1 pound lobster mushrooms, wiped clean and torn into pieces
½ pound oyster mushrooms, wiped clean and torn into pieces
1 can heart of palm, drained and chopped finely
2 tablespoons minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
¾ teaspoon smoked paprika
2 teaspoon Creole seasoning
2 teaspoon granulated sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon apple cider vinegar
½ cup vegan mayonnaise
2 tablespoons shaved chives
2 teaspoons chopped fresh dill
4 top split hot dog buns
¼ cup vegan butter, melted
4-8 pieces bibb lettuce
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Instructions
Set a large saute pan over medium heat and add the olive oil. Add the celery, red onion, lobster mushrooms and oyster mushrooms and saute, stirring often until the onions and mushrooms are wilted, about 5-6 minutes.
Add the hearts of palm, garlic, salt, black pepper, paprika, Creole seasoning, sugar, lemon juice and apple cider vinegar to the pan and continue to cook until the garlic is fragrant and the mushrooms are lightly caramelized, about 3-4 minutes.
Remove from the heat and allow to cool. Once cool, transfer to a large bowl and add the vegan mayonnaise, chives and dill. Adjust the seasoning and prepare your buns.
