This is a quick vegan delicacy I whipped up the other day for brunch…it’s almost a pain perdu – sans egg – and really bloody tasty.

I used:

1 pound Oyster mushrooms
1/2 a sweet pepper
1 clove garlic (crushed/finely diced)
Fresh Oregano (about a teaspoon)
Lemon Juice
Olive Oil
Stale bread (I used potato bread; challah would be nice)
White wine
Soy sauce

Wash, pat dry, and slice your mushrooms and finely dice your pepper. Heat the oil in a largeish pan over medium-high heat. When it’s to temperature, toss in the peppers, half your chopped oregano, half of your garlic, and a splash of soy sauce. Let that cook about 5 minutes, until it begins to brown. Turn the heat down to medium, and add your mushrooms, tossing with some lemon juice, and then make sure they are all flat (not on top of one another), sprinkling the remaining garlic and oregano over top. Let that cook for 5 minutes or so, stirring occasionally, until they are done. Turn on your vent fan and the moisture will go out more quickly – this is good.

When the ‘shrooms are cooked, remove all that to a bowl. Take 2 slices of bread and put them in the pan, upping the heat to high. Toast on both sides, sopping up most of the leftover oil. Remove and
plate those. Now, deglaze your pan (which should have some nice charred bits hanging about in it) with the wine, and another splash of soy sauce.

Top the toast with the mushrooms and peppers, and then the reduced deglazing liquid. Delicious!

-MAW

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