on top.
7. Let the quiche cool for 10 minutes before slicing and serving.

This oyster mushroom and leek quiche is a deliciously creamy and flavorful dish, perfect for a winter brunch or a comforting dinner. The mushrooms bring a deep, umami flavor, while the leeks add a subtle sweetness that complements the richness of the cheese and egg filling. The buttery, flaky crust makes every bite satisfying. It’s an excellent choice for hosting a brunch or a special meal during January.

Oyster Mushroom and Kale Stir-Fry with Tofu

This vibrant stir-fry features tender oyster mushrooms, hearty kale, and crispy tofu, all sautéed in a flavorful sauce. It’s a perfect vegan dish that is light but filling, providing both protein and nutrients in one easy meal. The combination of mushrooms and kale offers a satisfying, savory base with just the right amount of crunch from the tofu.

Ingredients:

• 200g oyster mushrooms, sliced
• 1 block firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon maple syrup
• 1 bunch kale, chopped
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. Heat olive oil in a large skillet over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until they are golden and crispy on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and sauté for 1-2 minutes until fragrant. Add the oyster mushrooms and cook for 5-7 minutes, until they are tender and browned.
3. Stir in the kale and cook for another 3-4 minutes until the kale wilts.
4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and maple syrup. Pour the sauce over the mushrooms and kale and stir to combine.
5. Add the crispy tofu back to the skillet and toss everything together to coat with the sauce. Cook for another 2 minutes, allowing the flavors to meld.
6. Serve hot, garnished with sesame seeds.

This oyster mushroom and kale stir-fry with tofu is a nutritious and flavorful dish that provides a great balance of protein, fiber, and healthy fats. The savory oyster mushrooms complement the earthy, slightly bitter taste of kale, while the crispy tofu adds a satisfying crunch. The sauce, made with sesame oil and soy sauce, gives the dish a rich, umami flavor, making it a perfect winter meal that’s both wholesome and delicious.

Oyster Mushroom and Tomato Pasta

This simple yet delicious pasta dish features oyster mushrooms sautéed with garlic, tomatoes, and a touch of white wine, all tossed with al dente pasta. The natural umami from the mushrooms blends beautifully with the acidity of the tomatoes, making this an ideal meal for a cozy January dinner. Finished with Parmesan and fresh herbs, this dish is both comforting and flavorful.

Ingredients:

• 200g oyster mushrooms, sliced
• 250g pasta (penne or spaghetti)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup white wine (optional)
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil, chopped for garnish

Instructions:

1. Cook the pasta according to the package instructions. Reserve 1 cup of pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the sliced oyster mushrooms and cook for 5-7 minutes until they release their moisture and turn golden brown.
4. Stir in the diced tomatoes, white wine, oregano, salt, and pepper. Simmer for 5-7 minutes, letting the sauce reduce slightly.
5. Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, add some reserved pasta water to loosen it up.
6. Serve with a generous sprinkle of Parmesan cheese and fresh basil.

This oyster mushroom and tomato pasta is a perfect dish for any day in January when you’re craving a comforting, savory meal. The tender mushrooms add depth to the light tomato sauce, while the white wine enhances the overall flavor. The dish is simple to make but packs a punch of flavor, and the Parmesan and fresh basil elevate it, making it a satisfying meal for any occasion.

Oyster Mushroom and Butternut Squash Risotto

This creamy risotto is made with rich, earthy oyster mushrooms and sweet butternut squash, creating a comforting winter dish. The mushrooms bring an umami depth to the creamy risotto, while the squash adds a natural sweetness that balances the flavors. Perfect for a hearty dinner in January, this dish offers a warming combination of textures and flavors.

Ingredients:

• 200g oyster mushrooms, sliced
• 1 small butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh sage for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced butternut squash and cook for 10-12 minutes, stirring occasionally, until tender and lightly browned. Remove and set aside.
2. In the same skillet, add the onion and sauté until softened, about 4 minutes. Add the sliced oyster mushrooms and cook for 5-7 minutes, until they release their moisture and brown slightly.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Add the white wine, if using, and let it cook off for 1-2 minutes.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue for about 18-20 minutes, until the rice is creamy and tender.
6. Stir in the cooked butternut squash and Parmesan cheese, season with salt and pepper, and cook for another 2-3 minutes.
7. Serve with fresh sage for garnish.

This oyster mushroom and butternut squash risotto is a rich and creamy dish that’s perfect for January. The combination of the mushrooms’ savory flavor and the sweetness of the squash creates a delightful contrast, while the creamy risotto brings everything together in a comforting way. The dish is ideal for a cold winter evening and can easily be made vegetarian or vegan with plant-based substitutions.

Oyster Mushroom and Pea Stir-Fry with Ginger

A light yet flavorful stir-fry that combines the tender texture of oyster mushrooms with crisp peas and a hint of ginger. The vibrant colors and fresh flavors of this dish make it a perfect light meal for January, and it’s packed with nutrients and protein. The ginger adds a touch of warmth, making it a great choice for cold winter days.

