Seared Shiitake 'Scallops'

Name: Seared Shiitake 'Scallops'
Total time: 15 min
Yield: 2 as a starter
Ingredients: 8 large shiitake caps, stems removed and reserved for stock; 2 tbsp neutral oil; 2 tbsp butter; 1 tbsp soy sauce; 1 small garlic clove, grated; Squeeze of lemon; Flaky salt, cracked pepper

Thick shiitake caps, seared cut-side down until deeply golden, taste closer to a seared scallop than most people expect. The caramelized face carries the whole dish — everything else is support.

15 minTime

2 as a starterServes

7Ingredients

Made with Shiitake

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1Score a shallow cross on the cap face of each mushroom — this helps them caramelize evenly and stay flat in the pan.
2Heat the oil in a wide pan over medium-high until shimmering. Lay the caps cut-side down without crowding the pan.
3Press gently with a spatula and leave undisturbed for 4–5 minutes, until deeply golden and slightly crisp at the edges.
4Flip, add the butter, garlic and soy sauce. Baste for 1–2 minutes as the butter foams.
5Finish with a squeeze of lemon, flaky salt and pepper. Serve immediately, cut-side up.

The mushrooms in this recipe

Shiitake

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