Vegan Osso Buco

Instructions

1. Step 1

   On the cutting board, use the chef's knife to cut each king oyster mushroom into 4 thick rounds and lightly score the cut faces. Finely dice the onion, carrot, and celery; mince the garlic, reserving 7.5 gr for the gremolata, chop the parsley, and halve the lemon.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 20.0 ml olive oil in the Dutch oven over medium-high heat and brown the mushroom rounds in 3 batches, about 5 minutes per batch, turning once, until deeply golden on both scored faces. Transfer each finished batch to the mixing bowl before browning the next.

   Timer: 15 min (scalable)

   Ingredients used: 600.0 gr King Oyster Mushroom, 20.0 ml Olive Oil

   Cookware: Dutch oven — medium-high heat, mixing bowl, wooden spoon

3. Step 3

   Reduce the Dutch oven to medium heat and add 25.0 ml olive oil, the onion, carrot, celery, and 7.5 gr garlic; cook for 8 minutes, stirring, until softened. Stir in the tomato paste and cook for 2 minutes until darkened and aromatic.

   Timer: 10 min (fixed)

   Ingredients used: 100.0 gr Carrot, 80.0 gr Celery, 7.5 gr Garlic, 25.0 ml Olive Oil, 150.0 gr Onion, 30.0 gr Tomato Paste

   Cookware: Dutch oven — medium heat, wooden spoon

4. Step 4

   Pour in the dry white wine and stir over medium heat for 5 minutes, scraping the Dutch oven, until reduced by about half. Add the vegetable stock and stir up any remaining fond.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 ml dry white wine, 500.0 ml Vegetable Stock

   Cookware: Dutch oven — medium heat, wooden spoon

5. Step 5

   Return the browned mushrooms from the mixing bowl to the Dutch oven, cover, and simmer over low heat for 20 minutes until tender and yielding while retaining their shape.

   Timer: 20 min (fixed)

   Cookware: Dutch oven — low heat, covered, mixing bowl, wooden spoon

6. Step 6

   In the now-empty mixing bowl, combine the chopped parsley, reserved 7.5 gr garlic, and the finely grated zest and juice from the remaining 0.5 lemon.

   Parallel with step: 5

   Ingredients used: 7.5 gr Garlic, 0.5 piece Lemon, 20.0 gr Parsley

   Cookware: Chef Knife, Fine grater, Microplane, mixing bowl

7. Step 7

   Uncover the Dutch oven and stir in the zest and juice from 0.5 lemon, then simmer over medium heat for 15 minutes until the liquid is reduced and lightly coats the mushrooms and spoon.

   Timer: 15 min (fixed)

   Ingredients used: 0.5 piece Lemon

   Cookware: Dutch oven — medium heat, uncovered, Fine grater, Microplane, wooden spoon

8. Step 8

   Season the Dutch oven with 5.0 gr salt, taste for balanced seasoning, and spoon the gremolata from the mixing bowl over the mushroom rounds immediately before serving.

   Ingredients used: 5.0 gr Salt

   Cookware: Dutch oven, mixing bowl, wooden spoon