King oyster mushroom-scallops on creamy pearl barley

King oyster mushroom-scallops on creamy pearl barley

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"They look like scallops - and almost taste like them, too! At least the resemblance between the fried stems of king oyster mushrooms and scallops is striking. Important: only fry the mushroom stems briefly for about 3 minutes per side, so that they are slightly crispy on the outside and pleasantly soft on the inside with a slight bite, just like scallops. A tip: you can replace the radicchio with chicory or pak choi."
Medium 👍
50 min
0 min
0 min


400 g
king oyster mushrooms
olive oil
½ tbsp
150 g
pearl barley
1 cloves
2 leaves


knife, pot, food processor, frying pan, nonstick pan, plate

Nutrition per serving

Fat69 g
Protein37 g
Carb26 g
  • Step 1/5

    • 400 g king oyster mushrooms
    • knife

    For the mushroom-scallops, clean the mushrooms and separate the thick stems from the caps. Set the caps aside for the creamy pearl barley. Cut the stems into 2-3 cm thick slices and cut a diamond shape into both surfaces. Set aside.

  • Step 2/5

    • 150 g pearl barley
    • salt
    • 1 onions
    • 1 cloves garlic
    • pot
    • food processor

    Cook the pearl barley in salted water or vegetable stock for 25 minutes, then drain. Meanwhile, peel and finely dice the onions and garlic. Finely chop the caps of the king oyster mushrooms with a food processor or knife.

  • Step 3/5

    • 1 olive oil
    • salt
    • 50 ml white wine
    • 125 g heavy cream
    • frying pan

    Heat 2 tbsp olive oil in a pan and fry the diced onion and garlic for 5 minutes, stirring until translucent. Add the chopped king oyster mushroom caps and fry gently for 3 minutes, they should only take on a little color, then add salt. Pour in the white wine and simmer uncovered. Pour in the cream and simmer gently over a low heat, stirring occasionally.

  • Step 4/5

    • olive oil
    • ½ tbsp butter
    • nonstick pan

    In the meantime, heat 3 tbsp olive oil in a large non-stick frying pan. Fry the mushroom-scallops for 3 minutes on each side until golden brown and season with salt. Add the butter, allow to foam briefly and glaze the mushrooms with it.

  • Step 5/5

    • salt
    • pepper
    • 2 leaves radicchio
    • plate

    Stir the drained pearl barley into the mushroom and cream mixture and cook over medium heat for another 5 minutes. Stir occasionally so that nothing sticks. Season the creamy pearl barley with salt and pepper and serve in deep plates with the fried mushroom stems and crispy radicchio leaves. Serve immediately.

  • Enjoy your meal!

    King oyster mushroom-scallops on creamy pearl barley


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