I’ve written this recipe using King Oyster Mushrooms however this oil works beautifully over a steak, roast beef, chicken, seafood or even grilled veg.
Serves 2 as an entree or side
- 3 King Oyster Mushrooms, sliced in half lengthways
- ⅓ Cup Flat Leaf Parsley
- 3-5 Salt-Cured Anchovies, depending on your love of these little suckers
- Zest from ½ Large Lemon, using a mircograter
- 2 ½ Tablespoons Extra Virgin Olive Oil
- 1 tablespoon butter
- 1 Teaspoon Sea Salt
Method - Mushrooms
Place a large pan on the a medium heat on the stove and add the butter and 1 tablespoon of the Extra Virgin Olive Oil. Once the butter has melted add the mushrooms cut side down and cook for 7-8 minutes or until golden brown then flip and continue cooking for a further 8 minutes.
Whilst cooking the mushrooms, prepare the oil per below instructions.
Method - Oil
Place the parsley, anchovies and lemon zest on a board and chop all together with a sharp knife until it’s as fine as you like. The finer the chop, the better distribution of flavour in the oil.
Place the ingredients into a small bowl, add the remaining 1 ½ of Extra Virgin Olive Oil and the sea salt then stir to combine. taste to see if more salt is required.
Place the mushrooms on a serving plate, stir the oil and spoon over the mushrooms.
As mentioned this oil goes beautifully with more than mushrooms, try it on beef (steak, roast or a braise), BBQ’d Lamb, or chicken.
© Tim Elwin 2016