Grilled Eggplant Wrapped King Oyster Mushrooms

 

 Happy Wednesday!!

For my latest recipe it really was a toss up between these eggplant wrapped mushrooms and another recipe.  This one won out.  I keep hearing that there may be a bacon shortage.  Now as you know I don’t eat bacon so because of the big hoopla over the future shortage of pork I decided to go with this recipe.  This is a healthy alternative to bacon using marinated eggplant.   No, it won’t taste like bacon but it comes close.  You can also use a little bit of liquid smoke in the marinade.  I grilled these on the panini maker and depending how long you leave them on they crisp up.

This recipe is also a take on Bacon Wrapped Scallops, something I have never eaten, LOL.  The king oyster mushrooms have taking the place of scallops and I have to tell you these are better than grilled scallops and I’m not lying (I have eaten grilled scallops but never with bacon).  Marinate these mushrooms in a little bit of oil, tamari soy sauce and some agave and then slap them on a lightly oiled pan, sear both sides, heaven.

The only place that I can find the king oyster mushrooms is at the Asian market.  They are a lot larger than any other mushroom so slicing them in to rounds really gives the effect of scallops.

For the eggplant I used a long, skinny light purple one that I also purchased at the Asian market.  Sorry, but I forgot to take a photo before slicing.

Recipe

For the Eggplant Marinade from Vegetarian Times Magazine

1 long skinny eggplant sliced very thin using a mandolin or potato peeler

1/4 cups olive oil ( I only used about 3 tablespoons)

2 tablespoons tamari soy sauce

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

2 teaspoons smoked paprika

1 - 1/2 teaspoons cumin

1-2 cloves garlic minced

Mix  all the ingredients except the eggplant until well blended in a flat baking dish.  Lay the eggplant slices in the marinade for about 10 minutes.  Turning to coat both sides.  Grill the eggplant either on the grill or a grill pan.  I used the panini maker and it worked fabulously.  I really like this kitchen gadget.

 

For the King Oyster Mushroom

3 King Oyster Mushrooms sliced in large chunks

2 tablespoons olive oil

2 tablespoons tamari soy sauce

1 teaspoon agave or brown sugar

dash garlic powder

dash onion powder

Mix all the ingredients except the mushrooms in a large bown.  Toss in the mushrooms and allow to marinate for 10-15 minutes.  Turn them to coat, especially the top flat ends.  Add just a hint of oil to a skillet and heat to medium high.  Place the mushrooms in the skillet flat sides down.  Sear about a minute and a half on each side.  Keep a watch on them so that they don’t burn.

Wrap a clice of grilled eggplant around each seared mushroom and place a toothpick in the side senter to hld the eggplant in place.  Don’t these look fantastic, you will never miss the bacon, LOL.

Stay tuned for my next recipe and more Florida photos.  Enjoy your week.

 

 

25 Comments

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25 Responses to Grilled Eggplant Wrapped King Oyster Mushrooms

  1. Pingback: Recipes I want to try | Why I got fat, and what I'm doing about it

  2. that’s really looks fancy dish…
    delicius aswell,
    inspired me alot…
    i though it was a scallop actually, shame on me!

  3. Mama Motes

    I made these for my daughters wedding. We had a very hard time finding a vegan caterer in our area & decided to do all the food ourselves. Most people didn’t know or realize the food was all vegan. This recipe was a big hit! It was very hard finding the mushrooms, but well worth the search. I made our eggplant in the George Foreman Grill and it worked out perfectly. This quickly became a family favorite recipe! Simply delicious!

  4. Zyxomma

    This looks terrific! Those of us in NYC can also get the mushrooms at Fairway, although who doesn’t love visiting an Asian market?

  5. Such an innovative recipe this is!! I love the idea of wrapping the eggplant like this over the mushroom!Lovely flavors and gorgeous looking :)

  6. What a unique and successful way of serving large oyster mushrooms. I think the addition of the eggplant is not only clever but delicious too! Superlatively creative, Suzi!

  7. Balvinder

    This is a fantastic way of serving oyster mushrooms.

  8. Absolutely brilliant, Suzi! I love that you wrapped mushrooms with a slice of eggplant. :)

  9. Genius lol. It really does remind me of bacon wrapped scallops. I’m going to bookmark this. I’ve upped our vegetarian dinners to twice a week and this seems perfect.

  10. Wow this sounds fantastic! I’ve never had king oyster mushrooms before.

  11. Oh Suzi, this is a great idea, and I love that you wrapped mushroom with the thinly sliced eggplant! Brilliant! King oyster has a great texture that is almost replacing like meat. It has great bite to it so it’s fulfilling! I love this recipe very much!

    • Suzi

      Thanks Nami, this was the second time I have used the king oyster mushrooms and I really enjoy them. They make a gantastic meat replacement. I used the top part to make mushroom soup.

  12. this is so creative and looks so elegant – love it!

  13. I too thought these were bacon wrapped scallops. Well done Suzi!

  14. I thought these were bacon wrapped scallops at first, but then I realized where I was. :) What a lovely bite of deliciousness! Looking at the grilled eggplant I know that it would be hard to keep from eating it right off the grill. Great creation Suzi!

  15. What a clever way to make me think it’s scallops! Yum!

  16. Suzi, you make vegetables take center stage!! This looks amazing. :)

  17. That is fantastic my friend like the vege versioning bacon wrapped :D

    Cheers
    Choc Chip Uru

  18. These look so good … Just had to pin them :-)

  19. mm…this is droolworthy! They look a bit like scallops wrapped up with bacon strip ;=)

  20. Thats what I like of vegetables such as eggplants. you can easily make them in a way so that they taste like meat. I use soy sauce and vinegar as well, but I even add garlic because it reminds me of salami always. Here u have added the garlic to the mushrooms so it comes to the same Principe. I love the addiction of cumin in your recipe. Thanks fro sharing this wonderful recipe! ;)

    • Suzi

      Thanks Helene, it really was amazing how the eggplant tasted a bit like bacon. It starts to really crisp up after it sites a bit too.

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