70min 4 ppl
Vegan Oyster Mushrooms Lyonnaise
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 11 steps
Hard: over 60 min or 12+ steps
310 kcalper person
Protein 9g
Carbs 38g
Fats 12g
About this dish
Deeply caramelised onions, patiently cooked until jammy and sweet, then deglazed with white wine and sherry vinegar to form a silky, sweet-sharp base for this Lyonnaise classic. Oyster mushrooms, torn along the grain and seared hard in a screaming-hot pan, bring genuine meaty depth - the kind that makes you forget this dish is entirely plant-based.
Allergy Info
Gluten, Sulphites, Mustard
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Oyster mushroomstorn into large, even pieces along the grain600 g
- Yellow onionspeeled and sliced into 4 mm half-moons800 g
- Garlicfinely sliced4 cloves
- Fresh thymestripped from stems1 tsp
- Flat-leaf parsleyleaves only, roughly chopped1 small bunch
Dairy & Eggs
- Vegan butter1 tbsp
Dried Goods
- Caster sugar1 tsp
- Sourdough breadto serve (ensure vegan)4 thick slices
Spices & Seasonings
- Bay leaves2 leaves
- Flaky sea saltplus more to taste1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Dry white wine60 ml
- Sherry vinegar2 tbsp
- Extra-virgin olive oildivided3 tbsp
- Dijon mustard1 tsp
Utensils
- Wide cast-iron or carbon steel pan
- Second cast-iron or carbon steel skillet
- Kitchen towel
Method
1
Tear oyster mushrooms into large pieces, slice onions into half-moons, slice garlic, strip thyme, and chop parsley. Lay the torn mushrooms in a single layer on a clean kitchen towel and leave uncovered while you prepare everything else, so their surface moisture evaporates.
Approx. 15 minutes
2
Place a wide, heavy-based pan (ideally carbon steel or cast iron) over medium-low heat and add 2 tbsp olive oil and the vegan butter. Add the sliced onions, bay leaves, and 1/2 tsp salt. Stir to coat and spread into an even layer.
Approx. 3 minutes
3
Cook the onions, stirring every 4-5 minutes and scraping up any fond from the base, until they are deeply golden, jammy, and reduced by two-thirds - approximately 35 minutes. Do not rush this step; the sweetness and depth of the finished dish depends entirely on proper caramelisation.
Approx. 35 minutes
4
Push the onions to the edges of the pan, add the sliced garlic to the centre, and cook for 2 minutes until fragrant and just beginning to colour.
Approx. 2 minutes
5
Add the dry white wine and stir through the onions. Cook for 3 minutes, allowing the wine to reduce almost completely and the raw alcohol to cook off.
Approx. 3 minutes
6
Stir in the sherry vinegar, Dijon mustard, and caster sugar. Cook for a further 2 minutes until the onions are glossy and the liquid is absorbed. Remove the bay leaves, taste, and adjust seasoning. Keep warm on the lowest heat.
Approx. 2 minutes
7
Place a separate large cast-iron or carbon steel skillet over the highest heat possible and allow it to become very hot - a drop of water should evaporate on contact immediately, approximately 3-4 minutes of preheating.
Approx. 4 minutes
8
Add the remaining 1 tbsp olive oil, then immediately add the torn mushrooms in a single layer - do not crowd them; work in two batches if needed. Do not stir for 3 minutes, allowing a deep golden-brown crust to form on the underside.
Approx. 3 minutes
9
Flip the mushrooms and cook for a further 2 minutes until the second side is seared and the mushrooms are just tender but not waterlogged. Season with the remaining salt, black pepper, and the fresh thyme leaves.
Approx. 2 minutes
10
Transfer the seared mushrooms directly into the pan of caramelised onions and fold together gently over medium heat for 1 minute so the flavours meld.
Approx. 1 minutes
11
Remove from heat, scatter generously with chopped flat-leaf parsley, and serve immediately over or alongside toasted sourdough.
Approx. 1 minutes
