Oyster Mushrooms and Romesco
  • Prep Time 20
  • Cook Time 5
  • Total Time 25 minutes
  • Yield 4 1x
Author @CookingwithRel

Crispy, meaty mushrooms served on top of a smoky, bright Romesco sauce. This dish is sure to impress a crowd, without the fuss. Make the sauce in advance and simply sear your mushrooms in real time!

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  • One 16 oz. jar of roasted red peppers, drained
  • ¼ cup sun-dried tomatoes, drained
  • 2 garlic cloves, smashed
  • ½ cup toasted almonds
  • 1 tbsp. red wine vinegar
  • 1 tsp. smoked paprika
  • ½ tsp. sea salt
  • ¼ tsp. cayenne pepper
  • ½ cup olive oil
  • 4 large oyster mushrooms or 8 small ones
  • 2 tbsp. butter
  • Crunchy salt to finish
  • Fresh mint for garnish


  1. Combine roasted red peppers, sun-dried tomatoes, garlic cloves, almonds, red wine vinegar, smoked paprika, sea salt, and cayenne pepper into a food processor. Pulse until combined, but coarse in texture.
  2. Slowly stream in the olive oil as you pulse, until the mixture is smooth and creamy. Set aside or store in the fridge for up to 5 days, in the freezer for a month.
  3. Heat a cast iron pan or large frying pan to just above medium heat. Add butter, when it sizzles it’s ready. Add mushrooms (do not crowd the pan) and cook for 4-5 minutes on each side, until crispy and golden brown. Remove.
  4. Assemble! Scoop 2 tbsp. Romesco onto a plate. Using the side of the spoon, drag the Romesco across the plate, creating a crescent shape. Place your oyster mushroom on top and garnish with mint and crunchy salt. Enjoy!


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