Oyster Mushroom Burrito Bowls
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These Oyster Mushroom Burrito Bowls are made with shredded crispy king oyster mushrooms, rice, beans & chipotle ranch!
I have said MANY, MANY times that I am not a mushroom fan. And that still holds true, EXCEPT when they are cooked a certain way. As a previous mushroom-hater, I am here to say that these Oyster Mushroom Burrito Bowls will change anyone’s mind! The mushrooms are seasoned and baked until super crispy. They add the best texture and flavor to these burrito bowls! And you can expect to see more of them in upcoming recipes!
Step One: Make the Oyster Mushrooms
The great part about oyster mushrooms is that they shred super easily. Just use your hands to shred the mushrooms into thin strips and place them in a bowl.
To the mushrooms, add some oil, taco seasoning and soy sauce. Mix to combine and transfer to a baking sheet. Spread in an even layer and place in the oven for 15-25 minutes.
The baking time for the mushrooms will depend on how thin you shred them and how crispy you like them. Toss them after 15 minutes and then decide whether you want to put them back in. I ended up cooking mine for 20 minutes.
Step Two: Make the Sauce
As with all of my recipes, I had to include a delicious sauce. Here is what you need:
- vegan mayo
- garlic
- onion powder
- dried parsley
- dried chives
- adobo sauce – from a can of chipotle chiles
- apple cider vinegar
Combine all of the chipotle ranch ingredients in a bowl. Taste and adjust the seasonings as needed – you may want to add more adobo sauce for spice, or vinegar for that tang. Play around with it until you love it.
Step Three: Assemble & Serve
To make the bowls, it is all about layering. To each bowl start with a layer of rice and top it with black beans, mushrooms, shredded cabbage, pickled onions and cilantro.
Drizzle each bowl with the chipotle ranch and have some lime wedges on the side. And that is it my friends. Be sure to get a bit of each ingredient into each bite.
And having some extra ranch on the side doesn’t hurt!
Need more recipe inspo? Check these out:
Oyster Mushroom Burrito Bowls
Ingredients
FOR THE MUSHROOMS
- 12 ounces king oyster mushrooms
- 3 tablespoons avocado oil
- 1.5 tablespoons taco seasoning
- 1 tablespoon low sodium soy sauce
FOR THE CHIPOTLE RANCH
- 1/2 cup vegan mayo
- 1 clove garlic minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1-2 teaspoons adobo sauce from a can of chipotle chiles
- 1 tablespoon apple cider vinegar
FOR THE BOWLS
- 2 cups cooked rice
- 1 15-ounce can black beans drained & rinsed
- red cabbage shredded
- cilantro chopped
- pickled onions
- lime wedges
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Use your hands to shred the mushrooms – you can make them as thin or thick as you like. Add them to a bowl with the oil, taco seasoning and soy sauce. Mix to combine and transfer to the baking sheet. Spread in an even layer and place in the oven for 15-25 minutes (see notes).
- Meanwhile, prepare the rice and beans – I left my beans cold, but you could heat them in a pot.
- Combine all of the chipotle ranch ingredients in a bowl. Taste and adjust the seasonings as needed.
- To assemble, layer each bowl with rice, beans, mushrooms, cabbage, pickled onions, cilantro and chipotle ranch. Serve with lime wedges on the side.
Video
Notes
- The baking time for the mushrooms will depend on how thin you shred them and how crispy you like them. Toss them after 15 minutes and then decide whether you want to put them back in. I ended up cooking mine for 20 minutes.
Simple and very good! I shredded my mushrooms pretty small and they got real crispy in the oven. I don’t think that was supposed to happen, but the extra crunch was actually nice. The sauce was really good, too!
I love my mushrooms extra crunchy! So glad this was a hit!
This recipe is amazing!! It was so quick and easy to make. It is definitely a keeper!!
Thanks Lisa!
This was brilliant. The mushrooms prepared this way were amazing, will definitely be making this again. And it helped me use up a ton of king trumpet mushrooms that I got in my CSA this week!
So glad you liked it Rachel!
Hi Rene,
Happy New Year!
Like you, I am not necessarily a fan of mushrooms (due to their rubber-like texture when cooked). However, I no longer have a disdain for them either. With certain recipes, I am slowly gaining an appreciation for them. The way you’ve prepared these king oyster mushrooms looks delicious! You’ve mentioned that they’re crispy when done. For that reason I am going to give this a try. I’ll let you know how they turned out.
Thank you for continuing to share your wonderful recipes!