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Pulled King Oyster Mushroom Burgers Recipe

Freshly Picked

Easy peasy

Comfort food

Main meals
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A pulled mushroom burger with shredded king oyster mushroom and slaw on a sesame bun sits on a white plate, mushrooms and chilli behind.
A pulled mushroom burger with plant-based coleslaw on a sesame bun sits on a plate, with mushrooms and a red chilli in the background.

If you’ve never “pulled” a mushroom before, prepare to be delighted — king oyster stems shred like magic, soaking up this punchy kecap manis and chilli sauce like they were born for it. Topped with a creamy-tangy slaw, it’s messy, flavour-packed, and worth the napkins.

You will need

Serves 4

  • 500g King oyster mushrooms
  • 4 burger buns (or could use mini sliders!)

For the sauce:

  • 200ml of water
  • 20ml of sesame oil
  • 20ml of tamari or soy sauce
  • 20ml ABC kecap manis (sweet soy sauce)
  • 2 cloves garlic, minced
  • 2 long red chillies, diced (adjust quantity to your desired appetite for heat!)

For the slaw:

  • 1 cup shaved red or green cabbage
  • 1/2 red onion, thinly sliced
  • Pinch of salt
  • 2 teaspoons white sesame seeds
  • 1 teaspoon caster sugar
  • 3 tablespoons plant-based Kewpie or Mayonnaise
  • Juice of 1 lime

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Directions

10 mins to prep

20 mins to cook

Step 1

Combine all of the sauce ingredients in a bowl and whisk together. Pour into a medium pan over low heat and simmer while you prepare your mushrooms.

Step 2

Lay one of the king oyster mushrooms on its side on a chopping board, and use a fork — tines facing downward — to scrape the stalk of the mushroom from just under the cap to the bottom of the stem. Strands of the mushroom will start to pop out of the mushroom — this is how you will create your ‘pulled’ mushroom texture. Continue doing this until the whole mushroom has been shredded into this ‘pulled meat’ texture. (You can do this quickly/roughly in a minute or two — but if it’s taking you a long time, turn your sauce down to low heat so it doesn’t reduce down too much in the meantime!)

A person slices a king oyster mushroom on a wooden board with a fork and knife, preparing it as a tasty plant-based burger filling.
Shredded plant-based chicken cooking in a black frying pan on a hob, ideal for adding to dishes like a pulled mushroom sandwich, with a wooden surface in the background.

Step 3

Add the mushroom shreds to the sauce and combine to fully coat the mushrooms. Let it simmer until all the liquid has been cooked out of the mushrooms and they begin to fry, at which point you can take them off heat.

Step 4

For the slaw, add the cabbage and onion to a bowl with a pinch of salt and massage together for a minute. Then add the remaining slaw ingredients and mix until combined.

Step 5

Cut your burger buns in half through the middle and toast them in a frying pan cut-side down for a couple minutes to lightly toast them (you can add olive oil or plant-based butter to the cut sides to help them crisp up on the edges if you like!).

Step 6

Layer burger buns with a generous helping of the pulled mushroom mixture, top with some slaw, and serve!

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Recipe: Simon Toohey

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