KING OYSTER MUSHROOM STEAK RECIPES

Steps:

• 1 Trim the ends of the king oyster mushrooms. Cut lengthwise in half and make shallow diagonal slits all the way down the rounded sides. Put the grated daikon radish in a strainer to lightly drain.
• 2 Heat the olive oil in a frying pan placed over medium heat. Place the king oyster mushrooms cut-side down in the pan. Place a flat lid that’s slightly smaller than the pan directly on top of the mushrooms. Cook for around 3 minutes. Remove the lid and turn the mushrooms over. Put the lid back on top and cook for approx. 3 more minutes. Once the mushrooms have started to sweat, remove the lid and cook over high heat until the liquid has evaporated.
• 3 Plate and top with grated daikon radish. Sprinkle with shichimi seven spice to taste, and serve with ponzu soy sauce.

Steps:

• Preheat oven to 325°F. Spread almonds in an even layer on a rimmed baking sheet. Bake in preheated oven until toasted, 8 to 10 minutes, stirring once after 5 minutes. Let cool 5 minutes.
• Coarsely chop almonds. Place almonds, 2 tablespoons extra-virgin olive oil, garlic, lemon zest, and 1/4 teaspoon kosher salt in a food processor. Pulse until mixture is finely chopped, about 12 pulses. Transfer mixture to a small bowl. Stir in remaining 2 tablespoons extra-virgin olive oil; add kosher salt to taste. Let stand at room temperature 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 on top of mushrooms. (If using a lighter skillet, weight 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 skillet. Return skillet to medium-high, and repeat process with remaining olive oil, mushrooms, kosher salt, and pepper.
• To serve, spoon about 3 tablespoons 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.