What's for dinner? Shroom steak souvlaki sandwiches
How to make a plant-based mushroom sandwich from chef Derek Sarno.
If you're searching the internet for a vegetable-forward or plant-based option to cook for dinner, the answer just got easier.
"Good Morning America" Food is taking the legwork out of dinnertime and helping you find delicious dishes you can easily whip up any night of the week.
Chef Derek Sarno, the co-founder of a plant-based food blog Wicked Healthy, shared a mushroom sandwich from his Kittch livestream with The Mushroom Council that would make meat-eaters envious.
Plus, with a carbon footprint much smaller than most other sources of proteins and vegetables, according to the American Mushroom Institute, mushrooms are a delicious and sustainable option for a variety of recipes.
Shroom steak souvlaki sandwich
Ingredients
2-3 brown oyster mushroom clusters
Sea salt to taste
1/2 teaspoon cracked black pepper
2 large bell peppers (mixed colors)
2 green onions
3 cloves garlic
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon dried oregano
Salt and pepper
Tzatziki:
3/4 cup nondairy yogurt such as Oatly
1/2 lemon, juiced
1/2 small English cucumber
1 green onion
1 tablespoon chopped fresh mint and/or dill
Salt and pepper
Bread and topping:
4 oblong pita or naan
A few leaves romaine lettuce
8-10 cherry tomatoes
1 thinly sliced Thai hot chili, optional
Directions
Press and sear the brown oyster clusters with the salt and pepper.
Meanwhile, cut the pepper flesh from the cores, then char the peppers on a grill or under a broiler until they start to get tender but are still a little crisp, 5-6 minutes. While the peppers are charring, make your marinade: Chop the green onions and mince the garlic, and scrape them into a shallow baking dish. Stir in the lemon juice, olive oil, and oregano. Chop the charred peppers into bite-size chunks, add them to the marinade, then season the whole lot with salt and pepper. Bury the seared oyster clusters in the marinade, and let everything marinate at room temperature for 1 hour or up to 4 hours. Cover and marinate overnight in the fridge.
You can make the tzatziki ahead, too. Mix the yogurt and lemon juice in a bowl, then dice the cucumber and chop the green onion and herbs. Stir them in, then season with salt and pepper. Chill in the fridge for 1 hour or up to 2 days.
When ready to eat, heat the oven to 350 degrees. Heat the mushroom mixture and marinade in the baking dish until hot, 15-20 minutes. During the last 5 minutes, put the pita or naan in the oven to warm up.
Remove everything from the oven, then remove the mushrooms to a cutting board and slice into strips. Shred the lettuce and quarter the tomatoes. Place a pile of mushrooms on each piece of bread, spoon on some peppers and marinade, and then some tzatziki. Top with the lettuce, tomatoes, and hot chilies (if using). Fold up and chow down.
Sarno and other chefs worked with The Mushroom Council to share even more mushroom recipes here on the Kittch 24-7 livestreaming platform.
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