Where smoke meets sustainability

Great cooking begins with great ingredients and few showcase this better than Chef Sue Gajathar’s Smoky Pulled Oyster Mushrooms on Charred Sourdough, a dish that celebrates depth of flavour, texture, and sustainability. Her star ingredient? HC Dried Oyster Mushrooms, a South African-grown product she swears by. ‘You have an amazing product, it absorbs flavour like a sponge,’ she says of HC Dried Oyster Mushrooms and this recipe is delicious proof.

HC Mushrooms is rooted in the Lowveld, where a love for family, farming, and flavour has grown into a proudly local producer of gourmet dried oyster mushrooms and artisanal blends. Their philosophy is simple: good food starts with good growing. Every mushroom is cultivated using natural, eco-friendly methods that honour the earth and preserve pure, bold umami.

Sustainability sits at the heart of their work. From substrate to packaging, HC Mushrooms treads lightly, prioritising low-waste, earth-friendly practices. By drying their mushrooms, they extend shelf life without refrigeration. This is a smart kitchen solution that reduces waste while delivering intensely flavoured, nutrient-rich ingredients. Their mushrooms are grown without synthetic chemicals, handled with minimal intervention, and packed with natural goodness.

In Chef Sue’s recipe, those qualities shine. Once rehydrated after a simple 20–30 minute soak in warm water, the mushrooms become tender, meaty, and perfectly suited to soaking up a smoky-sweet glaze of vegan BBQ sauce, maple syrup, and soy. When piled high on garlic-rubbed, charred sourdough and finished with microgreens, spring onion, and chilli, the result is a sandwich that’s messy, mouthwatering, and wonderfully indulgent.

And the versatility of HC Mushrooms extends far beyond this dish. Rehydrated oyster mushrooms elevate stir-fries, risottos, soups, stews, pies, gravies, and even pasta. Ground into powder, they enrich sauces and spice rubs; shredded, they make an excellent plant-based ‘meat’ for tacos or wraps. Their long shelf life and concentrated flavour make them an essential pantry staple for home cooks, foodies, and chefs alike.

With a mission built on health, flavour, and sustainability, HC Mushrooms proves that natural, earth-grown ingredients can transform the everyday into the extraordinary. For more recipes, tips, and inspiration, explore their blog and discover just how much depth a single mushroom can bring to your kitchen.

Print Recipe

Smoky Pulled Oyster Mushrooms on Charred Sourdough

Serves: 2 generous open sandwiches

Prep Time: 15 minutes – Cooking Time:  20 minutes

A stunning open sandwich that showcases the meaty, frilly texture of oyster mushrooms. Glossy, smokey, and perfect.

Ingredients

• For the Mushrooms:
• 60g of HC Dried oyster mushrooms
• 480 ml hot vegetable broth
• 2 tbsp (30 ml) olive oil
• 1 tsp (5 ml) smoked paprika
• 1/2 tsp crushed garlic
• 1/4 white onion, sliced thinly lengthwise
• Salt to taste and freshly cracked black pepper
• For the BBQ Glaze:
• 120 ml vegan BBQ sauce
• 1 tbsp (15 ml) maple syrup
• 1 tbsp (15 ml) soy sauce
• For Assembly & Garnish:
• 2 large, slices of sourdough bread
• 1 garlic clove, halved
• Olive oil for brushing
• Fresh finely chopped spring onion for garnish
• Microgreens for garnish
• Red chillie (optional)

Instructions

1

Place the 60g of HC Dried oyster mushrooms in a medium bowl.

2

Pour the 480 ml of hot water over them, ensuring they are fully submerged. Let them soak for 25-30 minutes until completely tender and pliable.

3

Drain the mushrooms.

4

Heat the 30 ml of olive oil in a large skillet over medium-high heat.

5

Sauté onions and garlic

6

Add the mushrooms and sauté for 5-7 minutes, allowing them to brown and develop a slight crispness on the edges.

7

Add salt, and a crack of black pepper. Stir for 1 minute until fragrant.

8

In a small bowl, whisk together the 120 ml BBQ sauce, 15 ml maple syrup and 15 ml soy sauce.

9

Pour this glaze over the mushrooms in the skillet.

10

Reduce the heat to low for 2 minutes, stirring occasionally, until a thick, glossy coating on the mushrooms.

11

Brush both sides of the sourdough slices generously with olive oil.

12

Heat a grill pan or cast-iron skillet over high heat. Char the bread for 1-2 minutes per side.

13

Immediately rub the hot, charred surface of the bread with the cut side of the garlic clove. This adds a subtle, aromatic flavour.

14

Pile the warm, glossy pulled mushrooms high onto the bread, garnish and enjoy!

Recipe by Chef Sue Gajathar, The Vegan Chef