King oyster mushrooms are the larger member of the oyster mushroom family, with a meaty texture and rich umami flavour. A versatile ingredient that can be shredded, grilled, broiled, or sautéed, they’re an excellent substitute for meat and seafood. From scallops to skewers, they’re super tasty.
Oyster mushroom skewers & steamed rice
Serves 2, prep time 10 mins, cooking time 10 mins
Cooked in a griddle pan, or on hot coals, vegan or not, you will love this meatless skewer recipe. For a super succulent texture, marinate the mushrooms in a sweet apple cider for one hour.
INGREDIENTS
8 large king oyster mushrooms
2 garlic cloves, thinly sliced
2 tbsp soy sauce
1 tsp Chinese five-spice
4 wooden skewers, soaked in cold water
for 20 mins
3 large spring onions, thickly sliced
2 tbsp oyster sauce
TO SERVE
Steamed rice
Chopped spring onion
Sesame seeds
METHOD
Slice the mushrooms lengthways, into ½ cm strips.
Place in a deep bowl and cover with boiling water, stand for 10 mins.
In a bowl, combine the soy sauce, garlic and five-spice.
Drain the mushrooms and pour over the spice mix, combine, and set aside (this can be done overnight).
FOR THE SKEWERS
Preheat the oven to 200°C.
Fold the mushrooms in half and divide them between the four skewers, alternating with spring onion.
Heat the oil in a shallow pan, add the skewers, pour over the excess marinade and cook evenly on all sides for 2–3 mins.
Divide salad and rice between two serving dishes.
Top with the skewers, pour over the satay sauce and serve.
Transfer the skewers to a lined baking tray.
Add the oyster sauce to the pan, bring to a simmer, and allow the sauce to thicken.
Remove from the heat and pour over the mushrooms, then place in the oven for 10–15 mins.
Serve on a bed of rice, drizzle over any excess juices from the oven tray, and top with onion stems and sesame seeds.
Oyster mushroom BBQ tacos
Makes 6, prep time 40 mins, cooking time 15 mins
Make taco night a vegan night! Oyster mushrooms are a great meat alternative. You can use shop-bought tacos or make these simple flatbread versions.
INGREDIENTS
6 large king oyster mushrooms
1 tsp of smoky paprika
1 tsp vegetable oil
Baking parchment
3 tortilla wraps
TO SERVE
3-4 tbsp vegan BBQ sauce
2 gem lettuces, trimmed & sliced
Jalapeños
Pickled red & white cabbage
2 limes, quartered
METHOD
FOR THE MUSHROOMS
Use a fork to shred the mushrooms.
Pushing the fork into the stem, drag it down in a combing motion.
Repeat until all the mushrooms are shredded, pull apart any thicker shreds, so they are all even.
Lay the mushroom on a lined baking sheet.
Sprinkle with paprika, add the oil, mix to combine, then place in the oven for 10–12 minutes.
The mushrooms will soften and begin to release moister, bake until the tips begin to crisp.
Remove the tray from the heat, pour the mushrooms into a bowl, add the BBQ sauce and combine.
Place the tacos back in the oven for 1–2 minutes to reheat.
Line the tacos on a flat surface (I stand them side by side, with a glass on both ends to keep them stable while I build them).
Starting with lettuce, then the mushrooms, layer up the tacos to your taste, serve with a squeeze of fresh lime and enjoy.
Peking oyster mushroom pancakes
Serves 2, prep time 15 mins, cooking time 35–40 mins
Vegan or not, you will love this meatless version of Chinese pancakes! I’ve given this classic dish a vegan makeover, using king oyster mushrooms that mimic the texture and taste of duck. Served with pancakes, cucumber, spring onion and Peking sauce, it’s an easy homemade ‘fakeaway’.
INGREDIENTS
8 large king oyster mushrooms
2 tsp Chinese
five-spice
1 tbsp sesame oil
TO SERVE
10-12 store-bought Chinese pancakes
4 spring onions, finely sliced into matchsticks
½ cucumber, de-seeded & sliced into matchsticks
Peking duck sauce
Sesame seeds (optional)
METHOD
Preheat the oven to 150°C.
Prepare the mushrooms by removing the caps.
Use a fork to shred the mushrooms.
Pushing the fork into the stem, drag it down in a combing motion.
Pull apart any thicker parts, ensuring the strips are even.
Add the mushrooms to a bowl with the sesame oil and Chinese five spice.
Toss to coat the mushrooms in oil and seasoning.
Spread the mushrooms over a lined baking tray, and place them in the centre of the oven; cook for 25–30 mins, or until crispy.
Heat the pancakes according to the pack instructions.
To serve, spread a generous amount of Peking sauce over the pancakes, then top with oyster mushroom, cucumber, spring onion and sesame seeds.
Roll, serve and enjoy.
Peking oyster mushroom pancakes
Serves 2, prep time 15 mins, cooking time 35–40 mins
Vegan or not, you will love this meatless version of Peking Chinese ‘duck’ pizza! I’ve given this classic dish a vegan makeover using king oyster mushrooms – they perfectly mimic the taste and texture of duck. It’s an easy homemade ‘fakeaway’, perfect any day of the week.
INGREDIENTS
8 large king oyster mushrooms
2 tsp Chinese five-spice
1 tsp sesame oil
1 tbsp oyster sauce
TO SERVE
1 large flatbread
(I’ve used Arabic bread in this recipe, it has a thick base so doesn’t go soggy)
1 cup grated mozzarella
3 tbsp Peking duck sauce
4 spring onions
(thinly slice white part into matchsticks and chop the green tops into 1cm pieces)
Sesame oil (optional)
Sesame seeds
METHOD
FOR THE TOPPING
Preheat the oven to 150°C.
Prepare the mushrooms by removing the caps.
Use a fork to shred the mushrooms.
Pushing the fork into the stem, drag it down in a combing motion.
Pull apart any thicker parts, ensuring the strips are even.
Add the mushrooms to a bowl with the sesame oil and five-spice.
Toss to coat the mushrooms in oil and seasoning.
Spread the mushrooms over a lined baking tray,
and place in the centre of the oven; cook for 25–30 mins, or until crispy.
Remove the tray from the oven, allow it to cool, and then divide the mushrooms into equal amounts.
In a bowl, mix half with oyster sauce and set aside.
FOR THE BASE
Lay the bread on a flat surface and add the Peking sauce.
Using a pastry brush, coat the base evenly.
Add the mushroom, and top with cheese and green onion.
Now, add the remainder of the mushrooms combined with oyster sauce.
Drizzle with sesame oil, then place the pizza directly onto the wire rack in the oven.
Cook for 10–15 mins, or until the cheese has melted.
Remove from the oven, top with spring onion and sprinkle with sesame seeds. Serve and enjoy.