Homemade Mushroom Floss (Vegan)

Been missing having meat floss in your morning porridge? Turns out, you can make your own meatless mushroom floss in 30 minutes with just one main ingredient: King oyster mushroom stems.

As it turns out, mushroom floss has a pretty distinct aroma and taste (that amplifies even more once the mushrooms are dehydrated. Funny enough, the flavor of the mushroom floss reminds me of those dried shredded squid snacks.

Because the mushroom floss is made entirely of mushrooms, the texture is still slightly chewy (not completely flaky like regular meat floss). It is also worth noting that the since mushrooms absorb moisture from the air, they will gradually soften. This is true even if you kept it in an airtight container. So, the mushroom floss is best enjoyed immediately!

Homemade Mushroom Floss (Vegan)

5 from 1 vote
Recipe by George L. Course: BreakfastCuisine: TaiwaneseDifficulty: Medium


Prep time


Cooking time



Meatless meat floss made at home with king oyster mushrooms.


  • 200 grams king oyster mushroom stems

  • 1 tablespoon light soy sauce

  • 1/4 teaspoon dark brown sugar

  • 1 pinch ground five-spice

  • 1 pinch mushroom bouillion/extract

  • 1 tablespoon white sesame seeds (optional)

  • shredded nori (optional)


  • Prepare the Mushroom Floss. First, cut off the king oyster mushroom caps. Note: In this picture, I am using mini king oyster mushrooms but regular-sized ones work perfectly too. Just be sure you shred the stems as finely as possible.
  • Let the mushroom stems soak in warm water for around 5 minutes (to soften). After 5 minutes, take the mushroom stems out of the water and squeeze out the liquid absorbed by them.
  • Using a fork, shred each stem finely.
  • Add the shredded mushroom stems into a pan, and heat the pan up on high heat to draw out moisture from the mushrooms. Be sure to pay attention to the mushroom shreds so they don’t burn. This is also a good time to preheat the oven to 400 degrees F (204 degrees C).
  • Once the moisture has mostly evaporated, add the soy sauce, brown sugar, five-spice, mushroom boullion, and cook for one more minute. Spread the shredded mushroom stems on a parchment-lined baking tray and bake for 12-14 minutes, or until dry and crumbly.
  • At the end of the baking process, the mushroom floss should look like this. At this point, you can toss the floss with any additional ingredients such as shredded nori and white sesame seeds. Store in an airtight container in the refrigerator. Enjoy within 2 weeks.


  • The mushroom floss does not retain its dry, crumbly texture for long, since mushrooms tend to absorb moisture from the air. Thus, mushroom floss is best enjoyed immediately!

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