8 oyster mushrooms, tough stems removed (reserve the stems for making homemade stock later)
1/4 teaspoon of crushed nori (about 1/4 sheet) (I used a coffee grinder to crush it)
3–4 teaspoons Vegenaise
1–2 teaspoons sriracha
Preheat your oven to 450.
Divide the toasted sesame oil into two, 3 1/2-inch cast iron skillets, turning them to ensure the oil completely covers the bottom. Then, place two teaspoons of the shallots into each skillet, dividing them evenly across the surface.
Place two of the destemmed oyster mushrooms into each skillet, gill side up. Sprinkle the crushed nori evenly over the mushrooms, then place the remaining four oyster mushrooms over the top, gill side down, to create a mussel-like shape.
Combine the Vegenaise and sriracha together, adjusting the heat level as you’d like, then smother a heaping teaspoon over each “mussel” you’ve created.
Place the skillets onto a baking sheet and bake for 10-14 minutes, or until brilliantly orange and bubbly.
You can also easily double this recipe using a 5-inch cast iron pan and increasing the bake time by a few minutes as needed. Allow the mushrooms to cool for 5-10 minutes before serving straight out of the pan.