Seared King Oyster “Scallops” with Brown Butter and Capers
King oyster stems slice into thick medallions that sear like sea scallops — golden crust, dense meaty center. Scored in a crosshatch and finished in nutty brown butter with capers and lemon, this is the dish that convinces skeptics a mushroom can carry a plate.
Ingredients
Mushrooms
- 1 lb king oyster mushrooms from KC Mushroom Co., large stems preferred
- 2 tbsp neutral oil
- kosher salt and black pepper to taste
Brown Butter Sauce
- 4 tbsp unsalted butter
- 2 cloves garlic thinly sliced
- 2 tbsp capers drained
- 1 lemon juiced
- 2 tbsp fresh parsley chopped
- flaky sea salt to finish
Instructions
- Trim the caps from the king oyster stems and reserve them for another use. Slice the stems crosswise into medallions about 1 inch thick.
- Score both cut faces of each medallion in a shallow crosshatch pattern, cutting no more than a third of the way through. This helps them cook evenly and gives the sear something to grab.
- Pat the medallions completely dry and season both sides with salt and pepper.
- Heat the oil in a heavy skillet over medium-high until shimmering. Add the medallions in a single layer, scored side down. Sear 4 to 5 minutes without moving them until deeply golden.
- Flip and sear the second side 3 to 4 minutes. Transfer to a plate.
- Reduce heat to medium. Add the butter to the same pan and let it foam, then brown, swirling occasionally, about 3 minutes — you want a nutty aroma and toasted milk solids.
- Add the garlic and capers, cook 30 seconds. Remove from heat and stir in the lemon juice and parsley.
- Return the medallions to the pan, spoon the sauce over, and finish with flaky salt. Serve immediately.
Notes
From the farm: Choose the thickest, straightest stems for this — the fatter the stem, the more it looks and eats like a scallop. Save the caps for stir-fries or stock; they’re excellent but too thin for this preparation.
Make ahead: Best cooked to order. The medallions can be sliced and scored several hours ahead and kept covered in the fridge.