BBQ Style Sweet ‘n’ Smoky Oyster Mushrooms

We love going to the local farmer’s market on a saturday to buy as much fresh fruit and veg as we can carry, I especially love what the autumn brings. This week the absolute standouts were some beautiful oyster mushrooms we found from this amazing urban mushroom stall, called ‘Non-such Shrooms‘ they were the biggest oyster mushrooms I have ever seen. They were the inspiration behind this dish. The rest came from Danny’s head… and it was one of the best things he’s ever made!

This is a really easy dish to put together, the magic happens when you leave it to marinade and if you can leave it for longer than an hour it’ll only get better. The flavours are intense, with a bbq style base and a sweet and smoky sauce. The oyster mushrooms give it a unique and beautiful flavour and they have such a meaty texture.

Finding oyster mushrooms

Big oyster mushrooms like these aren’t too easy to find – but not impossible if you look out for them. In fact I’m sure I have seen them pop up in big Tesco’s from time to time. But if you have a local market or small fruit and veg shop that specialises in these rarer ingredients go there first! If you can get your hands on them, they really do make the dish extra special. If you can’t find any but want to give this a go, the next best thing would be king oyster mushrooms (the ones with the long white stems and grey hats), which you can definitely find in supermarkets now. You can then either shred them or cut them into big chunks.

Goes well with…

This goes perfectly on top of home-made potato wedges, with a side salad and maybe a corn on the cob too.

BBQ Style Sweet 'n' Smoky Oyster Mushrooms

A rich and intense mushroom dish that'll guarantee to tingle your taste buds.

Course Dinner
Keyword bbq, oyster mushroom, smoky
Prep Time 5 minutes
Cook Time 30 minutes
marinading 1 hour
Servings 2


  • 300 g oyster mushrooms
  • 1 onion
  • 2 cloves garlic
  • 1 lemon
  • 4 Tbsp soy sauce
  • 4 Tbsp balsamic vinegar
  • 3 Tbsp brown sugar
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp vegan worcester sauce we use chippa brand
  • 2 tsp smoked paprika
  • 2 tsp chipotle paste
  • 1 tsp fresh thyme
  • black pepper


  1. Slice the onion into wedges, then tear the oyster mushrooms up into thick strips.

  2. Crush the garlic into a large bowl and squeeze in the juice of 1 lemon, catching any pips in your hand. Add the rest of the marinade ingredients into the bowl along with a good sprinkle of black pepper, then give it a good mix.

  3. Add the oyster mushrooms and onions to the bowl and massage them into the sauce. Leave for at least an hour to marinade. If you're making potato wedges now is a good time to get them cut up and prepped to put in the oven 10-15 minutes before the mushroom dish.

  4. When you're satisfied that you've marinated the mushrooms for long enough, heat the oven to 180°c and add the mixture to an oven proof dish, then cook in the middle of the oven for 30 minutes. Serve on top of home-made potato wedges.