King Oyster Mushroom “Turkey”

The mighty King oyster has many guises. He can play the part of chicken satay—spicy, chewy and satisfying. He can slip into the role of elegant seared scallops. Here he becomes tender, thick pieces of savory turkey. Serve them with our Wicked Potato Wellington. Or as an open face sandwich on toast with our Kick Ass Gravy. Or make a turkey wrap for lunch. However you’re serving your king oyster mushroom “turkey”, we got you covered.

Ingredients

  • 7 large King oyster mushrooms (about 1 1/2 lbs/680 g)
  • 1/2 cup plant-based butter, melted
  • 1 Tbsp Wicked Kitchen Sage, Onion & Garlic Seasoning (see sub below)
  • Salt and pepper

 

You can replace the 1 Tbsp Wicked Kitchen Sage, Onion & Garlic Seasoning with 1 1/2 tsp onion powder and 1 1/2 tsp poultry seasoning.

Instructions

  1. Heat the oven to 400ºF (200ºC). Pull the caps off the shrooms and tear the caps into a few pieces, dropping them into a bowl. Pull the stems into big, long pieces sort of like long pieces of torn turkey breast.
  2. Add the butter and quickly toss to distribute the butter (it’ll get soaked up quick). Season with the Wicked seasoning and a good pinch of salt and pepper, then toss to coat well. Tip the shrooms out onto a sheet pan lined with parchment paper and spread them in a single layer.
  3. Bake until the shrooms are steaming and lightly browned here and there, 20 to 25 minutes. They’ll give off a bunch of water. Bake until enough water evaporates that the shrooms start to brown on the tops.
  4. Leave on the pan to use with our Wicked Potato Wellington, or serve as a “turkey” sandwich with gravy over toast, or serve them however you like. Experiment!

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