On a quest to eat more plant based foods, I discovered trumpet mushrooms. They have other names such as king trumpet mushrooms, king oyster mushrooms. I love the versatility of how you can cook and season them. Last week I sliced them lengthwise, sauteed them until brown with just a bit of salt, pepper, thyme and tossed them in fresh lemon juice while I made a piccata sauce. YUM
Last night I shredded them for a barbecue type of look for sandwiches. You take a fork and score the mushroom all around the sides, then you can peel the layers. I did cut and slice the caps vs. shred. Here is a good video https://youtu.be/0husGgqFYOM I scraped the sides and pulled larger pieces by hand.
1 lb trumpet mushrooms, gently cleaned
1 tblsp Gebhardt’s chili powder or your favorite
Canola oil spray
Your favorite organic barbecue sauce
Cut the cap of each mushroom and slice. Score the stem and either use the fork to shred or pull pieces from the stem. Place in large bowl and spray lightly with canola oil or another neural oil. Add the chili powder and toss gently.
Place in large baking sheet lined with either a silicone mat or parchment paper. Roast at 425 degrees for 15 minutes. Remove the pan from the oven and carefully add ¼ cup of sauce and stir well. Return to the oven and bake another 5 minutes but keep an eye on your pan in case your oven bakes hot. Remove pan again, add a bit more sauce and roast until the pieces are crispy but not dry. Or pull if you want your mushroom pieces more tender.
Add more barbecue sauce, warm up a brioche bun with your favorite condiment and enjoy! I used olive oil mayonnaise and a slice of red onion.
#TrumpetMushrooms #Vegetarian #healthymeal #plantbased