King Oyster Mushrooms With Pistachio Pur

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For the Pistachio Purée:

5 1/2 cups water
1 cup shelled roasted pistachios
1/4 cup mirin
1/4 cup instant vegan dashi powder

For the Radishes:

8 radishes
1 Tbsp. sugar
1 Tbsp. salt

For the Mushrooms:

1 1/2 lbs. king oyster mushrooms
6-7 Tbsp. canola oil, divided
Salt and pepper, to taste
1 Tbsp. margarine
2 garlic cloves, smashed
3 Tbsp. sherry vinegar

To Assemble:

Microgreens or mesclun
Flaky sea salt
Pistachio oil (optional)

For the Pistachio Purée:

•Bring 2 cups of the water to a boil in a small saucepan and cook the pistachios for 2 minutes. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and peel off the skins.
•Bring the mirin, the dashi, and 3 cups of the water to a boil in a small saucepan, stirring until the dashi is dissolved. Add the peeled pistachios and simmer, stirring occasionally, until very tender, about 1 hour. Drain. Reserve 1/3 cup of the pistachios for garnish.
•Purée the remaining pistachios with the remaining 1/2 cup water in a blender into a very smooth but thick paste.

For the Radishes:

•Cut each radish into 6 wedges. Toss with the sugar and salt in a bowl until the sugar and salt are dissolved.

For the Mushrooms:

•Trim the oyster mushrooms, keeping the stems intact, and cut lengthwise into 1/4-inch-thick slices.
•Sauté the mushrooms in 5 or 6 batches: Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat until hot. Add enough mushrooms to cover the skillet in 1 layer, then sprinkle with salt and pepper. Sauté, turning once, until golden on the edges, about 2 to 4 minutes. Transfer to a bowl. Repeat until all the mushrooms are sautéed.
•Return the mushrooms to the skillet, adding the margarine and garlic. Once the margarine is melted, add the vinegar and bring to a boil, stirring, until the liquid is evaporated. Remove from the heat and discard the garlic.

To Assemble:

•Divide the pistachio purée among plates and top with the oyster mushrooms. Place radish wedges around the oyster mushrooms. Sprinkle with greens, reserved pistachios, sea salt, and pistachio oil, if using.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind