Craving the bold, savory flavors of Mongolian beef but want a plant-based twist? This Mongolian Oyster Mushroom recipe is the perfect alternative — rich, satisfying, and entirely meat-free. Tender oyster mushrooms take center stage, soaking up a flavorful sauce made with soy, garlic, ginger, and a touch of sweetness. When pan-seared to golden perfection, these mushrooms develop a meaty texture and caramelized edges that mimic the classic dish beautifully. Serve it over steamed rice or noodles for a comforting, protein-packed vegan meal that doesn’t compromise on taste or texture.
Ingredients
- 1 lb of oyster mushrooms
- 1 white onion, sliced
- 2 green onions
- 3 cloves of garlic
- 1 tbsp ginger paste
- Oil for frying
- Rice for serving
Marinade
- 2 tbsp soy sauce
- 1/2 tbsp white pepper
- 1 tsp msg
- 1/2 tbsp sesame oil
- 5 tbsp cornstarch
Sauce
- 3 tbsp low-sodium soy sauce (or tamari)
- 1/4 cup water
- 3 tbsp brown sugar
Tear oyster mushrooms with fingers to desired strip sizes. In a small bowl, coat the shredded oyster mushrooms with the marinade ingredients until fully coated. Heat four tablespoons of oil in a cast-iron pan. Fry oyster mushroom pieces in oil until golden brown. Drain most of the oil from the pan and add sliced onions, white stems of the green onions, garlic, and ginger paste. Cook 2-3 minutes until fragrant. Slowly add the sauce ingredients to the pan and fry the oyster mushrooms. Cook until the sauce is thickened. Add the tops of the green onions and serve over rice or noodles.
Enjoy!