Name: California Market Mushroom Filet with Lemon Herb Compound Butter
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/4 lbs assorted fresh market mushrooms (king trumpet, oyster, shiitake, cremini); 2 tbsp olive oil; 2 tbsp unsalted butter (sub plant-based butter for vegan); 1 shallot, finely minced; 2 garlic cloves, minced; 1/4 cup dry white wine (or veggie broth); 1 tbsp soy sauce (or tamari for gluten-free); 1 tsp smoked paprika; 1/2 tsp freshly cracked black pepper; Zest of 1 lemon; 1 tbsp fresh lemon juice; 2 tbsp fresh chives, minced; 1 tbsp fresh tarragon, chopped; 1 tbsp fresh parsley, chopped; Sea salt, to taste; 4 slices sourdough bread (or GF bread if needed); Microgreens, for garnish (optional)

California Market Mushroom Filet with Lemon Herb Compound Butter

CookwithNewsletter

Inspired by the gloriously absurd spirit of the Las Culturistas Culture Awards, this dish takes the idea of a 'Filet Mignon Award for Best Beef' and flips it into a California summer celebration of produce. Meaty, umami-rich market mushrooms are seared 'filet-style' and finished with a lemon herb compound butter, then served on toasted sourdough. The flavor bridges (lemon, herbs, smoked paprika) bring complexity and joy—no beef needed! It's decadent, fun, and totally worthy of a cultural award for vegetarian and pescatarian diners alike.

Ingredients

Instructions

Clean and trim the mushrooms. Slice large ones into thick 'filet'-like slabs, leave small ones whole. Pat dry.
Heat olive oil and 1 tbsp butter in a large cast iron or heavy skillet over medium-high. When shimmering, add mushrooms in a single layer (do in batches if needed).
Sear mushrooms undisturbed for 3-4 minutes until deep golden brown. Flip and sear the other side 2-3 minutes. Remove to a plate; work in batches for best browning.
Lower heat to medium. Add shallot and garlic to the pan, sauté 1 minute until fragrant.
Deglaze with white wine, scraping up any browned bits. Let reduce by half, 1-2 minutes. Stir in soy sauce, smoked paprika, and black pepper.
Return mushrooms to skillet. Add lemon zest, lemon juice, and remaining butter. Toss to coat. Taste and season with sea salt as needed.
Combine chives, tarragon, and parsley in a small bowl. Sprinkle most over mushrooms, reserving some for garnish.
Toast sourdough slices until golden. Plate each with a generous mound of mushroom 'filet,' spooning pan juices over. Top with reserved herbs and microgreens if desired.