Hello hungry people! Looking for a delicious meat alternative? This pulled oyster mushroom recipe has become a success at Forketti HQ. It’s vegetarian and vegan friendly.
I tear the oyster mushrooms into small strips with my hands, but you can also use a fork to get that rough and inconsistent meat-like look. I season and roast the mushrooms in the oven until golden and crispy. I think it looks a bit like pulled chicken or pork, don’t you think so?
You will get a crispy and chewy texture that’s perfect for Tacos or on a short baguette with peanut butter and carrots (like a Bánh mì). Hope you like it as much as I do.
Pulled Oyster Mushrooms
Oven Baked Oyster Mushrooms
Adjust servings here:
Equipment
- Oven tray
- Mixing bowl
Ingredients
- 400 oyster mushrooms
- 4 tbsp olive oil*
- 1 tsp smoked paprika powder
- 1 tsp cumin
- 1 clove garlic
- salt
Instructions
- Pre-heat the oven to 175 C (350F).
- Clean the mushrooms by brushing off the dirt. Tear the mushrooms in small strips and add to a bowl. You can use your hands to tear the mushrooms, or shred them with a fork.
- Use a mixing bowl, add olive oil, smoked paprika powder, cumin, salt and grated garlic. Mix with a fork, then add the mushrooms and toss to coat. Let the mushrooms marinate for 5-10 minutes.
- Line a oven tray with baking paper. Spread the marinated mushrooms over the tray. Make sure they aren't layered on top of each other. Add the mushroom to the oven for 25-30 minutes or until the edges turn dark brown.
- Serve warm.
Notes
*Add a bit more olive oil if the mushrooms appear too dry.
Serve this recipe with Tacos.
Enjoy!
