Mushroom Scallops
To make mushroom “scallops” keep your eyes peeled for big mushrooms! So worth it. Slice king oyster mushrooms into scallop-shaped rounds and saute until tender and golden. Toss with a flavor-packed mixture of onions, cherry tomatoes, ginger, garlic, lime and a a special sauce.
Mushroom “scallops” are simply gigantic mushroom stems sliced into rounds that resemble sea scallops. They're a great veg option, and anytime I spot heavy-duty king oyster mushrooms with their chunky, bulbous stems, I buy a pound. They’re fantastic grilled, sautéed, and broiled. Today’s recipe is one I jotted down in my recipe notebook a while back and have revisited over (and over!) in the year since.
Here are the details. King oyster mushroom stems are sliced into thick scallop-shaped rounds and sautéed until golden. They’re tossed with a mixture of onions, cherry tomatoes, chiles, ginger, garlic and a good amount of lemon-boosted coco aminos (or soy sauce). The whole situation is fantastic over your favorite noodles, ravioli, rice or other grains - soba noodles are a favorite here.
King Oyster Mushrooms
Beloved for their size and nutty umami flavor when cooked, these mushrooms are wildly fun to experiment with. When you slice a king oyster mushroom stem into thick rounds, you end up with a scallop shape. But don’t waste the caps! The mild, nutty caps are the most tender part, Slice those into thick slabs as well and treat them like the stems. You can cook them in a small splash of oil in a hot pan. You can grill them. You can bake them. They’re wonderful sautéed. I made this version in the pan, but I also like to pre-make the tomato-ginger-garlic component and grill the mushrooms if it’s that kind of a day (or gathering).
Where to Buy King Oyster Mushrooms
I tend to find king oyster mushrooms at local farmers' markets. There are an increasing number of mushroom growers around it seems. Japanese markets can be a reliable source as well. You might also see them labelled as king trumpet mushrooms. Select your mushrooms carefully, they can be pricey. For this recipe, look for mushrooms with thick, wide stems. They should be firm and free of discoloration. Brush any dirt and debris from them with a mushroom brush or damp towel, and avoid dunking in water to clean.
Mushroom Scallops: Tips & Tricks
First tip: avoid crowding your pan with too many mushrooms. For this recipe, either cook them in two batches, use two pans, or use a griddle. They will shrink down a lot as the mushrooms release moisture. You don’t want steamed, soggy mushrooms. Cook for 5-6 minutes, along with a good sprinkling of salt, on each side or until, they release moisture and turn golden brown. Second tip? Score a shallow grid pattern into the cut sides of your mushrooms. See photo below. This results in better texture, and sauce and minced ingredients are able to get up in there a bit.
You can see the grid-scoring in the mushrooms above. You can also see how I like to cut the caps, so nothing goes to waste. They're not scallop shaped, but if that doesn't bother you, they're arguably the best part. Alternately, you can save the caps for another meal.
More Mushroom Recipes
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Mushroom Scallops
I use slivered lime leaves and lots of chives from my patio garden in this recipe, but you can play around with whatever herbs you might have on hand. Basil is wonderful here, scallions are great, and I really loved a cilantro version I did a while back.
- 1 pound king oyster mushrooms, with thick stems
- 1 1/2 tablespoons coco aminos (or soy sauce)
- 1 1/2 tablespoons freshly squeezed lemon juice
- 2-3 tablespoons olive oil
- 1/2 medium onion, minced
- 4 cloves garlic, minced
- 2 teaspoons grated ginger, peeled first
- 1 serrano chile, stemmed and minced
- zest of a lime or 3 makrut lime leaves, very thinly sliced
- 2 cups / 10 ounces cherry tomatoes, halved
- plenty of snipped chives
- salt, to taste
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Brush any dirt or debris from the mushrooms and trim the stem a bit. Slice into 3/4-inch rounds. Score both flat sides of each “scallop” 1/4-inch deep in a grid pattern - see photo above. Set aside.
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Add a splash of olive oil to your largest skillet over medium-high heat. Arrange half of the scallops in the pan, sprinkle with salt, and cook for 5-6 minutes on each side, or until golden and tender. Remove from pan and set aside. Repeat with remaining mushrooms. If cooking on a grill or grilled, you can brush with olive oil and cook all the mushrooms at once, avoid crowding.
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Combine the coco aminos and lemon juice in a small bowl. Set aside.
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Don’t bother rinsing the skillet. Add another splash of olive oil. With the pan over medium-high heat cook the onions until they soften a bit, 4-5 minutes. Stir in the garlic, ginger, and serrano chile. Cook for another minute or so. Stir in the lime zest or slivered lime leaves and then the cherry tomatoes. Continue cooking, stirring occasionally (gently), for another 3-4 minutes or until the tomatoes start to soften. Add the coco amino and lemon juice mixture. Cook for another minute and stir in the mushrooms. Taste and add a bit more salt if needed.
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Serve over hot or cold soba, over rice or other grains, over ravioli, etc. with plenty of chives.
Serves 4.
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Comments
What a great idea! I’m favouriting this for the next time I see these in the market.
Thanks Anne!
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