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.
A stunning open sandwich that showcases the meaty, frilly texture of oyster mushrooms. Glossy, smokey, and perfect. Place the 60g of HC Dried oyster mushrooms in a medium bowl. 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. Drain the mushrooms. Heat the 30 ml of olive oil in a large skillet over medium-high heat. Sauté onions and garlic Add the mushrooms and sauté for 5-7 minutes, allowing them to brown and develop a slight crispness on the edges. Add salt, and a crack of black pepper. Stir for 1 minute until fragrant. In a small bowl, whisk together the 120 ml BBQ sauce, 15 ml maple syrup and 15 ml soy sauce. Pour this glaze over the mushrooms in the skillet. Reduce the heat to low for 2 minutes, stirring occasionally, until a thick, glossy coating on the mushrooms. Brush both sides of the sourdough slices generously with olive oil. Heat a grill pan or cast-iron skillet over high heat. Char the bread for 1-2 minutes per side. Immediately rub the hot, charred surface of the bread with the cut side of the garlic clove. This adds a subtle, aromatic flavour. Pile the warm, glossy pulled mushrooms high onto the bread, garnish and enjoy!Smoky Pulled Oyster Mushrooms on Charred Sourdough
Ingredients
Instructions
Recipe by Chef Sue Gajathar, The Vegan Chef
