Sashimi-Style Oyster Mushrooms and Wakame

5.0 (3 reviews)

3 King Oyster mushrooms, split lengthwise or 8-9 regular oyster mushrooms
1/4 cup rice wine vinegar
1/4 cup shoyu or soy sauce
1/8 cup toasted sesame oil
2 garlic cloves, minced
1 dried pasilla pepper, minced
1 Tbsp. minced cilantro
1 Tbsp. sesame oil
1 tsp. fresh lemon juice
1/4 oz. wakame (seaweed), rehydrated, drained, and sliced into strips
1/2 cup sea beans, optional (available from

• Place the mushrooms in a shallow pan. Combine the vinegar, shoyu or soy sauce, the toasted sesame oil, garlic, pasilla pepper, and cilantro and pour over the mushrooms. Cover and refrigerate for 2 hours.
• In a small bowl, combine the sesame oil and the lemon juice. Add the wakame, toss and chill 15 minutes.
• Remove 1 piece of the split King Oyster mushrooms (or 2 or 3 regular oyster mushrooms) from the marinade, slice into 1/8-inch thick slices and arrange across a chilled plate. Top with the wakame and, if desired, the sea beans. Drizzle 1 Tbsp. of the marinade over the mushrooms and serve. Do the same with the rest of the mushrooms and marinade.

Makes 3 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind