Charred King Oyster Steaks with Burnt Leek Marinade

Introduction

In my garden, the fire is as much an ingredient as the soil. Today, we take the forgotten dark greens of the leek and char them until they surrender their smoky sweetness. This dish is a tribute to the Tuscan spirit of making something magnificent from the humble—a charred marinade that coats meaty King Oyster mushrooms, bringing the soul of the wood-fired oven to your table.

Ingredients

• 4 large King Oyster mushrooms, sliced lengthwise into thick planks
• Dark green tops from 2 large leeks, cleaned and dried
• 120ml high-quality extra virgin olive oil
• 3 tablespoons aged balsamic vinegar
• 2 cloves garlic, crushed into a paste
• 1 teaspoon dried wild oregano
• 1/2 teaspoon red chili flakes
• Flaky sea salt and cracked black pepper
• Fresh parsley, roughly chopped for garnish
• 30g toasted walnuts, crushed

Instructions

1. Place the dark leek greens directly over a gas flame or under a very hot broiler until they are completely blackened and brittle.
2. Once cooled, crumble the charred leeks into a mortar and pestle or a small blender. Process with the olive oil, balsamic vinegar, garlic, oregano, and chili flakes until a dark, rustic emulsion forms.
3. Lightly score the flesh of the mushroom planks in a diamond pattern. Place them in a shallow dish and pour over half of the charred marinade, ensuring they are well coated. Let them sit for 20 minutes.
4. Heat a heavy cast-iron skillet over medium-high heat. Place the mushrooms scored-side down and sear for 4-5 minutes until deeply browned and caramelized. Flip and cook for another 3 minutes.
5. Transfer the mushrooms to a warm platter. Drizzle with the remaining fresh marinade and top with the crushed walnuts, parsley, and a final pinch of sea salt.

Serve these steaks with a thick slice of toasted sourdough to mop up every drop of that smoky oil. It is simple, deep, and honest. Buon appetito!

Isabella