I am fascinated with these large oyster mushrooms. The large stems make them the perfect vehicle to create vegan recipes.Jump to Recipe
I got the idea while watching vegan videos on youtube. The inspiration was from BOSH TV. For a person who is learning about vegan ideas I have really liked the videos from Bosh TV and from AVANT GARDE VEGAN. Avant Garde Vegan inspired by MUSHROOM JACKFRUIT GYROS that I recently posted.
What makes these oyster mushrooms so fascinating for recipe development is the texture. The stay firm yet are easy to bite into. Even through the cooking process, the mushrooms soften up just enough for eating. As you see from the pics below, I seared them with the sauce so the sauce would adhere to the ribs. They were really quite amazing. I do want to say for someone who still eats meat, it is definitely not the same thing but for those of you that do not eat meat, these oyster mushrooms are a great alternative.
These big mushrooms are easy to find if you have Asian grocery stores in your area. Actually, I am amazed at the vegetable section in Asian grocery stores. There are so many options. I have never seen so many types of mushrooms. And who knew there were multiple types of bok choy. I made a recipe using SHANGHAI BOK CHOY because I thought they looked cool. Finishing the thought on the mushrooms, they are very easy to work with. Cutting them into the rib shape took no effort. So give them a try.
The cast of characters.
Preparing the oyster mushrooms.
Creating the mushroom ribs.
The Oyster Mushroom Ribs plated.
Vegan Mushroom Ribs
The challenge for some vegan recipes is finding an ingredient that mimics the meat. These Vegan Mushroom Ribs used oyster mushrooms.
- 5 Whole Oyster Mushroom Stems cut into ribs
- 2 Tbsp Olive Oil divided
- 1 Tsp Ground black pepper
- 1 Tbsp Ancho chili powder
- 1 Tbsp Lawry's season salt
- 1 Tbsp Spanish Paprika
- 1 Tsp Smoked Ground Cumin
- 1 Tsp Cayenne
- 2 Tsp Smoked Paprika
- 1/4 Cup Korean BBQ Sauce
Begin by slicing your mushroom stems into even shaped ribs. I created rectangles just like you would create carrot matchsticks. Set aside.
Now, mix together all the spices and half the oil in a container. Add the mushroom stems and coat well. Let marinate for 30 minutes.
Heat a skillet with the remaining oil on medium high heat. Cook in batches and cook all 4 sides. This will take 10 – 15 minutes. Finish by coating them with the Korean BBQ sauce and place on a foil lined tray. Broil for 5 minutes to "crisp" them up.
I served my vegan ribs with cole slaw and homemade chips. Enjoy!