Sun-Drenched Pulled Mushroom and Stone Fruit Shredded Buffet

Introduction

This dish captures that golden hour feeling in the Bay Area. We are taking king oyster mushrooms, pulling them into delicate ribbons, and searing them with smoky adobo to create a plant-based carnitas. It is a texture-heavy celebration of the market—shredded lacinato kale, crisp radishes, and sun-ripened peaches, all brought together with a bright verjus splash. It is laid-back, coastal, and perfect for a shared lunch on a sunlit patio.

Ingredients

• 1.5 lbs King Oyster mushrooms, shredded into ribbons with a fork
• 3 tbsp Sonoma extra virgin olive oil
• 1 tbsp chipotle in adobo sauce, finely minced
• 1 tsp smoked sea salt
• 1 bunch lacinato kale, ribs removed and very finely shredded
• 2 firm-ripe yellow peaches, julienned into matchsticks
• 1 cup cooked black beans, rinsed and drained
• 1/2 cup pickled nopales, sliced into thin strips
• 1/4 cup toasted pepitas for crunch
• 1/4 cup fresh cilantro, roughly chopped
• Dressing: 3 tbsp verjus, juice of 1 lime, 1 tsp agave nectar, 1/3 cup olive oil, pinch of cumin

Instructions

1. Start by prepping your mushrooms: use a fork to shred the stalks of the King Oysters until they look like pulled protein.
2. Heat a large cast-iron skillet over medium-high heat with 2 tablespoons of olive oil. Add the mushrooms and cook undisturbed for 4-5 minutes to get those crispy, charred edges.
3. Stir in the chipotle adobo and smoked salt, tossing for another 2 minutes until fragrant and deeply golden. Set aside to cool slightly.
4. In your serving bowl, massage the shredded kale with a teaspoon of olive oil and a pinch of salt for 1 minute until it softens and turns dark green.
5. Create the buffet layers: place the smoky mushrooms over the kale, then arrange the peach matchsticks, black beans, and pickled nopales in vibrant clusters.
6. Whisk the verjus, lime juice, agave, cumin, and remaining olive oil in a small jar until emulsified.
7. Drizzle the dressing over the entire spread and top with toasted pepitas and fresh cilantro.
8. Toss gently just before serving to keep the textures distinct and bright.

There is something so grounding about a meal that feels like the market on a plate. Grab some warm corn tortillas if you want to turn these into tacos, or just enjoy the crunch as a stand-alone bowl with a glass of chilled crisp white wine. Stay golden!

Emily