This fresh and tangy parsley sauce gives a vibrant pep to earthy oyster mushrooms. Any leftover sauce can be used as a topping for everything from scrambled eggs to soups, risottos, potato salad... you name it.
- 2 cups fresh parsley, curly and flat-leaf
- ½ cup (125 ml) dry white wine, divided
- 2 garlic cloves, minced
- 2 shallots, minced
- 5 tbsp butter, cold
- ½ lemon, juiced
- ½ tsp salt
- ¼ tsp white pepper
- 1 tbsp fresh parsley, chopped
Roast king oyster mushrooms
- 2 king oyster mushrooms
- olive oil, for frying
- ⅓ cup (80 ml) vegetable stock, for steaming
- salt and pepper, to taste
- vegetable stock, for steaming
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Add parsley and wine to a food processor and process until finely chopped.
2. Add olive oil to a saucepan and heat over medium-low. Add garlic and shallots and saute until softened, about 3 - 4 minutes.
3. Add wine and cold butter and stir until melted.
4. Add chopped parsley and lemon juice and cook for a minute longer. Remove from heat, season with salt and pepper, then set aside.
5. Preheat oven to 220°C (425°F).
6. Cut mushrooms in half lengthwise. Cut crosshatch marks on inside surface of the mushrooms.
7. Heat olive oil in a grilling pan. When hot, add mushrooms cut side down. Sear then flip over and sear on the other side.
8. Pour in vegetable stock and transfer frying pan to the oven. Roast for 30 minutes.
9. To serve, add parsley sauce to a plate and top with roast king oyster mushroom.