Vegan Mussels

The secret to this vegan seafood recipe is in the nori sheets which give the garlic mushrooms the taste of the sea.

heat rating

Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 35 Minutes

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Vegan safe Vegetarian

Carbon Rating A

CO2e Information

250 g Mushrooms, your choice
½ Sheet Nori dried seaweed
100 ml Hot Water
1 tsp Salt
1 Small Onion, finely chopped
Vegetable Oil
1 tbsp Lemon Juice

Cut the mushrooms down to bite-size but quite large chunks and then toss them in a little oil.
Bake for around 20 mins until they are cooked and importantly – chewy.
They will reduce in size in the oven so don’t make them too small.
Slice the nori into shreds and then soak in hot water for 5 minutes or so.
If the sheet isn’t that salty, you can add your own.
Whilst the nori is soaking, slice up the onion and soften in a pan with some more oil.
Once softened, add a couple of garlic cloves before adding the nori and the water it soaked in.
Add the mushrooms to the pan and a splash of water, then stir until all is combined and lovely looking.
Now add the lemon juice.
You might want to add a bit more water depending on how dry or not you want the dish.