Coat a large saute pan with olive oil. Toss in half the garlic and bring the pan to medium heat. Cook until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and throw it away.  Toss in the oyster mushrooms and cook, stirring frequently, until they are golden and crisp.  Remove from the heat and reserve.2. In a medium bowl,  combine the lemon zest and juice, the crushed garlic, the Dijon, anchovies, and Worcestershire. Whisk until smooth.  Add mayonnaise and mix well, taste and season with salt and pepper as needed. 3. In a large bowl, toss the kale with two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften and mix with hands. Taste, add the remaining dressing, and adjust the seasoning if needed. 

Top with crispy mushrooms, drizzle extra oil from the pan over top.  Sprinkle with parmesan if desired and extra black pepper to taste.