A delicious and saucy Mushroom Au Poivre dish featuring king oyster mushrooms, a blend of flavorful ingredients, and crispy russet fries - perfect for a date night meal.
1: Preheat your oven to 425F. Slice the russet potatoes into long French fry shape. Place the fries on a parchment lined baking sheet and drizzle with veg oil and salt. Bake for 20-30 minutes, flipping halfway, until golden brown.
2: Slice the king oyster mushrooms lengthwise in half. Score the mushrooms by creating a zig zag pattern on the cut side of the mushroom. Sprinkle with salt and set aside. Crush the whole peppercorns until they are broken up.
3: Preheat a large cast iron pan or large frying pan over medium high heat. Add olive oil and place the mushrooms score side down on the pan and fry for 3-5 minutes, until golden brown. Flip the mushrooms and add butter.
4: Lower the heat. Push the mushrooms to the top of the pan, and place the smashed garlic cloves and thyme on top of the mushrooms. Baste the mushrooms in the olive oil butter mixture for 2 minutes. Remove and set aside.
5: In that same pan, add the rest of the butter, shallots, and sliced garlic. Cook for 1 minute stirring often. Add the miso paste and black pepper.
6: Add the white wine and cook to reduce, about 1 minute. Add the non-dairy cream and continue to stir.
7: At this point, the fries should be done, place in a large bowl and toss with parm and more fresh thyme.
8: Plate up by placing the warmed mushrooms on the plate, spoon over the sauce, and place a large pile of fries.
