Sort ingredients
laine
QR Code
Listen
Pdf
Slice the bottom root ends and the caps/tops off the mushrooms (you can reserve the tops for something else). Slice the remainder of the white trunk into 2.5cm/1 inch thick pieces. You should get about 3-4 pieces per king oyster mushroom. Score one or both sides of the mushroom rounds in a criss cross pattern.
In a frypan, add in all the mushroom pieces flat down and pour in the vegetable stock and add in the kelp. Pop the lid on and bring to a boil and allow mushrooms to cook with lid on for a few minutes. Take the lid off once the mushrooms have released some extra liquid, turn the heat up and boil with the lid off until all of the liquid has evaporated.
In a separate clean pan, heat up some olive oil then add in the mushrooms. Get a nice golden sear on both sides.
Add in the vegan butter and melt. Add in the garlic and cook in the mixture for about 2 minutes. Add in the lemon juice, season with salt and pepper and swirl around the pan, cooking for another 20 seconds until it has combined together. Add in the parsley and toss well to coat. Turn off the heat.
Carefully arrange the mushrooms onto a plate, spoon on all the extra lemon butter sauce and serve.