Back in January, we made this BBQ Pink Oyster Mushroom Sandwich for Veganuary. Our very own Wicked Healthy Mom (Beverly Burl)—who works with us on recipe development and is a cooking coach in her community—recently gave it a go and shared her wicked awesome results. Take it away, mom!
I have been wanting to try this recipe for some time, but to tell you the truth I was quite fearful. First and foremost I’ll cook with mushrooms and serve them to guests, BUT I do not eat them. I try a bite of every recipe I make, and even though everyone says they are wonderful, there is something about a mushroom that I do not like. Not sure if it’s the texture or the taste. But my husband loves them and I really thought he would like this, so I attempted it.
First I read through the directions several times and I followed the recipe exactly. My only problem was that I did not have two cast iron pans. Problem solved, I used the heaviest thing I could find in my kitchen to do the pressing. My go-to was my utensil holder, which worked wonders.
Anyway, I was totally blown away … the flavors in this dish were amazing. I ATE THE WHOLE SANDWICH! (Yes I’m raising my voice here.) I do not eat mushrooms. I try, but it never works. This recipe was easier than I thought and it was delicious. This I rate a 10 … will I make it again? Yes!
Will I recommend you try it? Yes! Those funny little blooming shrooms make the most amazing dish. Many thanks to Derek and Chad for their creativeness with every kind of shroom.
