DRY RUBBED OYSTER MUSHROOM BRISKET

Dry Rub

1/2 cup seasoning salt
1/2 cup black pepper
3 tbsp paprika
1 tbsp chili powder
2 tbsp garlic powder
2 tbsp brown sugar
1 tsp cumin
1 tsp coriander

Mushroom Brisket

1 cup Hellmann’s Vegan Mayonnaise
1 tbsp lemon juice
3 lb mushroom (something meaty like Hen of the Woods or Oyster), trimmed but left in as big chunks as possible
*Tip: Save a bit of the above liquid for the coleslaw recipe to try alongside this Smoked Mushroom later.

1. Pre-heat your smoker to 250F. Combine the dry rub ingredients in a bowl and whisk until fully incorporated; set aside.
2. In a separate bowl, combine Hellmann’s Vegan Mayonnaise with lemon juice and whisk together – this will be used to ensure the dry rub adheres to your mushrooms.
3. Using a pastry brush, brush the Hellmann’s mixture directly onto your mushroom, getting thoroughly in each nook and cranny; remember we want the rub to stick to every corner of it.
4. Sprinkle the dry rub over the entire mushroom to coat it entirely. Place mushrooms in smoker on the rack for approx.. 20-30 minutes, until mushrooms are tender and a darker colour.
5. Remove from the smoker, serve while hot with some pickles and white bread and dive in.