
What You’ll Need
Makes 2 Vegan Pulled Oyster Mushroom Sandwiches1 Tablespoon (10 gr) of Olive Oil1 Small Red Onion (96 gr)3 King Oyster Mushrooms (150 gr)3 Garlic Cloves (12 gr)1/2 Teaspoon of Dried Chili Flakes1 Teaspoon of Tamarind Concentrate2 Fresh Thyme Sprigs1/4 Teaspoon of Sesame Seed Oil1/2 Teaspoon of Aka Miso PasteSuper Duper Whoppa Vegan Pulled Mushroom Burger!
With the help of a fork, shred the king oyster mushrooms. You can do this by holding the mushroom in one hand, and shredding the mushroom with your other hand holding the fork. Make sure to always rotate the mushroom to ensure thin shreds.Finely slice the top of the mushroom and set aside. Repeat until you have shredded all the king oyster mushrooms.Peel and slice the red onion in half, then finely slice into thin strips.Heat a saucepan over medium heat. Add olive oil, and red onions and cook until they start to sweat. Add the shredded mushrooms, crush the garlic cloves and add them to the pan along with the dried chili flakes, tamarind concentrate, fresh thyme sprigs, sesame seed oil, and aka miso paste.Finally, cook for 5 – 10 minutes, adjust seasoning if needed and take off heat.For the full experience, add my recommended toppings for the ultimate super duper whoppa burger. They are Dill Pickles, lettuce, avocado, sliced tomato, lemon juice, Tabasco, and whatever other toppings you might enjoy.

Super Duper Whoppa Vegan Pulled Mushroom Burger!
How to make the ultimate vegan pulled mushroom burger in under 20 minutes!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Ingredients
- 1 Tablespoon 10 gr of Olive Oil
- 1 Small Red Onion - 96 gr
- 3 Oyster Mushrooms - 150 gr
- 3 Garlic Cloves - 12 gr
- 1/2 Teaspoon of Dried Chili Flakes
- 1 Teaspoon of Tamarind Concentrate
- 2 Fresh Thyme Sprigs
- 1/4 Teaspoon of Sesame Seed Oil
- 1/2 Teaspoon of Aka Miso Paste
Instructions
- With the help of a fork, shred the oyster mushrooms. You can do this by holding the mushroom in one hand and shredding the mushroom with your other hand holding the fork. Make sure to always rotate the mushroom to ensure thin shreds.
- Finely slice the top of the mushroom and set aside. Repeat until you have shredded all the oyster mushrooms.
- Peel and slice the red onion in half, then finely slice into thin strips.
Heat a saucepan over medium heat. Add olive oil, and red onions and cook until they start to sweat. Add the shredded mushrooms, crush the garlic cloves and add them to the pan along with the dried chili flakes, tamarind concentrate, fresh thyme sprigs, sesame seed oil, and aka miso paste.
- Cook for 5 - 10 minutes, adjust seasoning if needed and take off heat.
- Add recommended toppings like dill pickles, lettuce, avocado, sliced tomato, lemon juice, Tabasco, and whatever other toppings you might enjoy.

Pin This Super Duper Whoppa Vegan Pulled Mushroom Burger For Later!

You May Also Like
If you haven’t already tried my Roasted Bell Pepper Salad, then I highly recommend you do. They also upgrade any sandwich.