King Oyster Mushroom with Anchovy Parsley Oil

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.

King Oyster Mushrooms with Anchovy Parsley Oil Photo: Tim Elwin

King Oyster Mushrooms with Anchovy Parsley Oil
Photo: Tim Elwin

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