Skillet King Oyster Mushroom Salad
- Yield 4 servings
- Prep 10 minutes
- Cook 10 minutes
Skillet King Oyster Mushroom Salad sits in the Salads section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- ½ pound king oyster mushrooms, or button mushrooms
- ¾ teaspoon Diamond Crystal kosher salt
- ½ teaspoon Freshly ground black pepper
- 1½ teaspoons grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon nutritional yeast
- 1 tablespoon minced chives
- 1 tablespoon minced Italian parsley
Method
Trim the bottom of the king oyster mushrooms. Don’t cut off too much because the whole stem is edible!
Use a mandolin to thinly slice the mushrooms paper thin lengthwise, in ⅛-inch slices. No mandolin? Use a sharp knife to cut the mushrooms into thin slices or use the slicing blade of a food processor.
Set the shaved mushrooms into a large bowl. Tip in the salt, black pepper, lemon zest, lemon juice, extra virgin olive oil, and nutritional yeast. Carefully toss the ingredients to combine.
Lid the bowl and leave at room temperature for at least an hour or store in the fridge for up to a day. As the salad sits, the mushroom slices will soften and absorb all the flavor of the seasoning.
Tip in the chives and parsley and toss before serving. Check the seasoning and adjust seasoning with additional lemon juice, salt, or nutritional yeast. Plate while it is hot.
Kitchen notes
- Make-ahead instructions : the salad can be made up to a day in advance and stored in the fridge in a covered container.
- Tip in the fresh herbs right before serving and hit the salad with a little more lemon juice, nutritional yeast, or salt if needed to punch up the flavors.
