Vegan Oyster Mushrooms “Chicken” with Sweet Chili Sauce

Oyster Mushrooms with Sweet Chili Sauce and a bottle of Sonoran Spice Habanero Flakes

I’ve always loved mushrooms. They can be added to any type of food – in salads, in pasta, with rice, etc. But I also like having them just by themselves. With a little bit of imagination, you can turn mushrooms into something quite special.

I cooked some oyster mushrooms today, seasoned with salt, pepper, garlic, and fresh thyme on a griddle pan – they look just like chicken. These mushrooms are a great alternative if you are wanting to begin a plant-based lifestyle. The texture is quite similar to chicken. Their taste is phenomenal. 

This quick and easy vegan oyster mushrooms recipe is perfect if you do not want to spend your whole night in the kitchen making dinner. Ready in under 30 minutes, including prep time! If you are very hungry you could just make this as a quick appetizer to go along with an even heartier meal such as my Spicy Vegan Potato Recipe.

I had them with my favorite sweet chili sauce that I made using Sonoran Spice Bird’s Eye Chili Flakes. I add a garnish of lemon wedges on the side to brighten up the flavors a little more. 

Oyster Mushrooms | Sonoran Spice
Sweet Bird's Eye Chili Sauce | Sonoran Spice
Vegan Oyster Mushrooms “Chicken” with Sweet Chili Sauce
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Oyster Mushrooms “Chicken” with Sweet Chili Sauce

Course Main Course
Cuisine Mediterranean
Keyword bird’s eye, chicken, chile, chili, flakes, mushroom, sweet chili sauce, vegan, vegetarian
Prep Time 10 minutes
Cook Time 17 minutes
Resting Time 5 minutes
Total Time 27 minutes
Servings 3 people
Calories 413kcal


For the Oyster Mushroom “Chicken”:

  • 1 cup oyster mushrooms
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch fresh thyme
  • 1 clove garlic finely chopped
  • 1 tbsp vegetable oil

For the sweet chili sauce:


  • Cut or tear the mushrooms by hand into long stripes.
  • Season them with the salt, black pepper, fresh thyme, garlic and a drizzle of oil.
  • Cook them on a hot griddle pan for 5-6 minutes on each side.
  • Meanwhile you can start with the sweet chili sauce.
  • Add the ingredients for the sauce in a saucepan or any deep pan that you have, except the starch.
  • Let it simmer for 4-5 minutes and now add the cornstarch.
  • Cook for another minute until it becomes a bit richer in color and a lot thicker.
  • Take it off the heat and let it cool down – this will thicken it a bit more.
  • Serve and enjoy!


Calories: 413kcal | Carbohydrates: 67g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Sodium: 198mg | Potassium: 698mg | Fiber: 4g | Sugar: 49g | Vitamin A: 2370IU | Vitamin C: 1.9mg | Calcium: 114mg | Iron: 2.5mg

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