I remember my flesh eating days, and one of my favorite things was sushi. Not just any sushi, I wanted that BBQ eel. Seeing as veganism doesn't allow the consumption of eels (or any sea food) I have gone without. Until now. Alton Brown is my hero, he didn't create this recipie, but he DID bring it to my attention.MOCK EEL
serves one (maybe more, but I'm a teenage boy so I eat a lot....)
2 portabella mushrooms
1.5tbs soy sauce
1tbs bottled General Tsao's Sauce
.5 tsp cayanne pepper (or to taste)
.5 tsp ground ginger
1 tbsp brown sugar
Ok, So get your mushrooms and remove the stems, leaving the tops whole and relatively un-maimed.
Put them in a large bowl, and cover with water (they'll float but its ok)
Soak overnightthe next day........
Use the sprayer and blast the crap out of those mushroom caps. GET 'EM CLEAN!
Now thinly slice the caps so you have lots of long relatively flat "fillets".
Score the fillets to make them flakey, like this </ / / / / / >
Heat like a .5 tbsp of oil in a skillet, get that sucker screaming hot.
Add your fillets, and leave em! Let them do the beautiful seary-caramelizy thing! Toss a little bit (make sure they don't burn)
Take your pan off the heat, add your soy sauce, ginger, cayanne, sugar, Tsao's Sauce, and like 2 tbsp of water.
Toss to combine, return to heat and let it come up to a rapid sizzle, then cover, lower heat, and let braise for about ten minutes.
Serve over rice with veggies and ENJOY!