Ingredients:

• 200g oyster mushrooms, sliced
• 1 cup snap peas or green peas
• 1 tablespoon olive oil
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the ginger and garlic, sautéing for 1-2 minutes until fragrant.
2. Add the oyster mushrooms and cook for 5-7 minutes, until they become tender and start to brown.
3. Stir in the snap peas or green peas and cook for another 2-3 minutes, until the peas are just tender but still vibrant.
4. In a small bowl, whisk together soy sauce, sesame oil, and honey (or maple syrup). Pour the sauce over the mushroom and pea mixture, stirring to coat everything evenly.
5. Season with salt and pepper to taste and cook for another 2 minutes, allowing the sauce to thicken slightly.
6. Serve hot, garnished with sesame seeds.

This oyster mushroom and pea stir-fry with ginger is a light, healthy, and vibrant dish that is perfect for January meals. The ginger adds a zesty warmth, while the oyster mushrooms provide depth and the peas add a lovely crunch. The soy sauce and sesame oil bring the dish together with savory, umami flavors, making it a deliciously satisfying meal. It can be served as a side or a main dish, perfect for a nutritious, plant-based meal.

Oyster Mushroom and Carrot Soup

This comforting and nourishing soup combines earthy oyster mushrooms with the sweetness of carrots, creating a balanced and flavorful dish. Perfect for January, it’s a light yet satisfying option, packed with nutrients and perfect for warming up on chilly days. The creamy texture is enhanced with a touch of coconut milk, making this soup both creamy and dairy-free.

Ingredients:

• 200g oyster mushrooms, sliced
• 2 large carrots, peeled and chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 4 minutes.
2. Add the chopped carrots and oyster mushrooms to the pot, sautéing for an additional 5 minutes until the mushrooms begin to soften.
3. Stir in the vegetable broth and dried thyme, bringing the mixture to a boil. Reduce the heat and simmer for 20-25 minutes until the carrots are tender.
4. Use an immersion blender or transfer the soup to a blender to puree it until smooth. Return the soup to the pot.
5. Stir in the coconut milk, and season with salt and pepper to taste. Simmer for an additional 5 minutes, allowing the flavors to meld.
6. Serve hot, garnished with fresh parsley.

This oyster mushroom and carrot soup is perfect for January’s cold days. The mushrooms add an earthy richness, while the carrots provide a natural sweetness. The coconut milk creates a smooth and creamy texture, making it a satisfying and warming dish. This soup is also great for meal prep, as the flavors deepen after a day or two.

Oyster Mushroom and Cabbage Stir-Fry

A quick and easy stir-fry that pairs oyster mushrooms with crunchy cabbage for a light, flavorful dish. This stir-fry is seasoned with garlic, soy sauce, and a splash of rice vinegar for a savory yet tangy flavor profile. It’s a perfect option for a simple, healthy meal during January.

Ingredients:

• 200g oyster mushrooms, sliced
• 1/2 small head of cabbage, thinly sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the sliced oyster mushrooms to the pan and cook for 5-7 minutes, until they become tender and browned.
3. Stir in the cabbage and cook for an additional 3-4 minutes until it begins to soften but still retains some crunch.
4. Add the soy sauce, rice vinegar, sesame oil, red pepper flakes (if using), and salt and pepper to taste. Stir everything together, cooking for another 2-3 minutes to heat through and combine the flavors.
5. Serve hot, garnished with sesame seeds.

This oyster mushroom and cabbage stir-fry is a quick, nutritious, and light dish that works perfectly for a January meal. The earthy oyster mushrooms and crunchy cabbage create a delightful texture contrast, while the soy sauce and rice vinegar add depth and balance. It’s a simple, yet flavorful option that can be served as a side or as a main dish with rice.

Oyster Mushroom and Chickpea Curry

A hearty and flavorful curry featuring oyster mushrooms and chickpeas, this dish is rich in protein and perfect for January. The mushrooms absorb the aromatic spices, creating a deep, savory flavor that complements the creamy chickpeas. The addition of coconut milk makes the curry rich and smooth, making it an ideal dish to enjoy during the winter months.

Ingredients:

• 200g oyster mushrooms, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, cooking for 5 minutes until softened.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the curry powder, turmeric, and cumin, allowing the spices to bloom for 1-2 minutes.
4. Add the oyster mushrooms and cook for 5-7 minutes, stirring occasionally, until they soften and begin to release their juices.
5. Stir in the chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the curry to thicken.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This oyster mushroom and chickpea curry is a rich, satisfying dish full of flavor and comfort. The coconut milk creates a creamy base that beautifully complements the savory mushrooms and protein-rich chickpeas. The combination of spices, including curry powder, turmeric, and cumin, brings warmth and depth to the dish, making it an ideal choice for a cold January evening. Serve with rice or naan for a complete meal.

Note: More recipes​ are coming soon!