Roasted Local Oyster Mushroom Recipe
charred leek aioli, malt vinegar, lemon
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Ingredients
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Mushrooms & Finish
Charred Leek Aioli
Garnish
Method
Charred Leek Aioli
- 1
Prepare and char leeks
Trim root end and dark green tops from the leek, keeping white and light green parts. Slice lengthwise and rinse thoroughly to remove grit. Pat dry. Heat a heavy skillet or cast-iron pan over high heat until smoking slightly. Brush the leek halves with 1 tsp neutral oil. Place cut side down and char until deeply browned and slightly blackened, 2–4 minutes per side. Remove and let cool slightly.
- 2
Make aioli
Finely chop or puree the charred leek (including any softened browned bits) and the garlic clove in a small food processor or with a knife until very fine. Transfer to a bowl and whisk in 1 cup mayonnaise, 1 tbsp lemon juice, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth and homogenous. Taste and adjust seasoning. Refrigerate while preparing mushrooms to let flavors meld (at least 15 minutes).
Mushrooms & Finish
- 3
- 4
Toss and roast
In a bowl, toss the mushrooms with 2 tbsp extra-virgin olive oil, 1 tbsp unsalted butter (cut into small pieces to distribute), 1 tsp sea salt, and 1 tsp freshly ground black pepper. Spread mushrooms in a single layer on a rimmed baking sheet lined with parchment or a lightly oiled sheet. Roast in the preheated oven for 12–18 minutes, stirring/tossing once halfway, until edges are deeply browned and some tips are crisped. For extra char, finish under the broiler 1–2 minutes, watching closely.
- 5
- 6
Plate
Spoon a generous smear or dollops of the charred leek aioli onto a warm plate. Arrange roasted oyster mushrooms on top or alongside the aioli. Drizzle 1 tsp finishing olive oil over the mushrooms and scatter 2 tbsp microgreens or chopped chives. Serve with the remaining lemon half on the side for additional acidity.