Roast King Oyster Mushrooms

Prep Time
Cook Time
1h 20m
Ready In

"Always on the lookout for vegetarian recipes for a change of pace especially when DH is on night shift (for him it is not a meal unless it has meat or seafood included). NOTE the full title of the recipe is Roast King Oyster Mushrooms With Wine Sauce."

Original recipe yields 2 servings


  • Serving Size: 1 (331.7 g)
  • Calories 428
  • Total Fat - 33.2 g
  • Saturated Fat - 19 g
  • Cholesterol - 107 mg
  • Sodium - 1166 mg
  • Total Carbohydrate - 25.7 g
  • Dietary Fiber - 4.6 g
  • Sugars - 9.1 g
  • Protein - 9.1 g
  • Calcium - 136.6 mg
  • Iron - 7.6 mg
  • Vitamin C - 114.3 mg
  • Thiamin - 0.2 mg

Step 1

Add parsley and wine to a food processor and process until finely chopped.

Step 2

Add olive oil to a saucepan and heat over medium-low and add garlic and shallots and saute until softened, about 3 - 4 minutes.

Step 3

Add wine and cold butter and stir until melted.

Step 4

Add chopped parsley and lemon juice and cook for a minute longer and then remove from heat, season with salt and pepper, then set aside.

Step 5

Preheat oven to 220°C (425°F).

Step 6

Cut mushrooms in half lengthwise and cut cross hatch marks on inside surface of the mushrooms.

Step 7

Heat olive oil in a grilling pan and when hot, add mushrooms cut side down and sear then flip over and sear on the other side.

Step 8

Pour in vegetable stock and transfer frying pan to the oven and roast for 30 minutes.

Step 9

To serve, add parsley sauce to a plate and top with roast king oyster mushroom.

Tips & Variations

No special items needed.