Lion's Mane Mushroom Pepperoni

For the Recipe Club, it was very important to me to provide the club members with a lot of easy-to-make, no butcher needed meats. This pepperoni is a special one! I hope you enjoy.

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Ingredients

1 cup finely chopped Lion's Mane mushroom
1 cup vital wheat gluten
1/4 cup nutritional yeast
2 tsp smoked paprika
2 tsp granulated garlic
2 tsp minced onion
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp red pepper flakes
1/4 tsp fennel seeds
1/2 tsp salt
1/2 tsp ground black pepper
2-3 drops liquid smoke
2 Tbsp coconut amino
1/4 cup water
1/4 cup tomato paste
1 Tbsp avocado oil

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Directions

Harvest and/or clean Lion's Mane mushroom, if needed, removing any substrate or dirt. Use a brush to remove dirt
Finely chop Lion's Mane and place to the side
In a large bowl, combine vital wheat gluten, nutritional yeast, paprika, granulated garlic, minced onion, oregano, basil, red pepper flakes, fennel, salt, pepper, and Lion's Mane
In another bowl, combine liquid smoke, coconut aminos, water, tomato paste, and avocado oil
Mix wet ingredients into dry ingredients and knead until a dough forms (this may take 2-3 minutes)
Preheat a steamer pan
Divide the dough into two pieces. Roll each piece into a pepperoni roll shape and wrap 2-3 times with parchment paper. Twist each end of the parchment paper as tight as possible
Steam the pepperoni, wrapped in parchment paper, for 30 minutes or until firm to the touch. Flip every 10 minutes and ensure your pan does not run out of water
Allow the pepperoni to cool for a few minutes before slicing
Serve the pepperoni on pizza or however you prefer.

‍

Enjoy!

‍

TIP: If you are not serving this right away, store it in the refrigerator, wrapped in parchment paper and in a sealed container, to prevent drying.

Shopping List

Ingredients

1 cup finely chopped Lion's Mane mushroom
1 cup vital wheat gluten
1/4 cup nutritional yeast
2 tsp smoked paprika
2 tsp granulated garlic
2 tsp minced onion
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp red pepper flakes
1/4 tsp fennel seeds
1/2 tsp salt
1/2 tsp ground black pepper
2-3 drops liquid smoke
2 Tbsp coconut amino
1/4 cup water
1/4 cup tomato paste
1 Tbsp avocado oil

‍

Directions

Harvest and/or clean Lion's Mane mushroom, if needed, removing any substrate or dirt. Use a brush to remove dirt
Finely chop Lion's Mane and place to the side
In a large bowl, combine vital wheat gluten, nutritional yeast, paprika, granulated garlic, minced onion, oregano, basil, red pepper flakes, fennel, salt, pepper, and Lion's Mane
In another bowl, combine liquid smoke, coconut aminos, water, tomato paste, and avocado oil
Mix wet ingredients into dry ingredients and knead until a dough forms (this may take 2-3 minutes)
Preheat a steamer pan
Divide the dough into two pieces. Roll each piece into a pepperoni roll shape and wrap 2-3 times with parchment paper. Twist each end of the parchment paper as tight as possible
Steam the pepperoni, wrapped in parchment paper, for 30 minutes or until firm to the touch. Flip every 10 minutes and ensure your pan does not run out of water
Allow the pepperoni to cool for a few minutes before slicing
Serve the pepperoni on pizza or however you prefer.

‍

Enjoy!

‍

TIP: If you are not serving this right away, store it in the refrigerator, wrapped in parchment paper and in a sealed container, to prevent drying.