Baked Mushroom 'Chicken'

Baked Mushroom ‘Chicken’

So yesterday I shared with you all my favourite gingerbread cookie recipe from our Merry Wholesome Christmas eBook, today I am sharing my favourite savoury dish from the eBook. Have you seen my blog post from yesterday? Click here to read it.

Why do I love this one? well I love the simplicity of this recipe! Made from 100% real whole foods - King Oyster mushrooms. It’s so easy and tastes really delicious.

Keep scrolling for the full recipe.

Ingredients:

200 g king oyster mushrooms

1 + 1/2 cups chicken style stock (vegan)*

1/2 tsp cracked black pepper

2 rosemary sprigs

pinch of salt, to taste

To serve:

vegan gravy, see note*

roast veggies (see our recipes inside our full eBook for yummy ideas)

How to make:

1. Preheat the oven to 180°C fan forced.

2. Tear the oyster mushrooms into thin long strips (see image).

3. Line a baking dish, add the mushrooms and pour over the stock and pepper.

4. Cover with foil and place in the oven to bake for 30 minutes.

5. Remove foil and continue to bake for a further 20 minutes or until stock is almost all absorbed.

6. Serve with vegan gravy, fresh rosemary and a pinch of salt to taste.

Notes* not oyster mushrooms, KING oyster mushrooms. These mushrooms are specifically great in their texture for this dish and are required to make this dish work.

The stock I have used is called Chicken Style Stock, and does not contain chicken or by-products of. I found it in my local supermarket (Coles and Woolworths) and it adds the chicken flavour to this dish. Make sure you check the ingredients panel.

The gravy powder I have used is the Gravox Brown Onion Gravy Powder and for GF option I used the Gluten Free & Vegan Gravy Mix by Gluten Free Food Co (found in my health food store).