Vegan Oyster Mushroom Recipe

vegan oyster mushroom satay recipe

This vegan oyster mushroom recipe creates the most perfect juicy, crispy, chewy sauteed mushrooms you’ll ever taste. While it does take a little longer to cook (roughly 25 minutes of prep time and 25 minutes of cook time) it is definitely worth the wait! Oyster mushrooms are truly a spectacular ingredient to cook with and this recipe is a great introduction to them, if you haven’t cooked with them before.

Why you’ll love about this vegan oyster mushroom recipe:

  • Oyster mushrooms are the best mushrooms: Oyster mushrooms are becoming a pretty popular ingredient, it seems. I’ve seen them used in all kinds of dishes from sautés to deep fried. Oyster mushrooms are the juiciest and most meat-like on our planet. They also are the perfect blend of crispiness and chewiness. The outsides will cook to the perfect crisp while the insides will remain chewy.
  • It’s a good source of protein, fiber and antioxidants: Making it the perfect recipe to assist in building and maintaining muscle mass while aiding the digestive system. It also protects the cells from free radicals which are known to play a role in developing heart disease and cancers.
  • It’s supposed to be saucy: The sauce is what makes this recipe next-level – be sure to load up on it! This is definitely not the recipe to be stingy with the sauce.

How to make these oyster mushrooms perfect:

  • Don’t rush the preparations: Be sure to completely remove the stems of the oyster mushrooms with a knife. And allow the oyster mushrooms marinate for a full hour after cooking and before threading the mushrooms on skewers. Allowing the mushrooms to marinate for a full hour will allow them to soak in all of the flavor and come out perfectly moist after cooking.
  • Don’t be intimidated by the mushrooms: If you’ve never cooked with oyster mushrooms before, you may find them somewhat intimidating. They’re usually sold in a large clump that can be somewhat perplexing to look at. Just break it into smaller clumps and it will become easy to handle and remove the stems.
  • Trim the “ugly parts” of the mushrooms: I’m not sure how to really describe this but you’ll definitely know it when you see it. There will be an “ugly” looking part of your mushroom clump – just trim it off!

Other vegan recipes you may enjoy:

Zucchini pizza bars recipe: Enjoy our spin on traditional pizza. These vegan-friendly pizza bars are perfect for dinner or gatherings with finger foods.

Panini recipe: When you want a fresh, quick, nutritious sandwich, try these simple paninis.

BBQ tofu bowls recipe: You won’t believe how much flavor and nutrition can be packed into one bowl with just six simple ingredients.

Vegan pasta salad recipe: This recipe is a meal preppers dream! It can make lunches or dinners for up to five days in just 40 minutes.

Chickpea salad sandwich recipe: This recipe is very easy to put together – it takes just 10 to 15 minutes. It’s a perfect option for those busy days or for an after the gym snack because it’s easy and high in protein.

vegan oyster mushroom satay recipe

Vegan Oyster Mushroom Recipe

This Moroccan, vegan-friendly mushroom satay is one of the most savory lunch and dinner options we've tasted. If you have time on your hands, you won't be sorry!
Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine Moroccan
Servings 12 skewers
Calories 357 kcal


  • 2 cups oyster mushrooms
  • 3 tbsp olive oil
  • 1/4 cup water
  • 2 tbsp vegetable oil
  • 1/4 cup soy sauce
  • 1 tsp brown sugar
  • 1 tbsp sweet soy sauce
  • 1 tbsp hot sauce
  • 1 tbsp sesame oil
  • 1 tsp chili flakes
  • 1 red bell pepper
  • 3.5 oz peanut paste
  • 3 cloves minced garlic
  • 1 tsp grated ginger
  • 1 cup water
  • 1/4 cup lime juice
  • 1/4 tsp paprika
  • 12 skewers, approximately


  • Remove stems from oyster mushrooms with a knife.
  • Coat a skillet with 3 tbsp olive oil over low-medium heat. Add the oyster mushrooms and cover. Cook for 2 minutes
  • Flip the mushrooms. Add water and cover. Flip as necessary every 2-3 minutes until mushrooms are light brown.
  • Turn off the skillet and allow the mushrooms to cool for 15 minutes. Then evenly spread the mushrooms on a drying rack.
  • In a small bowl, combine the vegetable oil, soy sauce, brown sugar, sweet soy sauce, hot sauce, sesame oil and chili flakes.
  • Place the mushrooms in the sauce mixture and allow to marinate for 1 hour. While marinating, dice one bell pepper.
  • Thread the mushrooms and bell pepper in an alternating pattern on the skewers.
  • Place the skewers on a skillet over medium heat and cook until brown, rotating the skewers as necessary.


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