86 | MEAT AND BURGERS KING OYSTER MUSHROOM STEAKS WITH PESTO AND ALMOND AILLADE https://www.foodandwine.com/ ALMOND AILLADE ½ cup raw almonds ¼ cup olive oil, divided 1 garlic clove, coarsely chopped 1 tsp grated lemon zest/ 1 Tbs fresh lemon juice plus more zest for garnish 1 ¾ tsp kosher salt, divided, plus more to taste MUSHROOMS 6 king oyster mushrooms (about 1 kilo), trimmed and halved lengthwise 6 Tbs olive oil, divided 1 tsp black pepper, divided 1 ¼ cups refrigerated pesto Flaky sea salt, to taste ALMOND AILLADE Toast almonds in a pan over the stove, stirring until lightly toasted. Coarsely chop almonds. Place almonds, 2 tablespoons olive oil, garlic, lemon zest, and ¼ 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. MUSHROOMS Score the cut sides of each mushroom half in a 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 ½ teaspoon kosher salt and ¼ 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 ¼ teaspoon kosher salt and ¼ 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, Serves: 6 Cook Time: 20 minutes Prep Time: 35 minutes
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