King oyster mushroom scampi with zucchini carpaccio is my dinner-for-one luxury: thick slices of king oyster browned in olive oil and simmered in white wine, served over paper-thin zucchini dressed with lemon. Half an hour, one pan, restaurant vibes.
Ready for a dish that looks like it came straight from a high-end restaurant but is secretly simple to create in your own kitchen? This King Oyster Mushroom Scampi is a brilliant vegetarian take on the seafood classic, served over a beautifully fanned bed of zucchini carpaccio. The ‘meaty,’ succulent texture of the mushrooms is the perfect vehicle for a rich, garlicky scampi sauce made with butter, white wine, and fresh herbs. It’s an elegant, light, and utterly delicious way to start a meal or enjoy as a sophisticated lunch. The presentation alone is a showstopper!
Ingredients
• For the Zucchini Carpaccio
• 2 medium zucchini
• 3 tablespoons / 45 ml (1.5 fl oz) extra-virgin olive oil
• 1 tablespoon / 15 ml (0.5 fl oz) freshly squeezed lemon juice
• 1 teaspoon (5 ml / 0.2 fl oz) grated lemon zest
• ¼ teaspoon sea salt
• ¼ teaspoon sugar
• Pinch of freshly ground black pepper
• For the Mushroom Scampi
• 1 lb / 450g king oyster mushrooms
• 2 tablespoons / 30 ml (1 fl oz) extra-virgin olive oil
• 1 tablespoon / 15 ml (0.5 fl oz) dry white wine, or vegetable broth
• 1½ teaspoons sea salt, divided
• ½ teaspoon plus 1 pinch of freshly ground black pepper, divided
• 6 tablespoons / 85g (3 oz) unsalted butter, at room temperature
• 2 cloves garlic, minced
• 1 tablespoon (15 ml / 0.5 fl oz) minced fresh flat-leaf parsley
• 1 tablespoon (15 ml / 0.5 fl oz) minced fresh basil, tarragon, or thyme
• Pinch of red pepper flakes
• 1 teaspoon (5 ml / 0.2 fl oz) grated lemon zest
• 1 tablespoon / 15 ml (0.5 fl oz) freshly squeezed lemon juice
• 1 large egg yolk
• ⅓ cup / 35g (1.23 oz) panko bread crumbs
Instructions
1. Trim the ends from the zucchini. Using a mandoline or a sharp vegetable peeler, cut the zucchini lengthwise into paper-thin slices. Arrange 6 to 9 slices on each of four plates, either overlapping in rows or in a basket-weave pattern to cover the surface.
2. In a small bowl, whisk together 3 tablespoons (45 ml / 1.5 fl oz) of the oil, 1 tablespoon (15 ml / 0.5 fl oz) of the lemon juice, 1 teaspoon (5 ml / 0.2 fl oz) of the zest, ¼ teaspoon of the salt, the sugar, and a pinch of pepper. Drizzle this vinaigrette over the zucchini on each plate. Set aside to marinate for at least 15 minutes, which will soften and flavor the squash.
3. Preheat the oven to 425°F / 220°C.
4. Clean the king oyster mushrooms by wiping them with a damp cloth. Trim the ends and slice the mushrooms into ½-inch / 1.25 cm thick rounds.
5. In a mixing bowl, combine the mushroom slices with the remaining 2 tablespoons (30 ml / 1 fl oz) oil, the white wine, 1 teaspoon (5 ml / 0.2 fl oz) of the salt, and the ½ teaspoon pepper. Toss gently to coat and set aside.
6. In a separate small bowl, mash together the softened butter, minced garlic, fresh herbs, red pepper flakes, the remaining 1 teaspoon zest, remaining 1 tablespoon (15 ml / 0.5 fl oz) lemon juice, the egg yolk, panko, remaining ¼ teaspoon salt, and the final pinch of pepper until well combined.
7. Arrange the marinated mushroom slices in a single layer in a baking dish. Top each mushroom round with a small dollop of the garlic-herb butter mixture.
8. Bake for 10 to 12 minutes, or until the mushrooms are tender and the panko topping is golden brown and bubbling.
9. To serve, carefully arrange 4 to 5 of the hot mushroom scampi rounds atop each plate of zucchini carpaccio. Serve immediately.
