BBQ Oyster Mushroom Sliders | Vegan Soul Food
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Vegan BBQ Oyster Mushroom Sliders RECIPE (for printable version plus photos)
This recipe is adapted by the recipe I created for VegNews. Look for oyster mushrooms at your local farmer’s market, Asian market, or run of the mill grocery store. They’re not uncommon. If you cannot find them, try portobello or another kind. If you don’t like mushrooms, try this recipe with green jackfruit, lentils, or tempeh.
Makes 4 sliders
½ lb or 4 cups oyster mushrooms, cut into 4-8 large pieces
1 tablespoon grapeseed or coconut oil
¼ teaspoon salt
1 cup Chipotle BBQ sauce (recipe below)
4 vegan ciabatta buns
2 teaspoons olive oil
1 cup raw collard greens, very thinly sliced
¼ cup vegan mayonnaise
Warm 1 tablespoon of oil in a cast iron skillet on medium-high heat.
Place the mushrooms onto the skillet cut side down, and sprinkle the salt over them.
Reduce the heat to medium-low.
If you’re using two skillets, place the other one on top of the mushrooms. Cook for 7 minutes, before flipping the mushrooms, and continuing to cook between 2 skillets for 5 more minutes, or until browned and tender.
Alternatively you can cook the mushrooms on both sides without placing another skillet on top. Or roast the mushrooms at 350° for 20 minutes.
Pour the vegan BBQ sauce over the mushrooms, and gently stir to coat.
Continue cooking uncovered for 5 more minutes.
If you are cooking the mushrooms in the oven: coat them in BBQ sauce and continue to roast for another 10 minutes.
To assemble the sliders toast the buns on each side.
Spread 1 tablespoon of vegan mayo the inside of each bun. Top the bottom bun with collards, then the BBQ oyster mushroom.
Serve immediately.
Chipotle BBQ Sauce
Makes 2 cups of bbq sauce
1 tbsp grapeseed or canola oil
1 cup vidalia or yellow onion (about 1 medium onion), chopped
2 cloves of garlic, minced
1 ½ tbsp dijon mustard
1 tbsp vegan worchestshire sauce
1 tbsp adobo sauce from a can of chipotle peppers
1 tbsp liquid smoke
1 ½ tbsp molasses
2 tbsp soy sauce
¼ cup ketchup
¼ cup tomato paste
2 tsp apple cider vinegar
Heat oil in a medium-sized saucepan on medium heat.
Add the onion and garlic, then sauté until the onions starts to become translucent.
Add the remaining ingredients, and stir well to combine.
Reduce the heat to medium-low, cover the pot, and let it cook for 20 minutes.
Using an immersion blender (or standing blender), blend the mixture until it becomes a thick sauce.
Use immediately or store the BBQ sauce for up to 1 week.
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mushroom tikka recipe | how to make mushroom tikka on tawa with detailed photo and video recipe. an easy and economical recipe for preparing the restaurant style tandoori mushroom tikka recipe. traditionally the tikka recipes are prepared in tandoor and hence it is mentioned as tandoori tikka recipes. however in this recipe, the tikka is prepared on tawa / grill which should have the same result, flavour and taste.
mushroom tikka recipe | how to make mushroom tikka on tawa with step by step photo and video recipe. tikka recipes are always ideal party starters or entree appetisers recipes for any occasions. mushrrom tikka is one such recipe, prepared with marinated button mushrooms with other diced vegetables like capsicum and onions. it is best served with dahi mint chutney or green chutney but can also be eaten without any dips.
Tips for beautiful garlic sautéed mushrooms everytime!
I make sautéed mushrooms and onions quite regularly in my house. They're great to add to so many dishes or even great as a side dish to any meal.
I prefer to make it without using any butter or cream so they are also vegan and gluten-free.
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“WE HAVE JUST LEFT REALITY” with this crispy Fried Oyster Mushroom Recipe!
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LEARN HOW TO MAKE CRISPY FRIED OYSTER MUSHROOMS THAT TASTE LIKE VEGAN FRIED CHICKEN(ISH)
LAY HO MA (how's it going in Cantonese)! This recipe is so incredibly crispy and delicious, you'll fry out of this world ;) Join me in this episode and learn how to make an addictive crispy fried oyster mushroom recipe that looks and tastes like fried chicken (sort of). Let's begin
Ingredients:
150g oyster mushrooms
1 1/2 cup flour
3/4 cups almond milk (
1/2 tbsp apple cider vinegar
2 tsp salt
pepper to taste
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp cinnamon
1/4 cup chickpea mayo (
1-2 tbsp sriracha
2 cups avocado oil
few sprigs parsley
lemon wedges to serve
Directions:
1. Set up your work station with 2 plates and add 1 cup of flour onto one of the plates. Stir the apple cider vinegar into the almond milk and let it sit for a couple of minutes
2. Add 1/2 cup flour to another plate, season with salt, and pour in the almond milk. Whisk to dissolve the flour. Then, add a generous pinch of salt to the other plate followed by some pepper, oregano, onion powder, garlic powder, smoked paprika, cumin, and cinnamon. Mix to combine
3. Coat the oyster mushrooms in the dry mix, then in the wet mix, and again in the dry mix (replenish the flour or almond milk as needed). Repeat until all of the oyster mushrooms are coated
4. Make the dipping sauce by mixing together the chickpea mayo and sriracha
5. Pour the avocado oil into a frying pan and heat up on medium heat for 2-3min. Stick a bamboo chopstick into the oil, if there are a lot of fast moving bubbles, it's ready
6. Carefully place in the oyster mushrooms. Fry in small batches to prevent overcrowding the pan. Cook for 3-4min. Flip the mushrooms over and cook for another couple of minutes
7. Carefully transfer the fried mushrooms onto a cooling rack and let them rest for a minute or so before serving
8. Serve with a sprinkle of salt, chopped parsley, and some lemon wedges
*When you're sure the oil is cool, you can strain it out and reuse
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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