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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