By Evan George and Alex Brown
Breakfast for vegetarians can often become a pipeline for the over-processed: faux chorizo, soy turkey sausage and other forms of soy-plastic sodium bombs.
This week we turned a blind eye to Yves, Morningstar and the rest, and in the interest of a timely and hearty breakfast turned to nature's fake steak: the king trumpet mushroom. Serve up some of these seared mushrooms for brekky with farmers’ market, cruelty-free eggs.
King Trumpet Steak ’n' Eggs
1 fresh king trumpet mushroom, cleaned
1 teaspoon smoked salt
3 teaspoons extra virgin olive oil
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
1 teaspoon soy sauce
1) Slice off the bottom 1/2 inch of the king trumpet. Now slice the mushroom into long fillets, about 1/2- to 3/4-inch thick. Rub with a little smoked salt and set aside.2) Heat a medium-sized skillet (cast iron or nonstick) on high heat for 3 minutes. Place the mushroom slices facedown in the dry pan. After 2 minutes, flip the shrooms; they should have a nice tan and will have expelled some of their water.3) When you've colored both sides of each slice, drizzle in the olive oil to coat the "steaks." Add the shallot and garlic in the empty space around the mushroom and continue to cook, flipping the mushrooms every minute or two to make sure they cook evenly and do not burn. When the mushrooms have crisped around the edges and are quite firm to the touch, they are done. Add the soy sauce to the shallot and garlic, toss to coat, remove from heat.4) Serve with fried eggs, toast and Sriracha hot sauce.
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