1/2small apple or pearI use gala (no need to peel)
1/2tbspfreshly grated ginger
1clove garlic
1tbspcoconut sugarmay sub other sugar of choice
2tbsp tamari or soy sauce
1tbsprice wine vinegar
1/2tbspsesame oil
1/2tbspsrirachaleave out to omit spiciness
Quick Pickled Veggies
1 1/2cupgrated carrotabout 1 medium
1/2English cucumberthinly sliced
1serrano or jalapeno, thinly slicedoptional
1/2cupwhite vinegar
1/2cupwater
1tbspcoconut sugar
1/2tspsalt
For Serving
3cooked short grain rice (about 1 cup dry)or grain of choice
Vegan Spicy Mayo*see note
thinly sliced green onions
Instructions
Prepare Quick Pickle
In a jar or container with a lid, add all ingredients listed. Put the lid on, give it a good shake to get it all combined and set aside for serving. (Give it a little shake every once in a while, while you prep the mushrooms)
Oyster Mushroom Bulgogi
Make the Marinade- Add all the Marinade ingredients into a bullet style blender and blend until fully combined.
Prepare your Oyster Mushrooms- Cut off the little, if any, tough stem at the base of your mushrooms. Use your hands to gently tear the mushrooms into strips.
Place prepared mushrooms into a bowl or container and pour marinade over top. Mix to cover all mushrooms. Cook immediately or let sit for up to 20 minutes. (Avoid marinating for too long as mushrooms act like a sponge and will have a harder time becoming crispy)
Cooking the Mushrooms
Air Fryer – Set air fried for 370°F. Place marinated mushrooms into air fryer basket in one layer, avoiding overlap. Air fry for 5-7 minutes. (If mushrooms are large, or basket is crowded, you may need to flip and cook for an additional 3-4 minutes)
Oven – Set oven to 425°F. Place marinated mushrooms on a parchment or silicone mat lined baking sheet in one layer, avoiding overlap. Bake for 8-12 minutes, until bottom begins to crisp. Flip mushrooms and bake another 10-12 minutes.
Pan Fry – Heat 1 tbsp of olive oil over medium heat in large skillet. Place mushrooms in an even layer, allow to cook, undisturbed, for about 4-5 minutes. Flip when they begin to brown and cook for another 4-5 minutes.
When done, edges of mushrooms should be crisp and browned. Enjoy as is or continue below to assemble into a meal!
Assemble your Bulgogi Bowl
Between two serving bowls, divide cooked rice, (drained) pickled veggies and Oyster Mushroom Bulgogi, drizzle with Spicy Vegan Mayo* and sliced green onions! Enjoy!
Notes
*Spicy Vegan Mayo Notes- Follow the recipe linked here to make your own easy & healthy Spicy Mayo. For an even simpler solution, simply mix together 3 tbsp vegan mayo, 1-2 tbsp rice wine vinegar and sriracha to taste.
Storage– This meal is best served fresh. If you somehow manage to have left over Mushrooms, simply toss them in the air fryer for 2 minutes at 400 degrees to give them a quick refresherhttps://samcookskindness.com/oyster-mushroom-bulgogi-bowls/