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2 tbsp Dark soy sauce ((or reduce to 1 tbsp if you'd like. The dish can be a little salty))

½ tsp Liquid smoke

¼ tsp Smoked paprika

½ tsp Garlic powder

½ tsp Onion powder

1 tbsp Olive oil

¼ tsp Oregano

¼ tsp lime juice

½ tsp maple syrup

6 ounces Oyster mushrooms

Brioche buns

3 american cheese slices

Lots of pickled jalapenos

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1. Make the marinade: In a bowl, mix dark soy sauce, liquid smoke, olive oil, smoked paprika, garlic powder, onion powder, and oregano.

2. Marinate mushrooms: Add mushrooms to the marinade and let sit for at least 10–15 minutes while you prep everything else.

3. Preheat your pan: Heat a cast iron skillet or heavy-bottomed pan over high heat Add a little oil.

4. Sear and smash: Place the mushrooms gill-side down in the pan and immediately press them flat with a heavy spatula or pan. Hold for 20–30 seconds. Don’t move them. Let them sear for 2–3 minutes until golden. Repeat on other side. Keep flipping until they are perfectly seared on both sides.

5. Flip and add cheese: Add your slices of American cheese on top, and cover the pan with a lid briefly to melt the cheese.

6. Toast and assemble: Toast your brioche buns. Spread sriracha mayo on the bottom, add the smashed mushroom patty, pickled jalapeños, and top with the bun.

Notes

The marinade can be a little salty! So it’s all about balancing the look with the flavor. Dark soy sauce gives this dish a beautiful rich color and umami flavor but can be a little on the salty side. You can either reduce the amount of soy sauce and/ or dilute it with about 1-2 tbsp of water. This ensures there is enough liquid to coat the entirety of your mushrooms.

For best results, use large oyster mushroom clusters that can hold their shape.

If you don’t have liquid smoke, try smoked paprika and a dash of Worcestershire (vegetarian).