Citrus garlic mushroom fillet
- Serves: 4
- Cook time: 30 minutes
We’re bringing mushrooms to the centre of the plate with this dish! The sauce features melted garlic butter and a touch of agave nectar punched up with flavourful, tangy orange, lemon, and lime juices. Pair it with your favourite roasted veg and some mashed potatoes or cooked brown rice, jasmine rice, pasta or whatever carbs you like.
Ingredients
- 9 large Oyster mushrooms (about 1 1/2lbs/680g)
- 2 tbsp vegetable oil
- 1 tsp granulated garlic
- Salt and pepper
- 5 cloves garlic
- 2/3 cup (150g) vegan butter
- 1 orange
- 1 lemon
- 1 lime
- 1 tbsp agave nectar
- 1/2 cup chopped fresh parsley
Method
- 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 1/8inch or so (1/2cm 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 mushrooms in batches, so fit it as many as you can. Place another heavy pan on top of the mushrooms 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 mushrooms are golden brown, 3 to 4 minutes.
- Flip the mushrooms, 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 (115g) butter in a medium saucepan over low heat. Add the garlic and let cook while you’re searing the mushrooms.
- 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 blend together into a slightly thickened sauce.
- Whisk in the remaining 3 tbsp (45g) butter and the parsley. Taste the sauce and season it with salt and pepper until it tastes good to you.
- Plate the mushrooms cut sides up and spoon the citrus garlic butter sauce over the top. Serve with your favourite carb and veg!