Cook it like a chef
King Oyster
King Oyster Chimichurri Baguette
Meaty strips of seared king oyster piled into warm bread with a bright, garlicky herb dressing.
25 minsServes 2
What you’ll need
Ingredients
- 1 × 250g punnet Farmer Tom’s king oyster mushrooms
- 1 small baguette
- 2 tbsp olive oil
- A small handful of flat-leaf parsley, finely chopped
- 1 small garlic clove, finely grated
- 1 tbsp red wine vinegar
- ¼ tsp dried chilli flakes
- 2 tbsp mayonnaise
- A handful of rocket
- Sea salt and black pepper
Into the pan
Method
- 01
Mix the parsley, garlic, vinegar, chilli flakes and 1 tablespoon of the olive oil. Season and set the chimichurri aside.
- 02
Slice the king oyster mushrooms lengthways into strips about 1cm thick. Brush with the remaining oil and season.
- 03
Heat a griddle or frying pan over a high heat. Cook the mushrooms for 3–4 minutes on each side until deeply golden and tender.
- 04
Warm the baguette, split it lengthways and spread with mayonnaise. Add the rocket and hot mushrooms.
- 05
Spoon over the chimichurri, close the baguette and cut into two.