memories for the future_D

FISH AND SEAFOOD | 79 Prep Time: 40 minutes Cook Time: 6 minutes Serves: 4 2 packets king oyster mushrooms* 1/3 cup water ½ tsp kelp flakes/a sheet of nori ½ tsp old bay seasoning** ½ tsp salt 1 Tbs butter-flavoured margarine 1 clove garlic, crushed 1 squeeze lemon juice Cut the brown caps off the top of the king mushroom as well as the hard bottoms. The caps can be roasted with other vegetables in the oven Slice the mushroom stems into rounds about 1 cm thick. Then cut the circles into the shape of a shrimp.** In a saucepan, heat the water, ½ teaspoon kelp flakes, ½ teaspoon of Old Bay seasoning, and ½ teaspoon of salt. Heat until it starts to boil then take off the heat and pour the broth over the cut mushrooms. Allow the mushrooms to marinate in the broth for about 20 minutes. Heat vegan butter in a skillet until melted, add the garlic then add the drained and marinated "shrimp." Sprinkle with sweet paprika to give them a red colour. Sauté the shrimp over medium heat for about 3 minutes on each side. Top with a squeeze of lemon juice. Serve as you would shrimp with a vegan sauce or toss them into your favorite recipes that call for shrimp. NOTE: *The king oyster mushrooms we get in Israel are small and preparing them as suggested above was a lot of work. I would have sliced the stems in half and then cut each half into a shrimp shape. I was outvoted by Maayan and Saba. **We don’t have Old Bay seasoning, so I placed a bay leaf and some celery into the marinade.

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