MUSHROOM "EGG" SALAD
So you are probably wondering how the heck mushrooms will lead to a faux tuna salad? Well let me tell you how this recipe popped into my head. I was at a local coffee shop here in New Hampshire that just opened. They are offering a few plant-based lunch options including a mushroom "pate" sandwich. Of course, I had to get it. This sandwich was good but lacked flavor, but gave me some ideas with the texture. When the mushrooms are diced super fine they give off almost an egg white texture and combined with the other ingredients make a cross between an egg and a tuna salad. I decided to make it for my parents one afternoon when I was home for the holidays. They didn't see me make it, I just served this mysterious sandwich to them and they were both in shock.
"What is this???" -mom
"Why is it so good..." -dad
"How the heck did you make this??" - mom
"This taste like real egg salad" -dad
"No, honey this tastes like tuna salad!" -mom
So the next time I made it I showed them how I make it and they were very unimpressed. They were caught up on the mushrooms and thought the whole thing sounded weird. Which I will say, it does. I just made them trust me (while I was praying that I could recreate my initial masterpiece) and finally it was done. Once again, they were surprised and impressed. Before I left to go back to school they made me leave them the recipe so that they could make it themselves and told me no matter how weird it sounds I needed to share it with "the people." So that's what I am doing. Sharing it with you... the people.
MUSHROOM EGG SALAD RECIPE
Makes enough for 3 sandwiches
Ingredients:
12 oz mushrooms, diced small
1/4 of an apple, minced
1/4 of a red onion, minced
2 oz tofu, pressed, diced small
1 green onion, sliced into thin rings
1/2 stalk of celery, diced small
3 tbsp vegan mayonnaise
2 tbsp lemon juice
1 tbsp nutritional yeast
1/2 tsp garlic powder
2 tbsp soy sauce
salt & pepper to taste
Directions:
Saute mushrooms on medium heat until most of their liquid has been released. Then add soy sauce, saute for another minute, remove from heat and let cool.
Next, combine all ingredients in a bowl (including mushrooms) and stir till well combined. Enjoy :)
Notes:
*I like to refrigerate mine once I'm done mixing so the salad is cold.
*For store-bought vegan mayonnaise I like JustMayo, but The Homemade Vegan Pantry by Miyoko Schinner has a great "oil-free, eggless mayonnaise" recipe.
*This recipe is a great source of vitamin D as you are getting in a lot of mushrooms!
This pairs wonderfully with my Creamy Tomato Soup Recipe.
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