Citrus Garlic Mushroom Fillet
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Slice ‘em, score ‘em, press ‘em, sear ‘em, bake ‘em! We’re bringing mushrooms to the center of the plate with this dish! The sauce features melted garlic butter and a touch of agave nectar punched up with flavorful, tangy orange, lemon, and lime juices. At Wicked, we’re always looking for ways to innovate ways to create ‘meaty,’ satisfying, animal-free food that looks just as impressive as it tastes. This recipe ticks all of the boxes and gives you yet another plant-based option for the center of your plate. Pair it with your favorite roasted veg and some mashed potatoes or cooked brown rice, jasmine rice, pasta or whatever carbs you like!
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 9 large king oyster mushrooms (about 1 1/2 lbs/680 g)
- 2 Tbsp vegetable oil
- 1 tsp granulated garlic
- Salt and pepper
- 5 cloves garlic
- 2/3 cup (150 g) vegan butter
- 1 orange
- 1 lemon
- 1 lime
- 1 Tbsp agave nectar
- 1/2 cup chopped fresh parsley
Instructions
- Heat the oven to 400ºF (200ºC), and line a sheet pan with parchment paper.
- Cut each mushroom in half lengthwise, then score the cut sides in a cross-hatch pattern, cutting down maybe 1/8-inch or so (1/2-cm or so).
- Heat a large heavy skillet over medium heat. Swirl in the oil, then place the mushrooms in the pan, cut sides down. You’ll press and sear the shrooms in batches, so fit it as many as you can. Place another heavy pan on top of the shrooms to weight them down.
- As the mushrooms cook, they will release lots of moisture. Wipe the bottom of the top pan to remove excess moisture. Use tongs or a folded up kitchen towel to press the top pan onto the shrooms. That’ll keep them from buckling as they cook and create more even browning across the surface. Keep cooking until the shrooms are golden brown, 3 to 4 minutes.
- Flip the shrooms, then season with some of the granulated garlic, salt, and pepper. Put the top pan back on to create an even brown sear on the other side as well. You want both sides nicely browned. As the mushrooms get browned on both sides, transfer them to the baking sheet cut sides up.
- When they’re all seared, transfer the sheet of mushrooms to the oven and bake for 10 minutes.
- Meanwhile, finely chop the garlic. Melt 1/2 cup (115 g) butter in a medium saucepan over low heat. Add the garlic and let cook while you’re searing the shrooms.
- Cut the orange, lemon and lime in half and squeeze the juice into another saucepan (through your fingers or a strainer to catch the seeds). Bring the juices to a boil over medium-high heat, then whisk in the agave nectar.
- Reduce the heat to medium then gradually whisk in the garlic butter, whisking constantly so the butter and juices emulsify (blend) into a slightly thickened sauce.
- Whisk in the remaining 3 Tbsp (45 g) butter and the parsley. Taste the sauce and season it with salt and pepper until it tastes good to you.
- Plate the shrooms cut sides up and spoon the citrus garlic butter sauce over the top. Serve with your favorite starch and veg!
Find it online: https://wickedkitchen.com/citrus-garlic-mushroom-fillet/