• Brush mushrooms with a soft brush OR quickly rinse under running water, then dry with a towel to clean, if needed
• Pulse mushrooms in a food processor until finely chopped but not mushy
• Combine vital wheat gluten, nutritional yeast, chili powder, granulated garlic, minced onion, coriander, cumin, red pepper flakes, salt and pepper in a large bowl. Mix dry ingredients well. Stir in 2 cups of finely chopped mushrooms
• In a separate bowl mix harissa paste, water, liquid amino, and avocado oil
• Add the wet mixture to the dry mixture and knead until mushroom meat gets tough 
• Roll the dough into a log then wrap the log tightly 2-3 times with parchment paper. Twist each end of the parchment paper as tight as possible
• Preheat steamer pan
• Steam the mushroom meat, wrapped in parchment paper, for 1 hour or until firm to the touch. Flip every 30 minutes
• Unwrap meat and brush with avocado oil. Smoke with wood chips for 30 minutes OR bake in the oven for 20-30 minutes at 340 degrees Fahrenheit
• Cool for a few minutes before cutting

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TIP: If you are not serving this right away, store it in the refrigerator, wrapped in parchment paper and in a sealed container, to prevent drying