King Oyster Mushroom 'Scallops' with Garlic-Lemon Butter
Get ready to impress your dinner guests with this cool dish. The King oyster mushroom, or Pleurotus Eryngii is an extremely versatile and tasty tool on your mushroom tool belt. Contrary to most mushrooms, with the Eryngii it’s all about the stem (though the tasty cap shouldn’t be underestimated!). It has a firm consistency and a gentle, nutty flavor that tends towards seafood as we’ll soon find out. Also, it’s an absolute joy to work with. The shelf life is impressive and the size and shape makes kings very versatile. Thin shavings? Got it. Julienne style strips? No problem. sliced, grated,
Ingredients
4 large king oyster mushrooms
3 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, finely chopped
Juice of half a lemon
Salt and freshly ground black pepper, to taste
Fresh parsley, finely chopped (for garnish)
Optional: a pinch of chili flakes for a bit of heat
Instructions
Prepare the mushrooms: Slice the stem of each king oyster mushroom into thick, round slices about 2 cm (¾ inch) thick to resemble scallops. Ensure the slices are firm and even for optimal cooking.
Heat the oil: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, place the "scallops" in the pan. Cook them for 3-4 minutes on each side until they are golden brown and slightly crispy on the outside. Reduce the heat.
Add garlic and butter: Add the butter and finely chopped garlic to the pan. Let the butter melt and stir everything well, ensuring the garlic doesn’t burn, as this could make it bitter.
Season and flavor: Add salt and pepper to taste, and drizzle the king oyster mushrooms with lemon juice. Cook for another 1-2 minutes to allow the flavors to meld.
Garnish and serve: Remove the "scallops" from the heat and plate them. Sprinkle with fresh parsley and, if desired, a bit of chili flakes for extra heat.
Serving suggestion
Serve as an appetizer or pair with creamy pasta for a delicious main course. Enjoy!