Oyster Mushrooms with Sorrel Salsa Verde

Although oyster mushrooms are included in exotic/wild mushroom medleys, they are some of the most commonly cultivated mushrooms in the world. They come in several colors (grey, white, pink, golden, and blue), but chef Rapicavoli likes to use the pink and blue varieties for this dish.

Ingredients

For the salsa verde

1 cup packed sorrel or watercress (about 1 oz.), leaves only, finely chopped, plus additional leaves for garnish
1/2 cup packed parsley leaves (about 3/4 oz.), finely chopped, plus additional leaves for garnish
1 medium onion, finely chopped
2 medium cloves garlic, minced
2 Tbs. fresh lemon juice
1 Tbs. sherry vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the mushrooms

1-1/2 lb. oyster mushrooms, preferably blue and pink
1/4 cup extra-virgin olive oil, plus additional for serving
Kosher salt and freshly ground black pepper

Instructions

Make the salsa verde

In a medium bowl, combine the sorrel, parsley, onion, garlic, lemon juice, vinegar, and olive oil. Season to taste with salt and pepper.

Cook the mushrooms

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
Toss the mushrooms with the oil, season to taste with salt and pepper, and transfer to a grill basket. Grill until the mushrooms are slightly charred on the outside but still somewhat firm, about 10 minutes.
Transfer to a serving platter and garnish with the sorrel and parsley leaves. Serve immediately with the salsa verde.

Author

Giorgio Rapicavoli

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