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.
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