thoughts on mushrooms as meat substitute.

[pnwest]

4. One of my favorites right now is

thick slices of portobello caps, panko breaded and pan fried. Gives the satisfaction of really biting into something meaty like a chicken finger (I am full-on carnivore, mind you, just looking to eat lighter sometimes). I use sautéed mushrooms as meat alternative- not substitute- for lots of dishes. My morning egg scramble, pasta sauce, and even pizza. Mushrooms absorb flavors so well, they are great as a meat alternative. I’ve even done a full portobello mushroom cap as a burger on a bun with burger fixings. Sautéed in butter, garlic, salt, pepper and smoked paprika, topped with pepper jack cheese, mayo, lettuce, tomato- DELICIOUS! The key to substitutes like this is to taste it for what it is, and not expect it to taste like meat.

So, as a pepperoni alternative, maybe experiment with a stalk mushroom, like King Trumpets, sliced thin-ish, sautéed in pepperoni spices...? I’d bet they’d be great on a pie!