January 23, 2021

Until I discovered this way of preparing oyster mushrooms, I regularly bypassed them in the markets.

In this recipe, I will introduce you to mushrooms in the most crunchy way. I
prepare them regularly for breakfast, with polenta or avocado toast.

You will find both recipes here, and you can follow the whole procedure in my video below the recipe.


  • 300g of fresh oyster mushrooms
  • olive oil
  • tamari or soy sauce
  • garlic powder
  • pepper
  • salt


1. Chop the oyster mushrooms by sticking the top of the fork into the upper part of the mushroom stalk and pulling it down. You will soon see how the fibers are pulled out. (It’s best to watch the procedure in the video at the end of the post)

2. Heat the olive oil on a high temperature in a pan, then add the shredded oyster mushrooms. The oil should “squeak” as soon as you add the mushrooms. Press them against the bottom of the pan with a fork.

3. Add salt, pepper and garlic powder.

4. When the oyster mushrooms on the underside turn golden brown, it’s time to turn them over. Stir until browned on all sides.

5. Before the end, add tamari sauce that will caramelize the oyster mushrooms and make them especially crispy.

6. Roast them for another 1-2 minutes and they are ready to serve.



  • 80g of corn polenta, millet and rice
  • 250ml of rice milk
  • 250ml of water
  • two tablespoons of olive oil
  • garlic powder
  • two tablespoons of pumpkin seeds
  • dried chives
  • teaspoon of salt


1. Pour rice milk, water, olive oil, salt and garlic powder into the pot. Heat everything on a high temperature.

2. After boiling, reduce the temperature to a minimum and add the polenta, stirring constantly.

3. Cook the polenta for a few minutes on low heat.

4. If you notice that your polenta is thick, gradually add water until you get a creamy texture.

5. When the polenta is ready, serve it in a bowl, and put chopped oyster mushrooms, a little olive oil and pumpkin seeds (or other seeds of your choice) over it.



  • rye bread (two slices)
  • half an avocado
  • cherry tomato
  • olive oil
  • garlic clove
  • slice of lime
  • spumpkin seeds
  • salt


1. Coat rye bread with a few drops of olive oil and fry it in a pan to make it crispy.

2. When the bread is ready, rub a clove of garlic into it.

3. Mash the avocado with a fork, salt it and add a few drops of lime.

4. Place the mashed avocado on toasted bread, then add the chopped oyster mushrooms, cherry tomatoes and pumpkin seeds (or seeds of your choice).


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