Mushrooms Recipe

Clean and slice mushrooms

Gently wipe all mushrooms with a damp paper towel or soft brush to remove dirt. Slice king trumpet mushrooms lengthwise about 1/4" thick. Trim shiitake stems and halve larger caps. Tear oyster mushrooms into bite-sized clusters. Separate hen of the woods into small clusters. Pat all mushrooms dry on paper towels so they sear instead of steam.

Prepare halloumi and aromatics

Slice halloumi into 1/4" slices and pat dry. Mince garlic and shallot, strip thyme leaves, chop parsley, and zest and juice half a lemon. Measure out seasonings and finishing oil/vinegar.

Heat a large heavy skillet (cast-iron or stainless) over medium-high heat until hot. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter. When butter is foaming and oil shimmers, add the denser mushrooms first — the king trumpet slices and shiitake — in a single layer if possible. Let them sear, undisturbed, for 2–3 minutes until deeply golden on the bottom.

Toss or flip the king trumpet and shiitake to sear the other side, then add the oyster and hen of the woods mushrooms to the pan. Season all mushrooms with 3/4 teaspoon of the sea salt and half the black pepper. Continue to cook, stirring occasionally, for 3–4 minutes until the softer mushrooms brown and any released liquid evaporates. Adjust heat so mushrooms brown rather than steam.

Push the mushrooms to one side of the pan. Add the remaining 1 tablespoon olive oil to the cleared space and reduce heat to medium. Add the minced shallot and cook until translucent, about 1 minute, then add the minced garlic and thyme and cook 30–45 seconds until fragrant. Stir everything together and cook for another 30–60 seconds so the aromatics coat the mushrooms.

Taste and adjust seasoning with remaining salt and pepper, and add smoked paprika and red pepper flakes now if using. Add lemon zest and 1 teaspoon of lemon juice to brighten the mushrooms and continue to toss for 20–30 seconds. Remove pan from heat and set aside while you sear the halloumi.

Wipe out the mushroom pan or use a separate small skillet and heat over medium-high until hot. Add the finishing 1 teaspoon olive oil. Add halloumi slices in a single layer and sear until golden brown, about 1.5–2 minutes per side. Turn once with a spatula and sear the other side. Halloumi should be crisp and browned outside but still slightly springy inside.

Remove halloumi to a plate lined with a paper towel to drain briefly. If you want smaller pieces, cut the seared slices into strips or cubes.

Return mushrooms to low heat for a quick finish if cooled. Stir in 1 teaspoon sherry or white wine vinegar and the chopped parsley; toss to coat. Adjust acidity with more lemon juice if desired. Drizzle the 1 teaspoon finishing olive oil over the mushrooms and give a final toss.

Plate the mushrooms, arranging seared halloumi on top or alongside. Garnish with any remaining thyme leaves, a small sprinkle of flaky sea salt, and an extra grind of black pepper. Serve immediately while hot.

Suggested accompaniments: crusty bread, grilled polenta, a simple grain salad, or as a vegetable course alongside roasted meat or fish.