Blue Oyster Mushroom Plate Recipe
Roasted Blue Oyster & Portobello Mushroom, Sea Salt, Pepper, Cilantro Chimichurri. Includes one base, two sides, and your choice of (un)dressing. Vegan.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushroom Plate Ingredients
Method
Cooking Directions
- 1
Prepare the Mushrooms
Preheat your oven to 400°F (200°C). Clean the blue oyster and portobello mushrooms with a damp cloth and slice them into thick pieces.
- 2
Roast the Mushrooms
In a large bowl, toss the sliced mushrooms with olive oil, sea salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until they are golden and tender.
- 3
Make the Cilantro Chimichurri
While the mushrooms are roasting, prepare the cilantro chimichurri. In a food processor, combine the fresh cilantro, garlic, lemon juice, red wine vinegar, and red chili flakes. Pulse until finely chopped. Drizzle in a bit of olive oil while pulsing until you reach your desired consistency. Season with salt to taste.
- 4
