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Oyster Mushrooms with Sorrel Salsa Verde

By Giorgio Rapicavoli From Moveable Feast Season 3, Ep.5
The Genuine Hospitality Group

Servings: 6 to 8 as a side

Although oyster mushrooms are included in exotic/wild mushroom medleys, they are some of the most commonly cultivated mushrooms in the world. They come in several colors (grey, white, pink, golden, and blue), but chef Rapicavoli likes to use the pink and blue varieties for this dish.


For the salsa verde

  • 1 cup packed sorrel or watercress (about 1 oz.), leaves only, finely chopped, plus additional leaves for garnish
  • 1/2 cup packed parsley leaves (about 3/4 oz.), finely chopped, plus additional leaves for garnish
  • 1 medium onion, finely chopped
  • 2 medium cloves garlic, minced
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. sherry vinegar
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the mushrooms

  • 1-1/2 lb. oyster mushrooms, preferably blue and pink
  • 1/4 cup extra-virgin olive oil, plus additional for serving
  • Kosher salt and freshly ground black pepper


Make the salsa verde

  • In a medium bowl, combine the sorrel, parsley, onion, garlic, lemon juice, vinegar, and olive oil. Season to taste with salt and pepper.

Cook the mushrooms

  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  • Toss the mushrooms with the oil, season to taste with salt and pepper, and transfer to a grill basket. Grill until the mushrooms are slightly charred on the outside but still somewhat firm, about 10 minutes.
  • Transfer to a serving platter and garnish with the sorrel and parsley leaves. Serve immediately with the salsa verde.


Recipe adapted from Moveable Feast with Fine Cooking.


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