Serves 4
75 min
King Oyster Mushroom Salad
Recipe GLPR06717b831377f7
A delicate, umami-rich salad featuring paper-thin slices of king oyster mushrooms dressed with bright lemon, olive oil, and nutritional yeast. The mushrooms soften and absorb the citrus dressing as they sit, developing deeper flavor. Fresh chives and parsley finish this elegant, plant-based dish that works beautifully as a light appetizer or side.
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Ingredients
½ pound king oyster mushrooms
¾ teaspoon Diamond Crystal kosher salt
½ teaspoon freshly ground black pepper
1½ teaspoons grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon nutritional yeast
1 tablespoon minced fresh chives
1 tablespoon minced fresh Italian parsley
Directions
Trim just the very bottom of each king oyster mushroom, removing only the dried or discolored portion. Keep the entire stem intact, as it is tender and edible.
Using a mandoline slicer set to ⅛-inch thickness, carefully slice the mushrooms lengthwise into paper-thin sheets. If you do not have a mandoline, use a sharp knife to cut thin slices lengthwise, or use the slicing attachment of a food processor.
Transfer the sliced mushrooms to a large bowl. Add the kosher salt, black pepper, lemon zest, lemon juice, extra virgin olive oil, and nutritional yeast.
Gently toss all ingredients until the mushroom slices are evenly coated with the dressing.
Cover the bowl and let the salad rest at room temperature for at least 1 hour, or cover and refrigerate for up to 1 day. During this resting period, the mushroom slices will gradually soften and absorb the lemon and oil flavors, developing a more complex taste.
Just before serving, add the minced chives and Italian parsley, then gently toss to combine. Taste the salad and adjust the seasoning if needed with additional lemon juice, salt, or nutritional yeast. Serve immediately.
