King Mushroom Scallops in a Shallot Thyme Sauce

Have any of ya’ll tried king oyster mushrooms, or sometimes just called king mushrooms, before? They can be hard to find but becoming more and more available. I hadn’t tried them yet, partly because of how hard it was to find, and then some grocery stores that I have seen them have them for a pretty high price. But – I went to an Asian market near me to get some spring roll fixings and I saw they had king mushrooms there for cheap! So if you have an Asian market near you, and you haven’t been able to find king mushrooms – check to see if they have it.

Picture from Wikipedia because I don’t think ahead and I didn’t take a picture before I started cooking.

Like I’ve said in other posts, James is trying to eat healthier and make wiser choices when it comes to his protein intake. He’s even looking into getting plant-based protein for the days he works out. Woohoo! So his goal for a while was not having red meat, and now he’s trying to have mainly chicken and seafood. And king mushrooms are a great, easy, and inexpensive (if you can find it for a good price) substitute for seafood!

The texture is about right, and it goes great with lighter and more delicate flavors and seasonings like lemon juice, white wine, dill, fresh herbs, etc. I found a tuna steak recipe that looked good with a scallion thyme sauce, so I decided to make king mushroom scallops for me. I changed the sauce a little the fit our liking, but everything turned out great!

You’ll be seeing more king mushroom recipes soon. I’m sure you can use white mushrooms and the flavor will be about the same, but with the king mushroom it has a more chewy texture and not as watery. So check it out if you can, if not find some white mushrooms to replace it with.

King Mushroom Scallops in a Shallot Thyme Sauce

  • Servings: 2 Servings
  • Print

Ingredients

  • 1 lb. king mushrooms, stems sliced into rounds
  • 1 tbsp olive oil
  • 8 shallots, finely chopped
  • 1 cup white wine
  • 2 tablespoon water
  • 4 teaspoons fresh lemon juice
  • 1 cup earth balance butter
  • 2 tablespoon fresh thyme, chopped
  • 1/2 teaspoon sea salt

Directions

  1. Heat the olive oil in a large skillet on medium-high heat. Add the sliced mushrooms and let cook until they start to brown. Turn and let brown on the other side.
  2. Meanwhile, in a medium sauce pan, cook shallots, wine, water and lemon juice. Stir in earth balance, thyme, and salt. Simmer sauce until ready to serve.
  3. Spoon sauce over the “scallops”, and enjoy with rice or pasta.

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