Mushrooms need no introduction around here, but I realize that in many kitchens, they still do. People who profess a distaste for mushrooms tend to think of white button mushrooms, the most common supermarket specimen that do no justice to the fungi kingdom. Bland, rubbery, and watery when cooked, it’s no wonder why most people cite the texture as being the biggest turnoff. However, that’s like dismissing all chocolate because you once ate a stale Tootsie Roll. The world of mycology is vast, wonderful, weird, and wildly misunderstood.

Oyster mushrooms are the gateway mushroom, if you ask me, capable of converting the skeptics. Frilly, delicate, and almost floral in appearance when raw, they undergo a complete personality transformation once introduced to heat. Their edges crisp and caramelize like shredded carnitas, while maintaining an almost buttery interior. They shred beautifully, drink in marinades with an unquenchable thirst, and can swing from smoky barbecue to spicy curry without missing a beat.

Fungitarian Packages in All Five Flavors

With this strong foundation, Fungitarian by Windy City Mushroom is bridging the gap between mushroom skeptics and obsessives alike. Built around organically grown oyster mushrooms, these ready-to-eat meal starters let mushrooms shine, flexing their umami prowess to full effect. Randomly stumbling upon the frozen packages one day at Sprouts, I knew I couldn’t leave without a full cart.

Mushroom Toast

Don’t mistake the Original for being simple based on its versatility. Simmered in white wine with a garlic-forward finish, the short list of ingredients comes together with remarkable complexity. Being so adaptable doesn’t mean it lacks personality, it means it knows exactly when to step forward and when to let everything else shine. No dish is off limits nor any cuisine out of bounds. Fold it into creamy risotto, heap it onto sourdough toast with avocado, toss it into pasta, or crisp it in the air fryer and eat it like fried potato sticks. We’d be here all day if I kept listing serving suggestions.

Basic Bean Tacos

Taco, meanwhile, was made with a clear destination in mind. Smoky chipotles impart warmth without overwhelming the coriander, cumin, and oregano seasoning blend. It practically begs to be swaddled in charred tortillas with slabs of avocado and a reckless amount of salsa verde. Any of your Mexican and Tex-Mex favorites are candidates for this inclusion, from appetizers to the main event. Stuff it into burritos, quesadillas, enchiladas, gorditas, or directly into your mouth using tortilla chips as edible shovels.

Snap Pea Stir Fry

Asian food is a broad category that’s difficult to elegantly define. Asian Zing understood the assignment. Ginger, garlic, soy sauce, and just enough sweetness create a glossy, punchy flavor bomb that feels tailor-made for rice bowls, stir-fries, noodles, or lettuce wraps. The oyster mushrooms soak it all up beautifully, becoming intensely savory little umami sponges with crisp edges and chewy centers. Cooked simply, as packaged, it’s still delicate enough not to upset the balance of fresh vegetable sushi, while the addition of bird’s eye chilies make it an ideal fit for fiery Thai pad kra pao.

Backyard BBQ Sandwiches

BBQ is serious business around here and this one doesn’t mess around. Smoky in a natural way that sings of smoldering hickory, there’s genuine heat to the seasoning rather than the usual sticky sweetness I’ve come to expect. Saucy and just messy enough to require extra napkins, it takes a big swing and lands the hit with every bite. Piled onto a toasted bun with crunchy slaw, it channels full summer cookout energy without needing a grill, a smoker, or your uncle Greg insisting he “knows meat.” I bet he could even be fooled for their facility in mimicking pulled pork or shredded brisket texture, while tasting unmistakably better, containing the savory depth most people spend hours trying to coax out of a hulking primal cut.

Creamy Polenta with Mushroom Ragu

I was surprised to hear from the founder that Marinara proved more complicated to explain than others. Not a full sauce, it could be transformed into one with crushed tomatoes and a luxurious slow simmer on the stove, but they stand alone as marinara-flavored meatless morsels. As such, it’s an ideal addition to dishes that would drown if given all that additional liquid. Spoon it over soft polenta, layer it into lasagna, stuff it into baked shells, or bake it with penne and plenty of vegan cheese to give any of the classics a considerable upgrade.

