Vegan and non-vegan food enthusiasts are frequently amazed by the versatility and succulence of an unsuspecting ingredient – the humble oyster mushroom. With a texture reminiscent of pulled pork and a delicate umami flavor, oyster mushrooms have become a go-to for creating plant-based versions of classic meat dishes. SOTE Natural Remedies recently grew some beautiful Trumpet Oyster Mushrooms and we just had to give this recipe a go! This guide will walk you through the steps to create a mouthwatering Pulled Trumpet Oyster Mushroom Bowl, perfect for any day of the week and any time of the day.
Ingredients (2 servings)
For the Pulled Mushrooms:
- 2 to 3 large trumpet oyster mushrooms
- Olive oil or cooking oil for pan
- 1 cup soy sauce
- ¾ cup dark brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon rice wine vinegar
- 1 tablespoon chile-garlic sauce (such as Sriracha®) (Optional)
- 1 ½ teaspoons ground black pepper
- 1 teaspoon grated fresh ginger
- 1 teaspoon Asian (toasted) sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup water
For the Bowl Assembly (optional):
- Cooked grains (such as rice, quinoa, or farro)
- Green Onions or chives
- Sesame seeds for garnish
Ingredients (2 servings)
For the Pulled Mushrooms:
- 2 to 3 large trumpet oyster mushrooms
- Olive oil or cooking oil for pan
- 1 cup soy sauce
- ¾ cup dark brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon rice wine vinegar
- 1 tablespoon chile-garlic sauce (such as Sriracha®) (Optional)
- 1 ½ teaspoons ground black pepper
- 1 teaspoon grated fresh ginger
- 1 teaspoon Asian (toasted) sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup water
For the Bowl Assembly (optional):
- Cooked grains (such as rice, quinoa, or farro)
- Green Onions or chives
- Sesame seeds for garnish
Preparation Steps
1. Preparing the Trumpet Oyster Mushrooms
Begin by cleaning the mushrooms with a damp paper towel to remove any dirt. Make sure any remaining substrate is removed. Then, using a fork or sharp knife, shred the mushrooms lengthwise into thin strips, resembling pulled pork.
Next, sprinkle some salt over the mushrooms. Gently massage the salt into the mushrooms and let them sit for 8-10 minutes. Afterward, squeeze out any excess water and pat-dry the mushrooms.
2. Cooking the Mushrooms
You have a couple options for cooking:
- Oven: Preheat the oven to 350°F (176°C). Spread the mushrooms on a baking sheet lined with parchment paper. Bake for 20-25 minutes, stirring halfway.
- Air fryer (recommended for a crispy option): Preheat the air fryer to 350°F (176°C). Place parchment paper in your air fryer basket for an easier clean up and handling process. Place the mushrooms in the basket, being careful not to overcrowd. Cook for about 10 to 13 minutes, or until crispy.
2. Cooking the Mushrooms
You have a couple options for cooking:
- Oven: Preheat the oven to 350°F (176°C). Spread the mushrooms on a baking sheet lined with parchment paper. Bake for 20-25 minutes, stirring halfway.
- Air fryer (recommended for a crispy option): Preheat the air fryer to 350°F (176°C). Place parchment paper in your air fryer basket for an easier clean up and handling process. Place the mushrooms in the basket, being careful not to overcrowd. Cook for about 10 to 13 minutes, or until crispy.
3. Korean BBQ Sauce
While the mushrooms bake, stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, pepper, ginger, and sesame oil together in a saucepan; bring to a boil.
Whisk cornstarch and 1 tablespoon of water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
4. Finishing the Mushrooms
Once the mushrooms have crisped up nicely, remove them from the air fryer or oven and mix them into your sauce. Pour in 1/4 cup of water, let it simmer, then cover the sauce to enhance its flavor and let the mushrooms absorb any lost moisture from baking. About 5 minutes
5. Assembling the Bowl
In a bowl, place a serving of your cooked grains, a generous serving of the pulled mushrooms, and any vegetables or greens you may want.
Topping Suggestions, Tips, and Variations
For the perfect finish to your Pulled Trumpet Oyster Mushroom Bowl, consider these delicious toppings and sides:
- Fresh Greens: Spinach, kale, or arugula can add a fresh and healthy component to your bowl.
- Pickles and Pickled Onions: Pair the savory mushrooms with the tang of pickles or pickled onion.
- Avocado: A mashed avocado or slices give a creamy and rich contrast to the savory mushrooms.
- Sesame Seeds: Toasted sesame seeds add texture and nuttiness to the dish.
- Hot Sauce: For those who like an added kick, top your bowl with some hot sauce for an extra layer of flavor.
- Corn on the Cob: A wonderful side that complements the smoky flavors of the pulled mushrooms.
- Peppers: Few can resist the satisfying crunch of a vibrant red or green pepper, bringing both color and texture to the dish.
Serving for Special Diets
This bowl is not only vegan but also fits in with a gluten-free diet if you ensure the soy sauce and barbecue sauce are gluten-free. It’s low in calories and packed with nutrients from the vegetables and grains.
Conclusion
The Pulled Trumpet Oyster Mushroom Bowl is a shining example of how vegan cuisine can be just as hearty and satisfying as traditional meat dishes. It’s a creation that’s both simple and elegant, with layers of flavor and an impressive texture. Don’t just take our word for it – give it a try and savor the goodness of this delectable plant-based bowl yourself. Whether you’re a seasoned vegan cook or just starting out on your plant-based culinary adventure, this recipe is sure to impress.
If you liked working with this mushroom be sure to check out our Mushroom Bacon recipe, it’s a great alternative to greasy bacon in the morning!
You can find a variety of fresh gourmet mushrooms and mushroom grow kits at SOTE Natural Remedies, so not only can you eat these nutritious mushrooms but grow them as well! Visit them in Jordan seven days a week.
