A completely veg-based meat substitute?? Stay with me for a second…

Those who know me know that I am just a little mushroom obsessed (cue montage of my mushroom tapestry, socks, at home growing kits, the list goes on.) My obsession with this fascinating fungi first started when I moved to Chicago two years ago and worked at my neighborhood’s weekend farmer’s market. I had only been vegetarian for about a year and a half at this point, and I was struggling to find plant-based foods that cured my faint but present meat cravings. Enter the mushroom. The stand next to mine at the market had an extremely diverse and delicious selection of wild mushrooms that I was mesmerized by. I had only cooked with the basic button and portabellas at this point, and I had no idea that mushrooms came in all sorts of shapes, consistencies and sizes. With all of these mushrooms just two folding tables and a patch of grass away, I spent that market season experimenting with every almost variety I came across.

And the vegan rotisserie chicken mushrooms were born!

After many mushroom victories and defeats, I am proud to deem this recipe an absolute WINNER. King oyster mushrooms are the perfect color and consistency for this mock chicken. When torn up and seasoned with this rotisserie spice blend, this fungi takes on the texture and flavor of that nostalgic grocery store chicken we all know and love. Knives are not only unnecessary here, but they are discouraged! Tearing up your mushrooms will give them those rugged edges that crisp up beautifully when roasted in the oven. Make this a staple in your plant-based diet by:

Tossing in your favorite sauce for a sandwich
Using in a soup or stew
Adding to a salad

This recipe is sure to bring together all of your carnivore, vegetarian and vegan friends around the dinner table. Leave a comment below and let me know how you use this staple!

Vegan Shredded Rotisserie Chicken

Makes: 2 cups
Prep time: 10 min
Cook time: 25 min
Total time: 35 min

Ingredients

1 lbs of king oyster mushrooms (about 8)
2 tbsp of salt
2 tsp of dried thyme
2 tsp of dried parsley
1 tsp of paprika
1 tsp of onion powder
1 tsp of garlic powder
1/2 tsp of cayenne pepper
1/2 tsp of white pepper
2 tbsp of olive oil

Instructions

Preheat your oven to 400 degrees F and line a baking tray with parchment paper.
Wash and tear your mushrooms into chicken-like pieces/shreds. I found that the easiest way to do this is to first rip the mushroom in half and go from there! It doesn’t have to be perfect, but make sure that the pieces are a similar size for even cooking. Place the mushroom pieces into a large bowl.

3. Mix the spices together in a small bowl.

4. Measure out one tablespoon of the spice mix and spoon onto the mushroom mix, along with the two tablespoons of olive oil.

5. Once the mushrooms are coated in the spice mix and oil, transfer onto the baking dish and spread the mushrooms as much as possible so that they crisp up evenly.

6. Cook the mushrooms for 22-25 minutes until the edges turn golden brown.

7. Enjoy on top of a salad, with your favorite sauce, in a soup or any other way you would use a traditional rotisserie chicken!