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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.
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!
- 1-1.5 tbsp vegetarian mushroom oyster sauce , adjust to taste
- 2 tbsp mirin or sake (see notes)
- 2-3 tsp sugar adjust to desired sweetness (see notes)
- 1 tsp chili oil or chili sauce
- 1.5 tsp dark mushroom soy sauce
- 1 tsp sesame oil
For Cooking
- Neutral cooking oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp water
For Serving
- Steamed rice
- Green onions
- Sesame seeds
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.
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
- Mushroom Tocino
- Fried Garlic Rice
- Taiwanese Style Popcorn Mushrooms
- Burger Steaks and Gravy
- Wontons in Chili Broth
- Scallion and Sesame Buns
- Spicy Cucumber Salad
- Crispy Eggplant Katsu
- Shredded Tofu ‘Bulgogi’
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.
Ingredients
Mushrooms
- 1 lb king oyster mushrooms
Sauce
- 1-1.5 tbsp vegetarian mushroom oyster sauce , adjust to taste
- 2 tbsp mirin or sake (see notes)
- 2-3 tsp sugar adjust to desired sweetness (see notes)
- 1 tsp chili oil or chili sauce
- 1.5 tsp dark mushroom soy sauce
- 1 tsp sesame oil
For Cooking
- Neutral cooking oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp water
For Serving
- Steamed rice
- Green onions
- Sesame seeds
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.
WATCH Video
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
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂
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This Post Has 18 Comments
Your recipes and photos are absolutely amazing! Keep up the fantastic work!
Thanks so much, Lei! ◡̈
Amazing!
Thank you Donna! ◡̈
Fantastic recipe and method. You made it easy for me to put this together!! A former carnivore and mushroom avoider, I now appreciate all the types and methods of preparation mushrooms adapt to!
Hi Susan! Really hope you enjoyed your meal! Thanks for leaving a review, appreciate it ◡̈
I made this the other day- it was fantastic! Great idea to shred and air fry the mushrooms! I didn’t have Mirin or Sake on hand so used rice wine vinegar- it seemed to work. Thanks for sharing!
Hi Mel, thanks for giving it a try! Rice wine vinegar is actually a type of vinegar so this added a lot of acidity to the dish (instead of sweetness from the sake/mirin) so I’m glad it worked out despite that 😅
Wow! I whipped this up pretty quickly for my family and my children who are not fans of mushrooms (working on that!) said the flavor was great. Thank you so much for an easy recipe that was a hit. 🙂
Thanks Kristen, glad they enjoyed it ◡̈
This is so tasty! It’s also easy to prepare. I love it when a recipe works perfectly right from the start, and this one definitely does!
Glad to hear, Becky! Thank you ◡̈
Can you make this recipe ahead of time?
Hey Joann! Yes you can. I recommend to reheat it on a pan and add a splash of water as needed, since the sauce can dry up. Hope this helps ◡̈
I just finished making this to bring over to my vegan son and daughter-in-love to enjoy as part of their weekend to celebrate their 1st anniversary.
My Asian, non-vegan husband tasted it and declared it “really good”. He did suggest adding air-fried tofu to the mushrooms. Since the newlyweds love tofu, I air-fried a package of tofu and, along with an additional 1/2 recipe of sauce, added it to the mushrooms and let it simmer together for a bit. It was a good addition to a great recipe…thanks!
Ooh I love the combination of mushrooms and tofu. That’s definitely a great idea. Thanks for sharing ◡̈
Do you think this would work with canned oyster mushrooms? As long as they are drained and patted dry.
Hey April, I think they’d work great! Just be sure to dry them well 🙂