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SSR Oyster Mushrooms

We are happy to announce the added addition of Gourmet Mushrooms here at Southern Stream Ranch

We have specifically chosen Oyster Mushrooms for all of its health benefits. These mushrooms come from the Medicinal Mushroom family and offer a wide range of support for our bodies​

  • Full of Protein, Calcium, Valun, Vitamin C, & Amino Acids

  • Helps get rid of bad cholesterol

  • Helps fight against cancer

  • Boosts the immune system

  • Improves digestion

  • Reduces hyperactivity

  • Produces enzymes

  • Detoxes the liver 

  • Helps fight anemia or lack of red blood cells

  • The potassium from the mushroom helps level blood pressure

  • Provides a number nutrients that are beneficial to normalize and stabilize blood pressure.

We are still in the early stages of production and to be sure we get you the freshest and most delectable Mushrooms, we are growing to order. Place your order with us below, give us 1 - 2 weeks time to complete your order and be ready for pick up. We are pleased you have chosen us and guarantee the best oyster mushrooms in town.

Coming Soon!

Lions Mane Mushroom

Taking Special Requests

To place your order

Contact us by filling out the information below 

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Pan Fried Oyster Mushrooms

2 tb olive oil

12 oz oyster mushrooms

(cut into even slices)

3 garlic cloves (smashed)

5 springs of thyme

2 tb your choice butter

sea salt and black pepper to taste

1. Heat the olive oil in a large, heavy skillet over median high heat

2. Spread the mushrooms out in a single layer in the pan

3. Stir the mushrooms and cook for another 3-5 minutes until browned all over.

4.Add the butter, garlic, and thyme to the skillet and reduce the heat to low. cook for another 5-6 minutes, spooning the butter over the mushrooms until they are dark brown and slightly crispy

5. Remove the thyme springs and season the mushrooms with salt and pepper to taste.


Oyster Mushroom Noodle Stir-Fry

1/4 cup soy sauce

2 tb rice vinegar

2 tb maple syrup

1 tb toasted sesame oil

1 tsp sriracha

1/2 lb-bunch oyster mushrooms

4-5 oz noodles

1 tb sesame cooking oil

1 cup coarsely shredded carrots

6 green onions, cut into 1 inch pieces

4 baby boo chow, stems trimmed

1. In a medium bowl, mix soy sauce, rice vinegar, maple syrup, toasted sesame oil, sriracha. set aside

2. Cut the mushrooms from the firm central stem, and discard the firm stem

3. Cook the noodles according to the directions on the packet

4. Heat oil over medium-high heat in a large non-stick skillet . Stir-fry the mushrooms for about 7 minutes, or until golden brown. Transfer to a plate

5. Add carrots, and green onions to the skillet and stir-fry until carrots are tender. Add the box chow and cook until leaves are wilted

6. Add the cooked noodles, and sauce to the skillet and mix to combine. Folrd in the mushrooms and heat until wattled through. Garnish with toasted sesame seeds


Kissimmee River Family's Oyster Mushrooms

12 oz oyster mushrooms

(cut into even slices)

1/2 cup Italian bread crumbs 

Pink Himalayan salt

1 tb olive oil

1. Slice your mushrooms

 into smaller pieces

2. mist them with water

3. Add Italian bread crumbs and pink Himalayan salt into a gallon size zip lock bag

4. Toss your sliced mushrooms into the zip lock bag

5. Shake the bag until mushrooms are completely coated 

6. fry in olive oil until golden brown


Oyster Mushroom Scampi

1 cup oyster mushrooms, coarsely chopped

1 cup vegetable broth

2 whole garlic cloves, minced

1/4 cup parsley

2 tsp lemon juice

1 tsp yellow miso paste

1 tsp kelp (optional)

8 oz noodles of your choice

  1. Cook noodles according to the directions on the package

  2. In medium size skillet cook mushrooms in 1/2 cup broth over medium heat

  3. After 4 minutes, add parsley, garlic, lemon juice, miso, and kelp

  4. Cook until mushrooms are soft and fragrant, adding more broth as needed to prevent burning and drying out.

  5. once mushrooms are cooked, add more broth so there is enough to lione the bottom of your pan

  6. Toss mushroom mixture with cooked pasta and garnish with parsley