Updated: Nov 23, 2020
As health-conscious beings, it's sometimes a bit hard to get these incredible gifts of nature into our partners/family/friends.
So here is the perfect way to sneak the shrooms into them. Let's get straight into it.
Shredded King Oysters and Jackfruit (3 portions)
- 1 can of jackfruit
- 2 king oysters
- 1 onion
- 2/3 Cup blended tomatoes
- 2 tbsp tamari
- 1 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 2 tsp paprika
- 1 tsp smoked paprika
- 2 tsp cumin
- 1 tsp garlic powder
In a container add all the marinade ingredients and mix well.
Shred the oysters and jackfruit, and mix them into the marinade, making sure it's all well coated.
I kept mine in the fridge to marinate overnight. Keep it at least for a couple of hours.
Slice the onion and golden it in a frying pan, then add the marinated oysters and jackfruit. Cook for 10 minutes over medium heat.
Roasted Salsa (3 - 4 portions)
- 5 tomatoes
- 1 big onion
- 2 garlic cloves
- olive oil
- 1 tsp chaga extract
Heat the oven to 180˚C.
Cut the tomatoes and onion into even wedges and place them in a baking tray. Drizzle and sprinkle over some olive oil and salt and place in the oven for 25 minutes. Stir and add the garlic cloves without peeling into the oven and keep for a further 20-25 minutes until the tomatoes are mushy and cloves are soft. You may need to adjust times depending on your oven.
Once done, blend all the ingredients in a blender until you get a salsa consistency.
Silken pepper sauce (3 - 4 portions)
- 1 carton of silken tofu ( 349 grams)
- 1/4 red pepper
- 5 soaked sundried tomatoes
- 3 tbsps olive oil
- 1 tsp chili flakes
- 1 tsp Lions mane mushrooms
Blend all the ingredients until smooth and keep in a container in the fridge.
For the ''Nachos''(1 - 2 portions)
- 1 potato
- 1 King Oyster
- 1 tbsp olive oil/butter
Thinly slice the potato and king oysters, approximately 0.5cm slices.
Heat the oil/butter in a frying pan then add the potato and oysters, ideally so that they are all touching the pan.
Once golden (around 4-5 minutes) sprinkle over some salt, turn them over, and keep them on until golden on that side too.
Make all the components, frying the potatoes and king oysters last.
You can either do layers of each part or keep them all separate and assemble each potato nacho as you eat them.
I made mine by spreading 2-3 tbsp of sauce on the plate, placing the potachos around the plate, adding 3 tbps of salsa in the middle then topping it with a pinch of kimchi and a big handful of the shredded oysters and jackfruit. I finished it off by melting some plant cheese and drizzling it all over.
Let me know if you have any questions and please share it online if you make it.