Ingredients:

  • 1 cup Warm Water
  • 1 sheet Nori (torn)
  • 2 tbsp Reduced-Sodium Soy Sauce
  • 1 tsp Sea Salt
  • 4 large King Oyster Mushrooms
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Vegan Butter
  • 3 cloves Garlic (minced)
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 2 tbsp Fresh Parsley (chopped)
  • 0.5 tsp Cracked Black Pepper

Instructions:

  1. Slice the stems of the king oyster mushrooms into 1-inch thick rounds. Discard the woody bottom part and reserve caps for other uses.
  2. Using a sharp chef's knife, score a shallow diamond cross-hatch pattern into the top and bottom flat surfaces of each mushroom round.
  3. Prepare the 'Sea Brine' by combining warm water, torn nori, soy sauce, and sea salt. Submerge the mushroom rounds in the brine for 15 minutes to infuse oceanic flavors.
  4. Remove the mushrooms from the brine and pat them completely dry with paper towels. A dry surface is essential for a proper sear.
  5. Heat a cast-iron skillet over medium-high heat with extra virgin olive oil. Place the mushrooms in the pan, ensuring they do not crowd.
  6. Use a heavy press or another pan to compress the mushrooms. Sear for 3-5 minutes per side until a deep mahogany crust forms.
  7. Reduce heat to medium-low. Add the vegan butter, minced garlic, lemon juice, and lemon zest to the pan. Baste the mushrooms with the foaming butter for 2 minutes.
  8. Garnish with fresh chopped parsley and cracked black pepper. Serve immediately.