Crispy king oyster mushrooms over pea-mint cream with charred lemon and sesame

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the sesame seeds on a small tray and toast for 3 to 4 minutes, until golden and fragrant. Set aside.

2. 2

   2. Bring a small pot of water to a boil. Add the peas and cook for 2 minutes. Drain and rinse under cold water to keep the color bright.

3. 3

   3. In a blender or food processor, combine the peas, Greek yogurt, tahini, half of the lemon zest, 15 ml (1 tbsp) lemon juice, fresh mint, garlic, 15 ml (1 tbsp) olive oil, 1/2 teaspoon salt, and black pepper. Blend until smooth and creamy. Chill until needed.

4. 4

   4. Pat the king oyster mushrooms very dry with paper towels. Toss them with 15 ml (1 tbsp) olive oil, the remaining salt, and a little black pepper.

5. 5

   5. Heat a large skillet or griddle over medium-high heat. Sear the mushrooms for 3 to 4 minutes per side until deeply caramelized and crisp around the edges. Add the remaining garlic from the ingredient list at the end if you want a stronger garlic note; otherwise skip that addition. Remove once golden.

6. 6

   6. In the same skillet, place the lemon halves cut-side down and cook for 1 to 2 minutes, until lightly charred and aromatic. Set aside.

7. 7

   7. If using the spicy honey, stir the honey and red pepper flakes together in a small bowl.

8. 8

   8. To serve, spread the pea-mint cream onto a platter or small plates. Arrange the crispy mushrooms on top. Finish with the toasted sesame seeds, extra mint leaves, the remaining lemon zest, a drizzle of the final 15 ml (1 tbsp) olive oil, and a few drops of spicy honey if using.

9. 9

   9. Serve immediately with the charred lemon halves on the side for squeezing over the top.