Roast king trumpet (oyster) mushrooms with wine sauce
Ingredients
Parsley sauce:
- 2 cups (480 milliliters) fresh parsley, curly and flat-leaf
- 1/2 cup (120 milliliters) dry white wine, divided
- 2 garlic cloves, minced
- 2 small shallots, minced
- 5 tablespoons (75 milliliters) butter, cold
- 1/2 lemon, juiced
- 1/2 teaspoon (3 milliliters) salt
- 1/4 teaspoon (2 milliliters) white pepper
- 1 tablespoon (15 milliliters) fresh parsley, chopped
Roast king oyster mushroom:
- 2 king oyster mushrooms
- Olive oil, for frying
- 1/3 cup (80 milliliters) vegetable stock, for steaming
- Salt and pepper, to taste
- Vegetable stock, for steaming
Directions
Parsley sauce:
- Add parsley to a food processor. Pour in wine.
- Process until finely chopped.
- Add olive oil to a saucepan and heat. Add garlic and shallots and saute.
- Add wine.
- Add cold butter and stir until melted.
- Add chopped parsley and lemon juice.
- Season with salt and pepper.
- Pour over roast king oyster mushroom (see recipe).
Roast king oyster mushroom:
- Preheat oven to 425F (220C).
- Cut mushrooms in half lengthwise. Cut crosshatch marks on mushrooms.
- Drizzle olive in a grill skillet, and when hot, add mushrooms cut side down. Sear. Flip over and continue to sear.
- Pour in vegetable stock.
- Transfer skillet to the oven.
- Roast for 30 minutes.
- Add parsley sauce (see recipe) to a plate and top with roast king oyster mushroom.
- Enjoy!
