Our friend Turnip Vegan has been inspiring us for years with his passion for creating exciting, healthy, and beautifully crafted vegan food. We've collaborated on some mouth-watering recipes recently such as a lion's mane hot dog, a lion's mane "fish" sandwich, a crispy oyster mushroom wrap, a shiitake "meatball" sandwich, a reishi pineapple spice drink & popsicle, poblano pepper pink oyster enchiladas, and jerk wonton tacos. This time, he's brought us a teriyaki bowl with homegrown Italian osyter mushrooms!
"It is nice to be able to grow mushrooms while I am traveling or away from home. Depending on the weather and other things, the BoomRoom can maintain the humidity for 3 -5 days, keeping the growing process going. I added the Italian Oyster Mushroom Fruiting Blocks to my Martha tent before I left to go camping and came home to a large flush that was almost 1.5 pounds. Italian Oyster Mushroom Fruiting Blocks can get 1 - 2 harvests. I am going to go for a second flush."
8 - 9 oz of Italian oyster mushrooms or any oyster mushrooms
Teriyaki Marinade Ingredients
1/2 cup of coconut amino or soy sauce
3 Tbsp of maple syrup
2 Tbsp of minced garlic
1 Tbsp of tamari (optional)
2 Tbsp of toasted sesame seed
1 tsp of white rice vinegar
1 -2 tsp of avocado oil
1 tsp of tapioca
2 tsp of minced onion
1 tsp of finely chopped ginger
Salt to taste
Ingredients for Bowl
Fire roasted corn
Red pepper chili flakes (Garnish)
Step 1. Harvest, pull apart, and cut mushrooms into strips.
Step 2. Cook mushrooms on high heat with no oil until the mushrooms are seared. Do not overload the pan. Move mushrooms to a bowl.
Step 3. Mix all the ingredients for the marinade. Toast the sesame seeds for more flavor before adding them to the marinade. Add marinade to mushrooms in a bowl and allow to marinate for 2 - 3 hours. The longer, the better.
Step 4. Grill mushrooms for 5 - 6 minutes on medium heat.
Step 5. Build your bowl with quinoa, fire-roasted corn, steamed broccoli, edamame, and mushrooms. Add red pepper flakes for more heat.