Oyster Mushrooms Recipe

Inspired by a.kitchen+bar

Time30m

Serves4

black truffle + preserved mushroom aioli

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Oyster mushrooms

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1/3 oz (10 grams) Black truffle

Preserved Mushroom Aioli

1 unit Egg yolk

2 cloves Garlic

1 tablespoon ReaLemon lemon juice

0.42 cup (100 ml) olive oil

1 3/4 oz (50 grams) Preserved mushrooms

1 teaspoon Celtic sea salt

1 teaspoon white, green, and black pepper

Method

Cooking the Oyster Mushrooms

Sauté the Mushrooms

In a large skillet, heat the olive oil over medium-high heat. Add the oyster mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt.

Finish with Truffle

Once the mushrooms are cooked, remove from heat and shave black truffle on top. Toss gently to combine.

Making the Preserved Mushroom Aioli

Prepare the Aioli Base

In a bowl, whisk together the egg yolk, minced garlic, and lemon juice until well combined.

Incorporate the Oil

Slowly drizzle in the olive oil while whisking continuously until the mixture emulsifies and thickens.

Add Preserved Mushrooms

Fold in the preserved mushrooms, and season with salt and pepper to taste.