Vegan Osso Buco

Instructions

1. Step 1

   Pat the mushroom pieces dry. In a shallow bowl, toss them with the flour, ½ tsp (3 gr) salt, and ½ tsp (1 gr) black pepper until lightly coated.

   Ingredients used: 30.0 gr All-Purpose Flour, 1.0 gr Black Pepper, 3.0 gr Fine Salt, 800.0 gr King Oyster Mushroom

   Cookware: Chef Knife, cutting board, Shallow bowl

2. Step 2

   Heat 2 tbsp (30 ml) olive oil in the Dutch oven over medium heat. Sear the coated mushrooms in batches until browned on both sides, then transfer them to a plate.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, plate

3. Step 3

   Add the remaining 2 tbsp (30 ml) olive oil to the pot. Add the onion, carrot, celery, and ½ tsp (3 gr) salt, then cook over medium heat until softened and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Carrot, 120.0 gr Celery, 3.0 gr Fine Salt, 30.0 ml Olive Oil, 180.0 gr Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in 2 ½ clove (8 gr) garlic, the tomato paste, and thyme. Cook over medium heat until the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Garlic, 2.0 gr Thyme, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Pour in the white wine and scrape the bottom of the pot. Simmer over medium heat until the liquid is reduced by about half.

   Timer: 4 min (fixed)

   Ingredients used: 240.0 ml dry white wine

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Add the crushed tomato, vegetable stock, and bay leaves. Return the browned mushrooms to the pot, bring to a gentle simmer, cover, and braise over low heat.

   Timer: 25 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 400.0 gr Tomato, 500.0 ml Vegetable Stock

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Stir in the cannellini beans, the remaining ¼ tsp (2 gr) salt, and the remaining ½ tsp (1 gr) black pepper. Simmer uncovered over low heat until the beans are hot and the sauce lightly coats the mushrooms.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 400.0 gr Cannellini Bean, 2.0 gr Fine Salt

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Combine the parsley, remaining 2 ½ clove (8 gr) garlic, lemon zest, and lemon juice in a small bowl to make the gremolata.

   Ingredients used: 8.0 gr Garlic, 1.0 piece Lemon, 20.0 gr Parsley

   Cookware: Chef Knife, cutting board, Fine grater, small bowl

9. Step 9

   Discard the bay leaves. Spoon the mushrooms, beans, and sauce into shallow dishes and finish with the gremolata.

   Cookware: Dutch oven, wooden spoon