Part 2/7:
Preparation Steps:
Ingredient Prep: Mince a garlic clove and half a shallot (or small onion). Peel about two cups of oyster mushrooms.
Cooking: Sauté garlic and shallot in olive oil for 2-3 minutes. Add the mushrooms, salt, and cook until they turn lightly golden, approximately three minutes.
Spice & Seasoning: Mix in cumin, coriander, ginger, and black pepper, then cook until fragrant and the liquid evaporates.
Creamy Filling: Transfer to a bowl and stir in pineapple chunks, vegan mayo, plant-based yogurt, curry powder, and Dijon mustard to create a creamy, spiced mixture.
Assembly: Toast bread slices, layer with lettuce, tomato, mushroom curry, and garnish with sliced green onions. Optional: add fresh herbs or pomegranate seeds.