Sautéed king oyster mushrooms enhanced with the deep umami of roasted garlic and the aromatic flair of fresh thyme, elegantly glazed with a fine reduction of French white wine. This dish beautifully combines rich flavors with subtle textures for a sophisticated dining experience.
Cook Time
30 minutes
Calories
280 per serving
Servings
2
Preheat your oven to 180°C (350°F). Wrap the garlic cloves in aluminum foil with a drizzle of olive oil, then roast them in the oven for 15-20 minutes until they are soft and caramelized.
While the garlic roasts, slice the king oyster mushrooms into 1 cm thick rounds. Season them with salt and pepper.
In a large sauté pan, heat the olive oil over medium-high heat. Add the mushrooms, searing until they are golden brown on each side, approximately 2-3 minutes per side.
Add the butter to the pan allowing it to melt and foam. Add the roasted garlic (squeezed from their skins) and fresh thyme, tossing gently to infuse.
Deglaze the pan with the dry white wine, scraping the fond from the bottom. Let this reduce by half to achieve a velvety glaze that coats the mushrooms.
Plate the mushrooms with a delicate scatter of microgreens and a drizzle of the pan sauce to finish.
Serve immediately, savoring the harmony of flavors and textures, with optional crusty baguette on the side.
