I usually sauté mushrooms but in this recipe we’ve roasted them. You can roast most mushrooms to intensify the flavour without getting the mushrooms too wet. The green onions gentle sweetness complements the meaty sweetness of the oyster mushrooms. Drizzle with a little lemon juice and top with Parmesan cheese for a good salty hit.
2 tbsp Chosen Foods avocado oil
¼ cup organic shallots, sliced
2 lb organic Oyster mushrooms, clustered
½ tsp Celtic fine sea salt
¼ tsp black pepper
1 bunch organic green onions,
cut into ¾ inch lengths
1 lemon, juiced
¼ cup L'Ancêtre Parmesan cheese, grated
CHEF TIP >> I like to cook oyster mushrooms clumped together to get a wider range of texture.
Preheat an oven to 400°F.
Pull the mushrooms into small clumps, trimming any woody ends. Layer them out onto a parchment lined baking sheet.
Sprinkle with shallots, green onions, salt and pepper. Drizzle with the oil, then roast for 15 minutes or until soft and cooked.
Remove from the oven, toss gently with a little lemon juice and plate. Cover with grated Parmesan and serve.