Seared Mushroom “Scallops”
Servings
4Serving size
1 mushroom
COOKING TIME
10 minutes
Cooked mushrooms will keep well, refrigerated, for 3-4 days and make great sandwiches or toppings for salads.
Ingredients
| 4 large Mushrooms, oyster, raw (Trumpet mushrooms are also known as King Oyster mushrooms) |
| 1/4 tsp. Salt |
| 1/4 tsp., ground Black pepper |
| 1 tsp. Olive oil |
Instructions
Gather all ingredients and equipment.
Slice mushrooms in 3/4-inch-thick rounds.
Heat a saute pan over medium heat.
Once the pan is hot, brush with oil and arrange mushrooms in a single layer. If the pan is hot enough you should hear a little sizzle.
Cook on one side until slightly seared and then turn over to the other side. The whole process should be around 3-5 minutes and mushrooms should be cooked slowly.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Largest of the oyster mushroom family, pleurotus eryngii are ditinguished by their thick stems and small cap.