Thu, 10 December 2020
Chef: Susan Jane White
Ingredients:
4 king oyster mushrooms
1 teaspoon smoked paprika
1 tablespoon olive oil
2 tablespoons butter (or olive oil if vegan)
Parsnip puree, to serve (optional)
Method:
Remove the mushroom stems from their caps. Keep the caps for another
use (soup, stir fry, pickle, stock).
Slice each stem into 4 thick discs, resembling scallops. You can score
each 'scallop' crisscrossing their diameter on each side if you fancy.
This will help grab more flavour when they hit the pan, but is not
integral to the recipe.
Massage the smoked paprika, salt and olive oil into the shroom scallops.
Heat a large sauté pan, cast iron griddle or frying pan over
medium-high heat. Tip in the butter. Wait until it's hot enough to
hear gentle sizzling noises when you swirl the pan.
Now pop in a few of your shroom scallops, being mindful not to
overcrowd the pan and cause the poor chaps to sweat rather than sear.
Colour on both sides. Basting the hot ghee or butter over the scallops
will help prevent the fat from burning, and quickly colour your
scallops. When both sides are golden brown, remove and add the next
batch, doting the pan with fresh butter. Repeat until all the scallops
are done.
