King oyster "scallops" with lime beurre blanc

This is the starter that impresses most at the table: golden rounds of king oyster mushroom with a firm, pearly bite that guests happily mistake for scallops. A beurre blanc made with Geneva wine completes the picture.

Serves 4 as a starter · Prep 15 min · Cook 20 min

Ingredients

• 4 large king oyster mushrooms (about 500 g)
• 2 tbsp neutral oil
• 30 g butter
• Flaky salt
• Beurre blanc: 2 shallots, 10 cl Chasselas, 2 tbsp white wine vinegar, 120 g cold diced butter, 1 lime
• A few chives

Method

1. Cut off the caps and keep them for another recipe. Cut the stems into rounds 2.5 cm high. Lightly score both faces with the tip of a knife.
2. Beurre blanc: reduce the finely chopped shallots with the wine and vinegar until only a spoonful of liquid remains. Over very low heat, whisk in the cold butter piece by piece. Add the lime zest and a squeeze of juice, season, keep warm without boiling.
3. Heat the oil in a pan. Add the rounds and let them brown for 3 to 4 minutes without moving them, then turn them.
4. Add the butter and baste the mushrooms with the foaming butter for 2 minutes.
5. Plate three rounds per person, spoon over the beurre blanc, scatter with chives and a pinch of flaky salt.

Chef's tip

The caps you set aside are not wasted: sliced and pan-fried, they make a remarkable omelette the next day. For wine, stay with the Chasselas used in the sauce.

Where to find this mushroom in Geneva

Mycotopia will grow king oyster mushrooms in Geneva from autumn 2027, harvested to order for restaurants and home cooks. Discover our king oyster mushrooms. Are you a chef or restaurant owner? Visit our page for professionals. To hear when we open, join the waiting list at the bottom of the page.

More recipes: all our mushroom recipes.