locavore (n)  lo·​ca·​vore : one who eats foods grown locally whenever possible.

locavore (n.)  lo·​ca·​vore : one who eats foods grown locally whenever possible.

Pink Oyster

Coconut Mushrooms with Pina Colada Sauce




For the Coconut Mushrooms

1 # pink oyster mushrooms, clean and torn into shrimp size pieces

1 c gluten free all purpose flour

1 ea 13.33 ounce can unsweetened coconut milk full fat

8 oz unsweetened coconut shreds

1 tsp seafood seasoning

1 c coconut oil

For the Pina Colada Sauce

1½ c coconut milk

¼ c pineapple juice

1 c crushed pineapple

¼ c unsweetened flaked coconut

⅛ tsp crushed red pepper

¼ tsp kosher salt

Juice from 1 lime

Zest from 1 lime

4 tsp cornstarch

4 tsp water


Prepare the Mushrooms
  • Place the flour and seafood seasoning, coconut milk, and coconut shreds into 3 separate bowls. Whisk the coconut milk so that it’s fully blended.
  • One at a time, coat each mushroom with the gluten free flour and lightly tap off the excess flour.
  • Next, dip in the coconut milk. Allow the excess batter to drip off.
  • Finally, toss the mushroom in the shredded coconut then place it on a parchment lined pan.
  • Repeat this with all of the remaining mushrooms. Let rest 10 to 20 minutes in fridge before use.
  • Add oil to a deep skillet until it is about 1/4-inch high.
  • Add the mushrooms and cook on the first side until golden brown, about 3-5 minutes.
  • Flip the mushroom half way through and continue cooking another 2-3 minutes until golden brown and cooked through. 
  • Remove the mushroom and transfer to a paper towel lined pan to cool.
Prepare the Pina Colada Sauce
  • In a medium saucepan, whisk together coconut milk and pineapple juice. Bring the mixture to a low-boil over medium-low heat. In small dish mix together cornstarch and water. 
  • Add the crushed pineapple, coconut, crushed red pepper, salt, lime zest and lime juice and whisk well.
  • Bring the mixture back to a low boil and simmer until mixture is desired consistency, about 4-5 minutes.
  • Cool before use.

We enjoy this recipe with a Bok Choy Salad with Ginger Dressing. Serve the salad on the bottom of your dish, then add coconut mushrooms and top with a dollop of the pina colada sauce.

Farm Fresh

The mushrooms featured in this recipe are from Gem State Mushrooms in Idaho.

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