King Oyster Mushroom "Scallops"

This plant-based dish mimics the texture and flavor of scallops, making it an excellent choice for vegans and meat-eaters alike. Combining white wine, butter, and garlic enhances the mushrooms' natural umami, creating a rich and satisfying dish.

Ingredients:

• ½ lb. king oyster mushrooms (about 3–4 mushrooms)
• 2 tbsp butter
• 1 tbsp oil
• ⅓ cup white wine
• 1 tsp minced garlic clove
• ½ tsp dried oregano
• Salt and pepper, to taste
• Fresh chopped parsley, for garnish

Directions:

1.    Preparing the Mushrooms:

·         Cut off the mushroom caps and save them for another dish.

·         Slice the stems into 1-inch rounds to resemble scallops.

·         Lightly score both sides with a knife to help them absorb the flavors.

2.    Searing the Mushrooms:

·         Heat the oil in a cast iron pan over medium heat.

·         Place the mushroom rounds in the pan and cook until golden brown on both sides.

·         Add butter, season with salt, pepper, and oregano, and cook for about 5 minutes.

3.    Making the Sauce:

·         Add minced garlic and cook until fragrant.

·         Pour in the white wine and let it simmer until the sauce thickens and becomes glossy.

·         Taste and adjust seasoning as needed.

4.    Finishing and Serving:

·         Sprinkle with fresh parsley.

·         Serve hot with steamed rice or your favorite side dish.

Tips:

• Add vegetables like spinach, asparagus, or cherry tomatoes to the pan to soak up the buttery garlic sauce.
• Marinate the mushrooms in a splash of soy sauce and lemon juice before cooking for extra umami.