Check ingredients Add parsley, olive oil, garlic clove, lemon juice, lemon zest, salt and pepper into Paderno’s 3 Cup Food Chopper (or a mini food processor).
Pulse until the parsley is coarsely chopped.
Taste and adjust seasonings to your liking, if desired.Set aside.
Add miso and water into a bowl and whisk until smooth.
Cut each king oyster mushroom in slices of about 2 inches thick.
Heat a Paderno’s Stainless Steel Frying Pan on high heat.
Once hot, add 1 tablespoon of vegan butter and mushroom slices.
Reduce heat and cook for about 3-5 minutes or until golden.
Add the remaining tablespoon of vegan butter into the pan.
Flip and cook the other side until golden as well.
Once both sides are golden, pour the miso mixture onto the mushrooms and cook until absorbed.
Serve immediately garnished with the gremolata and with a fresh crack of pepper.
Is the gremolata mandatory? It is not, however, I find that it just adds a depth of flavour and cuts the richness of the butter a little, which is quite nice.
Can I replace the butter with another oil? You could, but if you do, cut the amount in half as one of the reasons I used 2 spoons of butter is for its rich flavour.
