Oyster Pulled Pork

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  • 1 lbs oyster mushrooms, shredded
  • 1-1.5 tbsp oyster sauce
  • 2 tbsp mirin or sake
  • 2-3 tsp chili oil or sauce
  • 1.5 tsp soy sauce
  • 1 tsp sesame oil
  • Neutral Cooking Oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 tbsp water
  • steamed rice
  • green onions
  • sesame seeds


  1. Sprinkle salt on shredded mushrooms then squeeze out excess moisture after 10 minutes. Bake at 350F for 12-15 min or until mushrooms are crispy on edges, making sure not to over cook.
  2. Mix oyster sauce, mirin, chili oil, soy sauce, sesame oil together for the sauce.
  3. In a heated wok, add 1-2 tbsp neutral oil, saute garlic and ginger then add oyster mushrooms.
  4. Over medium heat, add in sauce allowing it to simmer so the mushrooms can absorb it.
  5. When sauce starts to thicken, add 2 tbsp of water and cover for a few minutes.
  6. Serve mushrooms over rice or any other preferred method garnishing with green onions and sesame seeds if desired.

Other Recipes

Pink Oyster Mushroom Bacon
Red Wine Maitake Mushroom Steaks
Vegan King Trumpet Mushroom “Scallops”
Sauteed Maitake Mushrooms

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    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Oyster Pulled Pork