Pic of Grilled King Oyster mushrooms and Chimichurri baguette

Grilled King Oyster mushrooms and Chimichurri baguette

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Vegetarian mains

Grilled King Oyster mushrooms and Chimichurri baguette

Serves 2 20 min
Mushrooms are such a wonderful and versatile ingredient; no wonder they’re so popular in vegetarian and vegan recipes. King Oyster mushrooms are the main ingredient in this tasty sandwich. The meaty texture of the mushrooms makes them perfect for grilling over a high heat – becoming crisp and golden on the outside, and firm and chewy within, with great charr lines. It’s an easy way to bring rich, savoury BBQ flavours into a vegan meal. Fresh, tangy Chimichurri is the perfect partner for these vegan steaks. We recommend that you chop all the ingredients in the sauce by hand, as this will create a beautiful variety of textures.

Cook's notes

Chimichurri sauce can be made in advance and kept refrigerated for up to 48 hours.


For the Chimichurri:

  • 10g fresh parsley, finely chopped
  • 1 tbsp dried oregano
  • 1 garlic clove, peeled and minced
  • ½ shallot, peeled and finely chopped
  • ½ red chilli, deseeded and finely chopped
  • 4 tbsp olive oil
  • ½ tbsp red wine vinegar
  • salt and pepper

For the baguette

  • 200g King Oyster mushrooms, cut lengthways into 1cm pieces
  • 1½ tbsp soy sauce
  • 1 tbsp sesame oil
  • ½ tsp smoked paprika
  • 1 baguette
Image of Grilled King Oyster mushrooms and Chimichurri baguette


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    In a small mixing bowl, add all the Chimichurri ingredients and mix well. Save for later.
  • Step 2

    To make a flavoured oil, in a small bowl mix the sesame oil, soya sauce and smoked paprika. Set aside.
  • Step 3

    Heat a grill pan over a high heat until smoking hot. Lightly oil the mushrooms, then grill on both sides until they have some charred marks. The mushrooms may curve because of the heat. If this happens, use a spatula to gently press them until flat.
  • Step 4

    Reduce the heat to low and, using a pastry brush, apply some of the flavoured oil to the top side of the mushrooms. Turn them over and cook for 2 minutes, or until golden with slightly crispy edges. Repeat with the other side, then transfer them onto a plate. Sprinkle some flaky salt on top and set aside.
  • Step 5

    Cut the baguette in half, open, and toast lightly. Spread on some Chimichurri, arrange the mushroom slices, then drizzle over some more sauce. Pop the other piece of bread on top and press down lightly. Serve while still warm.

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