This recipe uses pink oyster mushrooms to act as mock lobster. Their tender texture, pink colour and ability to take on other flavours, make them the ideal choice for this. If pink oyster mushrooms aren’t available where you are, oyster mushrooms will work for this too, both Tesco and Morrisons have branches that stock oyster mushrooms. I bought my pink oyster mushrooms from Merit Mushrooms as they have a large variety of mushrooms available. This isn’t an ad or affiliate link, I just really like their mushrooms and mushroom grow kits!
Serves; Three Cook time; 10 minutes
You’ll need;
- One tablespoon of dairy-free butter
- 150g pink oyster mushrooms, roughly chopped
- One and a half teaspoons of vegan fish sauce
- Half a teaspoon of lemon juice
- One quarter of a teaspoon of smoked paprika
- One quarter of a teaspoon of old bay seasoning
- Three tablespoons of egg-free mayonnaise
- Half a 5g pack of crispy seaweed snacks
- Two spring onions, thinly sliced
Method;
- Melt the butter in a small frying pan over a medium heat. Once melted, add in the mushrooms, then sprinkle the vegan fish sauce, lemon juice, smoked paprika and old bay seasoning over the mushrooms
- Give the mushrooms a good stir to evenly distribute the seasoning, then cook for five minutes, or until they soften. Once cooked, set the mushrooms aside to cool to room temperature
- Next, add the mushrooms into a small mixing bowl along with the mayonnaise, seaweed and spring onions. Mix everything together until well combined
- Chill the mixture in the fridge and then serve inside soft rolls with lettuce. Top the mix with a little more smoked paprika and then serve
Bethany's Vegan Kitchen 