From Box to Bistro: How to Make Unforgettable King Oyster Mushroom 'Scallops'

There’s nothing quite like harvesting your first King Oyster mushroom. Unlike delicate clusters, this is a mushroom with substance, boasting a thick, meaty stem that feels incredible to hold. It’s a satisfying harvest that promises a truly gourmet meal. The question is, what masterpiece will you create with it?

Today, we're going to transform that incredible homegrown mushroom into a dish that will genuinely wow you and your guests: King Oyster Mushroom ‘Scallops’ in a Lemon Garlic Butter Sauce.

A Dish That Will Amaze You

This has truly become one of our new favourite ways to cook these mushrooms. It's a game-changer for so many reasons:

A Stunning Seafood Alternative: Whether you're plant-based, have a seafood allergy, or simply want a new fun way to enjoy mushrooms, this recipe is for you!

• An Impressive Appetiser: This is a restaurant-worthy dish that is surprisingly easy to make at home and is guaranteed to impress anyoned

• Packed with Savoury Flavour: A special cooking technique infuses the mushrooms with a deep, umami flavour from the kombu, perfectly complemented by the rich lemon-garlic butter sauce.

First, Harvest Your King Oysters

The best scallops start with the best mushrooms. When your King Oysters have grown tall and have firm, well-defined caps, they are ready. Simply grip the base of the mushroom where it meets the block and gently twist to harvest. Now, let’s get cooking.

 Recipe: King Oyster Mushroom 'Scallops'

Ingredients

For the Mushrooms:

• 4 large (approx. 400g) King Oyster mushrooms, freshly harvested

• ½ cup (125mL) vegetable stock

• 3 small pieces dried kombu (Japanese kelp)

• 1 tbsp olive oil, for frying

For the Sauce:

• 2 tbsp vegan butter

• 2 cloves garlic, minced

• 2 tbsp lemon juice

• Salt & pepper, to taste

• 2 tbsp fresh parsley, finely chopped

Method

1. PREP YOUR 'SCALLOPS': Slice the bottom root ends and the caps off your mushrooms (you can save the tops for another meal). Slice the remaining white trunk into thick, 2.5cm/1-inch pieces. To help them cook beautifully, gently score one or both sides of the mushroom rounds in a criss-cross pattern.

2. INFUSE THE FLAVOUR: In a frying pan, lay your mushroom pieces flat down. Pour in the vegetable stock and add the pieces of dried kombu. Put the lid on, bring it to a boil, and allow the mushrooms to cook for a few minutes. Once the mushrooms have released some liquid, take the lid off, turn the heat up, and boil until all the liquid has evaporated. This step is key to tenderizing them and giving them a savoury, seafood-like flavour.

3. GET THAT GOLDEN SEAR: In a separate clean pan, heat your olive oil. Once hot, add the mushrooms and sear them on both sides until they have a beautiful golden-brown colour.CREATE THE SAUCE: Add the vegan butter to the pan and let it melt. Add the minced garlic and cook for about 2 minutes until fragrant. Pour in the lemon juice, season with salt and pepper, and swirl it all together for another 20 seconds. Finally, toss in the fresh, chopped parsley to coat everything beautifully.

4. SERVE & IMPRESS: Carefully arrange your mushroom ‘scallops’ on a plate. Be sure to spoon over all that extra delicious lemon butter sauce before serving immediately.

Ready to create this restaurant-worthy dish at home? It all starts with the freshest ingredients. Order your King Oyster Mushroom Box today and get ready to harvest a culinary masterpiece!