Nutritional Information
• Nutrition Information (Estimated)
• Serving: 1 appetizer portion | Calories: 385kcal | Carbohydrates: 12g (0.42 oz) | Protein: 7g (0.25 oz) | Fat: 35g (1.23 oz) | Saturated Fat: 14g (0.49 oz) | Sodium: 980mg | Fiber: 3g (0.11 oz) | Sugar: 5g (0.18 oz)
Pro Tips
• A mandoline slicer is your best friend for achieving consistently paper-thin zucchini, but a sharp Y-shaped vegetable peeler also works beautifully.
• To clean king oyster mushrooms, simply wipe them with a damp paper towel. Avoid rinsing them under water, as they are porous and can become soggy.
• For a non-alcoholic version, substitute the dry white wine with an equal amount of vegetable broth plus a teaspoon of white wine vinegar to maintain a bit of acidity.
• You can prepare the zucchini carpaccio on the plates and the garlic-herb butter mixture up to a day in advance. Store them covered in the refrigerator for a quick and impressive assembly right before serving.
FAQ
Q: Can I make this mushroom scampi vegan
A: Yes, you can easily adapt this recipe to be fully vegan. Replace the unsalted butter with a high-quality vegan butter. To substitute for the egg yolk, which acts as a binder for the panko topping, you can simply omit it or mix the panko with an extra tablespoon of olive oil to help it brown and crisp up.
Q: What is a non-alcoholic substitute for the white wine
A: For a delicious non-alcoholic version, replace the dry white wine with an equal amount of vegetable broth. To mimic the acidity that wine provides, the recipe suggests adding a teaspoon of white wine vinegar to the broth, which brightens the flavors beautifully.
Q: Is this mushroom scampi a good source of vegetarian protein
A: King oyster mushrooms provide a wonderful ‘meaty’ texture and some protein, with about 7g (0.25 oz) per serving in this recipe. While it’s a delicious and satisfying dish, it’s best enjoyed as an elegant appetizer or a light lunch. To make it a more protein-rich main course, consider serving it over a bed of quinoa or alongside a white bean salad.
Q: How should I store leftover mushroom scampi
A: For best results, this dish should be enjoyed immediately while the panko topping is crisp. If you have leftovers, store the mushroom scampi and zucchini carpaccio in separate airtight containers in the refrigerator for up to 2 days. Reheat the mushrooms in an oven or air fryer to help re-crisp the topping.
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King Oyster Mushroom Scampi with Zucchini Carpaccio
Ingredients
Method
- Trim the ends from the zucchini.
- Using a mandoline or a sharp vegetable peeler, cut the zucchini lengthwise into paper-thin slices.
- Arrange 6 to 9 slices on each of four plates, either overlapping in rows or in a basket-weave pattern to cover the surface.
- In a small bowl, whisk together 3 tablespoons (45 ml / 1.5 fl oz) of the oil, 1 tablespoon (15 ml / 0.5 fl oz) of the lemon juice, 1 teaspoon of the zest, ¼ teaspoon of the salt, the sugar, and a pinch of pepper.
- Drizzle this vinaigrette over the zucchini on each plate.
- Set aside to marinate for at least 15 minutes, which will soften and flavor the squash.
- Preheat the oven to 425°F / 220°C.
- Clean the king oyster mushrooms by wiping them with a damp cloth. Trim the ends and slice the mushrooms into ½-inch / 1. 25 cm thick rounds.
- In a mixing bowl, combine the mushroom slices with the remaining 2 tablespoons (30 ml / 1 fl oz) oil, the white wine, 1 teaspoon of the salt, and the ½ teaspoon pepper.
- Toss gently to coat and set aside.
- In a separate small bowl, mash together the softened butter, minced garlic, fresh herbs, red pepper flakes, the remaining 1 teaspoon zest, remaining 1 tablespoon (15 ml / 0.5 fl oz) lemon juice, the egg yolk, panko, remaining ¼ teaspoon salt, and the final pinch of pepper until well combined.
- Arrange the marinated mushroom slices in a single layer in a baking dish.
- Top each mushroom round with a small dollop of the garlic-herb butter mixture.
- Bake for 10 to 12 minutes, or until the mushrooms are tender and the panko topping is golden brown and bubbling.
- To serve, carefully arrange 4 to 5 of the hot mushroom scampi rounds atop each plate of zucchini carpaccio.
- Serve immediately.
