King Oyster Mushroom Steaks with Pesto and Almond Aillade
Ingredients
-1/2 cup Almonds
-1/4 cup extra-virgin olive oil
-1 garlic clove
-1 tsp grated lemon zest
-1 tbsp fresh lemon juice
-1 3/4 tsp kosher salt
-6 king oyster mushrooms
-6 tbsp olive oil
-1 tsp black pepper
-1 1/4 cups refrigerated pesto
-Flaky sea salt, to taste
Procedure/Method
Preheat the oven to 325°F. Bake in preheated oven until toasted, 8 to 10 minutes, stirring once after 5 minutes. Let cool for 5 minutes.
Place almonds, 2 tbsp extra-virgin olive oil, garlic, lemon zest, and 1/4 teaspoon kosher salt in a food processor. Pulse until mixture is finely chopped. Transfer the mixture to a small bowl. Stir in the remaining 2 tablespoons extra-virgin olive oil; add kosher salt to taste. Let stand at room temperature for at least 30 minutes.
Score the cut sides of each mushroom half with a 1/8-inch-deep diamond pattern. Heat 3 tablespoons olive oil in a large cast-iron skillet over medium-high. Place 6 mushroom halves, cut sides down, in hot oil. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Wrap the bottom of a second large cast-iron skillet with aluminum foil and place it on top of the mushrooms. (If using a lighter skillet, weigh down with canned goods.) Reduce heat to medium; cook mushrooms, weighted down with skillet, until golden brown, 5 to 7 minutes. Remove top skillet; flip mushrooms, and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Continue cooking mushrooms, weighted down with skillet, until tender and golden on both sides, 4 to 6 minutes. Remove mushrooms from the skillet. Return skillet to medium-high, and repeat process with remaining olive oil, mushrooms, kosher salt, and pepper.
To serve, spoon about 3 tablespoons of pesto on each of 6 plates. Top evenly with mushroom halves and almond aillade. Drizzle with lemon juice; sprinkle with flaky sea salt to taste, and garnish with additional lemon zest.
