Vegan Oyster Mushroom Recipe

I absolutely love this recipe because it’s the perfect combination of simplicity and flavor, making these smoky, sweet, and savory oyster mushrooms a go-to for impressing friends without breaking a sweat. Plus, they’re super versatile—whether I’m using them as a taco filling or adding them to a grain bowl, they’re always a delicious, vegan-friendly treat that hits the spot every time.

I enjoy making vegan dishes that are wholesome and wonderful to eat. My newest recipe features oyster mushrooms— no, really!

It’s oyster mushroom preparation next week in restaurant kitchens across America. I promise, you’ll be seeing and tasting a lot more of these meaty fungi in the future.

Mushrooms are a fantastic source of nutrition, and oyster mushrooms, in particular, are high in protein (a rare find among veggies), as well as B vitamins and lots of other good stuff. And when you soak them in a marinade of olive oil, soy sauce, and smoked paprika, they step up their flavor game as well.

Add in a few tablespoons of maple syrup and balsamic vinegar for a flavor balance that’s off the charts, and you’ve got one of the best mushroom dishes possible.

Ingredients

Oyster Mushrooms:
Loaded with vitamins, minerals, and antioxidants; low in calories.

Olive Oil:
Fats that are good for your heart; boosts taste and helps with nutrient absorption.

Soy Sauce:
Imparts umami depth; low in calories, but high in salt.

Balsamic Vinegar:
Offers sweet and sour tastes; low in calories and possibly beneficial in terms of antioxidants.

Maple Syrup:
Sweetness of a natural sort; some antioxidants and minerals.

Garlic:
Enhances immunity; recognized for its properties that reduce inflammation and serve as antioxidants.

Smoked Paprika:
It adds depth and smokiness and has vitamins A and E.

Ingredient Quantities

• 1 pound oyster mushrooms, torn into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh parsley (optional for garnish)

Instructions

1. Set your oven to 400°F (200°C) to preheat. Meanwhile, take a baking sheet and line it with parchment paper.

2. In a big mixing bowl, mix together the olive oil, soy sauce, balsamic vinegar, maple syrup, and minced garlic.

3. Add the smoked paprika, salt, and black pepper to the concoction, and mix until you can’t tell where one’s been and the other is going.

4. Throw the ripped oyster mushrooms into the bowl and evenly coat them with the marinade.

5. On the baking sheet that has been prepared, place the mushrooms in a single layer.

6. Preheat the oven and set it at the correct temperature. Bake in the oven that has been set at the correct temperature for 20 to 25 minutes.

7. Take them from the oven and allow them to cool for a few minutes on the baking sheet.

8. Move the sautéed mushrooms to a serving dish.

9. If you wish, you may top with freshly chopped parsley.

10. Serve straightaway as a side dish, or use them as a salad, grain bowl, or vegan taco filling topping. They are equally delicious however you serve them.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Measuring spoons
6. Spoon or spatula for mixing
7. Knife (for mincing garlic and chopping parsley, if needed)
8. Cutting board
9. Serving dish

FAQ

• Can I use other types of mushrooms?– Yes, other fungi, such as cremini or shiitake, can be used but may result in some variation in the flavor and texture.
• Is there a substitute for soy sauce?– Gluten-free soy sauce alternatives include tamari and coconut aminos.
• How can I make this recipe gluten-free?– Use gluten-free soy sauce or tamari to make the recipe gluten-free.
• Can I prepare this recipe in advance?– Certainly, the mushrooms can be soaked several hours beforehand and cooked just before you’re ready to present the dish.
• Is there a substitute for olive oil?– Avocado oil or any other cooking oil of your choice can be used.
• How should I store leftovers?– Place any remaining food into a vacuum-sealed container and refrigerate it, ensuring it is stored at around 4°C (39°F); it should keep for 3 days without spoiling.
• Can I skip the maple syrup?– Yes, you can leave it out or slightly sweeten it with agave syrup.

Substitutions and Variations

Avocado oil or coconut oil can add a unique flavor to dishes that call for olive oil.
Soy sauce: For a gluten-free option, use tamari. For a soy-free alternative, use coconut aminos.
Balsamic vinegar: Substitute it with apple cider vinegar or red wine vinegar.
Agave syrup or brown rice syrup can replace maple syrup.
Smoked paprika: You can use regular paprika, but add a pinch of liquid smoke for the smoky flavor.

Pro Tips

1. Even Coating for Maximum Flavor Ensure the mushroom pieces are well-coated in the marinade by gently massaging the mixture into the mushrooms with your hands. This helps the mushrooms absorb all the flavors evenly.

2. Crowding Alert When placing the mushrooms on the baking sheet, give them enough space and avoid overcrowding. This allows them to roast properly and achieve a nice caramelization, rather than steaming.

3. Enhanced Texture For added texture, consider adding a sprinkle of breadcrumbs to the mushrooms before baking. This will give them a slightly crispy crust.

4. Flavor Boost Add a pinch of red pepper flakes to the marinade if you’d like a bit of heat. The slight spiciness will complement the sweet and savory flavors beautifully.

5. Pre-Marinade Rest Allow the mushrooms to sit in the marinade for about 10-15 minutes before baking. This additional resting time can enhance the depth of flavor by allowing the marinade to penetrate the mushrooms more thoroughly.