Roast King Oyster Mushrooms
Recipe: #33963
December 24, 2019
Categories: Mushrooms Oven Bake, Vegetarian, Wine, Butter/Margarine, Vegetarian Dinner, more
"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 is 2 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
0 Reviews
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