Recipe · Mushroom 101
Pink Oyster "Bacon" BLT on Sourdough
Vegan swaps insideThe texture trick of the year. Thinly-sliced Pink Oysters crisp-fry into something genuinely bacon-like. Salty, smoky, with crunch. The color holds. Build it on toasted sourdough with aioli.
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1
Slice the Pink Oysters lengthwise into 1/4-inch strips. Try to keep them roughly even so they crisp at the same rate.
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2
In a bowl, toss the strips with 2 Tbsp of the oil, smoked paprika, kosher salt, brown sugar, and pepper. Massage gently to coat.
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3
Heat the remaining 1 Tbsp oil in a heavy skillet over medium-high heat.
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4
Add the strips in a single layer (you may need two batches). Don't crowd or they'll steam.
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5
Cook 4-5 minutes per side, pressing occasionally with a spatula, until edges are deeply crisp and color has deepened.
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6
Drain on a paper-towel-lined plate. Sprinkle with flaky salt.
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7
Toast the sourdough. Stir together the mayo, grated garlic, and Dijon for the aioli.
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8
Spread aioli on all four slices. Build each sandwich: lettuce, tomato, generous pile of Pink Oyster bacon, lettuce, top slice.
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9
Press gently, cut on the diagonal, eat immediately while the mushrooms are still crisp.
Steps
Pink Oyster fuels Aid for Women . 10% of every pound goes to the partner non-profit. Cook well, give well.
More from this mushroom
Other ways to cook Pink Oyster
Pink Oyster "Pancetta" Carbonara
Crisp the Pink Oysters until they shatter like guanciale, then build a true Roman carbonara around them — egg yolks, pecorino, lots of black pepper, finished off-heat. Smoky, salty, vegetarian.
Pink Oyster Tacos with Chipotle Crema
Pink Oysters take a smoky chipotle marinade beautifully and char without disintegrating. Tuck them into warm corn tortillas with crunchy slaw and a cool chipotle-lime crema. Weeknight-fast, party-worthy.