King Oyster Mushroom “Scallops”
Golden pan-fried king oyster mushroom “scallops” finished with a garlic herb butter made from the mushroom offcuts.
Ingredients
- 200 g king oyster mushrooms
- 1 tbsp extra-virgin olive oil
- 20 g plant butter or regular butter if you're not making it vegan
- ¼ tsp paprika
- 2 cloves garlic finely minced or crushed
- 1 tbsp parsley finely chopped
- 1 tbsp chives finely chopped, plus extra for garnish
- Salt and pepper to taste
- Splash of water about 2-3 tbsp
Instructions
- Trim the tops and any uneven edges off the king oyster mushrooms and finely mince these offcuts. Set aside for the sauce.
- Cut the remaining mushroom stems into 2 cm thick medallions.
- Using a small sharp knife, create shallow scores on both sides in a crosshatch pattern, about 5 mm apart, being careful not to cut all the way through.
- Heat the olive oil in a frying pan over medium heat.
- Season the mushroom medallions with salt and pepper and cook until deep golden brown on one side. Flip and cook the other side until caramelised and tender all the way through. Remove and place onto a serving plate.
- In the same pan, add the finely minced mushroom offcuts and sauté until softened and cooked through.
- Add in the paprika, plant butter and garlic, and cook for about 30 seconds, until fragrant.
- Add a small splash of water to loosen the sauce, then stir through the parsley and chives and turn off the heat.
- Taste and season the sauce with salt and pepper if needed.
- Drizzle the garlic herb mushroom butter over the mushroom scallops and garnish with extra chives.
Notes
Makes a beautiful vegetable side dish.
