These Oyster Mushroom Bulgogi Bowls feature the freshest local mushrooms from Fungified Farm! The Mushrooms are quickly tossed in the most flavorful Bulgogi inspired marinade then roasted or air fried for crispy edges and a perfect chew. Enjoy on their own or build into this yummy bowl (if they make it to the plate!)
Are you a mushroom lover?
Confession: I've only been enjoying mushrooms for the last 5-ish years of my life.
I grew up exposed to the occasional button or baby bella mushroom sautéed and kinda smelly. My mom always loved them, but my dad didn't so we rarely had them around. With that information in mind, the child version of myself decided I, in fact, did not like mushrooms.
I remember my first exposure to a mushroom that wasn't a baby bella. I was on a fancy date with my new hubby and ordered a polenta bowl that had chanterelles in it. As an adult in a public space, I felt that I could not pick them out, so I ate them. AND MY WHOLE WORLD CHANGED. 🍄 I remember going home questioning my whole life... what other amazing foods have I not eaten because I thought I didn't like it? I literally went crazy finding every new variety of mushroom I could find and I even revisited the classic baby bella.
Fast forward to now. Shroomies are a regular part of our diets and we LOVE them. Most of our Saturday mornings are spent checking out our local farmers market and this year a new mushroom farm appeared, and I could not be more ecstatic.
Finding new Mushroom Varieties
When searching for some less typical mushroom varieties I recommend two things
Support your local growers - Find your local growers and love them hard! They often have the best quality mushrooms, unique varieties and a real passion for what they do. If you happen to be in the Montgomery County or surrounding area of Pennsylvania check out Fungified Farm!
Support your local Asian markets - If you have no luck finding a Mushroom grower in your area, search out for your local Asian Markets. The Asian Markets near me have tons of different mushroom varieties that you rarely find elsewhere. My favorite regular finds there are King Trumpet Oyster and Enoki Mushrooms.
As I previously mentioned, I've been supporting Fungified Farm all summer since I first discovered them! They have graciously provided me with the mushrooms to create this recipe and I am beyond excited to share it with you!
Fungified Farm is certified naturally grown and use no chemicals or pesticides. The owner, Alethea, has a passion for growing mushrooms, while his partner Bruce forages locally! They provide the area with the best local and exotic varieties of mushrooms. There is a variety of seasonings, dried mushrooms & medicinal tinctures that are able to be shipped currently and if you're local you have got to check out their fresh selection! They even do Foraging Tours, so you can learn how to safely forage for mushrooms on your own! So cool.
Let's get to the recipe: Oyster Mushroom Bulgogi!
It's hard for me to pick a favorite Mushroom variety, but Oyster Mushrooms are definitely in my top 3. They have a delicate, earthy flavor and add a great boost of umami to your dishes. They have an almost meaty texture and hold up their shape really well. They are the perfect specimen for this MUSHROOM BULGOGI.
I'm finally making my way to the recipe here. 😅
Bulgogi is typically made with beef and a unique marinade, containing pear, soy sauce and sesame oil.
Grab your bullet style blender and blend up all the ingredients for the marinade. Gently use your hands to tear the oyster mushrooms into strips that are a little larger than bite sized. They will shrink in size a bit when cooked. Toss the mushrooms with your marinade, let it sit for 5-10 minutes and either bake or air fry! Both are delicious, although the air fryer will generally take less time.
Pro tip: You may want to double your mushrooms if you plan to make this a meal. These shroomies are SO tasty, it's REALLY hard not to pick at them on the tray while you're prepping everything else. Then you'll go to eat your meal and find that you have no mushrooms left... not that I learned this from experience or anything......
You could also enjoy the Oyster Mushroom Bulgogi in tacos, wraps, salads or summer rolls! So make just the mushrooms, or make the whole meal. Either way you can't go wrong.
To build a Bulgogi Bowl
These little Umami bombs are so yummy topped on a bowl of sticky rice, quick pickled cucumbers & carrots and a good drizzle of Vegan Spicy Mayo. 🤤 It's so delicious as a meal. The sweet & savory, crispy & chewy oyster mushrooms pair so well with the tang of the fresh veggies and the creamy mayo dressing.
Check out the recipe notes for more info on Vegan Spicy Mayo. You can mix up a quick one in less than a minute. Or you can follow this recipe and make your own! My homemade version is the best because it is made of wholesome, healthy ingredients and adds a protein boost to this meal!
I can't wait for you to give this a try, I really hope you do!
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Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Oyster Mushroom Bulgogi Bowls
- ½ lb oyster mushrooms
- 1 tablespoon olive oil Only used if pan frying
- ½ small apple or pear I use gala (no need to peel)
- ½ tablespoon freshly grated ginger
- 1 clove garlic
- 1 tablespoon coconut sugar may sub other sugar of choice
- 2 tablespoons tamari or soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon sesame oil
- ½ tablespoon sriracha leave out to omit spiciness
Quick Pickled Veggies
- 1½ cup grated carrot about 1 medium
- ½ English cucumber thinly sliced
- 1 serrano or jalapeno, thinly sliced optional
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon coconut sugar
- ½ teaspoon salt
- 3 cups cooked short grain rice (about 1 cup dry) or grain of choice
- Vegan Spicy Mayo* see note
- thinly sliced green onions
Prepare Quick Pickle
- In a jar or container with a lid, add all ingredients listed. Put the lid on, give it a good shake to get it all combined and set aside for serving. (Give it a little shake every once in a while, while you prep the mushrooms)
Oyster Mushroom Bulgogi
- Make the Marinade- Add all the Marinade ingredients into a bullet style blender and blend until fully combined.
- Prepare your Oyster Mushrooms- Cut off the little, if any, tough stem at the base of your mushrooms. Use your hands to gently tear the mushrooms into strips.
- Place prepared mushrooms into a bowl or container and pour marinade over top. Mix to cover all mushrooms. Cook immediately or let sit for up to 20 minutes. (Avoid marinating for too long as mushrooms act like a sponge and will have a harder time becoming crispy)
Cooking the Mushrooms
- Air Fryer - Set air fried for 370°F. Place marinated mushrooms into air fryer basket in one layer, avoiding overlap. Air fry for 5-7 minutes. (If mushrooms are large, or basket is crowded, you may need to flip and cook for an additional 3-4 minutes)
- Oven - Set oven to 425°F. Place marinated mushrooms on a parchment or silicone mat lined baking sheet in one layer, avoiding overlap. Bake for 8-12 minutes, until bottom begins to crisp. Flip mushrooms and bake another 10-12 minutes.
- Pan Fry - Heat 1 tablespoon of olive oil over medium heat in large skillet. Place mushrooms in an even layer, allow to cook, undisturbed, for about 4-5 minutes. Flip when they begin to brown and cook for another 4-5 minutes.
- When done, edges of mushrooms should be crisp and browned. Enjoy as is or continue below to assemble into a meal!
Assemble your Bulgogi Bowl
- Between two serving bowls, divide cooked rice, (drained) pickled veggies and Oyster Mushroom Bulgogi, drizzle with Spicy Vegan Mayo* and sliced green onions! Enjoy!