MUSHROOM STEAKS WITH PERSILLADE SAUCE
Makes 4 servings
Total time: 30 minutes
¼ cup olive oil +
2 Tbsp., divided
4 king oyster mushrooms, ends trimmed and halved lengthwise
½ tsp. each kosher salt and black pepper, divided
¾ cup chopped parsley
Minced zest of 1 lemon
3 Tbsp. lemon juice
2 cloves garlic, minced
Granulated sugar to taste
2 Tbsp. oil in a 12-inch cast-iron skillet until shimmering. Arrange mushroom halves, cut sides down, in skillet; sprinkle with ¼ tsp. salt and pepper.
