King Oyster Mushroom Skewers
These sticky-sweet-spicy mushroom skewers use king oyster mushrooms for their naturally meaty texture. They’re pan-seared until golden, glazed with a sweet chili gochujang sauce, and make the perfect plant-based alternative to grilled meat.
Servings: 2
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.
