Roasted King Mushrooms

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the Roasted King Oyster Mushroom: Preheat oven to 425 F (220 C).

Step 2

Cut the mushrooms in half lengthwise, then mark the cut sides in a crosshatch pattern.

Step 3

Heat olive oil in a skillet over medium high until shimmering.

Step 4

Add the mushrooms, cut side down, and sear for 1-2 minutes without disturbing.

Step 5

When browned, flip over and add the vegetable stock and season with salt and pepper.

Step 6

Immediately transfer the skillet to the oven and roast for 30 minutes.

Step 7

For the Parsley Sauce: In the bowl of a food processor, combine the parsley and half of the wine and process until finely chopped.

Step 8

Heat olive oil in a saucepan, add the garlic and shallots and sauté 1-2 minutes, until starting to soften.

Step 9

Add remaining wine and deglaze, bring to a boil and reduce by half.

Step 10

Remove pan from heat, add the cold butter and stir until melted.

Step 11

Stir in the finely chopped parsley-wine mixture and the lemon juice.

Step 12

Season with salt and white pepper.

Step 13

Reserve until needed, keeping slightly warm to prevent the butter from solidifying.

Step 14

When the mushrooms are ready, add a spoonful of the parsley sauce to a serving dish (or dishes) and top neatly with the roasted mushrooms.

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