This is from Vegan Comfort Classics – and it is so good! It looks like a lot of work but it comes together pretty quickly. I served on lettuce wraps, feel free to use your favorite roll.
- 2 tbsp ground flax
- 6 tbsp water
- 1 c nutmilk
- 1/4 c Apple cider vinegar
- 2 tbsp vegan Worcestershire
- 2 tsp garlic powder
- 2 tsp dried basil
- 1 tsp pepper
- 8 oz oyster mushrooms, cleaned and stemmed
- Olive oil spray
Mix flax and water and set aside. Combine the remaining ingredient, stir in the flax and then coat mushrooms. Let marinate for at least 20 min – overnight.
- 1/2 c panko
- 1/4 c cornmeal
- 1/4 flour
- 1 tsp salt
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- 1/2 tsp pepper
Combine in a bowl. Set aside.
Thousand Island Dressing:
Combine in a food processor and pulse to chop pickles and combine.
Preheat over to 350 in convention mode or air fryer
Toss mushrooms in the breading – a few at a time. Place on a sprayed “air fryer” sheet with a pan under neath. Spray with olive oil. Cook for 10 -15 minutes flipping half way through until crispy on the outside.
Serve with lettuce, sauce on a bun.
- 1 c vegan mayo
- 1/2 c pickles
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp hot sauce
- 1 tsp onion powder
- 2 tbsp chopped chives
- 1/4 tsp salt
- 1/4 tsp pepper.
Thomas Keller is amazing because he can do simple and make it phenomenal. This dish is unctuous – and worth every calorie. This dish takes all day, with most of the work being hands off. I did not alter this recipe one bit – this is best every greasy, meaty calorie. I usually serve it with a simple salad topped with white truffle salad dressing.
4 lbs Ox tails
5 qt beef broth
3 cups oyster mushrooms, trimmed
1/4 c shallot
3 sprigs of thyme, leaves only
2 TBSP of butter
Salt & pepper
1 chibatta loaf, sliced in half lengthwise
Preheat oven to 400.
Salt and pepper the Ox tails. In a large oven proof pan with a lid, heat 1 TBSP of canola oil over medium high heat. Add Ox tails and brown on all sides. Add beef broth, cover and put in the oven for 3 – 4 hours until falling off the bones.
Remove from oven, flip over Ox tails and let rest for an hour with the lid on. Remove the lid and let rest for another 30 minutes to an hour until cool enough to handle. Move all the Ox tails to one side of the pot and start to remove the meat. Toss the bones and connective tissue. Work you way thought the Ox tails. I usually take a second pass to make sure I’ve removed all the bits and pieces I don’t want to eat. Cover and hear over low heat.
In a large pan heat a tsp of oil over medium heat and add 1/4 – 1/2 the mushrooms – DO NOT crowd them. Cook for 10 minutes on once side until brown, flip and cook the other side, remove and repeat. Add the mushrooms back to the pan with the shallots and thyme and butter, cook until nicely glazed.
Add mushrooms to the meat, stir to combine and cook for a few minutes.
Heat the oven to broil. Generously brush the bread with olive oil. Broil for 2 – 5 minutes until nicely toasted.
Slice, top with meat and mushroom mixture. Enjoy!
Serves 6 – 8.
This weeks fresh caught fish, a thick piece of meaty halibut from the Pacific Ocean – thanks fishmonger @ the Hayward Farmers Market!!
This dish was inspired by a recipe I found on Epicurious. I added the five spice rub to fish to add a little extra kick, roasted some oyster mushrooms, and served it on a bed of baby greens. Healthy and very flavorful!! Also, it comes together in about 30 minutes so a great weeknight meal.
For the mushrooms:
1/2 lb of oyster mushrooms, cleaned
1 tsp olive oil
Preheat oven to 425.
Toss mushrooms with olive oil and roast for 30 minutes, stirring occasionally.
1 1/2 TBSP rice vinegar
2 tsp Asian chile sauce
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Combine in a blender or food processor and set aside.
For wasabi cream:
2 tsp wasabi powder
3 TBSP water
1/4 c sour cream
1 halibut steak (1 1/2 inches thick), skinned, boned, and cut into 4 pieces
Five Spice powder
Salt and pepper
Salt and pepper fish and rub with Five spice.
Heat a cast iron skillet over high heat, cook fish about 2 minutes on each side and put in the oven to roast for 5 minutes.
Toss salad greens with vinaigrette. Place fish on greens and drizzle with a little more vinaigrette. Serve mushrooms and wasabi cream on side.
This may be my favorite pizza ever! Mushroom meatiness, herbaceous and crispy thin crust – it was a party in my mouth!
1/4 c olive oil
1/2 lb oyster & shiitake mushrooms, thinly sliced
1 shallot minced
1 garlic clove minced
1/4 c white wine
Salt & pepper
8 oz pizza dough
1 c ricotta
2 TBSP chopped chives
2 TBSP chopped parley
2 TBSP chopped tarragon
Preheat pizza stone in oven at 500 for a least an hour.
In a medium skillet, heat olive oil. Add mushrooms and cook over moderately high heat until lightly browned, about 5 minutes. Add shallots and garlic cook for 1 minute. Add wine and cook until evaporated, season with salt & pepper.
Stretch dough out to make a 12 inch round, brush with truffle or olive oil. Spread ricotta cheese over dough, top with mushrooms and herbs. Bake 8 – 10 minutes until crust is crispy.
Drizzle with truffle pr olive oil and season with salt and pepper.
Serves 2 – 4.