Pulled King Oyster Mushroom


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Pulled King Oyster Mushrooms cooked in a sweet savory sauce served over rice. I used a fork to create thin shreds of king oyster mushrooms before cooking it down to draw out excess moisture and allow it to absorb the sweet and savory flavors from the sauce.

This is an easy vegan recipe inspired by Korean and Japanese flavors.

shredded pulled king oyster mushroom bowl

WHAT MUSHROOMS SHOULD I USE?

Well for this recipe, I used king oyster mushrooms to be exact. These mushrooms have a stringy texture when broken apart and can be “shredded”. Texture-wise, other great alternatives are oyster mushrooms, maitaike mushrooms, or even enoki mushrooms. Although you can use other mushrooms and just slice or break these apart and cook these down with the same sauce.

INGREDIENTS YOU’LL NEED

Mushrooms

  • 1 lb king oyster mushrooms or other mushrooms, see notes

For the Sauce

You’ll find the full printable recipe in the card below!

For Cooking

  • Neutral cooking oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 tbsp water

For Serving

PREPARE THE MUSHROOMS

  • Using a fork, shred the mushrooms and pull apart or separate any larger pieces. 
  • Sprinkle some salt onto the mushrooms. Massage the salt into the mushrooms and set aside for 8-10 minutes. Squeeze out any excess water.Pat-dry the mushrooms.
  • Prepare your air fryer. I lined my air fryer with parchment paper. 

AIR-FRY OR BAKE THE MUSHROOMS

  • Air-fry the mushrooms for 7-8minutes at 180C/350F or until lightly brown and crisp around some edges.NOTE: Be sure not to overcook the mushrooms – having some white parts are totally fine. Mixing the white not crispy parts with the golden brown ones create unique textures.
  • If you don’t have an air-fryer, you can opt to bake this for 12-15 minutes or longer. You can also use a pan to dry fry the mushrooms drain out excess water/moisture.

PREPARE THE SAUCE

  • Meanwhile, prepare the sauce by mixing everything together. Feel free to adjust this to your desired taste.
king oyster mushroom sauce

COOK THE MUSHROOMS IN THE SAUCE

  • Heat a wok or pan over medium heat. Once hot, add 1-2 tbsp neutral cooking oil. Sauté the minced garlic and ginger until aromatic. Add the air fried mushrooms.
  • Over medium heat, add the sauce over the mushrooms. Allow to come to a simmer for the mushrooms to absorb the sauce.
  • Once the sauce starts to thicken from the sugars, add 2 tbsp of water to the mushrooms then cover the pan. 
  • This will help deglaze the pan and also add some extra moisture to the mushrooms since air-frying dehydrates the pieces of mushrooms. Turn off the heat.

ENJOY THE PULLED KING OYSTER MUSHROOMS!

  • Serve and enjoy with rice, noodles, in wraps, or however way you want! Garnish with green onions and sesame seeds, if desired.

MORE RECIPES YOU MIGHT LOVE

shredded pulled king oyster mushrooms

Pulled King Oyster Mushroom Rice Bowl

Pulled King Oyster Mushrooms cooked in a sweet savory sauce served over rice. I used a fork to create thin shreds of king oyster mushrooms before cooking it down to draw out excess moisture and allow it to absorb the sweet and savory flavors from the sauce. This is an easy vegan recipe inspired by Korean and Japanese flavors.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Course Main Course

Cuisine Asian, East Asian, Fusion, Japanese, Korean

Ingredients  

Mushrooms

  • 1 lb king oyster mushrooms

For Cooking

  • Neutral cooking oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 tbsp water

Instructions 

Prepare the Mushrooms

  • Using a fork, shred the mushrooms and pull apart or separate any larger pieces. 

  • Sprinkle some salt onto the mushrooms. Massage the salt into the mushrooms and set aside for 8-10 minutes. Squeeze out any excess water.Pat-dry the mushrooms.
  • Prepare your air fryer. I lined my air fryer with parchment paper. 

  • Air-fry the mushrooms for 7-8minutes at 180C/350F or until lightly brown and crisp around some edges.NOTE: Be sure not to overcook the mushrooms – having some white parts are totally fine. Mixing the white not crispy parts with the golden brown ones create unique textures.
  • If you don’t have an air-fryer, you can opt to bake this for 12-15 minutes or longer. You can also use a pan to dry fry the mushrooms drain out excess water/moisture.

  • Meanwhile, prepare the sauce by mixing everything together. Feel free to adjust this to your desired taste.

  • Heat a wok or pan over medium heat. Once hot, add 1-2 tbsp neutral cooking oil. Sauté the minced garlic and ginger until aromatic. Add the air fried mushrooms.

  • Over medium heat, add the sauce over the mushrooms. Allow to come to a simmer for the mushrooms to absorb the sauce.

  • Once the sauce starts to thicken from the sugars, add 2 tbsp of water to the mushrooms then cover the pan.

  • This will help deglaze the pan and also add some extra moisture to the mushrooms since air-frying dehydrates the pieces of mushrooms. Turn off the heat.

  • Serve and enjoy with rice, noodles, in wraps, or however way you want! Garnish with green onions and sesame seeds, if desired.

Notes

MIRIN/SAKE & SUGAR

  • Mirin has more sugar than sake so if using sake, you can add more sugar and adjust to your desired taste.
  • You can also use other rice wine of choice and adjust the sweetener accordingly.

 

CAN I USE OTHER MUSHROOMS?

  • Yes you can! I recommend using oyster mushrooms and breaking these apart with your hands. Other great options are maitake and enoki mushrooms.

NUTRITIONAL INFO

Serving: 1serving (mushrooms) | Calories: 287kcal | Carbohydrates: 27g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 669mg | Potassium: 986mg | Fiber: 5g | Sugar: 11g | Vitamin A: 109IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 3mg

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shredded pulled king oyster mushroom bowl





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