Seems like I have a mushroom-theme going on here… Already the second recipe in a row. Well… after having waited for almost a year to have them back it’s only natural to have them everywhere… Hmm, must think of a desert with mushrooms ;-). This recipe is also a little bit fusion-influenced, thanks to the use of the soy sauce, or, would you say that soy sauce has become a usual condiment like worcester sauce?
- king oyster mushrooms
- soy sauce
- olive oil
- slice the mushrooms and cook them with a little bit of olive oil;
- add a splash of soy sauce and let evaporate.
- in another pan cook the scallop, leaving it translucent in the middle,
- serve the slices of mushrooms with the scallop on top and decorate with some fresh basil leaves.