SHREDDED MUSHROOMS

This is one of my favorite recipes from the past few months. My relationship with these mushrooms right now is akin to my love for cauliflower wings :) It's a true romance—wonderful flavor that fits perfectly in various dishes. I absolutely adore making Asian-inspired salads with them, and my family loves them with tacos (this has become a new "must-have salsa" in our household). They’re also fantastic in burgers, sandwiches, or wraps, and even as a sprinkle on creamy soups.

Overall, the recipe is incredibly versatile and delicious! You absolutely must try it!

Ingredients

• 500 grams of oyster mushrooms (they may sound complicated, but you can definitely find them in larger grocery stores)

• Blue onion

• A splash of soy sauce or coconut aminos (a splash of one, a splash of the other, or just one if you prefer)

• One tablespoon of coconut sugar, honey, or agave syrup

• Juice of one orange

• Spices: salt, smoked paprika, oregano, dried onion and garlic, and chili if you like it spicy.

  
  

Instructions

Tear the mushrooms into thin strips.

Slice the blue onion into thin rings (I use a mandoline for this).

Add the spices, pour in the soy sauce and coconut aminos, squeeze in the orange juice, and mix everything well.

I place the shredded mushrooms in a preheated oven at 200 degrees Celsius for about 25-30 minutes. If I want them to be more roasted, I bake them a little longer until they are nicely browned.

Once baked, I use the shredded mushrooms to prepare my chosen dish—whether it’s salads, tacos, burgers, or sandwiches.

P.S. These are delicious both warm and cold, so make sure to prepare extra to have on hand in the fridge for when you're ready to whip up something tasty!

Bon appetit!