Breaded Oyster Mushrooms with Roasted Red Bell Pepper and Roma Tomatoes
By Tiffany Hobson
Prep Time: 20 min
Cook Time: 20 min
1 Preheat oven to 350 degrees.
2 Oyster mushrooms are very delicate, and you do not want them to get water logged. To clean: cut them from their stalks and use a wet paper towel to clean off any dirt. You may also use a paring knife to help clean off any debris that is hard to get in the gills.
3 Place 1 cup of No Butter Sauce in a bowl (recipe in Dressings & Sauces). Place the breadcrumbs (recipe for Easy Bread Crumbs in Desserts & Baked Goods) in a shallow pan. Dip each individual oyster mushroom in the sauce, then transfer it to the shallow pan and coat completely with breadcrumbs. Depending on how many oyster mushrooms you are making, you may need to add more No Butter Sauce to the bowl. Place the mushrooms on a baking sheet lined with parchment paper. Bake for 20 minutes.
4 In a separate bowl, add the bell pepper, tomato and 1 teaspoon of lemon juice. Mix well. The lemon juice should not over-power the other flavors. Depending on the flavor of your bell pepper, you might need to add a bit more of the lemon juice.
5 Serve the roasted red bell pepper and Roma tomato mixture with the oyster mushrooms. I do not feel you need it, but you may salt and pepper to taste if desired.