King Oyster "scallops"

A dish that will satisfy the seafood lover. These mushroom stems absorb broth and wine to take on the taste and texture of a scallop.

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Servings: 2

Prep Time: 01:00

Cook Time: 00:30

King Oyster "Scallops"

4 stems of king oyster mushrooms, rinsed and cut into 1′ sections

1 c. vegetable broth

1/4 c. white wine

1 tbsp. butter

3 cloves of garlic, minced

1 shallot, minced


4 oz. uncooked pasta, cook according to package

1 c. vegetable broth

1/4 c. white wine

2 cloves garlic, minced

1/2 c. fresh tomatoes, cut into small cubes

1/4 c. fresh parsley, finely chopped

1 tbsp. red pepper flakes


1In hot water, soak the mushroom stems for 1-2 hours (This step helps the stems take on that scallop texture). Drain completely and pat dry with paper towel.

2On medium-high, place the mushroom stems into a skillet. Add the broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes) Please note that they will shrink in size a little once cooked.

3Toss in 1 Tbsp. butter, garlic, and shallot and nicely brown the stems on each side, making sure you don’t burn the garlic and shallot. Remove from heat and place the “scallops” on a plate. Keep the garlic and shallots in the pan for the pasta.

4Add the broth, wine, and garlic in your skillet used for the mushrooms and allow to simmer over medium heat until half of the liquid is absorbed.

5Mix in the tomatoes, parsley and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb.

6Divide the pasta into two servings and divide the “scallops” equally on top. Garnish with fresh parsley.

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