Roast King Oyster Mushrooms with Wine Sauce

In the ‘Fun and Simple’ episode of The Urban Vegetarian, foodie Desiree Nielsen proves she is the master of fun and simple recipes for busy people. The day wouldn’t be complete without dinner, and today that meal starts with savoury, meaty roasted king oyster mushrooms. She pairs them with a parsley sauce that’ll make your mouth water!
Serves 2, as an appetizer
Ingredients:
Roast King Oyster Mushroom
2 king oyster mushrooms
Olive oil, for searing
1/3 cup (80 ml) vegetable stock, for steaming
Salt and pepper
Parsley Sauce
2 cups (470 ml) fresh parsley leaves
½ cup (120 ml) dry white wine, divided
2 garlic cloves, minced
2 small shallots, minced
5 tablespoons (75 ml) butter, cold
½ lemon, juice
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.25 ml) white pepper
1 tablespoon (15 ml) fresh parsley, chopped
Method:
For the Roasted King Oyster Mushroom: Preheat oven to 425 F (220 C).
Cut the mushrooms in half lengthwise, then mark the cut sides in a crosshatch pattern.
Heat olive oil in a skillet over medium high until shimmering.
Add the mushrooms, cut side down, and sear for 1-2 minutes without disturbing.
When browned, flip over and add the vegetable stock and season with salt and pepper.
Immediately transfer the skillet to the oven and roast for 30 minutes.
For the Parsley Sauce: In the bowl of a food processor, combine the parsley and half of the wine and process until finely chopped.
Heat olive oil in a saucepan, add the garlic and shallots and sauté 1-2 minutes, until starting to soften.
Add remaining wine and deglaze, bring to a boil and reduce by half.
Remove pan from heat, add the cold butter and stir until melted.
Stir in the finely chopped parsley-wine mixture and the lemon juice.
Season with salt and white pepper.
Reserve until needed, keeping slightly warm to prevent the butter from solidifying.
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.
Serve warm.
Enjoy!