Price of beef is skyrocketing

[Beachclubmum]

Memphis Dry-Rub Mushrooms Recipe

This showstopper — using a dry rub adapted from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C — is an opportunity to explore different mushroom varieties Black oyster mushrooms give a brawny bite, and effortlessly hold the soulful seasoning while getting the crispest...

cooking.nytimes.com

 

[Ken555]

Memphis Dry-Rub Mushrooms Recipe

This showstopper — using a dry rub adapted from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C — is an opportunity to explore different mushroom varieties Black oyster mushrooms give a brawny bite, and effortlessly hold the soulful seasoning while getting the crispest...

cooking.nytimes.com

Paywall, and off topic?


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[Beachclubmum]

Sorry about the paywall. Not off topic as it’s a vegan substitute for meat!

 

[Beachclubmum]

FOR THE RUB:
1/2 (packed) cup dark brown sugar
1/4 cup hot paprika
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 1/2 teaspoons cumin seed
1 1/2 teaspoons dry mustard
FOR THE MUSHROOMS:
2 pounds large clusters of black oyster mushrooms or lion’s mane, or portobello mushrooms
1/2 cup canola oil or grapeseed oil
1/4 cup Worcestershire sauce

 

[Beachclubmum]

Step 1
Make the rub: In a large bowl, combine all rub ingredients and mix well. Reserve ¼ cup rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.
Step 2
Prepare the mushrooms: Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don’t rinse the mushrooms or submerge them in water.) Carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.
Step 3
Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved ¼ cup dry rub into the nooks and crannies of the mushrooms.
Step 4
Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.

 

[Brett]

FOR THE RUB:
1/2 (packed) cup dark brown sugar
1/4 cup hot paprika
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 1/2 teaspoons cumin seed
1 1/2 teaspoons dry mustard
FOR THE MUSHROOMS:
2 pounds large clusters of black oyster mushrooms or lion’s mane, or portobello mushrooms
1/2 cup canola oil or grapeseed oil
1/4 cup Worcestershire sauce

Step 1
Make the rub: In a large bowl, combine all rub ingredients and mix well. Reserve ¼ cup rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.
Step 2
Prepare the mushrooms: Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don’t rinse the mushrooms or submerge them in water.) Carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.
Step 3
Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved ¼ cup dry rub into the nooks and crannies of the mushrooms.
Step 4
Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.

All those ingredients look good -
but it would take a really severe (real) meat shortage for me to start roasting mushrooms as a meat substitue

 

[Ken555]

All those ingredients look good -
but it would take a really severe (real) meat shortage for me to start roasting mushrooms as a meat substitue

I had cut down significantly on beef last year and surprisingly increased it this year. Still, I’ve replaced beef with turkey for many meals. I agree...mushrooms in lieu of beef/turkey/chicken is not likely for me, either.


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[klpca]

I'm totally in on mushrooms and may give this a try. @Beachclubmum have you seen Tabitha Brown on Instagram or TikTok? She's quite the vegan celebrity these days! Check her out.

Not to fear meat lovers, we are having spaghetti with meat sauce tonight. I haven't gone completely vegan. Yet.

 

[Beachclubmum]

Fun fact: Mushrooms make a good substitute for regular meat as they are rich in unami flavors, just like beef. Portobellos in a vegan beef stew made a tasty dish. Don’t fear the fungus! Lol

 

[Brett]

Fun fact: Mushrooms make a good substitute for regular meat as they are rich in unami flavors, just like beef. Portobellos in a vegan beef stew made a tasty dish. Don’t fear the fungus! Lol

I know, especially truffles. I like sauteed mushrooms on many things. I'm just not at the point of excluding real meat

 

[bnoble]

Mushrooms are a great base for things. NYT cooking has a recipe for a spicy mushroom and rice noodle soup that is excellent.

 

[Beachclubmum]

Mushrooms are a great base for things. NYT cooking has a recipe for a spicy mushroom and rice noodle soup that is excellent.

Oooh my dd made that for us last summer. It was fabulous!

 

[bnoble]

For those with a subscription (and this one might be outside the paywall; I don't know):

Spicy Noodle Soup With Mushrooms and Herbs Recipe

Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan With the addition of soy sauce, the broth takes on an almost beefy flavor; the vinegar helps to perk it right back up for a nearly hot and sour flavor profile For the...

cooking.nytimes.com