Prep and cook the mushrooms:

1. Cut the dirty ends off of the mushrooms and discard.
2. Rinse the mushrooms under cold water to remove any excess dirt.
3. Place the mushrooms onto a cutting board and use one hand to hold them together. Shred the mushrooms with a fork using your other hand. Continue shredding the mushrooms until all have been separated into fine hair-like strands.
4. Add the mushrooms to a small frying pan over medium heat. Add 1 – 2 tbsp. of water and cook for 3 – 5 minutes or until softened and most of the liquid has evaporated. The mushrooms will look slimy and stick together. Set the cooked mushrooms aside.

Put it all together:

1. Add the tofu, water, and salt to a food processor and blend until smooth. Scrape the inside of the food processor with a spatula and continue blending to make sure everything is well incorporated.
2. Add the vital wheat gluten and pulse a few times until just mixed.
3. Add the cooked enoki mushrooms and blend for 30 seconds to 1 minute to fully incorporate. Give your food processor a break every 10 seconds to avoid overheating or breaking it.
4. Remove the mixture from the food processor and quickly roll/knead to form a smooth ball.
5. Wrap the mixture in aluminum foil twice around. Do not over-wrap the mixture or it will not cook properly and it will still be raw in the center.
6. Add the wrapped mixture to a pressure cooker along with 1 cup of water and steam for 15 minutes.  Flip the wrapped mixture over and steam for another 15 minutes. You can add the wrapped mixture to a steam basket if your pressure cooker has one or place it on the bottom of the pressure cooker if you do not have one.
7. When the “chicken” is done cooking, let it cool at room temperature before placing it in the fridge to chill for 4 – 6 hours or overnight.
8. After chilling, cut or shred the chicken and use it in your favorite recipes as you would with regular chicken. Store in the fridge for up to 1 week.