Staff Recipe - Sweet & Spicy Oyster Mushroom "Chicken" Strips

Austin Black, Video Producer/Editor

This month, our cover section is dedicated to a handful of local meatless dishes that could pass for their meaty counterparts, so when we needed a recipe, we turned to one of our staff experts (and pescetarian), videographer Austin Black

These are sweet, spicy, and hearty enough to serve as stand-in “chicken” strips, or however else you prefer. Enjoy.

(For Mushrooms)

1 cup king oyster mushrooms

1 tbsp vegetable oil

1 pinch fresh thyme

1 clove garlic, chopped

1 pinch salt

1 pinch black pepper

1/2 bird's eye chili

(For Sauce)

¼ cup water

¼ cup vinegar

¼ cup maple syrup

¼ cup water

1 tbsp chili flakes

1 tbsp paprika

1 clove garlic chopped

1 tsp cornstarch

1. Cut mushrooms into vertical strips (do not wash!)

2. Season with salt, black pepper, garlic, paprika, thyme (or whatever you prefer) and a light coating of oil.

3. Cook mushrooms on medium-high heat for 4-5 minutes on each side

4. Combine sauce ingredients into a saucepan, except for starch.

5. Add starch after letting the sauce simmer for 5 minutes. Cook until sauce thickens.

6. Finely dice half of a bird’s eye chili for color and heat (optional)

7. Brush or pour over (chicken), or use as dipping sauce. Serve alongside rice or by themselves.

8. Enjoy!