With the holidays fast approaching, I thought I would post a few favourites. I created a “king mushroom ‘scallop'” recipe last year (here) but the pic was awful and I wanted to try the recipe again using Mycryo®, the powdered cocoa butter that sears and seals in flavour. The mushroom ‘scallops’ seared beautifully, just like a real scallop and as I mentioned before, they have an uncanny textural resemblance to real scallops, without the price tag!
Scallops, these days, are outrageously priced and I don’t know why. Costco has a bag of extra large frozen scallops that used to go for about $17 but over the years have snuck up to almost $30 which works out to just less than $3 each! Even though this recipe uses a vegetarian mushroom, you won’t miss real scallops. These tasty little morsels are sitting on a pillow of creamy avocado paste and then drizzled with caramelized shallots, deglazed with a hint of champagne vinegar. The flavours are sophisticated and the presentation is easily eaten by hand, good enough for any upcoming cocktail party, or before a dinner party and they are vegetarian. If you can’t get your hands on Mycryo®, use ghee, or if you wish to make them vegan, use a good quality oil with a high smoke point.
King Oyster Mushroom “Scallops” on Crostini
A KitchenInspirations Original Recipe
Makes 5-6 pieces
Ingredients:
- 1 tbsp unsalted butter
- 1 small shallot, finely chopped
- 60 mL (1/4 cup) champagne vinegar (white wine vinegar works too)
- 2 relatively thick stemmed King Oyster Mushrooms, cut into 2 cm (0.5 inch) thickness (tops removed and reserved for another recipe)
- 2 tbsp Mycryo®
- 2 tbsp avocado paste (recipe here) or pesto
- 5-6 crostini
Directions:
- Melt the butter in a small frying pan, add the shallots and cook until caramelized. Deglaze pan with the champagne vinegar. Scrape into a small bowl and set aside.
- Coat the king oyster mushroom slices generously with Mycryo®. Heat the same frying pan until very hot, add the mushroom ‘scallops’ and sear each side until golden and heated through. Remove from heat.
- Return the caramelized shallots with vinegar to the pan with the seared mushrooms and coat mushrooms well.
- Prepare each crostini with a good smear of avocado paste or pesto, add one mushroom ‘scallop’ to each toast and spoon caramelized shallots with deglazing sauce over the crostini. Garnish with tiny basil leaves. Serve warm.
Notes:
- White wine vinegar is a good substitute for champagne vinegar.
- Fry a little pancetta before melting the butter for added flavour (not vegetarian).
- Substitute real scallops for the mushrooms (not vegan).
- Try to get King Oyster mushrooms that are about the same thickness as a good-sized scallop.
[…] be made into a vegetarian or vegan by using King Mushrooms instead of scallops as I have done here (they have a similar texture to scallops and will sear just like scallops). Substitute a robust […]
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Beautiful mushroom dish, Eva. I am a big fan of king oyster mushrooms (I love them grilled!), so I’m sure I’d love your vegetarian creation.
Scallops are expensive here too, though if I find them still in shells, the price is more reasonable, even when weighed afterwards without shells (and they are still alive when I bring them!); alas they are not available in this form all year round.
I must check if I find Mycryo (or an equivalent) here… Sounds like a miracle ingredient. You have reminded me how I love the smell of cocoa butter.
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I am so glad that my post reached out to you in this way, thank you for your kind words. It’s a Bernard Callebaut product which is made in France, so I’m sure you will find it!
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I’ve not seen King Oyster mushrooms around here, Eva but will definitely look for them. Your recipe sounds like a delicious, creative way to get around taking out a 2nd mortgage before going to the fishmonger. Scallops are now priced beyond my budget. I fear other seafoods will soon accompany them. Gone are the days when many refused to eat seafood in any form. Darn! Now, egged on by the TV chefs, more people have discovered there’s more under the sea besides canned tuna — and we’re all paying for it. Finding tasty alternatives at a fraction of the original’s cost is fantastic! Let’s just hope there are no King Oyster mushroom shortages on the horizon. 🙂
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Thank you for your kind words John, I usually have a lot of luck at the Asian markets, they seem to always have them.
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They look amazing, Eva. Plus no chance of food poisoning. Mushrooms are so under used, as they are so versatile and packed full of umami. Does the mycryo leave a taste?
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I have a mushroom recipe coming up on Monday that will knock your socks off David, and I have you to thank. You’ll just have to come back and find out why on Monday!!!
Mycryo has a very mild cocoa butter flavour that I find disappears with the flavourings of the dish. Mushrooms are a perfect use because they let off so much moisture that they mostly steam instead of searing, the Mycryo seals in the flavour and allows the surface to sear beautifully. You can get it on Amazon UK here https://www.amazon.co.uk/Callebaut-Mycryo-Cocoa-Butter-Powder/dp/B003QNVCEG/ref=sr_1_1_a_it/253-6186366-0924151?ie=UTF8&qid=1480186652&sr=8-1&keywords=callebaut+mycryo but if you have problems finding it, contact them and they may send you a free sample (like I received).
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Can’t wait Eva. I’ll have to try this stuff out, plus my sister might get some in her xmas hamper. She loves novel things like it.
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I’m so happy to have shared it, thank you for your kind words.
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Now I know why there were only 2 scallops on my plate when we dined out a couple weeks ago! Yikes! I’m going to have to try these oyster mushrooms as a substitute–Bill won’t eat scallops nor mushrooms so I can experiment just for myself 🙂
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Bill might like the humble King Mushroom, it is not nearly as earthy as regular mushrooms. I hope you enjoy this take on the king mushroom Liz.
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Eva, what a wonderful recipe! I don’t often make such sophisticated hors d’oeuvres, but when I next do, this is the one!
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Welcome to my blog, Jean and thank you for your comment. These would make lovely sandwiches for your high tea!
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Of course mushrooms can be just as elegant as scallops, especially when they’re served as finger food! There’s just something special about finger food. It seems both sophisticated and mischievous. Finger food is party food and I am sure that is where the allure stems. GREG
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Isn’t that the truth, sophisticated and mischievous at the same time! I love it.
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Scallops are one of Mrs KR’s favorite foods, so of course we buy and serve them. Think I could sneak one of these past here? Probably not, alas! 🙂 These do look really good — thanks.
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These are a great substitute for vegetarians, John. You should try the recipe with actual scallops, the avocado paste works wonderfully with the natural sweetness of the scallops.
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Scallops are so expensive here too! I love your version Eva. You find such clever ways to rejig recipes! 😀
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Hi Lorraine, thank you for your kind words, I’m blushing!
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OooOOoOooo weee!!!
and such pretty plating too, Eva. I haven’t had mushrooms like these in a while, what a great use of them!
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Thank you kindly Dana, they were quite tasty indeed.
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cocoa butter? ok I am intrigued Eva. That’s a fitting appetizer for the 25th or 26th December. We have st.Stephanie’s day on 26th and it’s still kind of Christmas with full on meals and the whole special stuff, which you never get to eat the whole year round. I can imagine making your king mushroom scallops, great that you reposted it. 🙂
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Thank you Helene, we celebrate Boxing Day on the 26th, which is an old English tradition (I believe it was when presents were exchanged) but now-a-days the stores are open and the after-Christmas sales begin. I try to stay away.
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I actually love king oysters more than scallops. These look delicious!
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Thank you kindly, Angie.
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King oysters are nice and meaty, aren’t they? Makes for a nice replacement for scallops. I remember paying $2 a piece for divers scallops and thought THAT was pricey.
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Hi Maria, thank you for your comment. Scallops have indeed become a treat again, but the mushrooms are a great substitute!
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