Prep Time: 60 minutes
Cook Time: 30 minutes
When it’s finally starting to feel warmer outside, having a light but flavorful meal is so satisfying. We made it! This is a dish that was created around a few different elements but the main focus being brightness and umami. The smokiness of the salsa verde with the griddled mushrooms and sweet-crunchy papaya salad is a real winner!
The main element of this dish is a king oyster mushroom, a gourmet mushroom that has a mild flavor but an incredible chewy texture. Scientifically known as Pleurotus eryngii, these short kings are a species of edible mushroom native to Mediterranean regions but cultivated worldwide. These mushrooms are characterized by their large, thick stems and small, rounded caps, which resemble the shape of a trumpet. King trumpet mushrooms have a meaty texture and a mild, nutty flavor, making them a popular choice for both culinary and nutritional purposes.
These mushrooms are often used in various cuisines due to their versatility and ability to absorb flavors well. They can be grilled, roasted, sautéed, or stir-fried, and are commonly featured in dishes ranging from soups and stews to pasta dishes and risottos. Their firm texture allows them to hold up well to high-heat cooking methods without becoming mushy, making them an excellent meat substitute for vegetarian and vegan dishes.
In addition to their culinary uses, king trumpet mushrooms are also valued for their nutritional benefits. They are low in calories and fat but rich in protein, fiber, vitamins, and minerals, including potassium, phosphorus, and B vitamins. As a result, they are often incorporated into healthy diets.
The mushrooms are sliced into 1-inch thick planks and scored in a tight criss-cross pattern on both sides. This is to allow the marinade to penetrate the mushroom, as well as prevent it from seizing and shrinking during the cooking process. This is best done with a sharp knife, you already know which one to use! The marinade is simple and made from soy sauce, garlic, and a splash of vinegar.
Once the mushrooms are marinating, the salsa verde is the next important element. It’s relatively simple, as it's just a matter of toasting and charring the tomatillos, garlic, and chiles before blending. This makes a smoky but flavorful salsa which is a perfect base of flavor for the dish. Blend with a mortar and pestle or a blender as necessary.
The final element for the choppy chop is the papaya salad. This element came about as a way to try and put a few random elements together and it came out surprisingly well. Jicama adds a welcome crunch to the dish that isn’t found in the papaya, mushrooms, or salsa. Bright lime juice and spicy Fresno peppers bring it together. Instead of seasoning with salt, I seasoned with MSG for an addictive umami flavor that balances the sweetness of the papaya.
Once the mushrooms are marinated, be sure to drain them of excess marinade and pat them dry before cooking. The marinade will sputter at you and burn! Get a pan or griddle preheated and add some cooking oil. Once it’s shimmering, add an even layer of the mushrooms, scored-side-down, and cook until browned, about 2-3 minutes. Flip and cook the other side until equally browned, another 2-3 minutes. Remove from the pan and set on a large plate. Repeat with remaining mushrooms.
Plate up can go either way, with one large platter or individual plates. Either way, you’ll want to spread salsa verde as the base in a circle. Layer the oyster mushroom “scallops” over the salsa verde, then spoon some of the papaya salad around the mushrooms. Top with micro cilantro and enjoy the summer vibes immediately!
Mushroom “Scallops” with Charred Salsa Verde and Papaya Salad
If you’ve never marinated king oyster mushrooms, you’re missing out big time! They have a chewy and meaty texture with an incredible ability to absorb flavors. Level it up with a sweet and spicy pairing of papaya salad and charred salsa verde!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 60 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
12 ounces king oyster mushrooms, sliced and scored in a criss-cross pattern
½ cup soy sauce
2 tablespoons vegetable or canola oil, plus more for cooking
1 tablespoon white vinegar
1 tablespoon garlic, minced
2 pounds fresh tomatillos, husks removed
10 each dried chile de arbol peppers
2 each cloves garlic, peeled
Salt, to taste
½ ripe papaya, seeded, and sliced
1 large jicama, julienned
1 Fresno chile, sliced thinly (optional)
2 tablespoons lime juice
MSG, to taste (optional)
Micro cilantro or chopped cilantro, to garnish
Directions:
SCORE. Using a sharp Forge To Table 8” Gyuto, slice the king oyster mushrooms into even 1-inch planks and score the mushrooms in a tight criss-cross pattern on both sides.
MARINATE. Into a gallon-sized plastic bag or mixing bowl, add the soy sauce, vegetable oil, white vinegar, and minced garlic, and stir to combine. Add the scored mushrooms until well covered and marinate for at least 30 minutes and up to 6 hours.
CHAR. Preheat the broiler over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on a baking sheet. Broil until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a large bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more. This can also be done on a preheated grill.
SALSA. Peel the garlic and place in a food processor with the chiles de arbol. Blitz until chopped together. Add a third of the blackened tomatillos and blend until smooth. Remove to the large bowl, and blend the remaining tomatillos. Add everything back to the bowl, mix well, and season with salt to taste. Set aside.
SALAD. While the mushrooms are still marinating, prepare the papaya salad by combining seeded and sliced papaya, julienned jicama, thinly sliced Fresno chile, and lime juice, and season with salt and MSG, to taste. Mix well and set aside.
PAT DRY. Once mushrooms are done marinating, remove them from the marinade and pat well with paper towels to absorb the excess marinade. The marinade will burn in the pan.
SEAR. In a large non-stick skillet over medium-high heat, add 2 tablespoons of vegetable or canola oil. Once it’s shimmering, add an even layer of the mushrooms, scored-side-down, and cook until browned, about 2-3 minutes. Flip and cook the other side until equally browned, another 2-3 minutes. Remove from the pan and set on a large plate. Repeat with remaining mushrooms.
PLATE UP. On individual plates or one large platter, spread a salsa verde base in a circle. Layer the oyster mushroom “scallops” over the salsa verde, then spoon some of the papaya salad around the mushrooms. Top with micro cilantro and enjoy immediately!
Chef’s Notes:
This makes more than enough salsa verde for the mushrooms. Try on tortilla chips or your favorite burrito!
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