King Oyster Mushroom "Scallops" with Brown Butter
Thick medallions of king oyster mushroom stems scored, seared, and basted in nutty thyme-infused brown butter with soy sauce.
- Original yieldYield
- 2 main servings or 4 appetizer servings2 main servings or 4 appetizer servings
- PrepPrep time
- CookCook time
- TotalTotal time
Published Updated
Original recipe: 2 main servings or 4 appetizer servings
The story behind the recipe
The part of a king oyster mushroom worth saving for this dish is its thick stem. Cut across it and you get a broad, firm round that can take a deep sear, with enough substance beneath the browned face to make a satisfying bite. Butter, thyme and soy sauce collect in the shallow scoring on top.
A mushroom with a different shape
King oysters are also called king trumpet mushrooms or eringi. Namiko Hirasawa Chen's ingredient guide describes their thick pale stems, small tan caps and mild, savory flavor. That substantial stem sets them apart from the broad, thin caps of an ordinary oyster mushroom cluster.
Look for straight stems of similar thickness. They make rounds that sit at comparable heights and meet the pan evenly. The recipe's mushroom weight refers to usable stems after trimming; the caps can go into a stir-fry or stock, so they still earn their place in the shopping bag.
“Scallops” describes the shape and serving idea. The mushrooms keep their own dense, slightly springy texture, which is especially appealing over a soft base such as the polenta or parsnip puree suggested in the notes. The contrast is part of the plate's appeal.
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Give one face time to brown
A freshly placed round needs a quiet spell against the hot skillet. Moving it repeatedly makes it harder to develop that broad golden surface. The scoring is shallow enough to leave the piece intact, while giving the glaze little channels to catch in later.
Butter joins after the initial oil sear. That timing lets the mushroom develop color before the more delicate butter, garlic and thyme spend time in the pan. Watch the butter's golden solids and nutty aroma; blackened flecks would add a harsher taste to a mild mushroom.
Soy sauce turns the pan juices into a small savory glaze. There should be enough to spoon over the rounds, without submerging their browned faces in a deep pool. The final flaky salt is another seasoning, so taste the glazed mushrooms before being generous with it.
Serve them with their cut faces visible. The little crosshatch is attractive, but its best feature is the butter held in the lines. A spoonful of the soft accompaniment can catch whatever runs onto the plate.
Make it your wayOriginal: 4 servings · Makes 2 main servings or 4 appetizer servings
Original recipe: 2 main servings or 4 appetizer servings
Ingredients
For 2 main servings or 4 appetizer servings. Quantities are shown as written.
Source measurement convention: Metric. Explicit unit definitions take precedence; unconfirmed measures must be checked before conversion.
Original quantities for 2 main servings or 4 appetizer servings.
- Large king oyster mushrooms (approx. 250 g total stems, caps trimmed and reserved for other use)2
- Neutral cooking oil15 mlAuthor measures: 1 metric tbsp (1 metric tbsp = 15 ml).
- Unsalted butter30 g
- Medium garlic, crushed lightly1 clove
- Fresh thyme2 sprigs
- Low-sodium soy sauce15 mlAuthor measures: 1 metric tbsp (1 metric tbsp = 15 ml).
- Flaky sea salt (for finishing)1 gAuthor measures: 1/4 metric tsp (1 metric tsp = 5 ml).
- Freshly cracked black pepper1 gAuthor measures: 1/4 metric tsp (1 metric tsp = 5 ml).
Measurement notes
Measurement notes
Original ingredients
- 2 large king oyster mushrooms (approx. 250 g total stems, caps trimmed and reserved for other use)
- 15 ml (1 tbsp) neutral cooking oil
- 30 g unsalted butter
- 1 medium garlic clove, crushed lightly
- 2 sprigs fresh thyme
- 15 ml (1 tbsp) low-sodium soy sauce
- 1 g (1/4 tsp) flaky sea salt (for finishing)
- 1 g (1/4 tsp) freshly cracked black pepper
Equipment
10-inch or 12-inch heavy stainless steel or cast-iron skillet
Sharp paring knife- Tongs
- Spoon for basting
Instructions
Slice the mushroom stems
Trim the caps off the large king oyster mushrooms (reserve caps for stir-fries or stocks). Slice the thick stems crosswise into 2.5 cm (1 inch) thick rounds to form scallop-shaped medallions.
Score the mushroom rounds
Using the tip of a sharp paring knife, score a shallow crisscross pattern (about 2 mm deep) across the top and bottom cut faces of each mushroom round.
Heat the skillet and add the mushrooms
Set a 10-inch heavy skillet over medium-high heat and add the neutral cooking oil. When the oil is shimmering hot, place the mushroom rounds flat in the skillet, spacing them evenly.
Sear and turn the mushrooms
Sear undisturbed for 3 to 4 minutes on the first side until deeply golden brown and caramelized. Flip the mushrooms using tongs.
Baste with garlic and thyme butter
Reduce heat to medium. Add the unsalted butter, crushed garlic clove, and fresh thyme sprigs to the skillet. As the butter melts and foams, tilt the skillet slightly toward you and continuously spoon the hot, nutty brown butter over the mushrooms for 2 to 3 minutes.
Glaze with soy sauce
Pour the low-sodium soy sauce around the edges of the pan to deglaze, swirling the pan to glaze each piece. Season with freshly cracked black pepper.
Plate and finish with flaky salt
Transfer the seared mushroom scallops to warm plates, spoon the pan glaze over top, sprinkle with flaky sea salt, and serve immediately.
Estimated calories 120 kcal
Nutrition portion: 1/4 of recipe · Original yield: 2 main servings or 4 appetizer servings
Source & assumptions
Ingredient-based estimate using CoFID 2021, USDA SR Legacy (April 2018), identified manufacturer information. Approximately 120 kcal per nutrition portion. Uses the original four-appetizer basis and includes all measured pan oil, butter and glaze. Garlic and thyme aromatics are excluded. Ingredients, brands and preparation affect values.
Recipe notes
Original recipe notes
These notes describe the original recipe. Quantities mentioned here do not change when you adjust servings.
Vegan adaptation: Use the same weight of a plant-based butter block. Products vary in flavor and browning, so watch the pan closely and do not expect the same browned dairy-butter flavor.
Mushroom selection: Choose king oyster mushrooms with thick, straight stems of uniform thickness so they sear evenly in the pan.
Pairing: Serve over parsnip puree, creamy polenta, or alongside roasted asparagus.
Read the scaling guide. Times, temperatures and equipment need their own consideration. Open the recipe tool to review and correct individual amounts.
Recipe details
- Course or meal
- DinnerAppetizerMain course
- Cuisine
- Other / International
- Browse category
- Main Dishes
- More details
- king oyster mushroom scallopsbrown butter