Hawaiʻian-Style Mushroom Poke: A Fresh Take on a Classic Dish

Poke (pronounced poh-kay) is a Hawaiʻian staple—a dish deeply rooted in the islands’ fishing traditions. Originally, Hawaiʻians prepared poke using reef fish, seasoned simply with sea salt, limu (seaweed), and inamona (crushed kukui nut). As the dish evolved, ahi tuna became the most recognized version, with soy sauce, sesame oil, and green onions reflecting the influence of Japanese and other Asian cuisines in Hawai‘i.

But poke is more than just raw fish—it’s about balance, freshness, and honoring the best local ingredients available. And in modern times, itʻs also creative freedom (or some would say bastardization) of the classic. Whether you (or your clients) are plant-based, cleansing, or hapai (pregnant) – itʻs great to have variations on classic recipes! 

Using Hawaiʻian Grown Mushrooms: A Plant-Based Twist on Poke

When I first created this recipe, I used portobello mushrooms as a hearty, umami-rich base. But why use imported mushrooms when Hawai‘i is home to incredible local varieties?

Now, I love making this dish with king trumpet (Ali‘i), oyster, or lion’s mane mushrooms, all grown right here in Maui. These mushrooms offer the perfect texture for marinating, absorbing flavors like seafood does in traditional poke.

Hawai‘i’s gourmet mushroom farms are thriving, producing delicious, sustainable options that:​

• Support local farmers and keep money in the islands​
• Reduce the need for imported produce​
• Offer incredible flavor and texture for plant-based dishes​

If you’re new to cooking with locally grown mushrooms, here’s what makes them special:

• King Trumpet (Ali‘i) Mushrooms – Firm, meaty, and packed with umami. These mushrooms are low in calories and fat, making them a fantastic addition to any low-fat diet while adding a hearty texture to your dishes. ​
• Oyster Mushrooms – Delicate, tender, and excellent at absorbing marinades. They are highly nutritious, easy to find in the wild and to grow, and particularly tasty. ​
• Lion’s Mane Mushrooms – Slightly fibrous, with a seafood-like texture reminiscent of crab or scallops. Studies have found that lion’s mane mushrooms contain compounds that can stimulate the growth of brain cells and protect against dementia. ​

These varieties bring depth, texture, and a whole lotta flavor to this dish.​

Resources for Hawaiian Island Mushroom Farms:

• Lapaʻau Farms (Maui) – Located in upcountry Maui, Michael and Lauren Marchand grow oyster mushrooms, salad greens, and root vegetables, supplying local restaurants and markets. ​
• Mermaid Mushrooms (Hawai‘i Island) – Based in Kailua-Kona, they offer a variety of gourmet species using innovative indoor vertical farming techniques to bring the highest quality mushrooms to Hawai‘i residents.
• Hamakua Mushrooms (Hawai‘i Island) – Located on the Hamakua coast, they offer tours of their facilities and cooking demonstrations, providing fresh mushrooms for sale at the farm. ​

By choosing locally grown mushrooms, you not only enjoy fresh, flavorful ingredients but also support sustainable agriculture and the local economy in Hawai‘i.

My Personal Hawaiʻian Mushroom Poke Recipe

Ingredients

• 4 cups diced king trumpet, oyster, or lion’s mane mushrooms
• 1 tablespoon avocado oil (for sautéing)
• 1 tablespoon sesame oil (for finishing)
• 1/4 teaspoon sea salt
• 1/4 cup tamari or nama shoyu
• 1/2 tablespoon seaweed powder (wakame, kombu, or nori)
• 1 teaspoon rice wine vinegar
• 1/2 tablespoon agave nectar or maple syrup
• 1 1/2 tablespoons shichimi togarashi (Japanese chili seasoning)
• 1/4 teaspoon Sriracha cayenne (optional for heat)
• 1/4 cup finely chopped green onion
• 1 cup diced avocado (about 1 avocado)

Method

1. Prepare the mushrooms: Dice into uniform pieces, discarding any tough stems. Toss with sea salt and let sit for a few minutes to draw out excess moisture.
2. Quick sauté for flavor: Heat avocado oil in a pan over medium heat. Add mushrooms and cook for 2–3 minutes, just until they soften and release some of their liquid. You can throw in a little tamari or namu shoyu to aid in maillard reaction and develop umami flavor. Remove from heat and let cool slightly.
3. Marinate the mushrooms: In a bowl, whisk together tamari, sesame oil, seaweed powder, rice wine vinegar, agave, togarashi, and cayenne. Taste and modify to your personal palette. Toss the sautéed mushrooms in the marinade and let sit in the refrigerator for at least 30 minutes to absorb flavors.
4. Assemble the poke: Dice the green onions, avocado, and any other ingredients being used. Gently fold them into the marinated mushrooms
5. Serve: Enjoy with sweet potato chips, cucumber slices, or over warm rice. Garnish with extra togarashi and herbs if desired. Or make into a full poke bowl with any veggies of your choice!

My Personal Hawaiʻian Mushroom Poke Recipe

When I first started making plant-based poke, I wanted to honor the bold, rich flavors of traditional Hawaiian poke while keeping the texture and experience satisfying. Using mushrooms instead of fish felt like a natural choice, but I quickly realized that some mushrooms absorb flavor better than others.

Over time, I experimented—first with portobellos, then with locally grown oyster, king trumpet, and lion’s mane mushrooms. I found that a quick sauté not only intensified the umami but also made the dish easier to digest while still keeping the fresh, marinated feel of classic poke. This recipe blends tradition with innovation, using Hawaiian-grown ingredients while maintaining the essence of what makes poke so special: fresh, balanced flavors and textures.

One of the best things about poke is its versatility. Try these variations to customize your bowl:

• Make it fully raw by skipping the sauté step if you prefer a completely raw, marinated mushroom poke. Let it marinate longer for maximum absorption.
• Add a spicy kick with Hawaiian chili pepper water, a dash of sriracha, or extra togarashi.
• Amp up the creaminess by adding more avocado or mixing in a drizzle of tahini.
• Serve it your way by spooning it over sushi rice, tucking it into nori wraps, or enjoying it as a side dish with fresh greens.
• Boost the crunch with toasted macadamia nuts, inamona (Hawaiian candlenuts), or crispy shallots for extra texture.

Using locally grown mushrooms isn’t just about freshness—it’s about sustainability and supporting the islands’ food systems. The more we source ingredients from local farms, the less we rely on imports, and the more we keep money in our communities. By choosing Maui-grown oyster mushrooms, Ali‘i king trumpets, or Hawai‘i Island’s lion’s mane, you’re not just making an amazing dish—you’re contributing to a stronger, more sustainable food culture in Hawai‘i.

I’d love to hear how you make this recipe your own. Tag @morepleaze if you try it and share your favorite variations. More island-inspired, diverse, and sustainable recipes coming soon.

Author: Chef Kyra Bramble

Kyra Bramble, the founder of More Pleaze, is a private chef and educator who has redefined the culinary experience by focusing on food as a means of storytelling, sharing, and healing. Her journey began with a deep passion for creating intentional, locally sourced cuisine that nourishes both body and soul. With extensive experience in retreat catering and a holistic approach to food, Kyra has built a vibrant community of chefs through More Pleaze, celebrating the joy of exceptional dining. Kyra is also the head chef at Lotus Chefs available for select coaching and consultations along with chef-specific digital downloads at her personal website, offering her expertise to private chefs who want to deepen their craft and navigate the business side of their culinary journey.