Sriracha Charred Oyster Mushrooms!
Oyster Mushrooms are fabulous for cooking all sorts of delicious vegan meals, and today Chef Marlon Rison gives us a perfect example. His sriracha charred mushrooms are amazing…let’s be real, anything soaked in sriracha is amazing! Find out how to make this incredible meal on #LunchBreakLIVE!
Yep! Charring some tasty oyster mushrooms that have been marinating in Sriracha sauce for hours!!! Oh yeah, got some skillet potatoes and black beans to compliment!! #veganseatgood #lunchbreaklive #plantbased #homechef #plantbasedg #veganfoodporn #eatmoremushrooms
Posted by Jane Unchained News on Monday, November 16, 2020
He Truly Is The Oyster Mushroom King! He Wrote A Book Dedicated To Mushrooms!
Marlon Rison, a.k.a. PlantbasedG, transitioned to a vegan lifestyle during the summer of 2017 in an effort to improve his health, but he quickly grew to appreciate his compassion for animals and all that comes with a vegan lifestyle. His open-minded personality led him to seek out like-minded people at live events and through social media. And his world changed as a result.
Through these interactions, opportunities began to surface for him such as speaking engagements, in-person and live-streamed, special focus interviews, and even recognition from VegNews as one of the “Black Vegans” you need to follow on Instagram.
Marlon’s most recent venture was the compilation of his first cookbook—The Quarantine 15. A collection of 15 (plus one bonus) curated vegan recipes to comfort the soul and nourish the body. Make sure to be on the lookout for his next book featuring mushrooms!!!
Marlon’s greatest passion is to be a change agent, providing a living breathing example of what can be done if you treat yourself with love—beginning with what you feed your body.
We love Marlon! He cooks the most incredible vegan meals for us, and he certainly knows his mushrooms…he cooks with them often, turning them into delicious main courses! Let’s see how he transformed his oyster mushrooms into a sriracha soaked masterpiece!
Back To The Oyster Mushrooms!
I love oyster mushrooms. They can be transformed into the tastiest meals. The texture can be very meatlike, acting as a great healthy replacement for animal meat…way better for you and made with zero cruelty! Marlon knows his mushrooms and creates awesome dishes with shrooms being the main course.
Ready To Get Cooking?
I am so ready to make these sriracha soaked charred oyster mushrooms. They look so delicious and pretty easy to make. I am providing the recipe below so you too can cook these at home. Give them a try and let us know how you liked them! If you are interested in other easy vegan recipes, check out some of our previous #LunchBreakLIVE shows…there are so many recipes to choose from. Until next time….keep cookin’!
Sriracha (Charred) Oyster Mushrooms & Skillet Potatoes
- 2 lbs oyster mushrooms
- Sriracha sauce
- ¼ cup of veggie broth
- 1 tbsp of soy sauce
- 2 tbsp of sea salt
- 2 tbsp of pepper
- 2 tsp of paprika
- 1 tsp of garlic salt
- 2 tsp of avocado oil
- 1 sweet potato diced
- 1 white potato diced
- ¼ cup diced bell pepper
- ¼ cup diced green onions
- ¼ cup of chopped kale
- 1 tsp of sesame oil
- 1 tbsp of chives
- 1 tsp of Italian seasoning
- 1 tsp of onion salt
- First, we got to marinate! After washing the mushrooms place them in a large bowl and add enough Sriracha to fully cover, along with soy sauce, 1 tbsp of sea salt, 1 tbsp of pepper, 1 tbsp of paprika, and 1 tsp of garlic salt. Toss around even distributing spices, cover, and place in the fridge for 45 minutes to an hour.
- Let’s cook. Heat cast-iron skillet (or regular skillet) on medium and pour in 1 tbsp of avocado oil.
- Once the skillet is hot add veggie broth then add marinated shrooms. We will be using the smash technique to remove excess water and thin out. Place a heavy skillet or pot filled with water on top of the shrooms. If you have water in a pot make sure that it is level and doesn’t spill. Cook for 15 minutes then flip the mushrooms, add weight and cook for another 15 minutes. If the skillet dries out, add a couple of tbsp of water.
- While the shrooms are cooking let's prepare the skillet potatoes. Add 1 tbsp to a medium skillet and heat on stove on medium temp.
- As it heats season the potatoes. Place the diced joints in a bowl and season with 1 tbsp of salt, 1 tbsp of pepper, 1 tsp of paprika, 1 tsp of onion salt, and Italian seasoning. Once coated properly add potatoes to skillet along with bell pepper, kale, sesame oil, and green onions. Stir and cover. Cook for 20 minutes stirring occasionally to keep from sticking.
- Remove from heat when done.
- After 30 minutes, remove the weight from mushrooms. They should be very flat and heavy with Sriracha aroma. Time for the finisher. Turn the heat up to medium-high, add more Sriracha with a brush and cook on both sides until charred. This should take around 4-5 minutes on each side or longer if you want more crisp on the outsides. Remove from heat, a plate with the potatoes, and enjoy!!!