Ingredients
Method
- Cut the king oyster mushroom stems into 3-inch pieces. Set up a steamer basket in a large pot with about 1 inch of water. Bring water to a boil.
- Steam the mushroom pieces for 10-12 minutes until they're tender when pierced with a fork. Remove from steamer and let cool for 5 minutes.
- Using a fork, shred the warm mushroom pieces by pulling along the grain. The mushrooms should separate into thin, stringy pieces that resemble crab meat.
- In a mixing bowl, combine the shredded mushrooms, mayonnaise, lemon juice, Old Bay seasoning, and paprika. Mix gently to coat.
- Fold in the diced celery and chopped chives. Season with salt and pepper to taste.
- Lightly butter the cut sides of the rolls and toast them in a skillet over medium heat for 1-2 minutes until golden.
- Divide the mushroom mixture evenly among the four rolls. Serve immediately while the rolls are still warm.
Notes
The mushroom filling can be made up to 2 days ahead and refrigerated. Bring to room temperature before serving. If king oyster mushrooms aren't available, you can substitute with torn hearts of palm, though the texture will be slightly different.