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King Oyster Mushroom Scampi with Zucchini Carpaccio – vegetarian recipe
Stav Kogan

King Oyster Mushroom Scampi with Zucchini Carpaccio

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, making for an elegant and
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 1 appetizer serving
Calories: 385
Ingredients Method Nutrition

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 (450 g) 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 (85 g / 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 (35 g / 1.23 oz) panko bread crumbs
  • 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.

Method
 

  1. Trim the ends from the zucchini.
  2. Using a mandoline or a sharp vegetable peeler, cut the zucchini lengthwise into paper-thin slices.
  3. Arrange 6 to 9 slices on each of four plates, either overlapping in rows or in a basket-weave pattern to cover the surface.
  4. 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.
  5. Drizzle this vinaigrette over the zucchini on each plate.
  6. Set aside to marinate for at least 15 minutes, which will soften and flavor the squash.
  7. Preheat the oven to 425°F / 220°C.
  8. 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.
  9. 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.
  10. Toss gently to coat and set aside.
  11. 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.
  12. Arrange the marinated mushroom slices in a single layer in a baking dish.
  13. Top each mushroom round with a small dollop of the garlic-herb butter mixture.
  14. Bake for 10 to 12 minutes, or until the mushrooms are tender and the panko topping is golden brown and bubbling.
  15. To serve, carefully arrange 4 to 5 of the hot mushroom scampi rounds atop each plate of zucchini carpaccio.
  16. Serve immediately.

Nutrition

Calories: 385kcalCarbohydrates: 12gProtein: 7gFat: 35g

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