King oyster scallops with lemon-caper-garlic sauce

By Wendy Andresen | May 27, 2021
Photo by: Wendy Andresen

Oh happy day! Farmers’ markets are again gearing up for the season, and that’s where I found some big, fat, pristine king oyster mushrooms. Hard to believe, but prepared according to this recipe, they really do taste like sea scallops.

We piled them on top of angel hair pasta and garlicky spinach and poured the generous amount of sauce over all. The combination made a perfect meal.


1/2 pound (or more) large king oyster mushrooms

1/4 cup finely diced red onion

4 cloves garlic, minced

2 Tbsp. olive oil (or possibly more)

6 Tbsp. dry white wine

1/2 cup vegetable broth

2 Tbsp. capers, drained

Zest of 1 small lemon

2 Tbsp. fresh lemon juice

2 tsp. dulse flakes

1 tsp. flour

1/2 tsp. salt

Freshly ground black pepper

2 Tbsp. chopped parsley, for garnish


1. Wipe the mushrooms clean with a paper towel. Cut off the caps and tough bottoms and save them for another use. Slice the mushroom stalks into discs 1/2 to 3/4 inch thick.

2. In a small bowl, whisk together the wine, broth, capers, lemon juice and zest, dulse flakes, flour, salt and pepper. Be sure all the flour is dissolved.

3. Heat a large sauté pan and add the olive oil. Over medium heat, add the onions to the outer edge of the pan and put the mushroom slices in the middle of the pan.

4. Saute the mushrooms for 3 to 4 minutes per side, until nicely browned. Give the onions a stir now and then. Add the garlic during the last couple of minutes. You might need to add extra oil for proper browning.

5. Pour the sauce mixture over the mushrooms and onions. Cook and stir for several minutes, until the sauce is reduced and thickened and the scallops are very tender. Taste for salt.

6. Serve the mushroom scallops over rice or pasta and garnish with parsley.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at

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