Pulled Mushroom Baguettes
The power of oyster mushrooms in these Pulled Mushroom Baguettes will leave processed mock meats in the dust. Packed with protein, fiber, iron, zinc, and an array of essential vitamins and minerals including B-vitamins, calcium, and vitamin C, these wholefood wonders offer a nutritious and delicious alternative.
- 2 tablespoons tamari
- 2 tablespoons coconut sugar
- 2 tablespoons olive oil
- 1-2 teaspoons paprika
- 4 cups oyster mushrooms, or shiitake mushrooms, halved lengthwise
- 1 baguette, halved lengthwise
- 1/2 avocado
- 2 handfuls romaine lettuce, or rocket leaves
Preheat oven to 450ºF. Combine tamari, coconut sugar, oil and paprika to an airtight container with a lid. Shake well to mix. Add mushrooms to the container, cover, and shake again until mushrooms are completely covered.
Heat a pan over medium. Add mushrooms and liquid and sauté until sauce reduces, about 5-10 minutes. Once the mushrooms are cooked, place them on a wooden chopping board and use 2 forks to 'pull' the mushrooms.
Place baguette in preheated oven to toast for about 5 minutes or until golden brown.
Spread avocado on the toasted baguette, add romaine or rocket, then top with mushrooms. Slice to serve.