Heat the extra virgin olive oil over medium-low heat, once hot add the parsley leaves.

Fry the leaves until bright green and they become crispy. Place on a paper towel to cool.

Place the lemon slices in the same pan with the heat remaining over medium-low. Cook the slices until they start to brown on the edges. Remove 3-4 slices; place on a paper towel.

Add the sliced shallots and garlic, salting until tender.

The capers are added next, cooking until warm.

Add the vegetable stock, increase the heat to medium, and reduce the sauce; a touch reinforcing the flavors.

Finish the sauce with chopped parsley.

Combine all of the ingredients, and whisk until smooth.

Place all of the ingredients in a bowl, and stir to combine.

Heat the extra virgin love oil over medium heat.

First, gently coat the oyster mushroom with the egg relaxer. Making sure to coat the gills of the mushrooms.

Place the coated oyster mushroom in the flour mixture, using your hand to sprinkle flour on top, and gently press the flour into the mushroom. This will take more than one coating to fully cover the mushroom.

Place the coated oyster mushroom in the hot oil. Cooking until very crispy and a deep golden brown, cooking the other side until it matches the first side.

Place the crispy mushroom on a drain rack, and season with kosher salt.

This is a perfect shared entree dish.

Place the sauce on the bottom of the platter, and place the crispy oyster mushrooms on top of the sauce. Garnish with fried parsley and lemon slices.