Grilled king oyster mushrooms with parsley oil & walnut gremolata
Aromatic king oyster mushrooms cooked on the grill are served with a strong, fresh parsley oil and a nutty-spicy walnut gremolata. The combination of roasted aromas, herbal freshness and crunchy texture inspires as a vegetarian main course or elegant starter. Especially in combination with a Californian Chardonnay, a real pleasure experience opens up here, showing herbs, mushrooms and nutty aromas in new harmony.
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Küchenpinsel
- 1 Schüssel
- 1 Messer & Schneidebrett
- 1 Mixer/Stabmixer
- 1 Raspel
Ingredients
For the king oyster mushrooms
- 400 g King oyster mushrooms
- 2 tbsp olive oil
- Salt Pepper
For the parsley oil
- 1 bunch of flat-leaf parsley
- 60 Ml Olive oil
- 1 tsp lemon juice
- Salt
For the walnut gremolata
- 40 g Walnuts
- 1 Organic Lemon Abrasion
- 1 Clove of garlic
- 2 tbsp fresh parsley hacked
- 1 tbsp olive oil
- Salt Pepper
Preparation
Grilling mushrooms
- Cut the king oyster mushrooms in half lengthwise, brush with olive oil and season with salt and pepper.
- Bring the grill or grill pan to a high temperature, grill mushrooms on both sides for about 4 minutes until golden brown and juicy.
- Parsley oil
- Roughly chop the parsley, puree finely with olive oil, lemon juice and a little salt in a blender or with a hand blender.
Walnut Gremolata
- Roughly chop the walnuts and lightly roast them in a pan without fat.
- Grate the lemon zest, chop the garlic very finely.
- Mix with chopped parsley, walnuts, olive oil, salt and pepper.
Wreak
- Arrange grilled king oyster mushrooms on plates, drizzle with parsley oil, generously spread walnut gremolata on top.
Recommended Accompaniments
- Toasted Sourdough Bread
- Summer salad with arugula and fennel
- Lukewarm potato salad with chives
Nutritional values per portion
Calories: 380kcalCarbohydrates: 9gProtein: 9gFat: 32g
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