King oyster mushrooms have a unique, chewy texture that reminds me, weirdly enough, of calamari. Note: you’re gonna have lots of delicious basil-infused oil left over. —EvE
SERVES 1
3 king oyster mushrooms
1 tbsp (15 ml) gluten-free tamari
2 large heirloom tomatoes
1 avocado
2 sprigs fresh basil
BASIL OIL
1 cup (235 ml) extra-virgin olive oil
½ cup (13 g) fresh basil
FOR THE LAYERS
Dice the mushrooms, and then toss with the tamari. Spread on a baking sheet. Leave them in the oven at its lowest temperature—or your dehydrator at 115°F (46°C)—for an hour, or until the mushrooms have softened and darkened slightly. Slice the tomatoes and avocado into thin slices. Using the inside of a large circular cookie cutter, layer the mushrooms with the avocado and tomato; top with basil.
FOR THE BASIL OIL
Blend the oil with the basil. Decorate your plate with this. You’ll have lots of leftover basil oil, so try to use it up within 4 or 5 days.