Finding Resiliency in Pink Oyster Mushrooms: A Delicious Burger

Were any of you wondering what I did with the pink oyster mushrooms I grew (look a couple of posts back to see my set-up!) Delicious, beautiful, plant-based burgers, that’s what! But before we dive into all that, let me demonstrate how mushrooms can be good for your soul too.

Imagine a white brick of mycelium, a bit like a giant marshmallow or crisp rice treat. It feels a bit foamy and dense when you touch it, like the rotting hartwood of a fallen tree. You are holding magic in your palms. That white material is mycelium, which is essentially the “body” of mushrooms (though it looks more like roots to us.) Expose it to a little air and a little water and the beautiful mushrooms that have been lying in wait will erupt in magnificent splendor! They wouldn’t have done that without the time to grow and fortify themselves in their block. Sometimes it may feel like nothing is going on below the surface, but that is definitely not the case - for you or the mushrooms. 

I used to think that strength and suffering were opposites, that the way to be truly strong was to overcome pain and obstacles and reach a place of continual happiness. After years of chronic illness, I’ve learned that strength actually looks a lot more like resiliency. Resiliency is what makes you stand up again every time you have been knocked down. Resiliency is survival, determination, purpose, drive. Resiliency doesn’t keep you from hurting; it helps you push on through the darkness. It is your grit, your character, your strength. It is a gift that has to be worked for; you don’t become familiar with it until you need it. Perhaps you know it too, that spark within you that just keeps pushing and pushing. 

As I write this, it has been a long time since I’ve been able to get out in nature, my place of solace and inspiration. I have been bed bound for many months, missing the ability to watch things grow and change in the landscapes I love. I decided to soothe that homesickness a bit by growing mushrooms near my bed: beautiful swirling forms that grow magnificently overnight. I didn’t expect this process to carry so much meaning or emotion, but it has left quite an impact on me.

Those mushrooms remind me that it is okay to slow down and re-charge sometimes, and that resiliency is about adapting to your current normal. Mycelium will take on the form of whatever shape it is grown in, slowly spreading to the edges as it sits patiently. It’s the mycelium that gives us mushrooms to eat, that conveys messages throughout a forest, that shows its own amazing patience for the perfect opportunity to grow.  For months or even years, those white mycelium blocks can sit, slowly developing. Then, when they are exposed to the right conditions, they take advantage of them and burst forth with such jubilation that I can barely take my eyes away from observing them! 

It helps me to think of mushrooms when I am stuck in bed, antsy to be out and about and working on things. This time is mycelium time, where I focus on inner growth and joy and lay in waiting for better days to come. We all need those “mycelium days,” times of deep rest and rejuvenation, of idea development and inner growth. 

The next time you are feeling uninspired or unproductive, remember the symbol of mycelium. There are miracles happening in your body and mind with every breath and every heartbeat! Even if you feel incapable of any kind of growth, you are still growing in some gentle, subtle way below the surface. Once the hard times pass, you’ll feel that energy come whooshing out of you once again, eager for the sensual joys of living after a time of slow change. In that moment you will realize just how much has been happening under the surface. 

Oh how thankful I have been for my fungal companions and the reminders they have shared. And after all that, they are still a source of interior nourishment as well!  While contemplating recipes to use these spectacular mushrooms, I knew I wanted to create something delicious that also carried a bit of that same awe that they inspire in me. When you cook pink oyster mushrooms, they lose some of their color and take on a golden-brown hue instead. Therefore, the pink needed to come from elsewhere. After seeing a recipe for vegan “pulled pork” made from oyster mushrooms, an idea hit: a delightfully flavorful and umami-filled burger, served on surprising pink buns with the tangy brightness of pickled red onions. Something felt extra special about taking such a commonplace food as a burger and elevating it to be a creation of both beauty and rich flavor. Would I serve these at an elegant dinner party? You bet I would. 

Let’s start with a simpler recipe to build upon: pickled pink oyster mushrooms and red onions. Thanks to the red wine vinegar and red onions, these pink mushrooms retain their glorious hue. Flavored with a few subtle spices, a jar of these would make a beautiful gift. This flavorful pink concoction can then be set out on a cheese plate, tossed onto a salad, or eaten as a snack on their own. I also used some of the pickling brine and the onions for the burgers below. This recipe makes three 8 oz jars. 

Pickled oyster mushrooms and red onions 

Ingredients: 

6 oz. Oyster mushrooms, cleaned and trimmed 

1 1/2 c. red wine vinegar 

2 Tbs. white sugar

1 red onion, sliced thinly 

6 sprigs fresh thyme (two per jar) 

½ tsp. Pink peppercorns 

1 Tbs. sea salt 

1/3 c. water 

Directions: 

1. Add all of the ingredients to a non-reactive pot. Bring to a boil, then reduce to a simmer. Cover pan and cook 8-10 minutes, or until mushrooms have shrunk and are glossy. Pour into a sterilized jar and chill in the fridge for at least overnight. Keeps up to 6 months in the fridge. 

