Description
Shredded and cooked trumpet mushrooms stand in for chicken in this incredibly delicious vegan chick-un salad! This vegan and gluten free recipe is flavored with finely chopped apples, celery, pecans, and chives.
Ingredients
- 12 ounces trumpet mushrooms
- 2 tbsp vegan butter
- sea salt, to taste
- black pepper, to taste
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped apple
- 2 tbsp finely chopped toasted pecans
- 2 tbsp finely chopped chives
- 1/3 to 1/2 cup of vegan mayonnaise
- bread or crackers to serve
Instructions
Using a fork, shred the stems and tops of the mushrooms. Don’t worry about making everything perfectly shredded! It’s okay if there are small chunks of mushroom.
Heat a large skillet over medium heat. Add the vegan butter to the hot skillet. Once it melts, add the shredded mushrooms and a pinch each of salt and black pepper. Cook the mushrooms, stirring every minute or two, until most of the moisture has been cooked off and they have turned golden brown. This will take anywhere from 15-20 minutes. Allow the mushrooms to cool to room temperature.
While the mushrooms are cooling you can prepare your other ingredients. To a bowl, add the cooked and cooled mushrooms along with the chopped celery, apple, pecans, and chives. Add 1/3 cup of vegan mayonnaise to begin with and stir everything together. Add more mayonnaise as needed to get the consistency and taste that you prefer and season with additional salt and pepper as needed.
Enjoy the chick-un salad immediately or chill it and make sure to enjoy it within 3-4 days. You can eat it with any cracker or bread that you prefer.
Notes
- Trumpet mushrooms will yield the best flavor and texture so there’s not a substitution I recommend for them.
- Feel free to use as much mayonnaise as you like! I went with a little over 1/3 of a cup for the batch you see here.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes