We love interesting ingredients and this one is a cracker – King Oyster Mushrooms are native to Southern Europe, the Middle East and North Africa, but it is an adaptable mushroom species which is now cultivated all over the world. we used them here for a great vegetarian or vegan starter recipe full of flavour.
It’s the largest of the oyster mushroom genus and, unlike other oyster mushrooms, their stalks aren’t tough and woody to eat. Instead, they’re hailed for their meaty texture and umami flavour.
Scalloped King Oyster Mushrooms – with lemon sage sauce
Ingredients Serves 2
- 4 king oyster mushrooms
- Tablespoon cooking oil or butter if vegetarian
- 2 Sage leaves
- 1 diced shallot
- 2 garlic cloves crushed
- Handful of chopped parsley
- Juice and zest of a lemon – use half the zest to garnish & the other half in the broth
- Black pepper
For the broth
- Zest of 1/2 lemon – unwaxed (see above)
- Parsley stalks
- Earl grey tea 250 ml
- Sea salt teaspoon
- Trim the tops and bottoms off the oyster mushrooms -cut into 3 -4 scallops -depending on size
- Put all the broth ingredients in a pan, heat up to a boil then reduce to simmer – drop in the scalloped mushrooms simmer for 10 minutes. Remove and place on kitchen paper.
- Heat up a griddle pan – griddle the scallop firstly for 30 seconds then turn 90 degrees to make distinct crisscross lines
- Cook for a further 30 seconds
- Turnover and cook for 2 minutes more
- Now heat up a fry pan add teaspoon of cooking oil (or butter if vegetarian)
- Add the diced shallot and garlic stir, keeping on a low heat
- Add the sage leaves to infuse for 2 minutes and remove
- Turn up the heat add the lemon juice and reduce by half
- Warm 2 plates – share the scallops – spoon over the lemon butter
- Sprinkle over the parsley & lemon zest
Watch the video to see how to make King oyster mushroom scallops
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