Recipe by Sam Cooks Kindness
Oyster Mushrooms are quickly tossed in the most flavorful Bulgogi-inspired marinade then roasted or air-fried for crispy edges and a perfect chew. Enjoy over rice with quick-pickled veggies & homemade spicy mayo!
Are Mushrooms Sustainable?
In the United States, agriculture is responsible for 80% of all water consumed. The range of water needed to grow vegetables/fruit or raise animals for food varies tremendously. Did you know that it takes 1,847 gallons of water to produce 1 pound of beef - a relatively high water footprint! Whereas vegetables/fruits have a range with high water footprints such as avocado which takes 220 gallons of water, strawberries which takes 42 gallons of water, and lettuce which takes 15 gallons of water. But mushrooms have an incredibly low water footprint of 1.8 gallons per pound of mushrooms. This makes mushrooms a super sustainable choice!
Choosing ingredients based on their effects environmentally is just one of the many ways you can make a difference with climate change. If you are looking for some more recommendations then check out TMF's tips to reduce your carbon footprint.
Oyster Mushroom Bulgogi Bowls
- ½ lb oyster mushrooms
- 1 tablespoon olive oil Only used if pan frying
- ½ small apple or pear I use gala no need to peel
- ½ tablespoon freshly grated ginger
- 1 clove garlic
- 1 tablespoon coconut sugar may sub other sugar of choice
- 2 tablespoons tamari or soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon sesame oil
- ½ tablespoon sriracha leave out to omit spiciness
Quick Pickled Veggies
- 1½ cup grated carrot about 1 medium
- ½ English cucumber thinly sliced
- 1 serrano or jalapeno thinly sliced optional
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon coconut sugar
- ½ teaspoon salt
- 3 cups cooked short grain rice about 1 cup dry or grain of choice
- Vegan Spicy Mayo
- thinly sliced green onions