Pan-Fried King Oyster Mushroom Steaks with Chimichurri

A dish of juicy King Oyster mushroom steaks.

Ingredients:
  • 4 King Oyster mushrooms
  • 3 tablespoons olive oil
  • 1 sprig of rosemary
  • 2 garlic cloves, halved and crushed
  • Salt and pepper
Chimichurri sauce:
  • Half a small purple onion, finely chopped
  • 1 cup of parsley and cilantro, finely chopped
  • 1 crushed garlic clove
  • Half a hot green pepper, finely chopped
  • Grated zest of one lemon
  • 2 tablespoons of vinegar
  • Half a cup of olive oil
  • Salt and pepper
  • 4 King Oyster mushrooms
  • 3 tablespoons olive oil
  • 1 sprig of rosemary
  • 2 garlic cloves, halved and crushed
  • Salt and pepper
Chimichurri sauce:
  • Half a small purple onion, finely chopped
  • 1 cup of parsley and cilantro, finely chopped
  • 1 crushed garlic clove
  • Half a hot green pepper, finely chopped
  • Grated zest of one lemon
  • 2 tablespoons of vinegar
  • Half a cup of olive oil
  • Salt and pepper
Method:

Heat the olive oil, rosemary and garlic in a large skillet over a low heat for about 2 minutes.  Remove the garlic.

Cut about 2cm from the base of each mushroom, cut in half and make criss-cross cuts 1/2 cm deep on the internal surfaces.  Season with salt and pepper.

Reheat the spiced oil over a low heat and place the mushrooms in the pan cut side down.  Cover with a heavy flat plate to flatten the mushrooms and ensure they are well charred.  Fry for about 10 minutes.  Remove the plate and turn the mushrooms over;  fry for another 5 minutes.

Mix all the chimichurri ingredients.

Serve the mushrooms with the chimichurri on the side, and your favorite accompaniments.

Bon appétit!