The beauty of Fungitarian is that any of the designated flavors are more suggestions than rigid rules. Seamlessly sliding between different foodways, you could easily infuse a bit of taco spice into your favorite pasta and red sauce, while marinara could be the start of your next great tikka masala. It’s an ideal springboard for inspiration when your short on ideas and big on hunger, or the foundation for greater culinary creativity. Although I almost splashed out and ate my whole stash without venturing into the realm of recipes, there was one idea that was calling me from the start: the French Dip Sandwich.

Stretching the Original with thinly shaved super-firm tofu gives you even more to love, not to mention more surface area to soak in marinade. Lightly caramelized and loaded into crusty bread, then draped with melted vegan cheese, I dare you to find me a mushroom hater when these babies are on the table. I also question the sanity of the person who first looked at this and decided to dunk the whole mess in leftover pan drippings to make sure every bite was sopping wet, but you know what, I respect the choice and dutifully follow suit. Au jus is a beautiful thing, and I found that I do, in fact, appreciate a sandwich utterly soaked, through and through, with pure umami excess.

I love seeing plants in meat-dominated fields. Reclaiming recipes long treated as inaccessible to vegans, oyster mushrooms strike me as a natural evolution of the centerpiece. Don’t call it an imitation when mushrooms are the real asset that can’t be matched.

Continue to Content

Yield: Makes 4 Sandwiches

Oyster Mushroom French Dip Sandwiches

Print

Garlicky wine–simmered oyster mushrooms mingle with thinly sliced tofu and caramelized onions inside a crusty rolls to make the meatiest, meatless French Dip sandwich you ever dunked in au jus. Accept no imitations: mushrooms are the new meat!

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 1 hour

Total Time 2 hours 5 minutes

Ingredients

• 1 (16-Ounce) Package Super-Firm Tofu
• 1 (12-Ounce) Package Fungitarian Original
• 3/4 Cup Mushroom Broth, Vegan Beef Broth, or Vegetable Broth
• 1/4 Cup Dry Red Wine
• 4 Cloves Garlic, Minced
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Fresh Thyme
• 1 1/2 Teaspoons Dijon Mustard
• 1/2 Teaspoon Ground Black Pepper
• 3 Tablespoon Olive Oil
• 1 Medium Yellow Onion, Halved and Thinly Sliced
• Pinch of Salt
• 1 Tablespoon Balsamic Glaze
• 4 Hoagie Rolls or Bolillo Bread
• 8 Slices Vegan Provolone or Mozzarella Cheese

Instructions

1. Thoroughly drain the tofu, then use a vegetable peeler or mandoline to shave of strips as thin as possible. Place it in a large bowl with the package of fungiarian, liquid and all. Add the broth, wine, garlic, soy sauce, thyme, mustard, and pepper, mixing gently to combine. Cover and let marinate for at least 1 hour at room temperature. You can move it to the fridge and let it rest for up to 6.
   
2. In a medium skillet, heat the olive oil. Add the onion and a tiny pinch of salt. Cook, stirring periodically, over medium heat for 20 - 30 minutes, until lightly caramelized. Don't rush this process! It's essential for the overall flavor.
   
3. Use a large slotted spoon to remove the mushrooms and tofu from the marinade, but do not discard the excess. Add the solids to the pan, followed by the balsamic glaze, and cook for 10 - 15 minutes, until darkened, aromatic, and lightly browned around the edges.
   
4. Meanwhile, transfer the leftover marinade to a small saucepan and set over medium heat. Bring to a boil then reduce to a simmer. Simmer for just 5 minutes to cook of the harsh edges of the wine.
   
5. Split the rolls in half without cutting all the way through. Stuff them with the mushroom and tofu mixture, then top with slices of vegan cheese. Run them under the broiler on high for 1 - 2 minutes, just until the cheese begins to melt. Serve immediately, with little cups of warm au jus on the side.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Fini Modena, Organic Glaze with Balsamic Vinegar of Modena, 8.5 fl oz (250 ml)
• 
  Edward & Sons, Not-Beef Bouillon Cubes, 8 Cubes, 3.1 oz (88 g)
• 
  Fungitarian Bundle – 6 Pouches

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 506Total Fat: 19gSaturated Fat: 4gUnsaturated Fat: 15gCholesterol: 6mgSodium: 1318mgCarbohydrates: 63gFiber: 4gSugar: 7gProtein: 16g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.