Crispy & chewy, umami packed mushrooms tossed in a Bulgogi inspired marinade! Enjoy alone or build into a bowl as suggested below, with quick pickled veggies, rice & homemade spicy vegan mayo!
1tablespooncoconut sugarmay sub other sugar of choice
2tablespoonstamari or soy sauce
1tablespoonrice wine vinegar
½tablespoonsesame oil
½tablespoonsriracha leave out to omit spiciness
Quick Pickled Veggies
1½cupgrated carrotabout 1 medium
½English cucumberthinly sliced
1serrano or jalapeno, thinly slicedoptional
½cupwhite vinegar
½cupwater
1tablespooncoconut sugar
½teaspoonsalt
For Serving
3cupscooked short grain rice (about 1 cup dry)or grain of choice
Vegan Spicy Mayo*see note
thinly sliced green onions
Instructions
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!
Notes
*Spicy Vegan Mayo Notes- Follow the recipe linked here to make your own easy & healthy Spicy Mayo. For an even simpler solution, simply mix together 3 tablespoon vegan mayo, 1-2 tablespoon rice wine vinegar and sriracha to taste.Storage- This meal is best served fresh. If you somehow manage to have left over Mushrooms, simply toss them in the air fryer for 2 minutes at 400 degrees to give them a quick refresher