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SEAREDThe Modern Plant Kitchen

Smoky Pink Oyster Bits

The crispy, smoky, salty crumble you scatter over everything that needs a little bacon energy without the pig. Salads, baked potatoes, avocado toast, grain bowls, pastas.

A plate of crispy, cooked mushroom strips on a paper towel next to a cast iron skillet.

SEARED · The mushroom keeps its bite. Chewy, meaty, crisp at the edges.

Where it comes from

Pink Oyster mushrooms have a natural meatiness that crisps like nothing else in the mushroom world. The smoke and maple treatment is a modern American classic, and it earns its place.

Makes about one cup. Best the day it is made.

What you need
  • 8 oz Pink or Blue Oyster mushrooms, torn into thin strips
  • 1 tbsp neutral oil, plus more for the pan
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tsp smoked paprika (Hungarian, preferably)
  • Half a teaspoon liquid smoke (optional but worth it)
  • Black pepper
How to make it
  1. 01

    Tear mushrooms into thin strips, cutting away any tough base.

  2. 02

    Whisk oil, soy, maple, smoked paprika, liquid smoke, and pepper.

  3. 03

    Heat a cast iron pan over medium with a thin film of oil. Lay mushrooms in a single layer and press flat. Dry sear 3 to 4 minutes until they release water and the pan dries. Sauté until mushrooms lightly brown.

  4. 04

    Spoon half the marinade over, flip, coat the other side, cook 2 minutes.

  5. 05

    Add the rest of the marinade and cook, pressing and flipping, until crisp at the edges and deeply browned, 2 to 3 minutes more.

  6. 06

    Cool on a plate 5 minutes.

Serve it with
  • The plant BLT: these strips, tomato, lettuce, good bread, mashed avocado.
  • Over a crisp salad in place of croutons.
  • Over any of the blended soups.
Cook's note

Do not rush the dry sear before the marinade goes in. Wet mushrooms in a cool pan will never crisp.

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