YIELD Serves 4

TIME 45 minutes

INGREDIENTS

• 1/2 lb. Oyster Mushrooms (any varitey)

• Vegetable Oil 

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1½ tsp black pepper

• 2 tsp ground cumin

• 1 tbsp smoked paprika

• 1 tsp dried oregano

• 1 pinch cinnamon

• 1 tsp cayenne pepper

• 1/4 cup Olive Oil

• Zest & Juice 1 Lemon

• 3 tbsp maple syrup

  • Serve with

    • Taziki Sauce

    • Garlic Yogurt Sauce

    • Pita

    • Mediterranean style salad

    • parsley

INSTRUCTIONS

• Make your spice mix: add together garlic powder, onion powder, 1 tsp salt, pepper, cumin, smoked paprika, oregano, and cayenne and cinnamon to taste. Set aside.

• Whisk 1/4 cup olive oil, zest and juice of 1 lemon, maple syrup, and 2 tbsp of your spice mix. Add more salt to taste.

• Heat 1 tbsp olive oil in a large pan over medium heat.

• Add enough mushroom clusters to fill the pan without over-crowding. Press mushrooms down with a heavy cast iron pan.

• Cook for 4 minutes, add some seasoning mix, flip, and cook for another 4 minutes. You’ll want to see the liquid in the pan evaporate a bit.

• Season the mushrooms on both sides, then remove from pan and repeat the process with the remaining mushroom clusters.

• Preheat the oven to 400 degrees F.

• Put the mushrooms on skewers, then drizzle some of the cooking sauce and add more spice mix.

• Set down foil or a cookie sheet as a drip tray, then place your oyster mushrooms (on skewers) on the rack. above the drip tray.

• Roast the skewers for 30 minutes, adding more cooking sauce to the mushrooms every 10 minutes.

• Thinly slice the oyster mushrooms and compile your pita. Add sides and parsley, and enjoy!