Chef Series: Roasted Oyster Mushroom and Kale Strata, beet-pickled sha – AcreMade

Ingredients

• 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
• 3 cups water
• 2 cups distilled vinegar
• 1 cup sugar
• 1 medium-sized beet, peeled
• 5 shallots, blanched
• 1 tsp salt
• 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