ContinentalAppetizer
King Oyster Mushroom "Scallops"
Pan-seared king oyster mushroom stems, scored and cooked like scallops, a plant-based starter in 20 minutes.
10 min
Prep time
10 min
Cook time
20 min
Total time
2
Servings
Ingredients
- 3–4 king oyster mushrooms (Pleurotus eryngii), thick stems only, caps reserved for another use
- 2 tbsp butter or oil
- 2 cloves garlic, lightly crushed
- 1 sprig thyme or rosemary (optional)
- Salt and pepper to taste
- Lemon wedge, to serve
Instructions
- Slice the thick king oyster stems into 1.5–2 inch rounds. Score a shallow crosshatch pattern on both flat faces of each round with a sharp knife: this helps them cook evenly and mimics a scallop's texture.
- Pat the pieces very dry with a paper towel. Season lightly with salt and pepper.
- Heat butter or oil in a pan over medium-high heat until it starts to foam.
- Add the mushroom rounds in a single layer, along with garlic and thyme. Don't crowd the pan.
- Sear for 3–4 minutes per side, without moving them, until deeply golden-brown and caramelised.
- Serve immediately with a squeeze of lemon.
Tips
- King oyster mushroom is a thick-stemmed relative of regular oyster mushroom (Pleurotus eryngii vs Pleurotus ostreatus): its dense, meaty stem is what gives this dish its scallop-like bite.
- Patting the pieces bone-dry before searing is the single biggest factor in getting a good caramelised crust rather than a steamed, pale surface.
- Save the caps and any trimmings for a stir-fry: this recipe is specifically built around the stem's texture.