Meaty Mushrooms with Spicy Mayo

by conor bacon

This one will be sure to change the opinion of your meat lover friends and family. Just tell them you woke up one morning and went out hunting in the forest.  When they tell you they thought you were vegan, tell them you are but you like to hunt mushrooms. And when they ask you what the hell are you talking about just say "exactly".

They won't know what to think...

Now that they are confused you get cooking. The more confused they get the more hungrey they become. The more your king oysters slow cook the more tasty they become. Now what was once a confusing argument between 2 friends or foes, just became a mysterious synchronicity from the mushroom heavens.

This one we wrote for RSVP magazine back in the day and now we are posting it to the official Too Savage Website.

Enjoy !

 

INGREDIENTS

  • 15 King oyster Mushrooms as seen below

 

  • 1 teaspoon vegetable oil

  • Half cup chopped parsley (for garnish)

  • Half cup chopped chive (for garnish)

  • 1 teaspoon non dairy butter

  • 1 tbsp Spiced seasoning - we used Mexican Tajin seasoning

  • 2 tbsp Too Savage Smoked Garlic Mayo or to taste

  • 1 cup Rocket

  • 6 in season Cherry Tomatoes

  • Salt to taste

FOR THE SPICY MAYO BBQ SAUCE

Spicy Mayo BBQ Sauce

 

  • 2 cup Vegetable Stock

  • 1 tbsp Apple Cider Vinegar

  • 2 tbsp Tomato Paste

  • 1 tbsp Applesauce

  • 2 tsp Soy Sauce

  • 1 tbsp fennel seeds

  • 1 tbsp Maple Syrup or Agave

  • 2 tsp dried parsley

  • 1 tbsp hot sauce of choice 

 

 

METHOD

  • Preheat oven to 190 C for 10 minutes

  • For BBQ sauce mix ingredients together in mixing bowl until combined (note- for 2 cup vegetable stock, follow guideline on your vegetable stock’s product method guideline

  • Put baking tray with at least 1 inch of depth into oven to preheat

  • Add vegetable oil to pan and get it very hot until it starts to smoke

  • When the pan starts to smoke add king oyster mushrooms, the idea is to create char on either side this should take 2-3 minutes each side. Sprinkle mushrooms kindly with salt when charring.

  • Flip oyster mushrooms to char the other side

  • When sufficient char has been achieved take out baking tray and pour contents of frying pan into baking tray

  • Add just a little over half of the bbq sauce

  • Bake uncovered for 18 minutes (We are steaming the mushrooms to create tenderness)

  • While the mushrooms cook prepare the corn

  • In the same pan that you used for charring the mushrooms add 1 teaspoon non dairy butter

  • Gently place corn on the cob on hot pan

  • Season all sides with salt and seasoning of choice, we used Mexican tequila seasoning (Tajin).

  • Cook until browned on each side, approx 8 minutes total.

  • Prepare salad of choice, we simply tossed rocket with quartered cherry tomatoes and a drizzle of olive oil

  • Prepare pickles to your liking, We sliced our pickles diagonally.

  • After 16 minutes take out baking tray flip mushrooms to cook the other side-drizzle a little of the BBQ sauce if most of it has evaporated and put baking tray back in oven for 18 minutes

  • Take the baking tray out of the oven, most of the BBQ sauce should have evaporated and caramelised slightly due to the maple syrup or agave, if there is still too much liquid, put back in the oven for a further 5 minutes.

  • Now to moisten the mushrooms and to assure they are TOO SAVAGE, dip them into the reserved bbq sauce before serving.

  • Line them up ‘Brisket’ style in the middle of chopping board or equivalent

  • Heat the corn on the cob before serving, use the same pan.

  • Organise sides to your liking including toast of choice.

  • Enjoy with friends or family, get stuck in and don't look back.

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