Level-up your toast toppings with these strips of sticky, streaky and smoky oyster mushroom 'bacon', best served on seeded avocado toast with grilled, juicy tomatoes, vegan feta and fresh chives - my go-to brunch or lunch!
SERVES: 2 PEOPLE | PREP TIME: 10 MINUTES | COOK TIME: 15 MINUTES
INGREDIENTS
FOR THE MARINADE
1 heaped tsp of white miso paste
1 tbsp of tomato puree
1 tsp of smoked paprika
1 tsp garlic puree
1 tsp oil
1 tsp of liquid smoke
1 tsp of soy sauce
1 tsp maple syrup
Salt and ground black pepper
75g oyster mushrooms
Violife Greek White Block
4 chive stalks
Pinch of chilli flakes
METHOD
1. Make the marinade by mixing all of the ingredients together until combined.
2. Place the mushrooms in a griddle pan on a medium heat and press to squeeze out the water. Brush the marinade on one side, flip them over then coat the other side and continue to fry off until sticky and caramelised.
3. Serve on avocado toast with vegan feta cheese, chives, chilli flakes and grilled vine tomatoes on the side.