Pink Oyster Mushroom Burgers: 

These beautiful burgers are as delicious as they are stunning! The buns are exactly the same shade of salmon pink as the mature oyster mushrooms. They’re also vegan, filled with a flavorful oyster mushroom filling. Start with the mushroom filling and soaking the cashews for the white sauce, then bake the buns while the mushrooms marinade. Finally, blend the white sauce and bake the mushrooms. Assemble the burgers and serve hot and juicy! Makes 8 burgers. 

Ingredients: 

Pink burger buns (below)

2 Tbs. avocado or olive oil

Pulled oyster mushrooms (below)

White sauce (below)

Pickled red onions (fish them out from the pickle recipe above)

Microgreens or lettuce

Fresh avocado slices 

Directions: 

1. If you like a crispy bun, heat a frying pan over medium heat. Brush the cut sides of the buns with the oil, and fry just until lightly browned. 

2. Layer the rest of the ingredients inside the burger and serve! 

Pulled oyster mushrooms: 

This flavorful filling has a wonderful flavor and meat-like texture thanks to the particular chewiness of oyster mushrooms. The marinade has classic BBQ ingredients paired with some Asian-inspired flair for a great plant-based filling. Prep the mushrooms and marinade ahead of time, then stick it in the fridge while you bake the buns. Roast the filling soon before serving. 

Ingredients:

1lb fresh oyster mushrooms 

½  c. maple syrup

3  Tbs. miso 

2 tsp. Sesame oil

3 tsp. Sriracha hot sauce (or more to taste)

½  c. soy sauce 

6 cloves garlic, minced

2 tsp grated fresh ginger

½  tsp. Powdered allspice

4 tsp. Vinegar (from the pickled onions and mushrooms)

4 Tbs. olive oil

2 tsp. Powdered porcini mushrooms (for a little extra umami flavor)

Directions: 

1. Using your hands or two forks, tear/shred the oyster mushrooms into small pieces. In a blender, mix together the marinade ingredients until smooth. Place the shredded mushrooms into an airtight container and pour the marinade over the top. Set aside in the refrigerator while you make the burger buns. 

2. Preheat the oven to 320F. Spread the mushroom mixture on a non-stick baking tray and roast for 15 - 20 minutes, or until tender but still juicy without being watery. 

Pink Burger Buns 

What’s a good burger without a nice soft bun? These get their lovely pink color naturally from beetroot powder! It’s amazing how the baked puns perfectly match the hues of the mature pink oyster mushrooms. An added bonus: the applesauce in this recipe keeps the buns nice and soft for several days! 

Ingredients: 

2 Tbs. beetroot powder 

1 ⅓ c. non-dairy milk 

5 Tbs. vegan butter, softened 

1 Tbs. sugar

2 tsp. Active dry yeast

¼ c. applesauce

½ tsp. Baking powder

3 c. bread flour

⅓ c. all-purpose flour

¼ c. potato flour

1 tsp. Salt

Directions: 

1. In a small saucepan, heat the nut milk with the beetroot powder. Bring to a very slight simmer, then remove from heat. Add the butter and sugar and blend well in a blender until the liquid is a smooth pink. Test the temperature - it should be warm but not hot. 

2. Pour the pink milk mixture back into the cooled saucepan and tap it a few times to remove some of the bubbles. Sprinkle the yeast over the top. Let sit until foamy, 5-10 minutes. 

3. Whisk the flours with the salt in a large mixing bowl or the bowl of a stand mixer. In a small bowl, mix together the applesauce and baking powder. Add the milk mixture and the applesauce mixture to the flours in the stand mixer.  Turn the mixer to low and stir until a soft dough forms. Turn the mixer to medium and let it knead the dough until smooth and elastic, 8-10 mins. (I like to do the last couple of minutes by hand - if you do this, try not to introduce too much flour and only use what is necessary to keep the dough from sticking.)  The dough should be fairly sticky, which helps to keep the buns more tender.

4. Once it is smooth and well-mixed, form the dough into a ball in the bowl. Cover with a towel or plastic wrap and let rise until doubled in bulk. 

5. Line baking sheet with parchment paper. Divide the dough into 8 equal parts. Roll each portion into a smooth ball and arrange them on a baking sheet lined with parchment paper, well-spaced. Cover loosely and let rise until puffy, 30-50 minutes. 

6. Move an oven rack to the center of the oven and preheat to 400F. 

7. Bake until the tops are set and slightly gold and the bottoms are light brown, rotating the baking sheets halfway through. They should be baked in about 15 minutes. Let cool for 20 minutes, then brush with melted vegan butter to make them extra soft. Let cool completely before slicing. 

White sauce: 

With a little more flavor than plain old mayo, this versatile white sauce perfectly compliments the sweet heat of the mushroom filling. 

Ingredients: 

2 Tbs. tahini

½ c. cashews, soaked in hot water for an hour, then rinsed

2 Tbs. lemon juice

½ - 1 tsp. Salt, to taste

½ c. water

2 Tbs. very finely chopped cilantro 

Directions: 

1. Add everything but the cilantro to a high-speed blender and blend until smooth. Adjust seasoning and consistency as desired. Stir in the cilantro. Serve cool, drizzled over the fillings of the burger.

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