Warm Salad of Oyster Mushrooms is a modern British recipe for a classic warm salad of oyster mushrooms cooked in a white wine vinegar base with lemon, chillies, flat-leaf parsley, garlic and anchovies. The full recipe is presented here and I hope you enjoy this classic British version of: Warm Salad of Oyster Mushrooms.
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This recipe makes the most of the texture and subtle flavour of oyster mushrooms, though it can also be prepared equally well trumpet chanterelle or horn of plenty. I last prepared this during November 2025, where I came across a lucky find. Thick tiers of oyster mushrooms that had been blown to the floor from their parent tree. It was a frosty morning but the oyster mushrooms were hardly frozen. I took my bounty, thanking the fungal gods and decided to prepare this recipe with them.
Ingredients:
100ml white wine vinegar
2 bay leaves
pinch of salt
800g oyster mushrooms, stems removed and caps sliced
6 tbsp extra-virgin olive oil
1 unwaxed lemon, rind finely pared and juice reserved
2 dried chillies, chopped
3 tbsp flat-leaf parsley, chopped
3 garlic cloves, chopped
4 anchovy fillets, chopped
Method:
Place a small saucepan over medium heat and add in 3 tbsp of water along with the vinegar, bay leaves and salt.
When the mixture is boiling add in the oyster mushroom pieces and continue boiling for 8 minutes. At this point drain and set aside.
In the meantime place a frying pan over medium heat then add the oil, lemon zest, chillies, garlic and anchovy fillets. When the ingredients in the oil are sizzling fold in the mushroom and fry for 5–6 minutes, stirring constantly.
Now squeeze over the lemon juice and season with salt, black pepper and flat-leaf parsley to taste.
