When you grow your own mushrooms, you can get huge, full clusters that you’ll just never find at the supermarket. One of our favorite ways to cook them is keep them whole, and choose a method and flavor profile that highlight their meaty texture and taste. And during the summer, there's nothing more satisfying than firing up the grill, making a quick and easy “steak” dinner, eating outside, and enjoying the long days. This recipe works best with large flushes of freshly harvested oyster mushrooms and evokes a marinaded, grilled London broil. You can trim some of the mushroom’s tough stems, but try to keep the cluster whole for the best effect. If it does fall apart a bit, don’t worry, the...
If we could only have one mushroom recipe, it would be this one. Oyster mushrooms are braised in a sweet, spicy, sticky bbq sauce and then packed into freshly steamed bao with sriracha aioli and pickled carrots and daikon. The sort of recipe that's hard to believe is vegan, but it's irresistible nonetheless.
This recipe has serious bacon mac and cheese vibes, but it's completely vegan. Smoky, meaty mushrooms go oh so well with the creamy mac and cheese for a serious umami bomb of a meal.
If we feel like a sandwich, this is what we crave: a vegan buttermilk-battered fried po’ boy with spicy remoulade. Sometimes we'll add some Old Bay seasoning to the remoulade, or maybe some chopped capers and celery, and we love it topped with a quick, crunchy cabbage slaw.
