King Oyster Scallops
King Oyster Mushroom Scallops
Another dish where the name is a bit deceptive, this only looks like scallops, the taste on the other hand is, and I’m going to stick my neck out here; superior. King Oyster mushrooms are more about the stem than the cap, thick and juicy. Ask me for a big fat one for this dish, although the smaller ones work just as well.
Ingredients
(serves two)
Ingredients
300-500g King Oyster mushroom (fat stem)
2 tablespoons olive oil or butter
Salt and pepper, to taste
1 tablespoon soy sauce
1 tablespoon lemon juice
2 cloves garlic, crushed
Fresh herbs (like parsley or chives), for garnish
Method
Prepare the Mushrooms:
Slice the King Oyster mushrooms into thick rounds (about 1-inch thick) to resemble scallops. You can use the cap for breakfast tomorrow.
Sear the Mushrooms:
In a frying pan, heat the olive oil or butter over medium-high heat. Add the mushroom slices and season with salt and pepper. Sear for about 3-4 minutes on each side, or until they are golden brown and tender.
Add Flavor:
Once the mushrooms are cooked and starting to caramelise on the edges, add the crushed garlic to the pan and sauté for about 1 minute, until fragrant. Then, drizzle the soy sauce and lemon juice over the mushrooms, tossing to coat.
Serve:
Plate the mushroom scallops and garnish with fresh herbs. I like to serve these as a starter or alongside real scallops it certainly gets the conversation going.
Hope You Enjoy!
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