4 x King Oyster mushrooms, torn into small/medium sized strips and chunks
40g vegan butter
40g plain flour
1 tsp nutritional yeast
400ml oat milk
½ tsp garlic powder
½ tsp dijon mustard
200g vegan cheese - (50/50 mix of regular and mozzarella)
Pinch of salt and pepper
300g pasta, cooked (macaroni or similar)
Steps
Breadcrumb Mixture
In a bowl mix together all the ingredients and keep aside for the end.
'Lobster' Seasoning
In a coffee grinder, combine all the dry ingredients and lightly blitz.
Drizzle a small amount of olive oil over the mushroom strips and scatter over an even sprinkling of the lobster seasoning mix. In a large frying pan, heat up a small amount of olive oil and when hot add the mushroom pieces. Fry on medium heat for 2 minutes, then add a splash of water, cover with a lid and reduce heat to low for a further 2 minutes. Remove and drain off any excess water. Set aside for later
Mac N Cheese
In a large frying pan, melt the vegan butter on medium heat and once it starts to foam slightly add the flour and nutritional yeast and using a spatula mix until combined.
Cook for a minute or so and slowly add the oat milk in batches, stirring constantly until you end up with a creamy sauce. Sprinkle in the garlic, mustard powder and vegan cheese and cook until melted and gooey. Check the seasoning and adjust before stirring through the cooked pasta, coating the pasta in the lovely sauce.
Throw in the cooked mushroom ‘lobster’, do another quick stir and portion out into oven safe dishes.
Top with the flavoured breadcrumb mix and place under the grill for a minute until the breadcrumbs are golden brown and crisp.
