Delicious! I make this for lunch all the time and I’ve made it with oyster and portobello mushrooms and both are equally good but you do have to cook the portobellos longer because they have a lot more moister in them. My biggest critique is that it’s very dry and desperately needs a sauce. I make an aioli with the Calabrian chilis, garlic, lemon, parsley, and thin it out with some reserved aquafaba if I need to. If I’m feeling “healthy” ill do 1/2 mayo 1/2 silken tofu and it’s amazing. I’ll occasionally add some sautéed spinach too but not often or necessary, just adding some greens. This is nice and hearty and I’ll be sure to break it out for a crowd come fall. Definitely a go to.
