Trumpet Mushrooms are large, meaty and tough. They shred lengthwise like string cheese. They’re perfect for creating a chewy, meat-like texture. This tastes authentic. You could expand on this idea to make a convincing ‘carne asada’.
It’s pictured with the Bangin’ Pomegranate Salad, Onion Bread and Dijon Mustard
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Credit goes to Chris Carlton for the mushroom meat idea and to Renee Loux Underkoffler (Living Cuisine) for her Barbecue Sauce recipe.
4 Large Trumpet Mushrooms
3 tablespoon red miso
3 tablespoon pure water
2 tablespoon olive oil
1 tablespoon honey or 2 dates
1 clove garlic
2 teaspoon fresh ginger
1 tablespoon paprika
2 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon celery seed
Cut the mushrooms in half crosswise. Grate lengthwise either with a hand grater (large holes) or in your FP using the grating plate. It will come out looking like grated mozzarella cheese.
Spread grated mushroom on dehydrator trays and dry for several hours, til it’s paper weight and a little crunchy. (I did it overnight)
To make the barbecue sauce, combine the rest of the ingredients in a blender until smooth. Season to taste. If you don’t care for this recipe, any raw BBQ sauce recipe will do.
Add the sauce to the dried mushrooms and allow them to absorb the liquid for an hour or so. Eventually the shredded mushroom will take on a very convincing barbecued pulled pork texture…
Spread raw, sprouted dijon mustard on a slice of bread, and pile ‘meat’ on top of that.