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No Turkey
2 lbs of Oyster OR King/Trumpet oyster
For MUSHROOM FREE use Jackfruit ( 2 cans)
¼ cup coconut aminos
2 tsp dried thyme
2 tsp dried rosemary
1 tsp oregano
1 tsp sage
½ tsp garlic
½ tsp paprika
¼ tsp black pepper
1 ½ tsp salt OR TO YOUR TASTE
1/2 cup broth as needed
*** If you are unable to find these mushrooms at your local health food store or Whole Foods, check your local Asian/International market or farmer’s market.
PREPARE THE “NO TURKEY”
Begin by preparing your mushrooms:
Oyster: Cut each petal off of “core” at the base of the stem. Pull apart lengthwise.
King/Trumpet Oyster: Use a fork to shred lengthwise.
Jackfruit: Pulse in a food processor just until shredded (don’t over-process).
Add shredded mushrooms or jackfruit to a cast iron skillet on medium heat. Cover and allow to cook until water starts to release. (For jackfruit add ¼ cup of water) Increase heat to medium high. Uncover and cook until most of the water has evaporated (5-10 minutes).
Add broth as needed to prevent sticking. Add coconut aminos and seasoning and mix. Allow mushrooms to brown slightly. If your mushrooms are sticking, turn the heat down and add a very small amount of water or broth.
Mushrooms should be nicely cooked and have some light golden spots on them when they are done.
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