33min 4 ppl
Pan-Seared Mushrooms with Vegan Parsley Butter
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 8 steps
Medium: 31–60 min or 7–12 steps
195 kcalper person
Protein 4g
Carbs 7g
Fats 17g
About this dish
Dry-searing mushrooms in a screaming-hot pan drives off excess moisture and builds a deep, golden crust before a finish of cold vegan butter, garlic, and flat-leaf parsley turns them glossy and rich — the same technique used in Parisian bistros, adapted entirely from plants.
Allergy Info
Dairy, Sulphites
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Mixed mushroomscremini, shiitake, and oyster, torn or halved into large pieces700 g
- Garlicfinely minced4 cloves
- Flat-leaf parsleyleaves and tender stems, finely chopped25 g
- Lemon juicefreshly squeezed1 tsp
Dairy & Eggs
- Vegan buttercold, cubed60 g
Spices & Seasonings
- Flaky sea saltplus more to taste1 tsp
- Black pepperfreshly ground1/2 tsp
Oils & Condiments
- Neutral oilsuch as grapeseed or sunflower3 tbsp
- Dry white wine or dry vermouth1 tbsp
Utensils
- Large cast-iron or stainless steel skillet
Method
1
Tear or halve the mushrooms into large, roughly equal pieces — do not wash them, just wipe clean with a damp cloth if needed. Mince the garlic, chop the parsley, and cube the cold vegan butter; keep everything separate and the butter refrigerated.
Approx. 10 minutes
2
Heat a large cast-iron or stainless steel skillet over high heat until it just begins to smoke lightly. Add the neutral oil and swirl to coat.
Approx. 2 minutes
3
Add the mushrooms in a single, uncrowded layer (cook in two batches if needed) and leave them completely undisturbed for 3-4 minutes, until the undersides are deeply golden and they release from the pan naturally.
Approx. 4 minutes
4
Season with half the salt and all the pepper, then toss and cook for a further 2 minutes until evenly browned on most sides.
Approx. 2 minutes
5
Reduce the heat to medium-low and push the mushrooms to the edges of the pan. Add the garlic to the centre and cook for 45 seconds, stirring constantly, until fragrant but not coloured.
Approx. 1 minutes
6
Add the white wine or vermouth and cook for 1 minute, scraping up any browned bits from the base of the pan.
Approx. 1 minutes
7
Remove the pan from the heat. Add the cold cubed vegan butter all at once and toss continuously until it melts and emulsifies into a glossy sauce coating the mushrooms.
Approx. 2 minutes
8
Fold in the chopped parsley and lemon juice, taste and adjust the salt, then serve immediately.
Approx. 1 minutes
