King Oyster Mushroom “Scallops”

I introduced this recipe at my Culinary class. I’m not into making plant based foods taste like “meat” or “fish” so this was really extraordinary because my intention was really pure:)
But it is really uncanny how the texture, taste and overall appearance is spot on like the real thing.

King oyster mushrooms are long woody looking mushrooms, bit phallic, if you ask me. I like to grill them with a teriyaki glaze (nama shoyu, sesame oil, garlic, ginger, agave nectar). But I overcooked a puny one by accident and it deflated a bit and got very spongy and soft in middle (we’re still talking mushrooms here) Just like scallops!

The best way to eat regular scallops is in brown butter so I treated the mushrooms the same. Just cut the mushrooms into 3/4 inch slices and saute in a pan with a tiny pat of butter. Let the butter foam and sizzle out first before adding mushrooms. Let it heat up a bit and then add a tablespoon of water to keep the heat going. You also need the water to steam up the mushrooms so it is cooked all the way through. I keep adding water and flipping until I get desired softness and also the “seared” look. It’ll take less than 3 to 4 minutes. It really does sear up nice and brown! Add s/p to taste.

You can eat the scallops over anything like steamed spinach or kale. I like to saute finely diced carrot, onion, celery, garlic and thyme and eat it on a bed of the aromatics with a handful of arugula and a hint of balsamic vinegar….

PLEASE TRY THIS! I got great feedback from students making it for their friends and family.