Fire-Roasted King Oyster Mushroom Steaks with Sizzling Walnut-Aleppo Crunch & Pomegranate Tatbilah over Velvet Lemon Tahini

Instructions

1. 1

   Build a medium-high charcoal fire or preheat an open-fire grill grate to medium-high heat (around 425°F to 450°F / 220°C).

   10 min

   Tip: If cooking indoors, preheat a heavy cast-iron ridged grill pan until smoking hot.

2. 2

   Slice 1.25 lbs king oyster mushrooms in half lengthwise. Using a sharp paring knife, score the cut sides in a tight diamond crosshatch pattern about 1/4-inch deep, taking care not to slice entirely through.

   6 min

   Tip: Scoring allows the fire to penetrate deep into the fibers and holds all that savory glaze.

3. 3

   In a small bowl, whisk together 2 tbsp pomegranate molasses, 1 tbsp extra-virgin olive oil, 1 clove garlic, 1 tsp ground cumin, 0.5 tsp ground coriander, and 0.5 tsp kosher salt. Brush the glaze generously all over the scored mushroom halves, working it deep into the cuts.

   4 min

   Tip: Let them sit for at least 5 minutes so the salt begins drawing moisture while seasoning the flesh.

4. 4

   Make the velvet tahini: In a mixing bowl, combine 0.5 cup raw sesame tahini, 3 tbsp fresh lemon juice, 2 cloves garlic, and 0.5 tsp kosher salt. Whisk vigorously—it will seize and turn pasty. Slowly drizzle in 0.33 cup ice-cold water while continuously whisking until the sauce transforms into a pale, silky, billowy cream. Taste and adjust seasoning with extra lemon or salt if desired.

   5 min

   Tip: Ice-cold water is the magic trick to whipping tahini into an airy, cloud-like consistency.

5. 5

   Make the tatbilah dressing: In a small bowl, stir together 1 small serrano pepper, 1 tbsp pomegranate molasses, 1 tbsp fresh lemon juice, 1 tbsp extra-virgin olive oil, and 0.25 tsp kosher salt. Set aside.

   4 min

   Tip: Tatbilah is a classic Levantine hot-pepper condiment that cuts right through rich tahini.

6. 6

   Lightly oil the grill grates with 1 tbsp extra-virgin olive oil. Place the mushrooms scored-side down directly over the live fire coals. Grill uncovered for 5 to 6 minutes until deeply charred and caramelized with crisp grill edges. Flip and cook on the rounded side for another 4 to 5 minutes, brushing with any remaining pomegranate glaze from the bowl, until tender all the way through.

   10 min

   Tip: Do not move them for the first 4 minutes; you want a deeply caramelized crust that mimics seared steak.

7. 7

   While the mushrooms finish roasting, make the crunch: In a small saucepan or skillet over medium heat, warm 2 tbsp extra-virgin olive oil. Add 0.33 cup walnuts, 1 tsp nigella seeds, and 1.5 tsp Aleppo pepper flakes with 0.25 tsp kosher salt. Cook, swirling frequently, for 2 to 3 minutes until the walnuts are golden brown, fragrant, and sizzling in the vibrant red oil.

   4 min

   Tip: Pull the skillet off the heat the second the nuts are golden so the Aleppo pepper doesn't burn.

8. 8

   To assemble, spread the whipped velvet lemon tahini across a wide serving platter with the back of a large spoon. Arrange the hot, smoky king oyster mushrooms directly over the tahini. Spoon the sizzling walnut-Aleppo crunch and its fragrant chili oil over the tops. Spoon over the pomegranate-serrano tatbilah, then shower generously with 0.33 cup fresh pomegranate arils, 0.25 cup fresh dill, 0.25 cup fresh mint leaves, and 0.25 cup fresh flat-leaf parsley leaves. Serve immediately with warm flatbread.

   4 min

   Tip: Layering the sizzling hot oil directly onto the cold tahini creates an intoxicating temperature and texture contrast.