King Oyster Mushroom Scallops
Thick-cut king oyster mushrooms seared until caramelised, then coated in a bright lemongrass and garlic butter pan sauce.
Ingredients
- 4 large king oyster mushrooms about 300 g total
- 1 tbsp neutral oil 15 ml, such as rapeseed or sunflower
- 30 g butter or vegan butter
- 1 stalk lemongrass tender inner core only, finely minced
- 1 small red chilli finely sliced - more if desired
- 2 cloves garlic finely minced
- Zest of 1 lemon
- 1 tbsp lemon juice 15 ml, plus more to taste
- 60 ml dry white wine or vegetable stock ¼ cup
- 2 tbsp chopped fresh coriander
- Pinch of seaweed seasoning optional
- Salt and freshly ground black pepper to taste
Instructions
- Slice the king oyster mushroom stems into thick rounds, about 2–3 cm. Lightly score a crosshatch pattern on both sides and pat them dry with kitchen paper.
- Heat the oil in a large frying pan (24–28 cm) over medium heat. Add the minced lemongrass and sliced chilli and cook for 1–2 minutes until softened but not browned.
- Increase the heat to medium–high and add 15 g butter or vegan butter. Arrange the mushroom rounds in a single layer and sear for 3–4 minutes on each side, until deeply golden and caramelised. Transfer the mushrooms to a plate.
- Reduce the heat to medium and add the remaining 15 g butter or vegan butter and the garlic. Cook for about 30 seconds until fragrant. Pour in the white wine or vegetable stock and scrape up any browned bits from the pan. Simmer for 1–2 minutes until slightly reduced.
- Stir in the lemon zest and continue cooking until the sauce looks glossy and lightly thickened. If it reduces too far, add a teaspoon of water or stock to loosen it.
- Return the mushroom rounds to the pan and turn them in the sauce. Add the lemon juice and chopped coriander and cook for 30–60 seconds, until the mushrooms are well-coated and heated through.
- Taste and season with salt, pepper, and extra lemon juice if you want more acidity. Sprinkle in a small pinch of seaweed seasoning for a subtle marine flavour, if using, and serve immediately.
Notes
- Citrus twist: Swap some or all of the lemon juice for lime to push the dish in a more Southeast Asian direction. A little extra zest will give a sharper citrus edge if you like things brighter.
- Spicier version: Use a whole chilli, keep some of the seeds, or finish with a drizzle of chilli oil. This works well if you’re serving the mushrooms over plain rice or grains
- Creamier finish: Stir in a tablespoon of coconut milk or single cream at the end of cooking for a richer sauce. Let it simmer briefly so it thickens slightly before serving.
- If you don’t want to cook with wine: Use vegetable stock instead and add a touch more lemon juice at the end to balance the richness.