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King Oyster Mushrooms with Wine Sauce

Parsley sauce
2 cups (480ml) fresh parsley, curly and flat-leaf
½ cup (120ml) dry white wine, divided
2 garlic cloves, minced
2 small shallots, minced
5 tablespoons (75ml) butter, cold
½ lemon, juiced
½ teaspoon (3ml) salt
¼ teaspoon (2ml) white pepper
1 tablespoon (15ml) fresh parsley, chopped

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.

Roast king oyster mushroom
2 king oyster mushrooms
Olive oil, for frying
1/3 cup (80ml) vegetable stock, for steaming
Salt and pepper, to taste
Vegetable stock, for steaming

Preheat oven to 425
°F (220°C). 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!

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