In this vegetarian riff on the classic brick chicken, mushrooms are simply cooked with a little olive oil, salt, and pepper, with capers added for zing. I have used oyster, maitake, and lion’s mane—all are delicious. Each variety has a different moisture content and will release varying amounts of moisture as the mushrooms cook. I don’t keep bricks in my kitchen, but a second cast-iron skillet or Dutch oven gets the job done. The weight of the second pan compresses the mushrooms and allows a nice crunchy crust to form while keeping them juicy and tender on the inside. Once you do this a couple of times, you might start keeping bricks in your kitchen!
A classic, very spicy Chinese dish that is usually made with minced meat and tofu, but this vegan version still delivers the punch that is associated with the original.
Eaten blindfolded, the mushrooms taste like chicken.