King Oyster Mushroom Scallops

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Thick sliced king oyster or porcini mushroom stems cooked like sea scallops: slowly browned and simmered with white wine, stock, capers, lemon and herbs. Makes a good appetizer or vegetarian entree.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Main Course

Cuisine: American

Keyword: king oyter mushroom scallops

Servings: servings

Calories: 214kcal

Author: Alan Bergo

Cost: 5

Equipment

1 10 inch saute pan

Ingredients

4 oz bolete stems, king oyster mushroom stems, or similar *see note on larger batches
1.5 tablespoons cooking oil
2 teaspoons non-pareielle capers
1 tablespoon unsalted butter chilled
1 teaspoon all purpose flour
Kosher salt a pinch to taste
Fresh squeezed lemon juice
Pinch of fresh chopped Italian parsley or a mix of parsley and tarragon
¼ cup chicken stock
¼ cup dry white wine
½ oz (1 tablespoon) shallot minced
1 small clove garlic grated

Instructions

Cut the mushroom stems into thick rounds about 1 inch tall. You can also cut them on a slight bias for a different shape.
Toss the mushrooms with ½ tablespoon of cooking oil and a pinch of salt.
Heat the oil in a 10 inch skillet until hot over medium-high heat. Watch the heat here, you need to slowly cook the mushrooms down and they should visibly lose around 30% of their volume to concentrate their flavor, especially with cultivated mushrooms.
Add the garlic and shallot if using and cook for a minute until translucent.
Deglaze the pan with the wine, reduce by half, add the chicken stock and capers and bring to a gentle simmer. Toss the butter in the teaspoon of flour to coat i, then add to the pan, whisking to help it dissolve.
Reduce the sauce until it can coat the back of a spoon. Double check the seasoning for salt and pepper and adjust until it tastes good to you, add the squeeze of lemon and herbs.
The mushrooms can be served on their own a la carte, on a bed of wilted, drained greens like spinach or lambsquarters, or on a small mound of polenta.
Transfer the mushrooms into a serving dish, spoon the sauce and capers over the top and serve.

Video

Notes

This recipe makes 2 servings which is a restaurant appetizer size. If you want to scale it for a crowd it's easy, just cook the mushrooms in batches ahead of time. That way they've already browned and had their flavor concentrated from moisture loss and can be simply warmed up. You can fit about 4 servings in a 10 inch saute pan.

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