Vegetable Mussels in Marinière Broth

Score the cut face of each king oyster mushroom half with a shallow crosshatch pattern using a sharp knife, cutting about 3mm deep. Finely slice the shallots, garlic, and celery. Pick the thyme sprigs and set the bay leaves aside whole. Finely chop the parsley and zest the lemon.

Heat 1 tbsp of the olive oil in a large, wide saucepan or Dutch oven over high heat until it begins to shimmer. Place the mushrooms cut-side down in a single layer and sear without moving them for 3-4 minutes until the scored faces are deep golden brown and caramelised. Work in batches if needed to avoid steaming.

Remove the seared mushrooms to a plate and reduce the heat to medium. Add the remaining 1 tbsp olive oil to the same pan, then add the shallots, celery, and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until the shallots are soft, translucent, and just starting to turn golden at the edges.

Add the garlic, thyme sprigs, and bay leaves and cook, stirring constantly, for 1 minute until the garlic is fragrant but not coloured.

Pour in the white wine and increase the heat to high. Cook at a vigorous boil for 3-4 minutes until the wine has reduced by half and the sharp alcohol smell has mellowed to something rounded and winey.

Add the vegetable stock and white wine vinegar, bring back to a boil, then reduce to a steady simmer and cook for 5 minutes to let the flavours marry.

Return the seared mushrooms to the pan, nestling them into the bouillon cut-side up. Cover with a lid and cook for 3 minutes until the mushrooms are heated through and have absorbed some of the bouillon.

Remove from the heat. Discard the thyme sprigs and bay leaves. Stir in the vegan butter, the chopped parsley, and the lemon zest. Taste and adjust seasoning with salt and white pepper.

Ladle into deep, warmed bowls, ensuring each serving gets plenty of bouillon. Serve immediately with lemon wedges and crusty sourdough for dipping.