Oyster mushrooms, notable for their vibrant hues - blue, yellow, gray, and pink - offer a mild taste that beautifully lends itself to various sauces and seasonings. This according to Margaret Eby, a former editor for F&W, who also highlights the chewier texture of oyster mushrooms, akin to chicken, that stands up well to grilling and is delicious in rice or pasta dishes. More impressively, the substantial firmness and savory taste make oyster mushrooms a great substitute for meats such as bacon and beef.

A variety of mouthwatering dishes, ranging from appetizers and pasta to tacos, tamales, side dishes, and seafood mains, can be made with these wild mushrooms. The Mexican cook and writer, Paola Briseño González, roasts these mushrooms for an intensely flavored vegetarian tamale filling, paired perfectly with a velvety and savory peanut mole.

Akebabs featuring crispy oyster mushrooms are another quick and delightful dish. Add them to a warm pita with tangy labneh and a drizzle of salsa verde for extra flavor. With a marinade of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, a combination of tender beech, cremini, and oyster mushrooms makes an appealing appetizer.

Certain esteemed chefs, for instance, Julia Sullivan at Henrietta Red in Nashville and North Carolina’s Ashley Christensen, prepare delicious mushroom steaks. Richard Landau in Philadelphia even substitutes bacon with firm, meaty king oyster mushrooms to create a unique mushroom BLT. Another variant comes from chef Ford Fry who couples creamy ricotta toasts with garlicky oyster and shiitake mushrooms, with a handful of herbs completing the servings.

Oyster mushroom dishes also extend to seafood. The likes of Pacific Northwest's Jason Franey expertly merges simmered oyster mushrooms with roasted salmon while Nancy Oakes incorporates Dungeness crab with oyster mushrooms.

Other chefs such as Jon Shook and Vinny Dotolo rely on seared silky oyster mushrooms for a comforting winter hash. Sarah Bolla in San Diego substitutes traditional beef with button, shiitake, and oyster mushrooms sautéed in butter and olive oil.

Home cooks can try a dish from Jane Sigal that comprises a mixture of chopped apple with sliced oyster mushrooms, garlic, and mixed herbs. This can be used to stuff apple cups and cooked with apple cider for a sweet and savory autumnal dish.