Quick & easy king oyster mushrooms-recipes-thebrokenoven.com


Image, King oyster mushrooms on baking trays.

Sauteed king oyster mushroom, baby courgettes, mashed tomato with parsley, lemon & garlic on crisp sourdough


Sure to say I am the archetypal kid in the candy shop when it comes to visiting farm shops with all their wonderful fresh produce.

On this occasion the king oyster mushrooms caught my attention. Maybe not as flavoursome as some of the other fungi like maitake or porcini, but it was for its texture and savoriness that made it perfect for this easy recipe.

Great meat alternative, even a simple pan frying in lashings of butter would suffice🤣

This recipe is still simple, with the addition of a few baby courgettes, garlic, cherry tomatoes, lemon, and parsley.



Ingredients for king oyster mushroom recipe

Ingredients for king oyster mushroom, baby courgettes, mashed tomato with parsley, lemon & garlic on crisp sourdough


Sauteed king oyster mushroom, baby courgettes, mashed tomato with parsley, lemon & garlic on crisp sourdough

  • Servings: 2
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Couldn’t resist picking these up from the local organic farm, deep umami flavour when cooked and great for soaking up flavours.

Ingredients

  • 2 x king oyster mushrooms
  • 2 x baby courgettes sliced in 4mm circles
  • 1 x clove of garlic finely chopped
  • 4 x cherry tomatoes, two more if they are small cut in half
  • ½ x lemon juiced
  • Small bunch flat leaf parsley roughly chopped
  • 40g x butter
  • 2 x slices of sourdough or good quality crusty bread, toasted or dried out in the oven to make it crispy
  • Handful of your favourite leaves
  • 3 x tablespoons rapeseed or sunflower oil
  • Sea-salt flakes & Black pepper

Directions

  1. Prepare the mushrooms by carefully slicing in half lengthways. Create a crisscross pattern with approx. 3mm incisions along the cut edge of the mushroom with a sharp knife. This allows for the mushroom to cook more evenly and soak up any flavours.
  2. Place a medium frying pan onto a high heat, add in 2 x tbsp oil, carefully add in the mushrooms cut side down, reduce to a medium heat cooking until golden, turn over and cook on the other side until lightly coloured, add in half the butter allowing it to melt and foam, add in half the garlic- tilting the pan slightly to one side carefully spoon over the butter & garlic to baste the mushrooms-continue this for approx. 30 seconds, remove from the heat, place the mushroom onto kitchen towel and keep in a warm oven until ready with the rest of the ingredients.
  3. Reserve the excess garlic butter, and wipe the pan clean with some kitchen towel.
  4. Place the pan onto a medium heat adding in the rest of the oil, pop in the tomatoes and sauté for 2 minutes, then add in the courgettes tossing regularly, continue cooking until the tomatoes start to soften, and the courgettes are turning golden brown.
  5. Stir through the rest of the garlic, chopped parsley, butter and lemon juice, using a rotating motion with the handle of the pan to emulsify the juice and butter, approx. 1-2 minutes.
  6. To assemble place the bread onto the plates, place the tomatoes on top and mash into the bread with a fork, season with a tiny bit of sea-salt.
  7. Top with your favourite leaves, place two halves of the mushrooms on the leaves and spoon over the courgette mix, and drizzle with rest of the reserved garlic butter.
  8. Finish with some sea-salt flakes and a good grind of black pepper.
Drizzle with balsamic or sherry vinegar for a little hint of acidity. Also great with a little shaving of parmesan or a little crumble of feta.

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