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- Prep Time 20
- Cook Time 5
- Total Time 25 minutes
- Yield 4 1x
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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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Ingredients
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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
Instructions
- 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.
- 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.
- 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.
- 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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