20 MINUTE LEMON “CHICKEN” SOUP

by with No Comment King Oyster Mushrooms

This 20-Minute Lemon “Chicken” Soup taken from The Wicked Kitchen is a plant-powered twist on a timeless classic—bringing you all the cozy comfort of traditional chicken soup with a zesty, refreshing kick of lemon.

Made with hearty king oyster mushrooms (black or white tops) in place of chicken, this soup is not only quick and easy but also packed with flavor and nutrients to warm you from the inside out.

Perfect for busy weeknights, chilly afternoons, or when you need a soothing bowl of goodness, this recipe comes together in no time using simple, farm-fresh ingredients.

Let’s get cooking and bring a little sunshine to your table!

INGREDIENTS:

  • 6 king oyster mushrooms (about 1 lb/450 g) 
  • 3 Tbsp vegan butter
  • 3 cloves garlic
  • 3 spring onions 
  • 5 Tbsp vegan chicken seasoning such as Wicked Kitchen Rotisserie Chicken Flavour Seasoning
  • Salt and black pepper to taste
  • 1 lemon
  • 2 Tbsp cornstarch (cornflour)
  • Handful of fresh parsley 

INSTRUCTIONS:

  1. Shred the shrooms by running a fork along the length of the stems. Remove the caps and slice them into thin shreds as well. 
  2. Melt the butter in a soup pot over medium heat. Add the shrooms, tossing to coat, and cook for a couple minutes. Meanwhile, mince the garlic and slice the spring onions. Add those to the pot along with the chicken seasoning and just enough water to cover the ingredients. Season it with a little salt and pepper, then cover and simmer for 10 minutes.
  3. Finely grate the zest from about half the lemon into the pot. A microplane works awesome.
  4. Mix the cornstarch in 6 tablespoons water until dissolved to create a cloudy slurry. Stir the slurry into the pot, then simmer for about 5 minutes to thicken up the soup.
  5. Chop about 2 tablespoons of the parsley, saving some whole leaves for garnish. Stir the chopped parsley into the soup and 1 squeeze in a little bit of the lemon juice (through your hands to catch the seeds). Taste the soup and add more salt, pepper or whatever seasoning you think it needs. If it’s too thick and needs more water, stir it in a little at a time.
  6. Ladle into bowls and garnish with the whole parsley leaves and a slice or two of lemon

Recipe from The Wicked Kitchen

VEGAN CARNITAS WITH BLACK & WHITE KING OYSTER MUSHROOMS

by with No Comment King Oyster Mushrooms

Craving the bold, savory flavors of carnitas without the meat?

This vegan carnitas recipe featuring black and white king oyster mushrooms will blow you away! King oyster mushrooms, with their meaty texture and incredible ability to soak up marinades, make the perfect plant-based alternative for this Mexican classic.

Get ready to take your plant-based cooking to the next level. This recipe is quick, easy, and packed with all the authentic flavors you love.

Let’s dive in and create a dish that’s sure to be the star of your next meal!

INGREDIENTS

INSTRUCTIONS

  1. Pre-heat oven to 400 degrees F.  Wipe your mushrooms with a damp towel to remove any dirt.  Cut about 1/2 inch off the bottoms of the mushrooms and discard.  Cut the tops off the mushroom and thinly slice them.  Use two forks to shred the mushrooms stems into thin pieces.  I like to start with the forks and them use my fingers to pull them apart.
  2. Heat a large skillet over medium heat and add olive oil, shredded mushrooms, onion, garlic and tamari.  Cook until mushrooms and onions have softened, about 5 minutes.
  3. Next, add the orange juice, lime juice and all the spices.  Mix until everything is combined and cook until sauce has thickened, 5-7 minutes.
  4. Once sauce has thickened and coats all of the mushrooms, place the mushrooms on a large sheet pan and spread out so they’re all in one layer.  Bake mushrooms until nice and crispy, 15-10 minutes, flipping once.
  5. Use carnitas in tacos, burritos, nachos and more!  To assemble the tacos you see in this post, warm corn tortillas on the stovetop, spread with guacamole, add carnitas and top with onion, cilantro, jalapeño and cabbage.

NOTES

***This recipe makes about 4 tacos, BUT it can easily be doubled or tripled to make more

Recipe from She likes Food