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Butter Poached King Oyster Mushroom Scallops

October 23, 2016 |
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Recipe courtesy of Chef Edward Aiken
as seen on episode “Specialty Mushrooms“, Season 6

King Oyster Mushroom Scallops | Flavor, NC

Ingredients:

  • ½ pound of King Oyster Mushroom stem cut in ½ inch cylinders
  • 1 pound of butter
  • 2 Tbsp. oil
  • Kosher salt and freshly ground pepper

Directions:

  1. In a small saucepan melt butter on low heat
  2. When butter is melted add salt and pepper and mushroom stems, let mushroom stems steep in butter for about 15 minutes
  3. Remove mushroom stems and allow excess butter to drain from them
  4. Preheat a medium sized sauté pan on medium heat, add oil, now place mushroom stems in pan making sure the cut side of the stem is making contact with the surface of the pan
  5. When the bottoms become golden brown rotate and repeat the process on the other side, remove from heat and serve as you would a seafood scallop, top with your favorite sauce and/or add them to a finished risotto dish

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Category: Recipes

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