Cooking a Homegrown Chocolate Oyster Mushroom for Buddhist Monks — 20 Years in the Making
Chef Derek Sarno makes an impromptu road trip to a Buddhist monastery he's cooked at for 20 years, bringing a chocolate oyster mushroom he grew himself. He prepares a fully plant-based dinner — seared mushroom with black pepper garlic mayo, Dijon mustard potatoes, and roasted onions — entirely freestyle with what's available in the monastery kitchen. A meditative, personal vlog that blends cooking technique with spiritual connection.
25:30
by Derek Sarno
#oven roasted #cast iron cooking #dairy-free #whole food plant-based #vegan #mushroom steak #homegrown mushrooms #oyster mushroom #freestyle cooking #plant-based #one-pan meal #monastery cooking #meat-free
More Food Vlog Videos
15-Hour Drive, Sam's Club Workbench & Day-One Grocery Run: Setting Up a Miami Content Kitchen
First Time Trying Fufu & Egusi in Miami — Plus Buttermilk Fried Chicken and a Fort Lauderdale Bakery Find
Babish and Nick DiGiovanni Crack Open an Orange Watermelon Mid-Cooking Competition
Blueberry Ricotta Pancakes, Truffle Pasta & Cucumber Salad: A NYC Reset Day in Food
🧾 Ingredients
- 11 large whole chocolate oyster mushroom cluster
- 2Neutral oil (canola, sunflower, vegetable, or avocado)
- 3Flake salt
- 45 cloves garlic
- 52 tablespoons whole black peppercorns
- 6Plant-based mayo
- 78 potatoes
- 81/4 cup Dijon mustard
- 91/4 cup neutral oil
- 101 tablespoon onion granules
- 11Several onions
AdvertisementMedium Rectangle · 300×250