Crispy pan-fried oyster mushrooms, smooth white bean cream and spicy chili oil: a plant-based main course with fresh lemon and toasted sesame for balance.
Oyster mushrooms are firm enough to brown over high heat without immediately falling apart. Tear them into wide strips; the uneven edges turn deliciously crisp, while the thicker pieces stay juicy. Fry them in small batches in a large, hot skillet. If the pan is too crowded, the mushrooms release moisture and steam rather than brown. Let the strips sit for a moment before turning them so they make good contact with the pan.
The white bean cream is intentionally soft and mild. Canned white beans are convenient and, with olive oil, lemon and a little warm water, make a smooth base without a long cooking time. Add the water gradually: the cream should be spreadable, but still sturdy enough to support the mushrooms. Lemon zest adds fragrance; the juice freshens the beans and helps balance the rich oil. Use cannellini beans or other soft white beans. You can also use dried beans, but cook them until completely tender first.
Add the soy sauce and rice vinegar to the fried oyster mushrooms only at the end. The soy sauce adds saltiness and savoriness, while the vinegar brightens the flavor. Since the liquid can evaporate quickly in the hot pan, a small amount is enough: the strips get a thin, glossy coating, not a sauce that hides their browned edges. Taste before adding extra salt, since soy sauce is already salty. A splash of mild vinegar can replace the rice vinegar, though it is usually a little sharper.
Chili oil brings heat, and toasted sesame adds a nutty crunch. Toast the sesame briefly in a dry pan, keeping it moving; it is ready as soon as it smells fragrant and starts to color lightly. The heat level of chili oil varies from jar to jar, so start with less and put extra on the table. Spoon the cream onto plates, arrange the mushrooms on top and finish with oil and sesame. Serve right away, with rice or crusty bread if you want to make it a more substantial meal. Store leftovers covered in the fridge and reheat the bean cream and mushrooms separately; the oyster mushrooms usually become less crispy when reheated.
Blend the drained white beans with the olive oil, garlic, lemon zest, lemon juice and salt in a blender or food processor. Add the warm water a spoonful at a time until the cream is smooth and spreadable. Taste and add a little salt if needed.
Tear the oyster mushrooms into wide strips. Heat a large skillet over high heat. Toast the sesame seeds, tossing them in a dry pan until fragrant and lightly colored; transfer them to a plate.
Heat the neutral oil in the skillet. Fry the oyster mushrooms in two or three batches, leaving space between them, for about 3–4 minutes per batch. Let them brown undisturbed at first, then turn them; cook until the edges are deep golden brown and crispy.
Return all the fried oyster mushrooms to the pan. Add the soy sauce and rice vinegar and toss briefly, until the strips are lightly glossy. Remove the pan from the heat.
Divide the white bean cream between two plates. Spoon the oyster mushrooms on top and finish with chili oil and toasted sesame. Serve immediately.
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