Miso Teriyaki King Oyster Mushroom Shreds
Turn king oyster mushrooms into chicken-like shreds seasoned with miso teriyaki sauce for taco night, pasta, bowls and more!
Ingredients
Miso teriyaki sauce
- 1 tbsp grated ginger
- 2 cloves of garlic minced
- 2 tbsp white or rice vinegar
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 2 tbsp white miso paste (or 1 tbsp red miso)
- 1 tbsp maple or agave syrup
Instructions
Make the marinade
- Combine the fresh grated ginger, minced garlic, wine or rice vinegar, soy sauce, miso paste, maple syrup and Dijon mustard.
Prepare the oyster mushrooms
- Use a fork to create shreds. Start at one end and score all the way down. Further separate the strands using your fingers if needed.
- Place in a bowl, spray a little oil, some salt and pepper and toss until coated.
- If using an air fryer, place the shreds in the tray making sure that they don't overlap. You may need to do this in several batches depending on the size of the tray.
- Air fry for 16-18 minutes. Taste and bake a little longer if you want them crispy.
- If you are baking them, set the oven to 375F and bake for 15 minutes. Flip them and bake for another 5 minutes.
- If you are pan frying them, set the pan on high heat, add a little oil. Cook the shreds in batched without crowding them too much to allow the release of moisture.
- When the shreds are cooked and have shrunk a little, it is time to add the marinade and cook for a minute of two.
- Serve on rice, pasta, sandwiches or tacos.