Ingredients:

  • 2 large King Oyster Mushrooms (approximately 8 oz / 225g total)
  • 2 tablespoons Olive Oil (30ml)
  • 1/4 teaspoon Salt (1.5g)
  • 1/4 teaspoon Black Pepper (1.5g)
  • 4 tablespoons Unsalted Butter (57g)
  • 2 cloves Garlic, minced (approx. 2 tsp)
  • 2 tablespoons Fresh Lemon Juice (30ml)
  • 1 tablespoon Chopped Fresh Parsley (5g)
  • Pinch Red Pepper Flakes (optional) (0.5g)

Instructions:

  1. Trim the ends of the king oyster mushrooms. Slice the mushrooms into thick, scallop-shaped rounds (approximately 1 inch / 2.5 cm thick).
  2. Toss the mushroom scallops with olive oil, salt, and pepper.
  3. Heat the skillet over medium-high heat. Add the mushroom scallops in a single layer. Sear for 3-4 minutes per side, until golden brown and slightly tender.
  4. Remove the mushrooms from the skillet and set aside. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Cook for 1 minute, or until fragrant, but be careful not to burn the garlic!
  5. Stir in the lemon juice and parsley. Cook for another 30 seconds.
  6. Return the seared mushroom scallops to the skillet. Toss to coat in the lemon-garlic butter. Serve immediately.