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With a deep, earthy, almost wine-like
aroma, shiitakes are perfect tossed into
soups or sliced, marinated and roasted to
make a vegan bacon for a variety of dishes.Oyster Mushrooms
Looking for a plant-based option to scratch a seafood itch? Oyster
mushrooms are your best bet! In fact, king oyster and oyster
mushrooms are often labelled as “seafood mushrooms” in many
Asian grocers for their succulent texture, similar to scallops, shrimp
or abalone. Lucky for us, this type of mushroom is widely available
in most grocers. Like most mushrooms, they need to be cooked to
develop their umami flavor and unique texture. If you are looking
for immune-boosting properties, you’ve found them here, although
enjoying them for their taste will likely become the main reason for
your choosing and cooking them.oyster mushrooms have a broad, oyster-shaped cap with
soft, feathery gills underneath. The base of oyster mushrooms
can also be used in cooking if the very tough end portion is
cut away. They hold up very well to heat and can be thrown
into an endless array of dishes. They have been
braised here in a barbecue glaze for a plant-based
burger with meaty feel and texture.king oyster mushrooms look very
different from oyster mushrooms, featuring
a thick, meaty white stem with a small
brown cap. Slice the base into scallop-sized
pieces, soak in hot water and sauté in
your favorite plant-based butter to recreate
classic scallop dishes. Slice them lengthwise
and grill for topping rice or noodle dishes!Oyster Mushrooms
Shiitake
Shiitake
This type of mushroom is native to East Asia, where the warm
and moist climate provides the perfect environment for it
to flourish on dead logs. However, it’s now widely cultivated
throughout the world, as these conditions can be simulated on
oak logs. They widely vary in shape, size and quality, and can
be purchased fresh or dried at any Asian market. With a deep,
earthy, almost wine-like aroma, shiitakes are perfect tossed
into soups or sliced, marinated and roasted to make a vegan
bacon for a variety of dishes, like this plant-based carbonara to
the left. (Recipe can be found at wickedhealthyfood.com.)hoW to use and store them:
If bought dried, be sure to keep them in a tightly sealed
container. However, if they are bought fresh, wipe them
down before using with a damp paper towel and pop off the
stems.* Keep them whole, quarter or slice them thinly to use
in a variety of dishes. Raw shiitakes do not freeze well, but
can be frozen once they are sautéed and kept in the freezer
for up to two months.*If you make your own stock from scratch, be sure to throw
the stems into your next batch to add some flavor instead of
throwing them out!A plant-based
option to scratch
a seafood itch.