There are mushroom skewers, and then there are king oyster mushroom skewers that will make you question why you ever bothered with anything else. These juicy, chewy, flavor-packed bites taste like something off a KBBQ grill—except they’re vegan and made in your tiny apartment kitchen with zero smoke alarms going off (hopefully).
They’re meaty. They’re saucy. And they’re the ultimate plant-based party trick that’ll have meat-eaters asking what kind of chicken is this? And if you’re looking for more ways to try king oyster mushrooms, you should also check out my vegan birria tacos and my lemon pepper wings made with oyster mushrooms!
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Table of contents
Key Ingredients
Let’s break it down. This isn’t just a toss-it-on-the-skewer-and-hope-for-the-best situation. These ingredients actually do something:
Sweet chili sauce + gochujang + lime (for the glaze): Sticky, spicy, sweet, tangy—this is what gets brushed on at the end for that glossy, lip-smacking finish.
King oyster mushrooms: These are the star of the show. Their thick, meaty stems shred beautifully and soak up flavor like a sponge. Once pan-seared, they get a satisfying, almost chewy bite—perfect for mimicking meat.
Garlic powder + onion powder: Classic aromatics. These add deep umami flavor without chopping any actual garlic or onions (bless).
Smoked paprika: Adds a subtle smoky depth that makes the mushrooms taste like they’ve been grilled over a campfire—even if they’ve just seen your nonstick skillet.
Dark soy sauce + veggie bouillon + water: This combo is our DIY umami bomb. Dark soy brings depth and color, bouillon adds that savory “why is this so good?” flavor, and water helps thin things out for even coating.
Sesame oil: A finishing touch of nuttiness that brings balance and richness.

What Are King Oyster Mushrooms, and Why Are They Perfect for Skewers?
King oyster mushrooms (also called king trumpet mushrooms) have a thick, hearty stem that tears into perfect faux meat chunks. Unlike delicate mushrooms that go soggy or shrink to nothing when cooked, king oysters hold their shape, crisp up beautifully, and take on marinades like champs. Basically, they’re built for skewers. I don’t make the rules.
Pro tip: when torn by hand, they give you that natural, irregular texture that sears even better than a knife-cut chunk.

Expert Tips and Tricks
- Tear, don’t chop the mushrooms! You want irregular edges for max crispiness and that “is this chicken?” energy.
- Preheat the pan before adding the mushrooms. A hot pan = better browning = flavor.
- Brush the glaze at the end so it doesn’t burn. Sticky sauces tend to caramelize fast—don’t rush it.
- No skewers? No problem. You can totally just pan-fry the mushroom pieces and serve them in a bowl over rice, noodles, or even lettuce wraps.

FAQ
You can try oyster or shiitake, but nothing compares to the meaty bite of king oysters.
Totally. Just make sure to oil your grill grates and skewer them after searing or grilling so they hold together.

King Oyster Mushroom Skewers
Ingredients
King Oyster Mushroom "Meat"
- 4 ounces king oyster mushrooms broken into large pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1-2 tbsp dark soy sauce
- 1 tsp veggie bouillon (mixed with 1-2 tbsp of water)
- 2 tbsp water
- 1/2 tsp sesame oil
- A little drizzle of oil (on the pan to cook the skewers)
Sauce
- 2 tbsp sweet chili sauce
- 2 tsp gochujang
- Half a lime
Instructions
- Tear the mushrooms: Use your hands to tear king oyster mushrooms into large, irregular bite-sized pieces for that meat-like texture.
- Mix the marinade: In a bowl, stir together garlic powder, onion powder, smoked paprika, dark soy sauce, veggie bouillon, water, and sesame oil. Add mushrooms and toss to coat thoroughly.
- Let it marinate: Allow the mushrooms to sit in the marinade for 10–15 minutes so they soak up all that umami goodness.
- Prep the skewers: Squeeze out excess marinade from the mushrooms (this helps them brown better), then thread them onto skewers.
- Sear to perfection: Heat a nonstick or cast-iron skillet over medium-high heat with a small drizzle of oil. Add the skewers and sear for 3–4 minutes per side until golden and slightly crisp.
- Glaze and finish: Stir together sweet chili sauce, gochujang, and lime juice. Brush it onto the mushrooms and let it cook for another 30 seconds until bubbly and slightly sticky.
- Serve and devour: Serve hot and bask in the compliments.
Notes
- These can be pretty salty so feel free to cut the soy sauce amount in half!
- Tear mushrooms instead of chopping for the best texture.
- To make gluten-free, use tamari instead of soy sauce and check your gochujang brand.
- Serve over rice, stuff into lettuce wraps, or eat straight off the stick—no judgment.
What did you think of this recipe?