Roast king trumpet (oyster) mushrooms with wine sauce

By Desiree Nielson
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Total Time


Parsley sauce:

  • 2 cups (480 milliliters) fresh parsley, curly and flat-leaf
  • 1/2 cup (120 milliliters) dry white wine, divided
  • 2 garlic cloves, minced
  • 2 small shallots, minced
  • 5 tablespoons (75 milliliters) butter, cold
  • 1/2 lemon, juiced
  • 1/2 teaspoon (3 milliliters) salt
  • 1/4 teaspoon (2 milliliters) white pepper
  • 1 tablespoon (15 milliliters) fresh parsley, chopped

Roast king oyster mushroom:

  • 2 king oyster mushrooms
  • Olive oil, for frying
  • 1/3 cup (80 milliliters) vegetable stock, for steaming
  • Salt and pepper, to taste
  • Vegetable stock, for steaming


Parsley sauce:

  1. Add parsley to a food processor. Pour in wine.
  2. Process until finely chopped.
  3. Add olive oil to a saucepan and heat. Add garlic and shallots and saute.
  4. Add wine.
  5. Add cold butter and stir until melted.
  6. Add chopped parsley and lemon juice.
  7. Season with salt and pepper.
  8. Pour over roast king oyster mushroom (see recipe).

Roast king oyster mushroom:

  1. Preheat oven to 425F (220C).
  2. Cut mushrooms in half lengthwise. Cut crosshatch marks on mushrooms.
  3. Drizzle olive in a grill skillet, and when hot, add mushrooms cut side down. Sear. Flip over and continue to sear.
  4. Pour in vegetable stock.
  5. Transfer skillet to the oven.
  6. Roast for 30 minutes.
  7. Add parsley sauce (see recipe) to a plate and top with roast king oyster mushroom.
  8. Enjoy!


The Urban Vegetarian Fridays at 8:30 am ET on CTV Life Channel

Bell Media Lifestyle Specialty Terms of Use Privacy Policy