Recipes / King Oyster Mushroom Scallops
Seared King Oyster Mushroom Scallops
The king oyster is the only cultivated mushroom with a stem dense enough to hold up to a hard sear, and cut into thick coins it browns into something that genuinely eats like a scallop. This is the technique, not a substitution gimmick.
Ingredients
- 4 large king oyster mushrooms
- 2 tbsp neutral oil
- 2 tbsp butter or olive oil
- 2 cloves garlic, lightly crushed
- 2 sprigs fresh thyme
- Salt and black pepper
- 1 tbsp lemon juice
Instructions
- Trim the caps and save them for a stir-fry or stock. Cut the stems crosswise into rounds about one and a quarter inches thick.
- Score both flat faces in a shallow crosshatch, no more than an eighth of an inch deep. This is what gives the surface its texture and helps it take on the glaze.
- Heat a heavy pan over medium-high, add the oil, and lay the rounds scored side down in a single layer. Do not salt yet — salt draws out moisture and prevents the crust.
- Sear undisturbed for four to five minutes until deeply browned. Flip and sear another three to four minutes.
- Lower the heat, add the butter, garlic and thyme, and baste for a minute or two.
- Season, finish with lemon, serve immediately.
Notes
Prep 10 minutes · Cook 12 minutes · Serves 4
Patience is the whole recipe. King oysters release very little water, so they brown rather than steam — but only if the pan is hot and you leave them alone. Moving them early is the difference between a crust and a grey mushroom.
Serve on cauliflower or celery root purée, on risotto, or with a beurre blanc. For a vegan version use olive oil and finish with a splash of white wine instead of butter.
