Miso-Charred King Oyster Mushrooms with Ginger Salsa Verde

Introduction

Ciao! Today I am bringing the smoke of the grill to your table with a dish that marries the rustic charm of the Italian countryside with the deep, savory secrets of the East. We are taking the humble King Oyster mushroom and transforming it into a charred masterpiece. This recipe captures the current trend of aromatic, wood-fired plant-based cooking, using white miso to create a crust that rivals any traditional roast.

Ingredients

• 4 large King Oyster mushrooms, sliced lengthwise
• 2 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tbsp tamari or soy sauce
• 1 tsp toasted sesame oil
• 1/2 cup fresh Italian parsley, finely chopped
• 1 tbsp capers, rinsed and minced
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil
• Juice and zest of half a lemon
• 1/2 tsp red chili flakes
• 1 tbsp toasted sesame seeds for garnish

Instructions

1. Score the flat sides of the mushroom slices in a crosshatch pattern to allow the marinade to soak in.
2. In a small bowl, whisk together the miso paste, maple syrup, tamari, and sesame oil until smooth.
3. Brush the mushrooms generously with the miso glaze and set aside to marinate for 10 minutes.
4. Prepare the salsa verde by combining the parsley, capers, grated ginger, minced garlic, olive oil, lemon juice, zest, and chili flakes in a separate bowl. Stir well to emulsify.
5. Preheat a grill or heavy griddle pan over medium-high heat until slightly smoking.
6. Place the mushrooms on the grill and cook for 3 to 4 minutes per side until they develop deep char marks and become tender.
7. Remove from the heat and arrange on a warm serving platter.
8. Spoon the ginger-infused salsa verde over the warm mushrooms immediately so the heat releases the herbal aromas.
9. Finish with a sprinkle of toasted sesame seeds and serve warm.

This dish is a testament to how fire and fermentation can create magic together. The way the bright Italian herbs cut through the richness of the miso is truly special. Pair it with a crisp Vermentino or a chilled green tea for the perfect sunset dinner. Buon appetito!

Isabella