Chef Series: Roasted Oyster Mushroom and Kale Strata, beet-pickled shallot, Radicchio, Herbed Acremade Aioli

Chef Series: Roasted Oyster Mushroom and Kale Strata, beet-pickled shallot, Radicchio, Herbed Acremade Aioli

By Keelin Mclachlan

Chef Series: Roasted Oyster Mushroom and Kale Strata, beet-pickled shallot, Radicchio, Herbed Acremade Aioli



A strata is a savory bread pudding that can be made with a variety of ingredients. In this recipe, we've used roasted oyster mushrooms and kale to give it an earthy flavor and texture. The beet-pickled shallot adds another layer of sweet and tangy goodness, while the Radicchio adds some crunch and color. The herbed AcreMade aioli is made from scratch using our family's secret recipe! This dish created by Chef Ian Heieie makes for an excellent wow-worthy plant-based meal any time of day--breakfast, lunch or dinner--but it also makes for great leftovers so don't be afraid to make more than you need!

Herbed AcreMade Aioli:

Garlic 5 grams Canola oil 75 grams / 1/3 cup

Extra virgin olive oil 25 grams / 2 TBSP

Lemon juice 12 grams / 1 TBSP

Dijon mustard 15 grams

Acremade egg substitute 11.5grams / 1 TBSP
Water 55 grams / 1⁄4 cup

Parsley 4 grams

Tarragon 4 grams

Chives 4 grams

Capers 6 grams Salt to taste

Combine the canola oil and olive oil in a liquid volume measure that has a spout for pouring. In a food processor, combine all of the ingredients except the oil until thoroughly mixed. While blending, slowly incorporate the oil mixture.

Beet-pickled Shallots:

3 cups water

2 cups distilled vinegar 1 cup sugar

1 medium-sized beet, peeled 5 shallots, blanched

1 tsp salt

Bring 2 quarts of water to a boil and season with salt. Add whole, peeled shallots to the water and simmer for 5 minutes. Remove from water and let cool. Cut the shallots in half lengthwise and remove individual petals for pickling.

In a blender, add the water, vinegar, sugar, salt, and peeled beet. Blend on high until smooth and strain through cheesecloth to remove pieces of beets. Bring the mixture to a boil and pour over the blanched shallots and let sit overnight.


1 loaf sourdough bread, diced 1 onion, sliced and roasted

1 lb oyster mushrooms, roasted

2 bunches kale, cleaned and blanched 100 g / 3⁄4 cup AcreMade egg substitute

490 g / 16.5 fl oz water

1 1⁄2 cups soy milk

2 tsp salt

First, slice the onion into 1/4-inch wide pieces parallel to the equator. Line a baking pan with parchment and brush with canola oil. Place the onion rings on the parchment and brush the tops with canola oil and season with salt. Roast until golden brown in a 375-degree convection oven. Set aside to cool.

Break apart oyster mushrooms by tearing the petals in half from the end to the stem gently. Toss mushrooms with canola oil and salt and place in an even layer on a baking sheet lined with parchment. Roast until golden brown in a 375 convection oven. Set aside to cool.

Remove the leaves of the kale and wash thoroughly. In a large pot, boil water and season with salt. The water should be as salty as ocean water. Add the cleaned kale leaves and blanch for 5 minutes. Shock the kale in ice water, press excess water from the leaves, roughly chop and set aside.

Mix the AcreMade, water, soy milk, and 2 teaspoons of salt in a blender until smooth. Set aside.

Preheat the oven to 325 degrees F. Line a 9 in. by 9 in. casserole dish with parchment paper and lightly oil with olive oil. Add the roasted onions, mushrooms, and kale to the dish and mix the ingredients to evenly distribute each component. Pour over the egg batter mixture slowly, moving aside pieces as necessary to avoid dry spots with no egg. Garnish the top with the best-looking mushrooms and roasted onion slices.