How I am revolutionizing plant based

Prepare the Mushroom:

• Remove the mushroom from the substrate by cutting at the bottom with a sharp knife.
• Trim any dirty parts off the bottom of the mushroom.
• Butterfly the mushroom by slicing it down the middle, not all the way through, to split it in half while keeping it together.

Cook the Mushroom:

• Heat a cast iron pan on the stove.
• Add a little oil to the pan to cover the bottom.
• Add a little water and salt to the pan.
• Once the pan is hot, add the mushroom.
• Place another pan on top of the mushroom and press down slightly.
• Add a little water to the pan to create steam and keep the mushroom soft.
• Cook for 3-5 minutes until the mushroom condenses and softens but doesn't caramelize too much.
• Shut off the heat and let the mushroom cool down in the pan.

Prepare the Bread Mixture:

• Place flour on one plate and panko breadcrumbs on another plate.
• Add oat milk to a bowl.
• Season the flour with salt, pepper, and garlic powder.
• Finely dice fresh oregano and add it to the panko breadcrumb mixture, mixing well.

Bread the Mushroom:

• Take the mushroom from the pan and coat it in the flour.
• Dip the floured mushroom into the oat milk.
• Transfer the oat milk-covered mushroom to the panko breadcrumb mixture, ensuring it's fully coated.

Pan Fry the Mushroom:

• Heat the pan again with some oil.
• Add the breaded mushroom to the hot cast iron pan.
• Pan fry for 1-2 minutes on each side, until golden and crispy.

Add Sauce and Cheese:

• Once both sides are golden brown, add tomato sauce to the top of the mushroom, covering the surface.
• Add vegan cheese on top of the sauce.

Bake in the Oven:

• Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
• Place the pan with the mushroom in the oven for 5-10 minutes until the cheese is melted and bubbly.

Garnish and Serve:

• Remove the mushroom parmigiana from the oven.
• Place some tomato sauce on the bottom of a plate.
• Garnish with fresh oregano.
• Serve hot and enjoy.