Davidson's King Oyster Mushroom "Scallop" Scampi
Delicious way to serve mushroom "scallops" on your Meatless Monday
Ingredients
- 2 tablespoons Unsalted Butter
- 2 tablespoons Extra Virgin Olive Oil
- 1 Shallot thinly sliced
- 1 ½ pounds King Oyster Mushrooms cut into scallops
- 4 Garlic Cloves finely chopped
- ½ cup Dry White or Sparkling Wine
- ½ cup Vegetable Stock
- 1 teaspoon Kosher or Sea Salt
- ¼ teaspoon Red Pepper Flakes or more to taste
- Black Pepper to taste
- ½ cup Parsley Leaves roughly chopped
- 4 tablespoons Lemon Juice from 1 to 2 lemons
Instructions
- Heat a large 12-inch skillet over medium heat. Add the oil and butter and when the butter is melted, add the shallots, stirring until softened slightly (about 1 minute).
- Add your oyster mushroom "scallops" in a single layer and cook until nicely seared. Turn and sear on the second side.
- Add garlic and toss until fragrant.
- Add the wine, stock, salt, red pepper flakes, a few pinches of black pepper and half the parsley. Give a good stir. Increase the heat to medium high and cook, stirring occasionally until the wine is reduced by half and thickened slightly, 3-5 minutes. When your mushroom scallops are tender in the middle remove from the heat and stir in the lemon juice. Taste and season with salt, as needed.
- Serve your scallops with crusty bread or on a bed of al dente pasta, topped with the remaining parsley and a generous helping of the sauce.
Notes
This is adapted from a New York Times recipe