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Virginia Spores

Grilled King Trumpet Oyster Mushrooms with Almond Dip

Thick, meaty grilled oyster mushrooms paired perfectly with a creamy, zesty blended almond and lemon dip.

30 Mins

Easy

  • 1½ cups whole blanched almonds

  • 1 tablespoon fresh lemon juice

  • 4 tablespoons olive oil, divided

  • 1 tablespoon plus 2 teaspoons Banyuls vinegar or sherry vinegar

  • Kosher salt

  • 1 pound king trumpet oyster mushrooms, halved lengthwise

  • Freshly ground black pepper

  1. Toast almonds at 350° for 8-10 minutes. Set 6 aside.

  2. Blend remaining almonds with lemon juice, 2 Tbsp oil, 1 Tbsp vinegar, and water until smooth. Season with salt.

  3. Toss oyster mushrooms with remaining oil, salt, and pepper. Grill until charred, about 5 minutes. Toss with remaining vinegar.

  4. Serve oyster mushrooms over the almond dip, garnished with grated reserved almonds.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More

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