Appetizer

Charred Oyster Mushroom 'Steaks' with Preserved Lemon Tapenade, Black Olive & Crispy Phyllo Tuile

Name: Charred Oyster Mushroom 'Steaks' with Preserved Lemon Tapenade, Black Olive & Crispy Phyllo Tuile
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 300g oyster mushrooms (4 large caps); 2 preserved lemons, seeds removed; 80g kalamata olives, pitted; 30ml extra-virgin olive oil; 20g flat-leaf parsley, chopped; 1 clove garlic, minced; 2 sheets phyllo dough; 10ml olive oil (for phyllo); 3g sumac; 2g sea salt; 1g cracked black pepper; 5ml lemon juice (fresh)

Fat oyster mushroom caps are scored, brushed with herbed oil, and seared until charred and tender. Served atop a vibrant preserved-lemon and black-olive tapenade, garnished with a crispy phyllo tuile and scattered with crispy parsley and sumac.

334calper serving 7gprotein 22gcarbs 26gfat 15min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this