King Oyster Scallops

Having fresh, gourmet mushrooms at our fingertips comes with some serious perks—one of our favorites is enjoying King Oyster “scallops” in bulk! These mushrooms are incredibly versatile and make an excellent meat alternative thanks to their firm, meaty texture. They hold their shape when cooked, making them perfect for pan-searing, grilling, or roasting without falling apart. Plus, they soak up flavours deliciously, meaning every bite is rich, savory, and satisfying.

Serves: 4, prep time 5min, cook time 15min

Ingredients:

6-8 Large Red Valley king oyster mushrooms

½ - ¾ cup vegetable stock

2 tbsp olive oil

2 large tbsp butter

2 garlic cloves (or to taste)

Juice of 1 lemon

Fresh parsley, chopped

Fresh chives, chopped

Salt & pepper to taste

Instructions:

1. Trim the end of the mushrooms to ensure a flat surface. Slice each mushroom (stem only) into ~25mm thick “wheels.” Set each cap aside for another use (e.g. crumbed mushrooms, soups, stir-fry).

2. Lightly score both sides of each slice in a square pattern, about 4mm deep.

3. Place the mushroom slices in a pan with the vegetable stock.

4. Bring to a boil with the lid on, then remove the lid and simmer gently until all liquid has evaporated. Avoid cooking on too high heat.

5. Add olive oil to the pan and fry the mushroom slices on both sides until golden brown.

6. Add butter and garlic, cook until fragrant but not brown.

7. Douse with lemon juice and add salt, pepper, and fresh parsley/chives

8. Cook for another 2–3 minutes, tossing to coat evenly.

9. Serve warm.

Tip from the team: “Crumb the saved King Oyster caps and cook in a pan with oil/ghee/butter, pop in oven on medium heat or in the air fryer for an extra crunch!” - Stef