Mushroom Parmesan

Ingredients

• 2 pounds fresh hen-of-the-woods mushrooms (about 6 mushrooms)
• 0.33 cup extra-virgin olive oil
• 0.75 teaspoon Himalayan pink salt (see Note)
• 0.25 teaspoon black pepper
• 2 cups panko
• 1 (28-ounce) can whole peeled San Marzano plum tomatoes
• 1 (14-ounce) can whole peeled plum tomatoes
• 0.25 cup extra-virgin olive oil
• 8 medium garlic cloves, smashed
• 20 pitted Castelvetrano olives, roughly chopped (about 1/2 cup)
• 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano (such as Sicilian oregano)
• 1 tablespoon drained capers, roughly chopped
• 0.75 teaspoon Himalayan pink salt, plus more
• 1 pound fresh mozzarella cheese, thinly sliced
• 4 ouces Parmesan cheese, grated (about 1 cup)
• 1 tablespoon fresh oregano leaves or 1 1/2 teaspoons dried oregano (such as Sicilian oregano)

Steps

1. Set the oven to preheat at 400°F. Cut mushrooms into 2- x 1- x 1-inch rectangles and arrange in an even layer on a large baking sheet. Drizzle evenly with oil and sprinkle evenly with salt and pepper. Toss by hand to coat evenly in oil, distribute panko evenly on top and toss again. Spread the mixture in a single layer on the sheet.
2. Roast in the preheated oven until mushrooms are soft and caramel-coloured but not crisp and the panko is golden brown, about 25 minutes, flipping the mushrooms halfway through. Remove from the oven and set aside, then lower the oven to 350°F.
3. Empty both cans of tomatoes and their juices into a large bowl and crush by hand. Alternatively, process with an immersion blender for about 1 minute for a smoother purée. Set aside.
4. Heat oil in a large skillet over medium heat until shimmering. Add garlic and cook until just starting to brown, about 1 minute, flipping halfway through. Take off the heat and cool the oil for 1 minute so the tomatoes do not splatter when added.
5. Add the reserved tomatoes and juice to the skillet's oil and return to medium heat. Cook, stirring occasionally, until thickened and the skillet's bottom is just visible when stirred, about 12 minutes. Stir in olives, oregano, capers and salt, then add more salt to taste. Remove from heat and set aside.
6. Spread a thin sauce layer on the bottom of a 13- x 9-inch baking dish. Arrange one-third of the mushroom-panko mixture evenly over it, then top with one-third of the remaining sauce. Sprinkle evenly with one-third of the mozzarella and 1/3 cup Parmesan. Repeat the layering 2 more times, finishing with the remaining 1/3 cup Parmesan. Bake at 350°F until bubbling and browned, about 45 minutes. Cool 15 minutes, sprinkle oregano evenly and serve.