Crispy-Bottomed Oyster Mushroom Steaks With Chimichurri Sauce

• 1 large (one-pound) oyster mushroom cluster, or 1 pound smaller oyster mushrooms
• 2-3 tablespoons canola oil (you can use olive oil, but it tends to smoke a little more)
• Salt and freshly ground black pepper, to taste
• 1/2 cup olive oil
• 6 tablespoons red wine vinegar
• 6 tablespoons finely hand-chopped fresh parsley
• 2 tablespoons finely hand-minced scallions (or more chives)
• 2 tablespoons finely hand-chopped fresh oregano
• 2 tablespoons finely hand-minced chopped chives (or more scallions)
• 1 tablespoon finely hand-chopped fresh mint
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon chili flakes

1. Combine all of the ingredients in a bowl and stir to combine; reserve.

oyster mushroom cluster, canola oil, salt, olive oil, red wine vinegar, parsley, scallions, fresh oregano, chives, mint, salt, chili flakes

Taken from www.foodrepublic.com/recipes/crispy-bottomed-oyster-mushroom-steaks-with-chimichurri-sauce-recipe/ (may not work)