Learn how to make some mouth watering pseudo chicken using oyster mushrooms paired with bell peppers . It's so delicious, juicy and flavoursome that will leave you craving for more.
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If you are craving a meat substitute then look no further than oyster mushrooms because they are seriously tasty especially when they are seasoned and cooked right.
I promise you won't miss eating meat after trying this recipe and most importantly it is relatively straight forward to make.
The oyster mushrooms are trimmed and marinated for a very short period of time with a herbaceous savoury marinade and then seared and tossed with bell peppers.
You can eat these oyster mushrooms alone or pair it with a side dish and turn it into a hearty meal.
Whether you have it as a wholesome meal or appetiser this dish will quickly become a household favourite.
What are oyster mushrooms?
Oyster mushrooms are also known as pearl mushrooms and are the most common cultivated mushrooms in the world.
You can find these mushrooms in many parts of the world and they typically grow on or near trees in subtropic forests.
Like most mushrooms, they have a spongy texture, however oyster mushrooms are thin, broad, fan shaped with an off white to grey in colour.
You can stir fry, saute, fry, grill, roast or braise oyster mushrooms.
Nowadays, many many cultures eat these mushrooms especially Chinese, Japanese and Korean.
Due to their meaty texture, its not uncommon to find these mushrooms in vegetarian and vegan cooking.
Ingredients you will need
- Oyster mushrooms - You specifically need these type of mushrooms because they are naturally meaty and make a great pseudo meat substitute.
- Bell peppers - Any colour will do, I used yellow and red but it doesn;t matter.
- Coconut aminos - This is a great soy(a) sauce substitue, it works in exactly the same way but not as salty.
- Olive oil - For the sauce and for cooking the bell peppers.
- Taste paste - For the marinade.
- Balsamic vinegar - This gives the dish a slight tanginess.
- Maple syrup - This counterbalances the salty/tangy flavour.
- Browning sauce - This is what I used for darkening the mushrooms.
- Chinese 5 spice/chadon beni/thyme/onion/garlic granules/all purpose seasoning/chill powder - This is all of the seasoning used for the marinade.
The steps
- Use a damp kitchen towel to gently clean away any dirt.
- Use scissors to trim away the stem and the base of each cluster and discard (you only want the top part of the mushroom).
- Cut the remaining part of the oyster mushrooms into small pieces in a bowl and set aside.
- In another large bowl, add the browning sauce, coconut aminos, balsamic vinegar maple syrup, olive oil, tomato paste, purpose seasoning, thyme, chadon beni, chinese 5 spice, onion/garlic granules, chilli powder and then whisk.
- Pour the oyster mushrooms into the wet ingredients bowl.
- Use a spoon to thoroughly fold the shredded mushrooms into the marinade.
- Heat a large frying pan/large skillet with the 2 tablespoon of olive oil on medium heat.
- Add the bell peppers and cook for a few minutes.
- After a few minutes, add the water, put the lid on and steam for 5 minutes.
- Remove the lid and proceed to add the marinated mushrooms.
- Fold them in with the bell peppers.
- Allow the oyster mushrooms to cook for about 10 minutes, turning frequently to make sure the mushrooms cook through and brown. During this time there might be excess sauce in the pan, if it is too much for your liking increase the heat to evaporate any excess sauce.
- After the given time, do a taste test and add pink salt if needed (I didn't add anything else).
Notes and tips
- This is the link that you need for my Homemade Browning Sauce and All purpose seasoning recipe.
- It is very important that you use oyster mushrooms for this recipe because they have a meaty texture to them.
- If you are using store bought browning sauce then use only one teaspoon instead.
- Any leftovers should be refrigerated for up to 24 hours.
- You can use soya sauce instead of coconut aminos, they work both the same.
- If you cannot find chadon beni, then you will need to use cilantro/coriander (UK) instead.
- Oyster mushrooms are fragile and highly absorbent so it is best to follow my instructions and wipe them off with a wet cloth/kitchen towel.
- Feel free to add additional vegetables to the pan i.e cauliflower, string beans, peas, broccoli etc..
- Make sure you are using sterilised kitchen scisscors to shred the oyster mushrooms.
More vegan recipes to try
Side dishes to pair this with
- Brown Rice
- Yellow Rice With Corn
- Steamed Cabbage
- Sweet Potato Bread
- Steamed Vegetables
- Mashed Sweet Plantain
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Oyster Mushroom Chicken (Vegan)
Equipment
- chopping board
- 2 large bowls
- sterilised scissors/knife
- large skillet/frying pan
- Spatula
- chopping board
Ingredients
- 1½ lb oyster mushrooms (680g)
For the marinade
- 2 tablespoon homemade browning sauce only use this amount if you my homemade version
- ¼ cup coconut aminos (60ml) can use soy(a) sauce
- 1½ tablespoon balsamic vinegar
- 1½ tablespoon maple syrup
- 3 tablespoon olive oil
- 1½ tablespoon tomato paste
- 1 tablespoon all purpose seasoning
- 1 teaspoon thyme
- 1 teaspoon chadon beni
- 1 teaspoon chinese 5 spice
- ½ teaspoon onion granules
- ½ teaspoon garlic granules
- ½ teaspoon chilli powder
To cook the bell peppers
- 2 tbsp olive oil
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 3 tablespoon water
Instructions
- Use a damp kitchen towel to gently clean away any dirt.
- Use scissors to trim away the stem and the base of each cluster and discard (you only want the top part of the mushroom).
- Cut the remaining part of the oyster mushrooms into small pieces in a bowl and set aside.
- In another large bowl, add the browning sauce, coconut aminos, balsamic vinegar maple syrup, olive oil, tomato paste, purpose seasoning, thyme, chadon beni, chinese 5 spice, onion/garlic granules, chilli powder and then whisk.
- Pour the oyster mushrooms into the wet ingredients bowl.
- Use a spoon to thoroughly fold the shredded mushrooms into the marinade.
- Heat a large frying pan/large skillet with the 2 tablespoon of olive oil on medium heat.
- Add the bell peppers and cook for a few minutes.
- After a few minutes add the water, put the lid on and steam for 5 minutes.
- Remove the lid and proceed to add the marinated mushrooms.
- Fold them in with the bell peppers.
- Allow the oyster mushrooms to cook for about 10 minutes, turning frequently to make sure the mushrooms cook through and brown. During this time there might be excess sauce in the pan, if it is too much for your liking increase the heat to evaporate any excess sauce.
- After the given time, do a taste test and add pink salt if needed (I didn't add anything else).
Video
Notes
- This is the link that you need for my Homemade Browning Sauce and All purpose seasoning recipe.
- It is very important that you use oyster mushrooms for this recipe because they have a meaty texture to them.
- If you are using store bought browning sauce then use only one teaspoon instead.
- Any leftovers should be refrigerated for up to 24 hours.
- You can use soya sauce instead of coconut aminos, they work both the same.
- If you cannot find chadon beni, then you will need to use cilantro/coriander (UK) instead.
- Oyster mushrooms are fragile and highly absorbent so it is best to follow my instructions and wipe them off with a wet cloth/kitchen towel.
- Feel free to add additional vegetables to the pan i.e cauliflower, string beans, peas, broccoli etc..
- Make sure you are using sterilised kitchen scisscors to shred the oyster mushrooms.
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