Oyster Mushroom Sammy
If you haven’t tried fresh mushrooms from Desert Pearl Mushrooms, you are missing out! They have everything from King Oysters to Lion’s Mane and everything in between! Their mushrooms are grown organically, right here in Tucson! Stop at their booth at Udall Park, Rincon Valley, Oro Valley, and Rillito Park Farmers Markets for some mushroom education, high-quality mushrooms, and cooking ideas!
Mushrooms contain beta-glucans, a fiber that can strengthen our immune system and reduce our risk of heart disease and other short and long-term illnesses. Lion’s Mane mushrooms also contribute to brain health. Mushrooms also make a great meat substitute. This mushroom sandwich is super satisfying and perfect for a quick meal! Stay tuned for more mushroom recipes!
SERVINGS: 2 – 3
- 1/2 tbsp olive oil or butter
- 1 package oyster mushrooms
- 1 tsp vinegar of choice
- 2 tsp soy sauce
- ½ tsp liquid sweetener (maple syrup works great)
- 1/4 tsp smoked paprika
- Dash liquid smoke (optional)
- Salt and pepper, to taste
- 2 slices of seedy bread
- 1/2–1 tbsp mayonnaise
- 1/4 medium avocado, sliced
- 2 slices tomato
- Handful of sprouts or lettuce
- Optional add-ons: pickles and mustard
Whisk together vinegar, soy sauce, liquid sweetener, paprika, liquid smoke, salt and pepper. In a cast iron skillet or skillet of choice, heat oil over medium heat. Once hot, lay the oyster mushrooms flat in the pan. Evenly distribute all of the sauce over the mushrooms. If you have a grill press or heavy pan, you can press the mushrooms as they cook but it’s optional. After about 2-3 minutes, flip the mushrooms and cook for an additional 2-3 minutes on the other side, or until it is browned and slightly crispy on the edges. If using the grill press, place it back on top. Adjust seasonings to taste.
Prepare your sandwich. Toast the bread as desired, add mayonnaise, lettuce, avocado, and tomato. Add the mushrooms on top and finish it with the second piece of bread (add mustard and pickles if desired). Slice in half and enjoy!