Vegan or not, you will love this meatless version of Peking Chinese ‘duck’ pizza! I’ve given this classic dish a vegan makeover using king oyster mushrooms – they perfectly mimic the taste and texture of duck. It’s an easy homemade ‘fakeaway’, perfect any day of the week.
Serves 2, prep time 15 minutes, cooking time 35–40 minutes
INGREDIENTS
8 large king oyster mushrooms
2 tsp Chinese five-spice
1 tsp sesame oil
1 tbsp oyster sauce
TO SERVE
1 large flatbread
(I’ve used Arabic bread in this recipe, it has a thick base so doesn’t go soggy)
1 cup grated mozzarella
3 tbsp Peking duck sauce
4 spring onions
(Thinly slice with white part into matchsticks and chop the green tops into 1cm pieces)
Sesame oil (optional)
Sesame seeds
METHOD
FOR THE TOPPING
Preheat the oven to 150°C.
Prepare the mushrooms by removing the caps.
Use a fork to shred the mushrooms.
Pushing the fork into the stem, drag it down in a combing motion.
Pull apart any thicker parts, ensuring the strips are even. (Step: 1)
Add the mushrooms to a bowl with the sesame oil and five-spice. (Step: 2)
Toss to coat the mushrooms in oil and seasoning.
Spread the mushrooms over a lined baking tray, and place in the centre of the oven; cook for 25–30 minutes, or until crispy.
Remove the tray from the oven, allow to cool, then divide the mushrooms into equal amounts.
In a bowl, mix half with oyster sauce and set aside.
FOR THE BASE
Lay the bread on a flat surface and add the Peking sauce.
Using a pastry brush, coat the base evenly.
Add the mushroom, and top with cheese
and green onion.
Now, add the remainder of the mushrooms combined with oyster sauce.
Drizzle with sesame oil, then place the pizza directly onto the wire rack in the oven.
Cook for 10–15 mins, or until the cheese has melted.
Remove from the oven, top with spring onion and sprinkle with sesame seeds. Serve and enjoy.