Cook it like a chef
King Oyster
King Oyster Scallops
Thick king oyster stems seared until caramelised, with a soft, juicy centre and a bright lemon-butter finish.
25 minsServes 2
What you’ll need
Ingredients
- 1 × 250g punnet Farmer Tom’s king oyster mushrooms
- 1 tbsp olive oil
- 30g butter
- 1 garlic clove, finely chopped
- ½ lemon
- 1 tbsp chopped flat-leaf parsley
- Sea salt and black pepper
Into the pan
Method
- 01
Trim the ends and slice the mushroom stems into rounds about 3cm thick. Score a shallow criss-cross into both flat sides.
- 02
Heat the olive oil in a frying pan over a medium-high heat. Season the rounds and place them cut-side down in the pan.
- 03
Cook without moving for 4–5 minutes, until golden. Turn, lower the heat slightly and cook for another 4 minutes.
- 04
Add the butter and garlic. Baste the mushrooms for 1–2 minutes until glossy and tender.
- 05
Squeeze over the lemon, scatter with parsley and serve immediately.